Club Food

1 (6 oz) can frozen orange

-juice concentrate, softened Or wuse grape juice, -cranberry
juice 1 (6 oz) can water

1 pt Vanilla ice cream, softened,

-or 2 containers of Plain yogurt Popsicle sticks Cups Whir in a
blender.
Pour into molds, insert sticks, and freeze.
POLYNESIAN
POPSICLES 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup
honey or sugar 1 egg

white 1 1/4 cups apricot nectar or canned pineapple juice
popsicle sticks and cups Pour milk into blender and add gelatin.
Let soften for one minute before adding the rest of the ingredients
to whip.
Pour into molds, insert sticks, and freeze.
CREAMSICLES 1
(6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced
and

pitted 1 cup heavy cream 1 tsp sugar or honey (optional)
popsicle sticks and cups Whip cream in a blender for 30-45 seconds.
Add peaches and honey.
Whir until smooth.
Pour into molds, insert
sticks, and freeze.
CHOCOLATE POPS 1 (8 oz) container plain yogurt
2 tbsp cocoa or carob powder 2 tbsp brown

sugar or honey popsicle sticks and cups Liquify in a blender,
pour into molds, insert popsicle sticks, and freeze.
KEEP-ON-HAND
SNOW CONES Freeze orange juice (or any other flavored juice) in ice
cube trays, Pop frozen juice cubes in a plastic bag to store.
Put
three to six of these cubes at a time in a blender.
Turn blender on
and off until cubes reach snowy consistency.
Pile into a cup to
serve.
The whole batch blended at once will keep its carnival
consistency stored in a container in the freezer.
Kids can serve
themselves.
Adding a little water makes it a “slush”.
Even kids who
don’t care for orange juice like it this way.
WATERMELON POPSICLES
1 cup seedless watermelon chunks 1 cup orange juice 1 cup water
popsicle

sticks and cups Blend these ingredients into a blender, pour
into molds, insert sticks, and freeze.

6 oz Box lime jello

1/4 Head cabbage

3 Carrots, washed and peeled

1 cn (8oz) crushed pineapple,

Drained 1 cn (11oz) mandarin orange

Segments, drained
———————————–TOOLS———————————–
Grater Knife Mixing bowl Fork Plastic wrap With an adult’s help,
prepare jello according to directions on box.
Refrigerate 2 1/2
hours or until partially set.
Grate about half a cup cabbage and
half a cup carrots into a bowl.
Add the drained pineapple and
orange segments to the vegetables and mash with a fork until
mixture looks well chewed.
Remove the jello and dump the vegetables
in.
Stir gently with a fork.
Cover with plastic wrap and chill 2-4
hours until it has the consistency of a grassy pile of gelatinous
puke.Serves 8-10 chunk chompers.
From the Book: Gross Grub by
Cheryl Porter Random House ISBN 0-679-86693-0

1 pt (2 cups) heavy cream

2 tb Honey or sugar

32 Squares (16 rectangles) of

-graham crackers Sprinkles Beat cream with sweetener until
stiff.
Spread whipped cream heavily on one square and place it on a
platter.
Spread cream heavily on a second square and place it on
top of the first.
Continue until there is a stack of 4 squares.
Press down gently on the top square so the cream squeezes out of
the sides.
Spread the excess along the sides.
Repeat the procedure
until there are eight stacks.
Slide them together till sides touch
to form a rectangular cake of 2 squares by 4 squares.
Use extra
whipped cream to smooth over all the tops.
Refrigerate.
Allowing it
to chill several hours before serving enables the crackers to
soften.
A dash of sprinkles over the top adds a party flavor with
adding much additional sugar.
Hint: Use a pressurized can of
whipped cream if you don’t have the time or inclination to whip the
cream.

1 c Plain yogurt

1 ea Sm Banana

1 tb Frozen orange juice ; or ap

1 x Sugar or honey)

4 ea Ice cubes

Yields about 2 l/2 cups.
Place all ingredients into blender or
food processor.
Whirl until smooth.
Variations: Instead of banana,
use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup
pineapple, l peeled and chopped kiwifruit or l/2 peeled and cored
apple.
FROM: S ROGERS (MMWV70A)

418 g Canned pink Alaska salmon

25 g Butter or margarine

1 sm Leek

1 Red pepper

– de-seeded and chopped 200 g Canned sweetcorn kernels

– drained 25 g Plain flour

110 ml Milk

Salt and pepper; to taste 750 g Old potatoes

– peeled and cooked 75 g Cheddar cheese, grated

3 tb Tomato ketchup

-OR- brown sauce -OR- mild mustard Pre-heat the oven to ’190 C,
375 F, Gas mark 5.
Drain the can of salmon and reserve the juice.
Set aside.
Melt the butter in a pan and cook the leeks and pepper
until soft.
Add the sweetcorn and flour, mix well.
Cook for 1
minute.
Blend the salmon juice into the vegetables and flour.
Mix
well then gradually add the milk, beating to make a smooth sauce.
Flake the salmon into the vegetables and season to taste, Mash
together the potatoes and cheese until smooth.
Put the salmon into
an ovenproof dish and spread the chosen sauce over this.
Pipe or
spoon the potato over and bake for 30 minutes Serve with peas,
sweetcorn and tomatoes.
Serves 4.
Approx.
520 kcals per serving
From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted
with permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias

