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Mandarin Orange Salad
Mandarin Orange Salad
2 boxes new orange jello
1 pt. orange sherbet
2 cups boiling water
1 can crushed pineapple (#2 can)
juice and all.
1 can (small) - juice + all of mandarin
oranges
Use 2 cups boiling water for the
(over)
Back:
2 pkgs. of jello. When it dissolves,
melt the sherbet in the hot
jello, then add pineapple
and mandarin oranges.
Mix all together.
Note I leave out a table-
spoon of both orange &
pineapple juice. I like mine
fairly stiff.
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# Mandarin Orange Salad
## Ingredients
- 2 boxes orange jello
- 1 pt orange sherbet
- 2 cups boiling water
- 1 #2 can (~2 cups) crushed pineapple, juice and all
- 1 small can mandarin oranges, juice and all
## Instructions
1. Use 2 cups boiling water to dissolve the 2 packages of jello.
2. When the jello dissolves, melt the sherbet in the hot jello.
3. Then add the pineapple and mandarin oranges.
4. Mix all together.
5. Note: Leave out a tablespoon of both orange and pineapple juice if you like it fairly stiff. -
Mandarin Cheese Pie
MANDARIN CHEESE PIE
A (3 ounce) package A tablespoon cornstarch
Neufchatel cheese A tablespoon non-calorie
A tablespoon skim milk sweetener solution
A 9-inch baked pie shell 1/4 teaspoon almond
2 (10 1/2 ounce each) cans extract
dietetic mandarin Yellow food coloring
oranges
Blend cheese and milk until smooth. Spread over
bottom of cooled pie shell and chill. Drain orange
segments, reserving liquid. Place oranges over the
cheese in the pie shell. If necessary, add water to
the liquid from the oranges to make a cup.
Slowly add orange liquid to cornstarch in small
saucepan. Add non-caloric sweetener; cook over
medium heat, stirring constantly, until thickened.
Remove from heat; cool.
Add almond extract and food coloring. Pour over
orange segments in pie shell; chill until set. Makes
six servings of 176 calories per serving.
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# Mandarin Cheese Pie
## Ingredients
- 1 9-inch baked pie shell
- 1 (3 oz) package Neufchatel cheese
- 1 Tbsp skim milk
- 2 (10 1/2 oz each) cans dietetic mandarin oranges
- 1 Tbsp cornstarch
- 1 Tbsp non-calorie sweetener solution
- 1/4 tsp almond extract
- Yellow food coloring
## Instructions
1. Blend cheese and milk until smooth. Spread over bottom of cooled pie shell and chill.
2. Drain orange segments, reserving liquid. Place oranges over the cheese in the pie shell.
3. If necessary, add water to the liquid from the oranges to make a cup.
4. Slowly add orange liquid to cornstarch in a small saucepan. Add non-caloric sweetener; cook over medium heat, stirring constantly, until thickened. Remove from heat and cool.
5. Add almond extract and food coloring. Pour over orange segments in pie shell; chill until set.
6. Makes six servings of 176 calories per serving. -
Mama D's Spaghetti with Ricotta
Card 1 Front:
MAMA D'S SPAGHETTI WITH RICOTTA
ADAPTED FROM MAMA D'S OLD-FASHIONED ITALIAN
COOKING
1 lb. spaghetti ¼ tsp. freshly ground
1 c. ricotta cheese black pepper
¼ c. freshly grated 2 cloves garlic, minced
Parmesan cheese 4 TB. butter
1 egg, beaten ¼ c. freshly shredded
½ teaspoon salt mozzarella cheese
1/8 teaspoon dried oregano
Cook the pasta according to directions on
the package until al dente. While the pasta is
cooking, combine the ricotta cheese with the
Parmesan, egg, salt, pepper, oregano and garlic.
When the pasta is done, drain, leaving a
Card 1 Back:
little water in the pot. Add the butter to the
pot and return the pasta to it, tossing well.
Stir in the ricotta cheese mixture and transfer
all to a baking dish. Top with shredded mozza-
rella and put under the broiler until the mozza-
rella is melted, but not browned.
