“Kitchen Krafts,” Friend, Feb. 1991, 17
1 can (10 ounces/284 g) refrigerated biscuits
3 eggs, separated
1 package (3 ounces/85 g) cream cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 cup grated cheddar cheese
1/2 cup chopped ham
Separate the dough into 10 biscuits and place in a lightly greased round cake pan. Press the biscuits together to form a crust.
In a small bowl, beat the egg yolks and cream cheese until smooth. Stir in the green pepper, onion, cheese, and ham.
In a large bowl, beat the egg whites until stiff peaks form. Gently fold the cream cheese mixture into the egg whites. Spoon evenly over the crust.
Bake at 350° F (175° C) for 35–40 minutes or until a knife inserted in the middle comes out clean. Cut into wedges and serve.
3 cups thinly sliced purple cabbage
3 cups thinly sliced lettuce
3 green onions, sliced
2 tablespoons sesame seeds
1/2 cup slivered almonds
1 package (3 ounces/85 g) chicken-flavored oriental noodles
3 tablespoons rice vinegar
2 tablespoons sugar
3 tablespoons salad oil
1/4 teaspoon salt
pinch of pepper
Toss the cabbage, lettuce, onions, sesame seeds, and almonds together in a large bowl.
Crush the noodles over the salad, then mix in.
Combine the seasoning packet from the noodles with the remaining ingredients. Mix into the salad.
Cover and refrigerate for one hour before serving.
2 cups chocolate cookie crumbs
6 tablespoons margarine, melted
1 package (3 ounces/85 g) raspberry gelatin
1/2 cup boiling water
2 cups vanilla ice cream, softened
1 package (10 ounces/284 g) frozen raspberries, thawed but undrained
Mix the cookie crumbs and the margarine together in a large pie pan. Press onto the bottom and sides of the pan. Refrigerate until the crust is firm.
Dissolve the gelatin in the boiling water. Add the ice cream and the raspberries, then mix well.
Slowly pour the mixture into the cookie crust. Refrigerate until firm (at least 2 hours).