Cook’s Question
ANSWER R. Stoltzfus asked for an easy fruit dip
recipe. Thanks to Jane Heckman, Effort; Anna Joyce
Martin, East Earl; Tina Rzucidlo, Southeastern; and to
Cordelia Wolfe of Seven Valleys for sending recipes.
Fruit Dip
16 ounces sour cream
1 3-ounce package vanilla instant pudding
Beat well. Dip fruit in. Coconut may be added
Fruit Dtp
8 ounces cream cheese
Vi cup marshmallow
2 cups whipped topping
Mix together either with orange or pineapple juice.
(8 ounces) cream cheese, softened
1 cup plain yogurt
% cup honey
2 teaspoons crushed gingerroot
1 can (8 ounces) crushed pineapple in juice, drained
Beat cream cheese, yogurt, honey and gingerroot
untill creamy. Fold in pineapple. Cover; refrigerate 1
hour. Makes about 3 cups.
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(Continued from Page B 8)
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ALUS
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Honasdala, Pa.
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1 package (8 ounces) cream cheese, softened
1 small jar (7 to 8 ounces) marshmallow creme
8-ounces frozen whipped topping (thawed)
Blend all ingredients together. Chill at least 1 hour
before serving.
Serve both dips with fresh fruit; grapes, strawberries,
pineapples, mandarin oranges, apple slices, or other
fruit.
Fruit Dip
8 ounces can crushed pineapple
3Yz -ounce box vanilla pudding (dry)
3 /< cup milk
'A cup sour cream
Mix all ingredients in blender. Use with cut up fresh
fruit as a dip.
Dip for Fresh Fruit
3 ounces cream cheese
1 small jar marshmallow cream
Mix together till thoroughly blended. It’s hard to
believe something so easy can be so delicious!
This recipe is very good served with a fresh waterme
lon basket in the summertime.
C.J. WONSIDLER BROS.
Quakartown, Pa.
215-536-7923
Now Tripoli, Pa.
215-767-7611
Oloy, Pa.
215-967-6257
Fresh Fruit Dip
liTil j 1 11 ,Wlly (
Most effective
as bedding for all
kinds of beef and
dairy cattle, hogs,
horses, sheep an
L poultry
Any amount d
% or call for at farm.
Lancaster Farming, Saturday, March 16, 1991-B9
*W*I <g|
J ASH ■aC»%JwJ
Turkey Farm
(America’s Oldest)
Eggs
(Continued from Page B 8)
CHOLESTEROL-FREE
OMELET
2 large egg whites
2 tablespoons dry skim milk
powder
1 tablespoon cold water
2 drops yellow food coloring
Place all ingredients in a small
mixing bowl and beat until frothy.
Fry as for any other omelet. Add
vegetables if desired.
This mixture can be used for
French toast, also. Add a dash of
cinnamon or any other flavoring to
mixture before beating.
Betty Light
Lebanon, Pa.