Makes 4-6 servings.
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# Mama D's Spaghetti with Ricotta
*Adapted from Mama D's Old-Fashioned Italian Cooking*
*Makes 4–6 servings*
## Ingredients
- 1 lb. spaghetti
- 1 c. ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/8 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1/4 c. freshly shredded mozzarella cheese
## Instructions
1. Cook the pasta according to directions on the package until al dente.
2. While the pasta is cooking, combine the ricotta cheese with the Parmesan, egg, salt, pepper, oregano, and garlic.
3. When the pasta is done, drain, leaving a little water in the pot.
4. Add the butter to the pot and return the pasta to it, tossing well.
5. Stir in the ricotta cheese mixture and transfer all to a baking dish.
6. Top with shredded mozzarella and put under the broiler until the mozzarella is melted, but not browned. -
Maine Cabbage Salad
Maine Cabbage Salad
Mar 18, 1941
Inane
1 small cabbage (new)
2 or 3 carrot
½ green pepper
good amount salad dressing
Chop every thing rather fine
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# Maine Cabbage Salad
*Mar 18, 1941*
## Ingredients
- 1 small cabbage (new)
- 2 or 3 carrots
- 1/2 green pepper
- Good amount salad dressing
## Instructions
1. Chop everything rather fine. -
Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
Card 1 Back: blank
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving. -
Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
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# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
---
## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven. -
Luxury Frosting
Luxury Frosting
Melt 2 cups semi sweet bits in top of
double boiler. Cool about one hour.
Cream ½ cup butter or margarine in a
small bowl. Gradually add 1 cup
sifted pd. sugar, creaming well. Add
2 eggs & beat thoroughly. Blend in
2 t vanilla and the melted chocolate
bits. Beat till smooth.
Card 1 Back: blank
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# Luxury Frosting
## Ingredients
- 2 cups semi-sweet chocolate bits
- 1/2 cup butter or margarine
- 1 cup powdered sugar, sifted
- 2 eggs
- 2 tsp vanilla
## Instructions
1. Melt 2 cups semi-sweet chocolate bits in the top of a double boiler. Cool until just slightly warm.
2. Cream 1/2 cup butter or margarine in a small bowl.
3. Gradually add 1 cup sifted powdered sugar, creaming well.
4. Add 2 eggs and beat thoroughly.
5. Blend in 2 tsp vanilla and the melted chocolate bits.
6. Beat until smooth. -
Luscious Lemon Bars
Recipe from the
Luscious Lemon Bars kitchen of
Jerry
2 cups flour 2 cups sugar
1 cup butter 4 Tablespoons lemon juice
½ cup confectioners sugar 1 grated lemon rind
4 eggs 1 teaspoon baking powder
Combine flour, butter, & confectioners sugar;
blend well. Pat into a 9 x 13 in. pan (greased.) Bake 15
min. at 350. Beat 4 eggs; add 2 cups sugar,
beating well. Add 4 tablespoons lemon juice and
grated lemon rind; beat; add baking powder
and beat. Spread mixture on top of baked
flour-butter mixture. Bake 25 minutes at
350, or until middle is solid. Cut into bars
after cooling. Yield approx. 32 bars.
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# Luscious Lemon Bars
## Ingredients
- 2 cups flour
- 1 cup butter
- 1/2 cup confectioners sugar
- 4 eggs
- 2 cups sugar
- 4 Tbsp lemon juice
- 1 grated lemon rind
- 1 tsp baking powder
## Instructions
1. Combine flour, butter, and confectioners sugar; blend well.
2. Pat into a greased 9 x 13 in. pan.
3. Bake 15 minutes at 350°F.
4. Beat 4 eggs; add 2 cups sugar, beating well.
5. Add 4 Tbsp lemon juice and grated lemon rind; beat.
6. Add baking powder and beat.
7. Spread mixture on top of baked flour-butter mixture.
8. Bake 25 minutes at 350°F, or until middle is solid.
9. Cut into bars after cooling. Yield approx. 32 bars. -
Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
LOW-FAT TOMATO AND BASIL PIZZA ON WHOLE WHEAT
CRUST
½ recipe for whole wheat bread sticks, frozen
and thawed
2 cups part-skim mozzarella cheese, grated
6 roma tomatoes, thinly sliced
2 teaspoons olive oil
¼ teaspoon freshly ground black pepper
1 cup fresh basil leaves, shredded, or 1 tea-
spoon dried basil, crumbled.
