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Creamy Frozen Fruit Salad

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A rich and sweet fruit salad that could double easily as a dessert.

1 16-oz can fruit cocktail
1 8 3/4-oz can crushed pineapple
1 16-oz can pitted sweet cherries
1 8-oz package cream cheese, softened
1 C sour cream
1/4 C granulated sugar
1 C miniature marshmallows

In strainer, drain fruit cocktail, pineapple, and cherries.

In a large bowl, beat cream cheese, sour cream, and sugar until creamy. Stir drained fruits and marshmallows into cheese mixture. Pour into a large mold or loaf pan. Freeze overnight (or at least 8 hours).

Ten to 15 minutes before serving remove mold from freezer and let stand at room temperature. Slice into serving sizes and arrange on a tray lined with leaf lettuce.

Servings: 10

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Creamy Frozen Fruit Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Seafood Delite Salad

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An interesting vegetarian alternative for that seafood flavor!

1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)

Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.

Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.

Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.

Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.

Servings: ~2 cups of salad

Submitted by Nancy Riedesel

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Seafood Delite Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Spinach-Scalloped Franks

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If you’re not a spinach lover, this recipe might turn you around!

1 10-oz pkg frozen chopped spinach, cooked and drained

6 Tbsp margarine
1/2 C chopped onion
1/4 C unbleached white flour
1 1/2 C skim milk
2 C grated cheddar cheese
5 C boiled, pared, and sliced potatoes (about five medium)
1 20-oz can Loma Linda Big Franks, Worthington Veja-Links or Linketts, sliced

Cook spinach according to package directions. After cooking, drain well.

In a medium saucepan over medium-high heat, saute onion in margarine. Add flour to make a paste. Slowly add milk and whisk with wire whisk, stirring constantly until thickened. Add 1 1/2 C of the cheese to the white sauce. Stir in drained spinach. Set aside.

Arrange 1/2 of the sliced potatoes in a 9″ x 13″ baking dish. Top with 1/2 of the sliced links and 1/2 of the spinach  mixture. Repeat, ending with spinach mixture. Top with remaining 1/2 C of cheese. Bake at 350° F for 40 to 50 minutes.

Servings: 15

Submitted by Debbie Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Spinach-Scalloped Franks

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Peanut Butter Pie

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If you are pressed for time and need an easy recipe, this rich and creamy pie may be for you.

1 C powdered sugar
1 C peanut butter
1-8 oz pkg cream cheese
1-8 oz pkg Cool Whip
20 mini Reece’s Cups,chopped
1chocolate or Oreo crust

Cream sugar, peanut butter and cream cheese together. Fold in Cool Whip. Fold in Reece’s Cups. Pour into crust. Refrigerate 2 or 3 hours or overnight before serving.

Servings: 6-8

Submitted by Jan Haveman

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Peanut Butter Pie

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Sugarless Fruit Cake

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Wonderful sugar free fruit cake…has the option of using dried apricots or cranberries instead of raisins in the recipe.

2 C raisins

1/2 lb dates
2 tsp cinnamon
juice and rind of one orange
2 C water
3/4 tsp salt
3/4 C oil
1 tsp nutmeg

Boil together for 5 minutes. Make sure that dates have softened. Remove from heat and cool.

Add:
1 C chopped walnuts or pecans
2 tsp vanilla
2 C whole wheat flour
1 tsp baking powder
2 tsp baking soda

Mix well. Spread into 2 loaf pans. Bake at 350° for 1 hour or until baked through. Remove from oven and cool over night before slicing.

Servings: 25-28 slices

Submitted by Lois Gill

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Sugarless Fruit Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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