Ingredients:

3 ounces Orange Juice

3 ounces Cranberry Juice

3 ounces Pinacolada mix

1 once sweet-and-sour mix

1 splash grenadine

Directions: 

1. Pour all ingredients into a mixing glass with ice.

2. Strain ingredients into a tall glass.

Ingredients:

1/2 small banana

2 strawberries

1 ounce cream of coconut

1 1/2 ounces pineapple juice

1/2 cup ice

1 dash grenadine

1 extra strawberry

1 small Union Jack flag on cocktail stick

Directions: 

1. Place all ingredients except the grenadine, extra strawberry, and Union Jack flag in a blender.

2. Blend until smooth and creamy.

3. Pour into a hurricane glass

4. Drizzle grenadine over the top of the drink

5. Place 1 strawberry and flag on top for garnish.

Calories: 207

Ingredients:

3 cups water

2 cups sugar

Juice of 3 oranges

Juice of 1 lemon

3 bananas, mashed

24 ounces canned pineapple juice

7-Up or Sprite

Cherries, mint leaves, or orange wedges

Directions: 

1. In a 2-quart pot, boil water and sugar together until sugar is dissolved.  Remove pot from heat and let cool.

2. When sugar water is cool. add juice from oranges and lemon, mashed bananas, and pineapple juice.

3. Freeze until solid.

4. Shave or clip off into tall, slender glasses.

5. Add 7-Up or Sprite to fill.

6. Serve with long spoon and thick straw.

7. Garnish with cherry, mint or orange wedge.

Yield: about 10 serving

Calories:229

1 Banana

1/2 cup pineapple

1/2 cup honeydew melon

1/2 cup cantaloupe

1/2 cup strawberries

3/4 cup raspberries

3/4 cup fresh-squeezed orange juice

1 scoop ice

1 strawberry

Directions: 

1. Place first eight ingredients in blender.

2. Blend until frozen

3. Serve in a tall glass such as Collins or highball glass

4. Garnish with strawberry

Calories: 204

Contributed by Lina Cantwell

*From the book of 200 Nonalcoholic Drinks 

from America's Most Famous rica's Most Famous Restaurants.

Authors - Pamela Stovall & Richard Lalich

Vegetarian Pizza

Ingredients: 

Serving Size: 4
1 12 inch Boboli crust
1 Pizza Sauce (enough to cover crust, to taste)
1/2 c Mushrooms
1/2 c Black Olives
1/2 c Bell Peper
1/2 c Red Onion
1 Tomato, cut into thin wedges Halved (optional)
1 c Partly Cooked Gimme Lean Sausage or 4 Morning Star Grillers (crumbled)
1/4 to1/2 c Stick Smart Deli Pepperoni (sliced)
(combine or substitute "meat" products with one another)

2 c (8 oz) shredded low-moisture mozzarella-soy cheese or skimmed mozzarella cheese or 1 c mozzarella soy cheese and 1 c mild chedder soy cheese

Directions: 

Ingredients can be added, deleted or substituded according to taste.

Heat oven to 350 F. Place crust on pizza pan or cookie sheet. Top with pizza sauce
and vegetables. Sprinkle cheese to cover top. Sprinkle crumbled vege-burger, then spread sliced vege-pepperoni on top. Bake 20-25 minutes or until cheese is melted and topping thoroughly cooked.

Ingredients: 
4(8 inch)fat-free flour tortillas,cut into quarters.
1 medium onion, grated
1(16oz.)can black beans, drained
1(8oz)jar chunky salsa
Fat free sour cream
Chopped fresh cilantro

Directions: 
*Preheat the oven to 350 degrees. Spray 16 muffin cups with nonstick cooking spray. *Fit one tortilla quarter in each muffin cup. *Layer the onion, black beans and salsa in the prepared muffin cups. *Bake for 8-10 minutes or until heated through. Garnish with sour cream and cilantro. Serve immediately. Yield:16 servings

Per serving: Calories 56; Fat <1 g; Sodium 242 mg; Dietary

Fiber 2 g

Artichoke Dip

Contributed by Marcia Waters

Ingredients: 
1 can artichoke hearts
1 can green chilies
1 C. Parmesan cheese
1 C. mayonnaise

Directions: 
*In a food processor, chop artichokes and chilies. Add Parmesan cheese and mayonnaise. 