Preheat oven to 425º.
Defrost whole-wheat bread stick dough. Roll
out dough to cover a 12" pizza pan or pizza
stone. Cover evenly with cheese. Place
tomato slices in concentric circles around
Card 1 Back of recipe RCA0008-20260621-0088:
dough. Sprinkle with pepper and olive oil.
Cover with basil.
Bake uncovered for 20-25 minutes until
cheese is lightly golden around edges and
crust is brown.
Serve warm. Makes 4 servings.
NUTRITION INFORMATION PER SERVING:
Calories - 337
Fat - 14..1 grams
Carbohydrates - 39.6 grams
Cholesterol - 25 milligrams
Sodium - 367 milligrams
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# Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
*Makes 4 servings*
## Ingredients
- 1/2 recipe for whole wheat bread sticks, frozen and thawed
- 2 cups part-skim mozzarella cheese, grated
- 6 roma tomatoes, thinly sliced
- 2 tsp olive oil
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, shredded, or 1 tsp dried basil, crumbled
## Instructions
1. Preheat oven to 425°F.
2. Defrost whole-wheat bread stick dough. Roll out dough to cover a 12" pizza pan or pizza stone.
3. Cover evenly with cheese.
4. Place tomato slices in concentric circles around dough.
5. Sprinkle with pepper and olive oil.
6. Cover with basil.
7. Bake uncovered for 20–25 minutes until cheese is lightly golden around edges and crust is brown.
8. Serve warm. -
Low-Fat Lemony Cheesecake with Fresh Fruit
Card 1 Front:
LOW-FAT LEMONY CHEESECAKE WITH FRESH FRUIT
EAGLE
Vegetable Cooking Spray 4 egg whites
¼ c. graham cracker crumbs 1 egg
2 (8-oz.) pkg. fat free cream 1/3 c. lemon
cheese (not in tub) juice from
1 (14-oz) can EagleFat Free concentrate
or Low Fat Sweetened Con- 1 tsp. vanilla
densed Milk (not evaporated) 1/3 c. four
1 c. fresh fruit unsifted
Preheat oven to 300 degrees. Spray bottom of
8" springform pan with cooking spray; sprinkle
crumbs on bottom of pan. In mixer bowl, beat
cheese until fluffy. Gradually beat in Eagle-
Brand milk until smooth. Add egg whites, egg,
Card 1 Back:
lemon juice and vanilla; mix well. Stir in
flour. Pour into prepared pan. Bake 50-55
minutes or until center is set. Cool. Chill.
Serve with fruit. Refrigerate leftovers.
NUTRITION VALUE PER SERVING (USING FAT FREE
EAGLE BRANDS):
210 calories 16g protein 1g total fat
34g carbohydrate 30mg cholesterol
410mg sodium
% OF CALORIES FROM:
Protein 31% Fat 4% Carbohydrates 65%
---
# Low-Fat Lemony Cheesecake with Fresh Fruit
*Recipe by Eagle Brand*
## Ingredients
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 (8-oz.) packages fat free cream cheese (not in tub)
- 1 (14-oz.) can Eagle Fat Free or Low Fat Sweetened Condensed Milk (not evaporated)
- 1 cup fresh fruit
- 4 egg whites
- 1 egg
- 1/3 cup lemon juice from concentrate
- 1 tsp vanilla
- 1/3 cup flour, unsifted
## Instructions
1. Preheat oven to 300°F.
2. Spray the bottom of an 8" springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In a mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in Eagle Brand milk until smooth.
