1982 ring fluff Recipes

vanilla cake mix (i used betty crocker s), butter, softened, powder sugar, heavy cream, vanilla extract, pineapples rings. cut the pineapples rings into small pieces, save the juice, unsweetened coconut, roasted flaked almonds

peanut butter, butter, marshmallows, post shreddies cereal, popped popcorn, salted peanuts

crushed pineapple with juice, instant pistachio pudding mix, bananas, sliced, marshmallows, fruit cocktail, drained, mandarin oranges, drained

mandarin oranges, drained, crushed pineapple, cottage cheese, orange flavored jell-o mix

cherry pie filling, sweetened condensed milk, crushed pineapple, drained

bananas, peeled and sliced, vanilla extract, butter, melted, refrigerated crescent rolls, caramel topping

strawberry flavored jell-o, cottage cheese, crushed pineapple, drained

cake flour, white sugar, baking powder, salt, egg whites, milk, lemon extract, shortening

lime flavored jell-o mix, crushed pineapple with juice, sour cream, marshmallows, chopped pecans

low-fat cottage cheese, sugar-free lemon flavored jell-o mix

creamy peanut butter, marshmallow fluff, semisweet chocolate chips

orange flavored jell-o mix, boiling water, mandarin oranges, drained, crushed pineapple with juice, frozen orange juice concentrate, thawed, instant vanilla pudding mix, cream cheese, softened, milk

crushed pineapple in juice, undrained, sugar-free orange gelatin, sugar-free lemon gelatin, apricot sugar free preserves, sugar free frozen whipped topping, thawed

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

pd. carrots,sliced and cooked, green pepper sliced thin ( i always put more), celery, thinly sliced, red spanish onion, thinly sliced in rings( i always cut the rings in four), sauce ), tomato soup, salad oil, white sugar, vinegar, jarred mustard

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives.