“Kitchen Krafts,” Friend, Sept. 1995, 27
1 cup each broccoli and cauliflower florets (break into very small florets)
2 tablespoons each grated carrot, grated red cabbage, and grated yellow squash
whole wheat tortillas or chapatis*
1/4 cup barbecued onions (see recipe on this page)
dill pickle, very thinly sliced
sprouts, avocado slices (optional)
your favorite packaged blend of seasonings
Boil the florets until tender (5 to 8 minutes); drain.
Mix together the grated vegetables in a small bowl.
Place the tortillas or chapatis in a preheated, dry skillet and heat through, turning once (about 15 seconds on each side).
Spread mayonnaise on each tortilla, then line the center of each with equal amounts of the hot vegetable mixture.
Layer small amounts of the remaining ingredients on top of the warm vegetable mixture, roll up each tortilla tightly, and serve immediately with the seam edge down. Makes 6 large sandwiches.
2 large onions (red onions are best), halved and thinly sliced
1/2–1 cup barbecue sauce
Fry the onions in the sauce, stirring frequently, until soft and well coated (about 12–15 minutes). If necessary, add a little water to keep the mixture from sticking to the pan.
6–8 ounces (170–227 g) vanilla (or plain) yogurt
1/2 cup sugar
juice of 1 fresh lime
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 cantaloupe, seeded and cut from the rind into bite-size cubes
1 honeydew melon, seeded and cut from the rind into bite-size cubes
1 1/2 cups strawberries, cleaned, hulled, and halved
1 cup seedless purple grapes, rinsed
frozen nondairy whipped topping, thawed (optional)
maraschino cherries (optional)
Mix together the first five ingredients until the sugar is dissolved and the mixture is smooth.
Gently combine the four fruits in a large bowl, then place in individual serving bowls.
Pour the yogurt mixture evenly over the dishes of fruit. Top with a dollop of whipped topping and a cherry (optional).