Ever had an STD?
Strawberry Tapioca Dessert
Ingredients:
1 package (3.5 oz.) vanilla pudding mix (not instant)
1/2 cup tapioca
1 package (3.5 oz.) strawberry gelatin
3 cups warm water
2 cups fresh strawberries, cleaned, stemmed,sliced
1 container (8 oz.) non-dairy whipped topping, thawed
Preparation:
Mix vanilla pudding mix, tapioca, and strawberry gelatin in a sauce pan.
Stir in warm water and cook on medium heat until thickened.
Remove from the heat and chill in the refrigerator until slightly thickened, approximately
2 hours.
Mix in sliced strawberries and fold in whipped topping until blended.
Pour into 9x9x2-inch pan and refrigerate at least 6 hours.
Cut in squares and serve.
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4th
of July Beverage Treat!
Watermelon Smoothie
Serves 8
Ingredients:
8 cups chopped seedless watermelon
8 cups ice cubes
3 cups guava nectar
8 tablespoons granulated sugar
4 tablespoon fresh lime juice
Preparation:
Put watermelon, nectar, sugar, ice and lime juice in blender and cover.
Blend until smooth or desired texture.
Serve as is or over ice.
Optional tip - garnish with kiwi slice
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Summer
Squashed Pork!
Sausage Stuffed Zucchini
Serves 4
Ingredients:
4 medium zucchini
1/4 pound pork sausage
1/4 cup chopped onion
1 clove garlic minced
1/2 cup Parmesan cheese
1/2 cup crushed saltine crackers
1 egg, lightly beaten
1/4 teaspoon dried leaf thyme, crumbled
1/4 teaspoon salt, or to taste
dash pepper
Preparation:
Cook whole zucchini in boiling salted water until just tender ( approx. 6 to 9 minutes).
Cut each zucchini in half lengthwise; scoop out squash, mash, and set aside.
Place shells in a shallow baking dish; set aside.
In a heavy skillet over medium heat, cook sausage with chopped onion and drain off excess
fat.
Then, stir in mashed zucchini.
Remove 2 tablespoons of Parmesan cheese and set aside.
Add remaining Parmesan cheese to the meat mixture along with remaining ingredients and mix
well.
Spoon mixture into zucchini shells and sprinkle stuffed zucchini with remaining Parmesan
cheese.
Bake stuffed zucchini at 350F for approximately 30 minutes.
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Mini Ki!
Kiwi Shortcake
Serves 4
Ingredients:
2 cups buttermilk baking mix
3 tablespoons sugar
1/2 cup milk
5 - 6 kiwifruit
whipped topping
whole raspberries
mint leaves
Raspberry Sauce (recipe below)
Preparation:
Biscuits:
Stir together baking mix and sugar in a bowl.
Add milk and stir until soft dough forms.
Place on board slightly dusted with flour and roll dough in flour and shape into ball.
Knead dough about a dozen times and pat to 1/2-inch thick.
Cut out 5 - 6 biscuits with lightly floured 3-inch round shaped cookie cutter.
Place 2 inches apart on ungreased cookie sheet and bake at 450°F for approximately 10
minutes or until lightly browned.
While bisquits are cooling, peel and slice kiwi thinly.
Drizzle a small amount of Raspberry Sauce on dessert plates.
To make the shortcakes, slice biscuits in half crosswise.
Place bottom half of biscuit on sauce.
Top with several slices of kiwi.
Top with whipped topping and drizzle with a small amount of sauce.
Top with other half of biscuit and top with a little more whipped topping and add a few
more slices of kiwi.
Garnish with raspberries and mint.
Raspberry Sauce:
In food processor or blender, puree 10 ounces of red raspberries.
Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon and
discard seeds.
Stir in 1 teaspoon cornstarch.
Bring to boil, stirring constantly, until slightly thickened.
Cool; cover and chill.
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Catch of the Day!
