Broccoli Salad

[expand title=’Ingredients’]2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar[/expand]

Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.

7-Up Jello Salad

[expand title=’Ingredients’]1 lg. or 2 sm. pkg. lemon Jello
2 c. boiling water
16 oz. (2 c.) 7-Up
2-3 sliced bananas
1 sm. crushed and drained pineapple (save juice)
2 tbsp. instant flour (Wondra)
1 c. pineapple juice
1/2 c. sugar
1 egg[/expand]

Preparation:
Dissolve Jello in boiling water. Add 7-Up. Cool. Pour into 9×13 inch pan. Add bananas and pineapple. Cover with miniature marshmallows. Refrigerate until set. In a saucepan, mix above ingredients. Cook all until pudding consistency. Take off heat. Add 2 tablespoons butter and stir. Cool. Spread this over marshmallow layer. Top with 4 oz. grated American cheese (buy it by the chunk in Deli).

Flounder Florintine

[expand title=’Ingredients’]20 oz. pkg. chopped spinach, thawed
4 flounder fillets (4 oz. each)
2 tbsp. minced fresh onion (or 2 tsp. instant)
8 tbsp. skim milk
Ground nutmeg
4 (1/2 oz.) slices extra sharp Cheddar cheese
2 tbsp. lemon juice
Seasoned salt, pepper, paprika to taste[/expand]

Preparation:
Spray bottom of 8 inch baking dish with cooking spray. Mix spinach with onion, and spread over bottom of baking dish. Pour milk over spinach. Sprinkle with nutmeg. Break cheese slices into pieces and arrange over spinach. Place fish fillets over cheese in a single layer. Sprinkle with lemon juice, salt, pepper, paprika. Cover dish tightly with foil. Bake 20 minutes in preheated 400 degree oven until fish flakes easily. Serves 4 at 195 calories each.

Ambrosia

[expand title=’Ingredients’]8 oz. crushed pineapple (in own juice), drained well
1/2 c. chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 lb. seedless grapes
3/4 c. plain low-fat yogurt (6 oz.)[/expand]

Preparation:
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes. Peel and section oranges and then cut each section in half. Mix fruit and nuts into yogurt. Store in refrigerator for a few hours before serving to blend flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened canned peaches, drained instead of grapes). Each serving provides: 124 calories, 3 total fat (gms), 30 sodium (mgs).

Bean Pie

[expand title=’Ingredients’]2 cups Navy Beans (cooked)
4 Eggs
1 14 oz. can evaporated milk
1 stick butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 T. Flour
2 cups Sugar
2 T. Vanilla
[/expand]

Preparation:
Cook beans until soft. Preheat oven. to 350 degrees.

In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour. until golden brown. Makes 2 or 3 Bean Pies.

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