[expand title=’Ingredients’]1 lb. crab meat, fresh or canned
2/3 c. mayonnaise
1/8 tsp. Cayenne[/expand]
Mix together and arrange on lettuce leaf. Garnish with tomato and cucumber and Avacado and black olives. Sprinkle with paprika.
[expand title=’Ingredients’]3 c. cooked rice (cooked in chicken broth)
1 lb. cooked, peeled, deveined shrimp (slice lg. shrimp in half lengthwise)
1 c. sliced celery
1/2 c. sliced green onions
1/2 c. mayonnaise
2 tbsp. ketchup
1 tsp. lemon juice
1/2 tsp. cream style prepared horseradish
1/2 tsp. prepared mustard[/expand]
Combine rice, shrimp, celery and green onions in large mixing bowl. Blend mayonnaise, ketchup, lemon juice, horseradish, mustard, and hot sauce. Add to rice mixture. Toss and salt and pepper to taste. Serve on lettuce leaf. Garnish with lemon wedge and parsley.
[expand title=’Ingredients’]1/2 med. banana
1/2 low fat milk
1 1/2 tsp. chocolate syrup
1/2 tsp. vanilla
4 ice cubes[/expand]
Blend all except ice cubes on high until blended. Add ice cubes one at a time.
[expand title=’Ingredients’]10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
1/2 tsp. turmeric
1 tsp. Salt[/expand]
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.
[expand title=’Ingredients’]Scant 2 c. sugar
3/4 c. oil
3 tsp. vanilla
2 c. mashed banana (can use zucchini)2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon[/expand]
Beat together. Sift together: Mix together and add 1 1/2 cups nuts. Grease and flour 2 loaf pans. Bake at 350 degrees for 45-50 minutes.