garnishes

  1. Cookie

    Swedish Sill Salad

    2 cups diced pared cooked potatoes 2 cups diced cooked beef 2 cups diced dill pickles 1 cup diced pickled beets 2 cups diced herring in wine sauce Mayonnaise, if desired 1 hard-cooked egg Sliced beets, if desired In large bowl, combine potatoes, beef, pickles, diced beets and herring (with...
  2. Cookie

    Sangria

    Strain 2/3 cup lemon juice and 1/3 cup orange juice; add 1/4 cup sugar, stirring until dissolved. Combine juice mixture and 1 bottle (4/5 quart) red wine in pitcher. Add ice and garnish with lemon or orange slices. 4 servings (about 1 cup each)
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    Pineapple-Strawberry Shortcake

    1 pkg. Betty Crocker pineapple upside-down cake mix 1 pkg. (16 oz) frozen sliced strawberries, thawed 1 cup chilled whipping cream Grease and flour baking pan, 8x8x2" or 9x9x2". Prepare Cake Mix as directed in step 2 on package except - add 1/2 cup of the Topping Mix to dry mix; reserve...
  4. Cookie

    Chocolate Rocky Road Pudding

    1 can Betty Crocker chocolate ready-to-serve pudding (2 cups) 1 1/2 cups miniature marshmallows Whipped cream Mix pudding and marshmallows; spoon into serving dishes. Garnish with whipped cream and, if you wish, with pecan halves. 4 to 5 servings
  5. Cookie

    Old Kentucky Lemonade

    1 large bunch mint (about 10 sprigs) 1 cup lemon juice (about 5 lemons) 1/2 cup sugar 1/2 cup water 1 qt. ginger ale, chilled Wash mint and remove leaves. Mix lemon juice, sugar, and water; pour over mint leaves. Let stand 30 minutes. Just before serving, stir in ginger ale. Serve over crushed...
  6. Cookie

    Grape Juice Crush

    1 can (6oz) frozen grape juice concentrate 1 can (6oz) frozen orange juice concentrate 1 can (6oz) frozen lemonade concentrate 4 cups water 1 qt. ginger ale, chilled Mix all ingredients except ginger ale. Chill. Just before serving, slowly pour in ginger ale. Serve over crushed ice. If you...
  7. Cookie

    Salami Wedges

    Soften 1 pkg. (3oz) cream cheese; spread on 9 large slices of salami. Stack spread slices on top with a plain slice of salami. Cover and chill. To serve, cut stack into 12 wedges. If you wish, garnish with olives, pearl onions or cherry tomatoes on wooden picks. 12 appetizers
  8. Cookie

    Chili Soup

    1 can (11 1/2 oz) condensed bean with bacon soup 1 can (10 3/4 oz) condensed tomato soup 1 can (10 1/2 oz) chili without beans 1 soup can water 1/8 to 1/4 tsp. garlic powder Heat all ingredients to boiling, stirring occasionally. If you wish, garnish soup with corn chips. 5 servings (1 cup each)
  9. Cookie

    Creamy Corn Soup

    1 can (10 1/2 oz) condensed cream of chicken soup 1 1/2 cups milk 1/2 cup mayonnaise 1 can (16 oz) whole kernel corn Chopped pimiento Snipped parsley In saucepan, heat soup, milk, mayonnaise and corn (with liquid), stirring occasinoally. Garnish with pimiento and parsley. 5 servings (1 cup each)
  10. Cookie

    Fruit-Limeade Frost

    Pour 1 can (6oz) frozen limeade concentrate, thawed, over fresh fruit (watermelon or cantaloupe balls, pineapple wedges, peach slices, banana slices) in bowl. Cover; chill 2 hours. To serve, spoon into chilled dessert dishes. Garnish with a sprig of mint.
  11. Cookie

    Goddess Dessert

    1 pkg. Betty Crocker sour cream white frosting mix 1 1/2 cups whipping cream 1 pkg. Betty Crocker sour cream white cake mix 1 can (13 1/2 oz) pineapple tidbits, drained 1 cup seedless green grapes, halved 1/2 cup chopped pecans In small mixer bowl, combine frosting mix (dry) and whipping cream...
  12. Cookie

    Melon Cascade

    Snip 2 large bunches seedless green grapes into clusters (2 cups). Chill. Cut 1 honeydew melon lengthwise into 8 wedges, not cutting through to bottom; scoop out seeds and fibers. Place melon in center of platter; fill with grape clusters. Garnish with lemon wedges and grape leaves. 8 servings...
  13. Cookie

    Double Lettuce Salad

    Into bowl, tear 1 small head Boston lettuce and 1 small head lettuce into bite-sized pieces (about 10 cups). Toss with about 1/2 cup low calorie salad dressing. Garnish with green pepper rings. 8 servings (30 calories each)
  14. Cookie

    Quick Lemon Pie

    Prepare 9" baked pie shell as directed on 1 pkg of pie crust mix. Prepare 1 envelope (about 2 oz) dessert topping mix as directed; fold into 1 can of lemon ready to serve pudding (2 cups). Pour into baked pie shell. Chill 4 hours or until set. Garnish with whole raspberries.
  15. Cookie

    Ice Cream Bombe

    2 pints orange sherbet 1 pint pistachio ice cream 1 pint chocolate ice cream Soften 1 pint of the orange sherbet; spread into chilled 2-qt metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm. repeat...
  16. Cookie

    Mocha Dessert Coffee

    For each serving, place 1 to 2 tbsp. chocolate ready-to-spread frosting in cup. Fill with hot coffee; stir until blended. Garnish with whipped cream.
  17. Cookie

    Jiffy Tarts

    Heat oven to 450F. Prepare pastry for one-crust pie as directed on 1 package of pie crust mix except - divide dough into 8 equal parts; roll each part into round. Fit rounds over backs of muffin cups or small custard cups, making pleats so pastry will fit closely. Prick thoroughly with fork to...
  18. Cookie

    Coconut-Cherry Freeze

    Prepare cherry fluff frosting mix as directed on package except - use 1/2 cup cold water. Beat frosting until fluffy, about 3 minutes. On high speed, gradually beat in 1 1/2 cups chilled whipping cream until stiff. Fold in 1 cup shredded coconut and cherry bits. Pour into 12 paper baking cups or...
  19. Cookie

    Lemon - Blue Cheese Ice

    Stir 1 pint lemon sherbet to soften. Mix in 2 to 3 tbsp. finely crumbled blue cheese. Pour into refrigerator tray; freeze until firm. Just before serving, spoon onto Bibb lettuce; garnish with marinated artichoke hearts. A refreshing accompaniment for beef or baked fish. 4 servings
  20. Cookie

    Palace Court Salad

    For each serving, arrange a mound of shredded lettuce on plate. Top with a thick tomato slice, 1 large or 3 small cooked artichoke heart(s) and cooked crabmeat, shrimp or chicken. Garnish with hard-cooked eggs and serve with bottled Russian salad dressing.
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