Rapid R pb rry PI
1 qu rt -qu uty v nlUa Ice
ere , lightly SOl'lteD4�
1 pint good-q Uty pbelT)'
herbert, I tly ftened
1/4 cup ra.pberry liqueur
(frambo ) or eel, diluted
raspberry-Juice concentrate or
tb wed, undiluted cranberry-
pbelT)' Jute concentrate
One 6-ounce chocola1e Ready·
Crust (save the plastic lid)
For decoration: 1 cup fresh or
frozen dry-pack raspberries and mint
leave or chocolate curls
In a large bowl, preferably with
an electric mixer, mix lee cream,
sherbert and liqueur or juice con­
centrate until blended.
Scrape into pie crust. Smooth
top, cover with pI tic lid and freeze
at least 1 hour until firm, or wrap
airtight, label and (reeze up to 1
month.
Remove from freezer 15 minute
before serving soften slightly.
Garnish with raspberries and/or
mint leaves or chocolate curls.
Make8 rvlnp
Rapid Raspbe�ry Pie
P anut Crunch Pie
Mix remaining brittle with the ice
cream in a large bowl. Spoon into
pie crust, mounding it in center.
Smooth with a metal spatula, cover
with foil and freeze at least 6 hours
or overnight.
Stir chocolate chips and heavy
cream in a medi urn-size saucepan
over low heat until chocolate melts
Stir in
nut but-
Just before serving, decorate with
reserved brittle.
Makes 8 servings.
Cinnamon Sticky-bun Pie
1/3 plu 1/4 cup butterscotch
Ice-cream topping (from jar)
One 6-ounce Graham Cracker
.dy-� t (v e plastlc1lld)
4 ounce cream cheese, at room
temperature
1/2 tsp, ground cinnamon
1/2 tsp. vanilla extract
2 cups (1 pint) vanlUa Ice cream,
softened
1/3 cup dark raisin
1/4 cup chopped walnuts
Slaw ... America's 'summer tradition
When you think of summer
menus, you naturally think of slaw.
Trying some of these delicious varia­
tions are. sure to please you family
and friends this summer.
America's favorite fruit slaw
6 cups shredded cabbage
1 orange, peeled and chopped
1 cup seedless red grapes
1 cu� strawberries, hulled and
sliced
2 kiwi, peeled and chopped
1 tablespoon poppy seed
1-11/2 cup light slaw dressing .
Toss together the cabbage, fruits
and poppyseed. Add slaw dressing,
, ouac peanut b ttle, coarse­
Iychopped
5 cups (2 1/2 pin ) vanlU ice
cream, lightly softened
One 6-=ouDce butter-flavored
Ready-Cr t pie eru t
2/3 cup milk ehoco
e ee b mil
chopped �:lIJ::I}.lif:
1/2 cup heavy (whipping)
cream
1/4 cup confectioners' sugar
1/4 cup mooth peaDut butter,
at room temperature
Reserve some chopped peanut
brittle for decoration.
Put pie on waxed paper to catch
drip . Pour chocolate mixture even­
ly over filling, spreading [t quickly
with a thin metal spatula (topping
may flow over edge of pie). Freeze
1 hour or until topping is firm.
mix gently. Cover and chill before
serving. Serves 8-10.
Red,' white and Blue Slaw
2 cups shredd� green cabbage
2 cups shredded red cabbage
2 large apple
lemon juice
1n. cup crumbled blue cheese
1 cup light slaw dressing.
Slice apples into long strips.
Sprinkle with lemon juice. (set aside
several strip to use as garnish).
Combine cabbage, apples and blue
cheese. Toss gently with slaw dre -
ing. Garnish with apple slices. Serves
4-6.
Thai Chicken Fettucine
a summer winner
������������������A':A Thai Chicken. Fettuclne
Salad
THAI CHICKEN Fettucine
Salad, a party-perfect entree, com­
bines chicken and p ta with a lively
dre ing blending peanut butter,
honey, oy sauce, ginger and mild,
medium or hot picante sauce for j t
the de ired amount of jalapeno
"heat."
Ideal for midweek meals or
casual entertaining, the alad is
erved at room temperature to being
out its fullest flavors and eliminate
I t-minute preparation.
1 cup plcante uce
1/4 cup chunk- tyle peanut but-
ter
2 tablespoon honey
2 tablespoon orange juice
1 te poon oy uce
1 teaspoon round ginger
'ounce dry fettuclne, cooked
and drained
3 chicken bre balv boned.
klnned and cut Into I-lneh pieces
(about 12 ounce )
2 tabl poon vegetable oil
Lettuce Ie v
1/4 cup chopped cilantro
1/4 cup peanut halve
1/4 cup hort, thin red bell pep­
per trt
Reserve 1/4 cup of the picante sauce
mixture; toss remaining mixture
with hot cooked fettucine. Cook
chicken in oil in large killet until
browned and cooked through, about
5 minutes. Add reserved picante
sauce mixture; mix well. Cool to
room temperature. Arrange fettucine
mixture over lettuce; top with chick­
en mixture. Sprinkle with cilantro,
peanuts and peppers. Serve with d­
ditional picante sauce. Makes 4
rvln .
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Michigan Citizen
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Highland Park, MI
48303
Pour 1/3 cup butterscotch topping
over bottom of pie crust, spreading it
gently with a thin spatula if neces­
ary. Cover with pia tic lid and
refrigerate while preparing and chill­
ing filling.
. Beat cream chee e, cinnamon and
vanilla with an electric mixer on high
speed. until smooth and fluffy.
Sc of bowl, dd ice cream
and . , reduce mixer speed to
medium and beat briefly to blend
(don't worry if cream chee e doesn't
mix in completely). Put bowl in
freezer and chill 30 minutes to 1
hour, stirring several times, until
mixture is firm but still spreadable.
Stir filling, then spoon into crust.
Smooth top with a thin metal spatula.
tic lid nd freeze t
,
C r m I P c n Turtl PI
(1 ounces) nllIa
7
Combine picante auce, peanut
butter, honey, orange juice, oy
sauce and ginger in small saucepan;
stir over low heat until blended.
c me
1/2 cup u lted butter or
rine
1/2 cup be vy (whipping)
cre m
2 cu pe Db lve
One '-ounce chaco te
C t ( ve the p tic lid)
Toppin:
1/3 cup eml eet chocolate
chip
2 Tb . un lted butter or mar-
g rine
2 Tbl . heavy (whlppln2) c m
2 1b . Ii ht com yrup
1/2 tsp. V DllIa extract
For decoration: 1 cup heavy
(whipping) cream, whipped to soft
peaks
lUlng: Put caramels, butter and
cream in a medium- ize heavy
aucepan. Cook over low heat, tir­
ring often with a whisk until
caramels and butter melt. Remove
from heat and whisk until complete­
ly smooth. Stir in pecans.
Pour into pie crust. Cover with
plastic lid and chill 3 to 4 bours until
cooled and ftnn. (t " ., ., • I'
Toppin: Stir chocolate chips
and butter in a small heavy aucepan
over low heat until melted and
smooth. Remove from heat and stir
in cream, corn syrup and vanilla until
blended. Pour over pie.
Chill at least 1 hour.
• Just before serving, decorate top
with dollop of whipped cream.
447 W. 9 Mile Road
Ferndale, Michigan 48220'
)b SbO�
e Fresh Place 10
*CHOICE MEATS
*GARDEN FRESH VEGETABLES