Shrimp and Lobster Etouffee
Ingredients:
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
2 pounds of cooked lobster meat, sliced
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste
Preparation:
Melt butter and sauté onions, celery and garlic in a large skillet for approximately 45
minutes.
Stir in flour and cook briefly, do not brown.
Stir in chopped shrimp and lobster, and cook for approximately 20 minutes.
Pour in 2 to 3 cups of water and mushrooms and stir in paprika and season with salt,
pepper and red pepper flakes.
Cook for 30 minutes or until liquid thickens and has a gravy-like consistency.
Serve plain in a casserole dish or over steamed white rice.
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Mushed Melon!
Cantaloupe Soup w/ Mixed Berries
Ingredients:
2 cantaloupes
1 container (16 oz.) Low Fat Cottage Cheese
1 cup strawberries, cut in halves
1 cup blackberries
1 cup raspberries
1 cup blueberries
Other berries can be added or substituted
Preparation:
Cut cantaloupes into quarters and peel.
Puree cantaloupe pieces in food processor.
Pour cantaloupe puree into 4 to 6 large soup bowls.
Top with berries and cottage cheese.
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El Plátano Mexicano!
Mexican Bananas
Ingredients:
6 firm bananas
1/4 cup lemon juice
12 flour tortillas
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup evaporated milk
Preparation:
Mix together spices and sugar.
Peel bananas and cut in half lengthwise, brush with lemon juice.
Place each banana half at the end of a tortilla and sprinkle with the sugar mixture.
Roll tortillas and brush the top and sides with evaporated milk.
Sprinkle tops with sugar mixture.
Bake at 400F degrees for approximately 15 minutes on a well greased cookie sheet.
Remove from pan immediately and serve with hot fudge or chocolate sauce.
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Banana Fries!
Deep Fried Bananas
Ingredients:
6 - 8 small bananas, cut in half
1/4 cup self-rising flour
3/8 cup rice flour
1/2 tsp salt
1 cup water
1 lime, cut in wedges
sugar
Preparation:
Mix flours and salt in a bowl and add water to make a smooth, coating batter.
Dip bananas in batter at least three times.
Deep-fry the batter-coated bananas in 375F oil until crisp and golden.
Drain and roll in sugar and squeeze lime wedges over the bananas.
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Boss With The Hot Sauce!
Neopolitan Pizza Sauce
Ingredients:
3 tbls olive oil
1 cup yellow onion
2 garlic cloves
4 cups peeled plum tomatoes
6 ounces tomato paste
1 tbls oregano
1 tbls basil
1 bay leaf
1 tbls sugar
ground black pepper
Preparation:
Puree onion and garlic.
In a saucepan, heat the 3 tablespoons of olive oil and cook the onion and garlic over
moderate heat for 10 minutes.
Puree tomatoes, tomato paste and seasonings.
Stir in the tomato sauce, add the bay leaf and bring to a boil.
Turn heat to very low and simmer uncovered for at least 1 hour, stirring occasionally.
When finished, the sauce should be thick and fairly smooth.
Remove the bay leaf, taste and season with more sugar and fresh ground black pepper if
needed.
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Isn't That Just Peachy Keen!
Cream of Peach Soup
Ingredients:
12 medium-sized peaches
6 cups boiling water
1-1/2 cups cold water
2 tablespoon honey
3 tablespoon fresh lemon juice
1 cup plain nonfat yogurt
1 teaspoon cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon real vanilla extract
Preparation:
Boil 4 peaches at a time.
Cook for approximately 3 minutes and set aside in a bowl of cold water.
When peaches are bolied and cooled, peel, remove pits, and chop peaches.
Combine 1-1/2 cup peaches with 3/4 cup cold water, honey, lemon juice, 1/2 cup yogurt and
puree till smooth.
Pour into pitcher or bowl and set aside.
Puree 1-1/2 cups more peaches with 3/4 cup more water, 1/2 cup yogurt, the spices and the
vanilla.
Mix purees together and add remaining chopped peaches.
Chill 2 hours before serving.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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