Cut frozen banana into 4 pieces and cut away peel and discard. In blender, blend banana until thick and smooth. Add a dash of vanilla extract and blend again. Scoop out and serve with fresh sliced seasonal fruit. Recipe By : DESSERT SHOW DS3011 Date: 09/26/96

Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture and vapor resistan

pineapple, drained 1 cup commercial sour chopped pecans 1 1 lb. can whole cream Day before: Turn temperature control of refrigerator to coldest setting. Thoroughly combine all ingredients. Turn into ice cube tray. Freeze until just firm. Then reset temperature controi. At

Peel apples; cut into small chunks. Cook with sugars, cider just until tender or barely translucent. DON T OVERCOOK. Add nuts, juices, spices, salt. Melt butter over low heat. Stir in bread crumbs just to brown. Remove from heat. Add to apple mixture. Chill. Beat cream until sti

Soak gelatin in cold water for 5 minutes. Dissolve over boiling water. Combine the fruits, lemon juice and sugar. Add dissolved gelatin to above ingredients and chill. As mixture begins to gel, fold in mayonnaise and whipped cream. Pour in ice tray and place in upper freezer and

Boil sugar and water; reduce heat and simmer until syrupy, about eight minutes. Set aside to cool. Slice bananas. Combine fruit ingredients, stir in syrup. Spoon into 18 foil cupcake liners in muffin (cupcake) pans; freeze 4 hours or overnight. Let stand 5 minutes before serving

Make a paste of flour and pineapple juice, then gradually add remainder of juice. Add butter, sugar and salt. Cook in top of double boiler for approximately 10 minutes. Add the egg, slightly beaten. Continue to cook for a few minutes, stirring occasionally; then cool and add lem

place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.     strongServings:6/strong  

1. Shred cabbage very fine, place into covered bowl or plastic bag and chill. 2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill. 3. Drain pineapple very well, wash grapes and add to pineapple; chill. Just before serving,

Combine the apples, carrots, peppers, and pineapple and mix well. Stir together the yogurt, orange, and lemon juices, and salt. Toss the salad in this dressing, chill, and serve with cinnamon dusted over the top. Serves 4 or 5. Shared and MM by Judi M. Phelps. jphelps@shell

Combine all of the ingredients in a food processor or blender and process until thick and smooth. Serve the drink over ice in 4 tall glasses. Source: Time Life Books     strongServings:4/strong  

Cream butter; stir in fruit and juice. Refrigerate or freeze. Keeps well in freezer. Makes 1 1/2 cup. NOTE: Other fresh fruit is a good substitute, such as rasberries, blueberries, finely chopped apples or pears. Experiment!     strongServings:1

Combine the first 6 ingredients. Cook, uncovered, for 1 1/2 hours or until reduced by one half. Add the spice in a cheesecloth bag and the sugar and vinegar. Cook, uncovered, for 1 hour or until quite thick, stirring often. Remove the spice bag and pour into clean, hot preserve

Mix cornstarch and sugar in a pan. Add syrup drained from the fruit cocktail and the orange and lemon juices. Cook 5 minutes, stirring constantly. Remove from heat and add fruit and cloves. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1

Place lemonade concentrate in a large bowl and mix lightly with fruits as they are prepared. Chill. Garnish each serving with chopped walnuts. NOTE: Skins of apple and peach may be removed, if desired. Calories per 2/3 cup serving: About 95 Source: FOOD

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice

2 c banana mashed 2 c orange juice 1 cn crushed pineapple in juice : undrained 2 TB lemon juice 10 strawberries optional Blend all together. Pour into 9" square pan. Freeze about 2 hours. Beat and refreeze. Recipe By : My files From:

Preheat oven 250. Place popcorn in a large 4 inch butttred baking pan. Keep warm in oven. Combine all ingredients except popcorn in a large saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 on a candy thermometer. Mixture will bubble so watch closely to ke

Preheat oven to 400 deg. Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans or combination), sesame seed, oil and honey in large bowl. Transfer to large roasting pan, spreading evenly. Bake until lightly browned at edges, stirring occasionally, about 15 min

Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage.

