12
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
1 cup
Thick apricot puree
cup
Coconut
1 tbs.
Orange juice
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 1-inch pieces)
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.