8 oz Tomato sauce

1/4 ts Basil

1/8 ts Oregano

5 Or 6 slices of rye toast

8 oz Sliced mozzarella cheese

Parmesan cheese Mix the tomato sauce, basil and oregano and
spread on 5 or 6 slices of rye toast.
Divide the 8 ounces of sliced
mozzarella among the pizzas.
Sprinkle with Parmesan cheese and
broil until bubbly.
For variety, I top my pizza with onions,
pepperoni, and sometimes canned shrimp.
Randy Rigg

26 c Popped popcorn

1 c Salted peanuts

1/2 c Baking gumdrops

In a saucepan melt: 1/2 cup -margarine 1/2 c Cooking oil

500 Gms.
white marshmallows

Stir constantly while marshmallows melt and mix with melted
margarine and oil mixture.
Do not allow this to boil, just melt
over low heat.
Mix into popped corn mixture.
Press into greased
tube pan.

8 Hot dogs

2 c Mashed potatoes

1/2 ts Dry mustard

From: Grandma Sheila, COOKING echo Split hot dogs the long way
not quite all the way through.
Fill split opening with mashed
potatoes mixed with dry mustard.
Sprinkle the top with paprika.
Bake in 375 degree oven for about 15 minutes or until heated
through and slightly browned on top.
Can also be topped with some
grated cheese (cheddar or parmesan).
These make a great lunch or
dinner for kids.
Mine used to ask for them regularly – still do now
that they are grown.

With an adult’s help, carefully peel carrots and potatoes.

Chop the carrots and celery into small pieces and the potatoes into
1″ cubes.

Place the carrots, celery and green beans in the small pan and the
potatoes in the larger one.
Cover both with water and add a pinch
of salt to each.

With an adult’s help, set thepans over medium heat until they come
to a boil.
Turn the heat to medium low.

Pour the gravy into the pan of carrot mixture.
With an adult’s
help, cook over low heat until hot, stirring often.

Add the butter and milk to the potatoes and mash until they are
fairly lump free.

Place a lump of mashed potatoes on a plate, then cover with a ladle
of pukey gravy.
Serves 6 hurlers.

Sicko serving suggestion: Almost any meal tastes better with you
heave puke on it! To create a realistically splattered tableau,
place a plate full of food in the sink.
Then take a large spoonful
of gravy and, with a flick of the wrist, fling it onto the food.
Repeat until the desired effect is achieved.

24 Pitted Prunes

1/2 c Peanut Butter

Yield: 24 Thumbs NOTE: You can add coconut or sunflower seed to
the peanut butter, if you desire.
Steam the prunes over boiling
water in a colander for 5 minutes or until plump.
Cool.
Slit one
side open and stuff with the peanut butter.
Refrigerate until
serving time.
From Super Snacks For Kids by Penny Warner Copyright
1985

3 oz Box strawberry jello

40 Ice cubes

2 cn (12 oz) strawberry soda

———————————–TOOLS———————————–
Mixing bowl Shallow 9×12 pan Butter knife Blender Spoon Tall
glasses Iced tea spoons Prepare jello according to package
directions.
Pour into shallow pan and chill until firm, about 3
hours.
Using a dull knife, make as many cuts as possible across the
length and width, forming tiny cubes.
With an adult’s help, grind
ice cubes in a blender.
Spoon alternating layers of crushed ice and
gelatin pieces into tall glasses, filling them about 2″ away from
tops.
Slowly pour soda into each glass unti lfull, then stir
gently.
Serve retch with ice tea spoons, so your guests can get at
every chilly glob Sicko serving suggestion: Almost any cooked food
can look like puke if you grind it for a few seconds in a blender.
And it makes for a tasty sandwich spread!) From the Book: Gross
Grub by Cheryl Porter Random House ISBN 0-679-86693-0

1 1/2 tb Honey, unless you use frozen

-strawberries with Rhubarb-Strawberry Fruit Leather Combine 1
cup rhubarb puree and 1 cup strawberry puree (Strawberries may be
fresh, frozen or frozen with sugar added.) Add sugar already added.
Spread on plastic wrap and dry as for fruit leather.

1 1 lb can of salmon, flaked

1/2 c Chopped onion

2 tb Lemon juice

1 1/2 ts Dill weed

1/4 ts Tabasco or dash or cayenne

-pepper 3/4 c Cracker meal

2 Egg whites

1/2 c Milk

1/4 ts Salt

1/4 ts Pepper

From “Meals Without Squeals” by Christine Berman & Jacki
Fromer.
1.
Mix all ingredients well.

2.
Shape into patties and place on a greased baking sheet or
portion

into greased muffin cups.
3.
Bake at 400 F for about 20 min.

