1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style green beans
To make SPANISH STRING BEANS, Simmer pimentos, onion flakes and skim milk. Simmer in chicken
bouillon for 10 minutes. Add frozen beans, cover and cook until beans
are done. Do not over cook beans.
SPICY APPLE TWIST
1 sm. apple
2 thin slices white bread
Cinnamon and Sweet’N Low mixture
Peel, core and cut apple in quarters. Roll bread very thin. Cut off
crusts. Sprinkle bread with cinnamon and Sweet’N Low mixture. Cut
each slice of bread in 4 strips. Put 2 strips together with a little water.
Now form 2 strips. Wrap brad around apple slice. Sprinkle generously
with cinnamon and Sweet’N Low. Place in Pam sprayed pan. Bake at
450 degrees for 10 to 15 minutes.
SQUASH PICKLES
2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar
Cover squash and onions and salt with cold water. Let set 2 hours.
Drain. Mix all ingredients together and let set 2 hours longer. Bring to
a boil for 5 minutes and pack in hot jars.
STRAWBERRY CHIFFON PIE
1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract
Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener.
Stir until gelatin is dissolved. Whip milk and lemon juice in chilled
bowl until frothy. Add extracts and beat until stiff. Add gelatin
mixture slowly to whipped milk. Pile into 10 inch pie plate and
refrigerate. Garnish with additional strawberries.
