“Kitchen Krafts,” Friend, Mar. 1985, 27
2 cups cooked, diced chicken
1 cup chopped apple
1 cup orange sections
1/2 cup grapes, halved
2 cups chopped celery
6 tablespoons plain yogurt
5 tablespoons mayonnaise
4 tablespoons skim milk
2 packets artificial sweetening*
1/4 teaspoon pumpkin pie spice
Mix chicken with fruit and celery, then chill.
Blend yogurt, mayonnaise, milk, sweetening, and spice.
Place scoop of salad on lettuce leaf; pour dressing on top.
1 can (13 ounces/390 ml) evaporated skim milk
2 teaspoons vanilla
2 envelopes unflavored gelatin
1/3 cup lime juice
1 cup boiling water
18 packets artificial sweetening*
grated colored peel of 3 limes
green food coloring
1 lime, thinly sliced
Combine milk and vanilla and place in freezer 30 minutes.
Mix gelatin and lime juice and let stand one minute. Add boiling water, then sweetening and food coloring (until you get the shade you want), mixing well. Chill in refrigerator until slightly thickened (about 45 minutes).
Whip frozen milk until stiff; fold in lime peel.
Gradually blend gelatin mixture into whipped milk mixture.
Spoon into bowls and chill until set. Garnish with lime slice.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup skim milk
2 tablespoons vegetable oil
1/4 cup pineapple juice
1 can (8 ounces/227 g) crushed pineapple
Drain juice from pineapple; set aside.
Mix dry ingredients.
Blend milk, eggs, oil, and pineapple juice, then stir into dry ingredients along with pineapple. Mix only until flour is moistened throughout.
Fill paper-lined muffin cups two thirds full with batter. Bake at 400° F (205° C) for 20–25 minutes.