Kitchen

Puree berries in electric blender or force through sieve. Add juices to mixture of the cooked syrup and berries. Mix well. Turn into refrigerator trays, cover tightly and freeze. About 45 minutes before serving time, remove trays from freezer to refr...

Puree berries in electric blender or force through...

1 quart apricots 2 1/2 C. sugar 1 egg (white only) 8 C. water1 t. powdered gelatin1/2 C. fresh lemon juice Wash apricots. Crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool press...

1 quart apricots 2 1/2 C. sugar 1 egg (white only)...

Steep tea and lemon zest in boiling water for about 5 minutes. Stir in remaining ingredients, then strain into cups or mugs and serve hot.

Steep tea and lemon zest in boiling water for abou...

Makes 1 quart.

Makes 1 quart.

Measure all of the ingredients into a clean dry bowl. Stir with a whisk or a fork to blend thoroughly. Transfer to a tightly sealed container or a zip lock bag. Store on the pantry shelf. Packed in a plastic bag, inserted into a coffee cup. To Prepar...

Measure all of the ingredients into a clean dry bo...

Combine sugar, water, and lemon juice in saucepan. Boil over medium heat for about 10 or 15 minutes or until slightly viscous (255°). Before removing from heat, add rose water and let come to a boil. Remove from fire and cool.

Combine sugar, water, and lemon juice in saucepan....

Boil the sugar and water together 5 minutes. Add the gelatin which has been soaked in the cold water 5 minutes. When cool. add the fruit juice and pineapple. Freeze. Add the salt to the egg whites and beat stiff. Whip the cream until thick but not st...

Boil the sugar and water together 5 minutes. Add t...

To serve, pour 6 ounces hot water over 2 heaping teaspoons coffee mix. Stir until well blended. Makes 2 cups mix.

To serve, pour 6 ounces hot water over 2 heaping t...

Place all dry ingredients in a blender or food processor and mix until they have the consistency of a very fine powder. Use 1 to 2 teaspoonsful of the dry mix to one coffee mug of hot water. Store the mixes in air-tight containers.

Place all dry ingredients in a blender or food pro...

Put mixture in ice cream freezer and freeze according to manufacturer's directions. Serves 8.

Put mixture in ice cream freezer and freeze accord...

Combine everything and store in jar with tight-fitting lid. Attach directions: Use 1 Tbs. or more to each cup. Packaged in a pretty jar it makes a great gift.

Combine everything and store in jar with tight-fit...

1/2 lb / 250 g mixed salad greens 1 tbsp / 15 ml olive oil 1 cup / 250 ml bean sprouts DRESSING 1/2 tsp / 2 ml juice of one orange 2 tbsp / 30 ml sesame oil 1 tsp / 5 ml Dijon mustard 1 tsp / 5 ml freshly ground pepper, to taste Directions : Combine ...

1/2 lb / 250 g mixed salad greens 1 tbsp / 15 ml o...

Ingredients: 2-1/2 pounds red potatoes 1/2 cup chopped parsley 1 clove garlic, minced Juice of 2 lemons 1 Tablespoon vegetable oil Salt and pepper to taste Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve. Total Calo...

Ingredients: 2-1/2 pounds red potatoes 1/2 cup ch...

1 medium apple, chopped 1 medium carrot, shredded 1. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in juice. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite i...

1 medium apple, chopped 1 medium carrot, shredded ...

Direction: Cut Cucumber in thin round slices. Mix curd and mint together in a bowl. Add cucumber and toss until coated. Cover and refrigerate for 2-4 hours. Low Fat Salad is ready...

Direction: Cut Cucumber in thin round slices. Mix ...

1/2 cup white vinegar 1/2 cup corn oil 1/2 t. ground black pepper salt Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve, sprinkle with salt. Leave for half an hour, then wash off the salt and drain. Dry with towel and fry each...

1/2 cup white vinegar 1/2 cup corn oil 1/2 t. grou...

Ingredients: 1 pound (about 3 cups) dried lentils 1 t. ground cumin seeds 2-1/2 t. salt 4 scallions 4 to 4-1/2 T. lemon juice 1/8 to 1/4 t. freshly ground black pepper 1/2 cup olive oil 1 cup minced parsley, well-packed In a 3- to 4-quart pot, combin...

Ingredients: 1 pound (about 3 cups) dried lentils ...

Ingredients: 2 large cucumbers 1/2 C. sour cream 1/2 C. mayonnaise 1 T. cider vinegar 1 T. sugar 1 t. salt 1/2 t. freshly ground black pepper 1/4 C. fresh dill chopped (optional) Peel the cucumbers. Cut in half lengthwise, remove seeds and slice into...

Ingredients: 2 large cucumbers 1/2 C. sour cream 1...

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl. When the water is boiling hard, add 2 T. salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcoo...

Cut the mozzarella into small cubes and set aside ...

Chop all vegetables into bite size pieces. Add to the dressing and toss to mix. Chill for 2 hours before serving. Serves 4 - 6.

Chop all vegetables into bite size pieces. Add to ...

Ingredients: 1 large bunch broccoli 1 medium cucumber 1 large tomato 1 medium red onion 1 C. grated cheddar cheese 1/4 C. salad oil 1/4 C.vinegar 1 t. garlic minced salt and pepper to taste Cut the broccoli into bite size pieces, including some of th...

Ingredients: 1 large bunch broccoli 1 medium cucum...