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April 2000 Issue
Spring Medley
by Victoria Smith
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#2 - Hawaiian Fruit Salad

  • 1 cup cubed fresh pineapple or canned pineapple chunks
  • 1 cup white seedless grapes
  • 1 cup cubed cantaloupe or papaya
  • 1 cup shredded coconut or angel-flake coconut
  • 1 cup non-dairy whipped topping
Combine pineapple, grapes, cantaloupe and coconut. Toss lightly with the topping.
  • Yields: 6 to 8 servings
  • Preparation Time: 15 minutes
 

 

#3 - Rye Muffins

  • 1 cup unsifted rye flour
  • 2 teaspoons baking powder (egg-free)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons oil
Pre-heat oven to 400 degrees F. Grease 6-muffin pans. Sift together the rye flour and baking powder, sugar and salt. Add the water and oil and stir in just until mixed, but still lumpy. Divide the batter among the muffin cups. Bake 30 to 35 minutes, or until the muffins come away from the edges of the pans.
  • Yields: 6 muffins -- So make more than one pan!
  • Preparation Time: 45 minutes
 

 

#4 - Eggless, Butterless Cake

  • 1 lb raisins
  • 1 1/2 cups sugar
  • 2 cups water or brewed coffee
  • 1/2 teaspoon salt
  • 2 teaspoons vegetable shortening
  • 4 cups flour
  • 1 teaspoon egg-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
Boil raisins, sugar, water, or brewed coffee, salt and shortening together for 5 minutes. Cool and then add dry ingredients which have been sifted together 3 times. Bake in two loaf pans or 1 tube pan at 275 degrees F for one hour and 15 minutes to 1 1/2 hours.
  • Yields: 1 or 2 cakes -- Depends upon pans used.
  • Preparation Time: 2+ hours
 

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