** Fruit juice should be a combination such as pineapple orange banana. In a 5 cup blender or food processor, combine juice and malted milk powder. Blend at medium speed, stopping frequently to scrape sides, until malted milk powder is dissolved. Add ice cream; continue blending

Combine all ingredients in a large pitcher ;mix well. Pour over Ice Cubes in Tall Serving Glasses . Serve right away. 68 calories per 1 glass serving. GBDP78B . Enjoy ,John     strongServings:4/strong  

1. Skewer chunks of fruit onto 12 bamboo or metal shish kabob skewers, alternating colors and types of fruit. Arrange on a platter or in a flat basket. 2. Mix together yogurt, sour cream, nutmeg, maple syrup, and honey, and pour into a small serving bowl. Garnish with mint

To prepeare fruit dip, put yogurt, confectioner s sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. b

Combine all of the ingredients in a large bowl and toss to mix. Place in an airtight container or plastic bags and store in the refrigerator for up to six months. Makes about 3 1/4 lb or 11 cups.     strongServings:12/strong  

Mix ingredients. Serve in small bowls. Calories per 1 tablespoon serving: About 35 Source: FOOD by U.S. Department of Agriculture Typed for you by Karen Mintzias     strongServings:3/strong  

Fruit Purees Of any fruit except figs and tomatoes. Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring fre

Combine pineapple and marshmallows set aside. Mix together well softened cream cheese and Cool Whip. Add to pineapple and marshmallows; then stir in cherries and pecans. Best when refrigerated for at least 3 hours before eating.     strongServings:b

Mix the sauce ingredients. Cook over low heat until the sauce thickens (as for custard). Cool and pour over fruit and stir. Add 1 teaspoon vanilla. Cool in refrigerator.     strongServings:6/strong  

16 Red lettuce leaves 8 Watermelon slices 1/4 "thick 8 Cantaloupe slices 1/4 "thick 4 Kiwis peeled and sliced 3 Oranges; peeled : sectioned 8 Apples center core : removed 8 Scoops sherbet (1/3 c each) 8 sm Bunches grapes 8

Put all of the ingredients into a blender container and blend until smooth. Makes 1 cup.     strongServings:4/strong  

Seed melons, cut flesh into bite sized pieces and place them in a bowl. Cut pineapple from its rind, remove core and cut flesh into bite sized pieces. Add pineapple, chiles and lime zest to bowl and toss well. Drizzle lime juice over fruit and toss again. Cover bowl with plasti

Blend all ingredients, may drink immediately or chill in freezer for 30 minutes, blend again, pour into chilled glasses. from Mrs. Roy Rodgers, "Concho Valley Beekeepers Assoc. Honey Cookbook" typed and posted by teri Chesser 3/96    

Put all ingredients into blender; puree until very smooth and thick. Source: The Toronto Star Newspaper.     strongServings:2/strong  

* The can of Orange Juice should be the 6 oz size of the concentrate. Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cu

PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3 mg Chol., 81 Sodium 298 mg Potassium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinna

Put all ingredients in the blender and blend on high for 3 to 4 minutes or until smooth. I use this recipe almost every other day substituting all different types of fruit. Try it first thing in the morning, it is a great pick me up!! Source: original Posted by

* Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~     strongServings:2/strong  

Place dried fruit in saucepan in enough water to cover fruit. Cook over medium heat until the fruit is soft and plump. Cool and place fruit and any remaining liquid in a food processor bowl. Add apples and blend until as smooth as desired. Stir in cinnamon and matzo meal.

1. In a medium pan combine the strawberries, apple grape sweetener, water and orange juice. Bring to a boil, reduce the heat slightly and cook at a low boil 10 to 15 minutes, until very thick. Stir often. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and p