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RED, WHITE, AND BLUE TRIFLE

~Submitted by Jessica, Corfu, Greece

(Originally submitted for our "Red White and Blue" theme issue)

Angel Food cake cut into chunks
vanilla pudding (optional)
1 pint whipping cream (beaten until stiff)
1 can cherry pie filling
1 can blueberry pie filling
fresh pineapple chunks
fresh or frozen blueberries
fresh or frozen raspberries

The day before you plan on serving: Place pieces of angel cake in a large bowl, cover cake with beaten whipped cream mixed with a bit of vanilla pudding (or just leave the plain whipped cream if you prefer). Line 11x14x2 inch pan with the cream covered cake. Spread canned cherries on top of half pan of mixture of angel cake and cream. Now spread blueberries on top of the other half of angel cake and cream mixture. Sprinkle fresh (or frozen) raspberries and blueberries over all (either random or by design). Add pineapple pieces. Cover the entire top of pan with aluminum foil; put pan into refrigerator until next day for serving.




APPLE WRAPS

~Submitted by Margo, SW CO

350*
THESE ARE GOOD :)
(Need to stand for 30 minutes before baking)

1 (21 oz) can apple pie filling
7-8 6" flour tortillas
2 tsp cinnamon - divided 1 tsp each
1/3 c butter
1/2 c sugar
1/2 c firmly packed brown sugar
1/2 c water

Spoon pie filling evenly down center of each tortilla.

Sprinkle cinnamon over filling and roll up.

Place seam side down in greased baking dish.

In small saucepan bring butter, sugar, brown sugar and water to boil. Boil about 2 minutes, stirring constantly (tends to boil over - watch carefully!) Add 1 tsp cinnamon and remove from heat.

Pour mixture over wraps. Let stand 30 minutes. Bake at 350* for about 20 minutes.




CARDAMOM COFFEE

~Submitted by Maxine, PA and FL

12 cups freshly brewed coffee
5 cardamom pods
1-inch section of cinnamon stick
sugar to taste
1 whole nutmeg

Pour coffee into a large saucepan. Break the cardamom pods apart with your fingers (or run a rolling pin over them) and strip out the seeds. Place the seeds and cinnamon stick in with the coffee, along with the sugar if you like your coffee sweetened. Simmer for 10 minutes but don't let it boil.

Strain and pour into individual mugs. Grate a bit of fresh nutmeg on top of each serving.

Makes 12 cups

Source: The Complete Spice Book




MEXICAN FIRE AND ICE CASSEROLE

~Submitted by Lillian, FL

3 ½ cups cooked and CHILLED rice
1 (3 ½ oz.) can pitted ripe olives, drained and sliced
1 cup sour cream
½ cup shredded Monterey Jack cheese
¼ cup mayonnaise
3 Tbsp. peeled and chopped roasted green chilies OR ¾ tsp. chili powder
2 to 3 Tbsp. sliced green onion

Heat oven to 350 degrees. Combine rice, olives, sour cream, cheese, mayonnaise, chilies and onion. Mix well. Spoon into 1 quart casserole. Cover. Bake until hot, about 25 minutes. Serve with meat.

Serves 4- 6




PIÑA COLADA CRÈME

~Submitted by Larry Holmes, Ontario, Canada

1 cup cold milk
1 cup sour cream
1 package instant vanilla pudding
1 can (14 ounces) crushed pineapple, drained
1/3 cup flaked coconut, toasted
whipped cream (garnish)

Combine milk and sour cream in medium bowl. Add pudding mix. Mix on low speed for 2 minutes. Layer half of the pudding, pineapple and coconut in 4 individual dessert or parfait glasses. Repeat layers, reserving some of the coconut for garnishing. Chill. Before serving, garnish with whipped cream and coconut.

Makes 4 servings




PUMPKIN MOUSSE

~Submitted by Joyce, IL

(points) Ingredient:
(4) 2 small packages of sugar free vanilla instant pudding
(8) 4 cups skim milk

Mix together; add
(2) 1 large can of pumpkin (not pie mix) or 2 small cans
(0) 1 tsp. pumpkin pie spice and 1 tsp. cinnamon

Mix with pudding, then fold in
(5) 1 8 oz. fat free cool whip (let it thaw before folding in-to make more volume)

Mix milk and pudding, fold in pumpkin, then fold in thawed cool whip. I divided mixture up into 8 portions (I put mine in Brummel & Brown's margarine cups) and it almost filled each one.

Each portion = 2 POINTS

Careful this can be addictive...trust me...I would rather have this than any other dessert.




CRAZY CABBAGE
Serves 8

~Submitted by Anita, Battle Ground, WA

1 yellow onion, chopped
1/3 cup sugar
½ cup vegetable oil
½ cup cider vinegar
½ cup mayonnaise
1 teaspoon salt
1 large head cabbage, shredded and chilled

1. In bowl combine onion and sugar. Let stand at room temperature 30 minutes. Add oil, vinegar, mayonnaise and salt. Whisk to blend. Cover and refrigerate.

2. Mix dressing with cabbage 1 to 2 hours before serving.

3. Mix well before serving.

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For Two...

SPICY SCAMPI

Ingredients:
3 tb Olive oil
2 tb Lemon juice
12 Jumbo shrimp-peeled and deveined
2 tb White wine
1 ts Salt
2 tb Minced garlic
3 tb Unsalted butter
1 tb Red pepper flakes-more to taste
2 tb Chopped parsley

Preparation:
Heat the oil in a medium skillet over medium heat and add the shrimps. Cook about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley.

Serves: 2

Source: http://www.greatrecipesonline.com