| CHEESE PEAR DELIGHT |
6 cups | Pear juice or nectar |
1 (6 oz.) | Package apricot gelatin |
1 (3 oz.) | Orange gelatin |
1 (8 oz.) | Cream cheese |
¾ cup | Crushed vanilla wafers |
Heat juice to a boil. Add apricot and orange gelatins, stirring until dissolved. Refrigerate until it is partially set. Top with the crushed vanilla wafers. Chill until firm. Makes 16 to 20 servings.
| APRICOT SLIMS |
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1 cup | Thick apricot puree |
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cup | Coconut |
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1 tbs. | Orange juice |
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1 tbs. | Finely chopped almonds |
Blend apricot puree and coconut in a blender. Add in the orange juice and mix well. Divide into four equal parts and chill. Working one part at at time, roll with your palms on a board sprinkled with the almonds into a rope about 16” long. Cut diagonally into 2” pieces.
| SAVORY TOMATO JUICE |
12 lbs. | Tomatoes (quartered) |
1 | Small bunch carrots (diced) |
4 | Onions |
1 | Bunch celery, (sliced in |
3 | Green peppers, sliced |
1 tsp. | Salt |
1 tbs. | Sugar |
Do not peel tomatoes. Layer vegetables in the food basket. Steam for 60 minutes. Stir contents of the food basket for a thicker juice.
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