5. Add egg whites, egg, lemon juice, and vanilla; mix well.
6. Stir in flour.
7. Pour into prepared pan.
8. Bake 50–55 minutes or until center is set.
9. Cool. Chill.
10. Serve with fruit. Refrigerate leftovers. -
Low-Fat Fudgy Brownies
Card 1 Front:
LOW-FAT FUDGY BROWNIES THE TAMPA TRIBUNE
4 oz. unsweetened chocolate 1 cup sugar
½ cup prune puree 1 teaspoon salt
or prepared prune butter 1 teaspoon vanilla
3 large egg whites ½ cup flour
¼ cup walnuts
Preheat oven to 350 degrees. Coat an 8-inch
square baking pan with vegetable cooking spray;
set aside. Cut chocolate into 1-inch pieces and
place in a heat-proof bowl. Set over low heat
in a small skillet containing ½-inch simmering
water. Stir occasionally just until chocolate
is melted. Remove from heat; set aside.
Card 1 Back:
In mixer bowl combine all ingredients except
flour and walnuts; beat to blend thoroughly.
Mix in flour. Spread batter in prepared pan;
sprinkle with walnuts. Bake about 30 minutes
until springy to the touch about 2-inches around
the edges. Cool on rack. Cut into 1½-inch
squares..
Makes 3 dozen brownies.
Calories 58; Cholesterol 0 mg; Sodium 70
56 mg;
Calories from fat: 25%. FAT 2g
17%
---
# Low-Fat Fudgy Brownies
*The Tampa Tribune*
*Makes 3 dozen brownies*
## Ingredients
- 4 oz unsweetened chocolate
- 1/2 cup prune puree or prepared prune butter
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup walnuts
## Instructions
1. Preheat oven to 350°F. Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
2. Cut chocolate into 1-inch pieces and place in a heat-proof bowl. Set over low heat in a small skillet containing 1/2-inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside.
3. In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly.
4. Mix in flour.
5. Spread batter in prepared pan; sprinkle with walnuts.
6. Bake about 30 minutes until springy to the touch about 2 inches around the edges.
7. Cool on rack. Cut into 1 1/2-inch squares. -
Low-Fat Chocolate Chip Cookies
Card 1 Front:
LOW-FAT CHOCOLATE CHIP COOKIES TAMPA TRIBUNE
1 cup prune puree or prepared prune butter
3/4 cup granulated sugar 2¼ cups flour
3/4 cup packed brown sugar 1 tsp. baking soda
3 large egg whites 1 teaspoon salt
1 teaspoon vanilla 2 cups (12 ounces)
semi-sweet choco-
late pieces
Preheat oven to 375 degrees. Coat baking
sheet with vegetable cooking spray; set aside.
In a large bowl, beat prune puree or butter,
sugars, egg whites and vanilla to blend thorou-
gly.
Card 1 Back:
In a small bowl, mix flour, baking soda, and
salt. Stir dry ingredients into prune mixture.
Mix completely. Stir in chocolate pieces.
Drop tablespoonful onto prepared baking sheets;
flatten slightly. Bake about 10 minutes until
lightly browned around the edges. Remove to
racks to cool completely.
Makes about 60 (2¼-inch) cookies.
Calories 72; Cholesterol 0 mg; Sodium 56 mg;
Fat 2 g; Calories from fats: 25%.
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# Low-Fat Chocolate Chip Cookies Tampa Tribune
*Tampa Tribune*
*Makes about 60 (2 1/4-inch) cookies*
## Ingredients
- 1 cup prune puree or prepared prune butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large egg whites
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semi-sweet chocolate pieces
## Instructions
1. Preheat oven to 375°F. Coat baking sheet with vegetable cooking spray; set aside.
2. In a large bowl, beat prune puree or butter, sugars, egg whites, and vanilla to blend thoroughly.
3. In a small bowl, mix flour, baking soda, and salt. Stir dry ingredients into prune mixture. Mix completely.
4. Stir in chocolate pieces.
5. Drop tablespoonfuls onto prepared baking sheets; flatten slightly.
6. Bake about 10 minutes until lightly browned around the edges.
7. Remove to racks to cool completely.