Greatest Recipes

2 Avocados

1/2 lb Crabmeat

1 ds Hot pepper sauce (opt.)

1/4 c Minced celery

Mayonnaise Lemon juice MSG (optional) Salt, pepper Shredded lettuce 4 Hard cooked eggs; chopped

4 Anchovy fillets

4 Strips pimiento

1 Lemon; cut in 4 wedges

1 Tomato; cut in 4 wedges

Black olives Parsley sprigs ————————-HERBED MAYONNAISE DRESSING————————- 1 c Mayonnaise

1 ds Tarragon

1 ds Chervil

2 T Chopped chives

2 T Tomato puree (or more)

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

1 c Strawberries; quartered

1 c Cantaloupe; chunked

6 Strawberries; whole

1 Apple; cored and chopped

20 Grapes; seedless green

1/2 c Pineapple; chunked

1/2 c Mandarin orange sections*

1 1/2 c Topping*

2 tb Coconut; shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry. 1 serving=116 calories.

1/4 c White Wine Vinegar

1 tb Olive Oil

1/2 ts Sugar

1/2 ts Salt

1/2 ts Dried Basil; Crushed

1/8 ts Black Pepper

4 c Potatoes; Cooked And Sliced

1 c Fresh Blueberries

1/2 c Cucumber; Diced

1/2 c Carrot; Shredded

2 tb Scallions; Chopped

2 tb Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper

1 pk Raspberry Jello

1 c Boiling water

1 pk Frozen raspberries

1 cn Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook

2 md Red Delicious Apples

1 md Granny Smith Apple

1/3 c + 2 T. Lemon Juice

Divided 2 c Diced Celery With Leaves

2 tb Chopped Walnuts

1/2 ts Salt, 1/4 t. Pepper

1/2 ts Curry Powder

1/4 c Water

1 tb Vegetable Oil

Boston Lettuce Leaves Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. 0.)

1 lg Head of Bibb lettuce;

1 lg Head of Boston Lettuce;

2 Stalks chinse cabbage;

8 oz Can Bamboo shoots;

1 c Bean spouts;

1/2 c Soy french Dressing;

Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place in plactic bag or tightly covered container. Store in refrigerator 4 to 6 hours or overnight to crisp. Drain water chestnuts, bamboo shoots, and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with Soy French Dressing. Toss lightly until all ingredients are coated. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE; CAL: 40 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master.