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1. MUD PIE   
Crush wafers and add butter; mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. Store in freezer a
2. HAVE-A-CRAN-MELON BALL PARFAIT   
Turn cranberry sauce into mixing bowl. Beat until sauce is smooth. Resting bottle on rim of bowl, slowly pour in lemon-lime beverage. Mix gently with up and down motion. Pour into 1-quart re
3. ORANGE CRAB COCKTAIL   
leaf lettuce crab-flavored fish pieces, cut in bite sizes, or 1 (6 oz.) can crabmeat, drained and cut into bite-sizes mandarin orange sections (water packed), chilled and drained plain low-fat yogurt cocktail sauce
4. DILL DIP   
Place ingredients in a food processor or blender; cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving. Makes 8 (2 tablespoon) servings. Serve with
5. GUACAMOLE   
Cut stem ends off tomatoes and hollow out, leaving 1/4 to 1/2-inch thick shells. Discard seeds. Chop tomato pulp and tops. Set aside. Halve, seed, peel and cut the avocado into chunks. Combin
6. SHRIMP AND SPICY CRANBERRY DIP   
If using shrimp: Bring 4 cups hot water to boiling, then add shrimp and bring to boiling again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turn pink; drain. Place shrimp
7. MARINATED CUCUMBERS   
In a medium mixing bowl, stir together the first 7 ingredients. Add cucumbers and onion; toss to coat. Cover and refrigerate for 2 to 24 hours. Before serving: Toss radishes with cu
8. SPINACH SALAD WITH SESAME DRESSING   
Toss together in salad bowl. Pour Sesame Dressing over and toss gently. Makes 4 servings.
9. ONION DRESSING   
In a covered jar, shake all ingredients together well. Makes 2 1/2 cups dressing. Per Serving (1 Tablespoon): 20 Calories.
10. ROMAINE-VEGETABLE SALAD     
Dressing: Mix vinegar, oil, soy sauce and five-spice powder in a custard cup or small bowl; set aside. Clean and tear romaine into bite-size pieces (makes about 3 cups). In a 12-inch ski
11. BAKED FISH WITH APRICOT SAUCE   
If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside. Apricot Sauce: Drain apricots, re
12. TACO CASSEROLE   
Place tortilla wedges on a baking sheet and bake at 350~ for 10 minutes or until crisp; set aside. Mix meat, tomato sauce, chilies, onion, oregano and garlic powder. Pour into 10 x 6 x 2-inch
13. TERIYAKI CHICKEN   
Place chicken or turkey in a plastic bag, pour marinade in bag and marinate for 10 minutes at room temperature, turning bag occasionally. Drain poultry, reserving marinade. Place meat on the u
14. SHRIMP GUMBO AND RICE   
Bring onion, green pepper and 1/4 cup water to a boil; reduce heat. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Add tomatoes, garlic, rosemary, paprika and pepper to on
15. ORANGE FLANK STEAK   
beef flank steak, fat cut off frozen snipped chives (optional) orange wedges (optional) orange juice soy sauce cornstarch dried minced onion


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