Turkey Salad
4 cups diced turkey
2 cups seedless grapes
1 cups pineapple chunks
1 cup slivered almonds
1 cup coconut
(Can also use capers, papaya or mandarin oranges)
Dressing:
1-1/2 cup diet
mayonnaise
1/2 cup plain nonfat
yogurt
1/2 cup regular
mayonnaise
1/2 cup Weight
Watchers mayonnaise
1 tsp. curry powder
1 tbsp. soy sauce
1 tbsp. lemon juice
Mix together turkey and fruits, set aside. Mix all mayonnaises, yogurt, curry, soy sauce and lemon juice. Pour dressing over turkey mixture to coat well. Garnish with almonds and coconut. Chill several hours before serving.
Broccoli-Cheese Soup
Blend: 1/2 lb. cheese (Velveeta or cheddar)
1/3 cup flour (may adjust for thickening)
2 cups cooked broccoli
1 quart milk
Salt and pepper to taste
Blend cheese and 1 cup milk, add flour and blend until smooth, add broccoli and leave chunky. Add rest of milk and simmer 10 minutes.
Quick Doughnuts
2 eggs
1 cup sugar
1/3 cup Crisco oil
1 cup milk
4 tsp. baking powder
1 tsp. salt
1 tsp nutmeg
4 cups sifted flour
Crisco or oil for frying
Combine beaten eggs, sugar and oil, add milk. Mix dry ingredients and stir only until smooth. Roll dough to 1/2 inch thickness on floured board. Dough should be soft.
Heat Crisco or oil to 365° and fry doughnuts turning when brown on one side, drain on paper towels, sprinkle with powdered sugar. Best eaten warm.