*Whip together. Put into a greased casserole dish and bake in a 350 degree oven for 15-20 minutes until bubbly and just starting to brown. 

*Serve with chips, Nachos, or fancy crackers. It you like it "hot", add more chilies.

Ingredients: 

Makes 16 rolls

1 cup Onion (finely chopped)
2 TBsp Oil (peanut or vegetable)
2 cup Fri-Chik (diced small)
2 cup Mixed Vegetables (frozen or can-corn, peas, carrots)
1 tsp Garlic Salt
4 TBsp Kikoman Lt. Soy Sauce
4 cups Bean Sprouts (fresh)
16 Egg Roll Wrappers
2 TBsp Water

Directions:

*Fry onion in oil until soft. Stir in Fri-Chik, garlic salt and soy sauce. Cook until brown. Cook mix vegetables then add them to mixture. Add bean sprouts. Cook until bean sprouts are soft. Drain and discard any excess liquid; cool filling. Spoon about 1/3 cup of filling on lower half of each egg roll wrapper. Mix cornstarch with water, and moisten edges. Fold bottom edge up just to cover filling, and fold left and right edges 1/2 inch toward center. Moisten all edges with cornstarch mixture and roll up to seal.

Deep fry a few rolls at a time in hot oil, peanut or vegetable. (375 degrees F) until golden, about 3 minutes. Drain.

To keep unused egg roll wrappers, cover tightly and freeze. Allow to thaw at room temperature.

This can be an appetizer, or it could be used for a light meal.  It is a chore the first time it is made, but is well worth the effort.  

Ingredients:
2 tubes crescent rolls
2 c. Veggie-chicken, chopped
4 oz. (1 c.) grated cheese, swiss or cheddar
1 c. cranberries or "craisins", chopped, or cranberry orange relish (the best, I think!)
½ c. mayonnaise
1 small onion, chopped (optional)
½ c. celery, chopped
¼ to 1 c. walnuts, chopped
3 T. fresh parsley, chopped
2 T. honey dijon mustard
1 tsp. salt
½ tsp. pepper
1 egg white  

Directions:

*Mix all ingredients except crescent rolls and egg white. Grease pizza stone or other baking sheet.  

*Separate crescent rolls and arrange 10 or 11 in a star on the baking sheet with edges slightly overlapping, leaving a 6-8" circle in the center.  *Place the remaining rolls in the center, pointing inward (place wide end even with wide end of star crescents) and overlapping each other. 

*They will be folded over after filling. *Using small scoop, arrange filling on star shape.  After locating first center roll to fold, fold over two outside rolls toward center, then fold over opposing center roll.

*  Continue until all outer and inner crescents are wrapped.  Brush with egg white.  Bake are 375° for approximately 30-40 minutes or until rolls are browned. Slice and serve.

Preparation Time:30 minutes plus cooking time

Spinach Dip

Contributed by Rose and Roxanne

Yield: 20 servings
Ingredients:
2 c Mayonnaise 
2 pk Dry Vegetable Soup Mix
6 ea Green Onions, Finely Chopped 
2 c Sour Cream
2 pk Frozen Chopped Spinach 

Directions:

Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread.
BREAD BOWL:
loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip.

Artichoke Appetizer

Contributed by Rose and Roxanne

Ingredients:

8 ounces of artichoke hearts 
1 cup grated Parmesan Cheese 
1/2 cup sour cream or plain yogurt 
1/2 cup mayonnaise 
8 ounces cream cheese 
2 garlic cloves, minced, or 2 Tablespoons chopped garlic 

Directions:
Preheat oven to 325 degrees. Place all ingredients in food processor and puree until smooth. Place in 9 inch or 10-inch pie plate or decorative serving dish. Bake for 30 to 40 minutes or until lightly brown on top. May be served with crackers, bread, or tortilla chips.