Serves 7 preschool or 5 school-age children 1 meat Posted by
Theresa Merkling.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER
2.0

2 Parts low-fat plain yogurt

-with one part mayonnaise.
Peanut Butter and _____ Sandwiches
Peanut butter combines well with: honey sliced bananas grated
carrots raisins applesauce bacon bits cream cheese jam/jelly
toasted wheat germ cut up dates or any combination of the above
Tuna Fish and Mayonnaise combine with: pickle relish sliced
cucumbers sunflower seeds sprouts sliced avocado grated carrot
chopped celery sliced egg Note: Mayonnaise in a sandwich does not
hold up well without refrigeration, and could cause poisoning.
It
turns rancid upon prolonged exposure to heat.
Avoid using it for
summer camp lunches, or if your child’s lunch will be sitting on a
radiator in school all morning.
Mayonnaise usually does not freeze
well.
If the amount you are using in your sandwich is small,
however, you should have no trouble keeping sandwiches mixed with
mayonnaise in the freezer.
This also holds true for egg salad that
is well mashed.
Hint: Reduce the fat content of added mayonnaise by
combining Cream Cheese Combines well with: bacon bits crushed
pineapple chpped nuts luncheon meats peanut butter sliced egg
sliced cucumber marmalade or jam raisins, whole or ground Hint: one
enrichment technique is to mix a tablespoon of powdered milk into
an 8-oz bar of cream cheese.

2 cn (16oz) plain baked beans

1 ts Worcestershire sauce

1/4 c Brown sugar

2 tb Bbq sauce

1 tb Teriyaki sauce

8 Beef knockwursts

———————————–TOOLS———————————–
2 sm Saucepans

lg Spoon Cutting board Knife Carrot peeler Tongs or slotted
spoon Paper towels Shallow serving dish With an adult’s help, empty
the cans of beans into a saucepan and add worcestershire, brown
sugar, bbq sauce and teriyaki sauce to the beans.
Stir and set
aside.
With an adult’s help, slice off the ends of the knockwurst.
You do not need the ends for this recipe.
Then slice the knockwurst
into equal segments about 1″ long, making each cut at the same
slight angle.
With the round tip of a carrot peeler, carefully h
Place the snouts in a saucepan and cover them with water.
With an
adult’s help, cook the snouts for about 5-10 minutes.
Cook the
beans on low heat, stirring often, until the saucebubbles and
thickens slightly.
Carefully remove the snouts and place on paper
towels to drain.
Pour the beans into a serving dish and arrange
snouts, nostril sides up, on top.
Serves 4-6 little porkers.
Sicko
serving suggestion: Dab pickle relish pig boogers in your
knockwurst nostrils.
From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0

1 1/2 c White beans

4 c Water or stock

2 Cloves garlic, minced

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion, chopped

2 tb Olive oil

1 tb Dried basil

1/2 lb Green beans in 1″ pieces, or

1/2 lb Zucchini, sliced in

-half-moons 2 tb Lemon juice

3/4 ts Salt

From “Meals Without Squeals” by Christine Berman & Jacki
Fromer.
pepper to taste 1.
Soak beans in water to cover by 2″
overnight.
Drain in the

morning.
2.
Saute garlic, onion, celery, and carrots in oil for
about 10 min.

3.
Add soaked beans and the 4 c water or stock.

4.
Simmer until beans are tender, about 45 min.

5.
Add basil and green beans or zucchini and simmer another 30
min

or so, until tender.
6.
Before serving, stir in lemon juice,
salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative
Posted by Theresa Merkling.

2 sl Bread

Creamy peanut butter 2 lg Marshmallows

———————————–TOOLS———————————–
Butter knife Plate Spread each slice of bread with peanut butter.
Using clean fingers, pull apart marshmallows into many tiny
spit-wad-sized pieces.
Press the marshmallow wads onto the peanut
butter.
Put together, wad sides facing, and enjoy.
Serves 1 who
loves spit wads.
Sicko serving suggestion: Make spit wad place
cards for your next sit down affair! Write guests names on torn
pieces of notebook paper with a pencil.
Place a small amount of
vegetable oil in a bowl and dippaper pieces into it until
completely covered.
Crumple papers into balls and From the Book:
Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

1 Text Only

For each serving: Toast two slices frozen French toast according
to package directions.
Thinly slice strawberries to make 1/3 cup.
Fold in 2 TBSP strawberry or red-raspberry flavored yogurt.
Place
one slice French toast on warm plate.
Top with strawberry mixture
and remaining slice of toast.
Cut in half; serve immediately.
Taken
from McCall’s Cookery Magazine Date unknown

1/4 c Granulated suagr replacement

1 c Water

1 ts Cornstarch

1 c Strawberries pureed

1 tb Lemon juice

Red food color(optional) Combine water,replacement and
cornstarch in a saucepan.
Bring to a boil and reduce to a simmer.
Simmer for 5 minutes and stir in the puree and lemon juice with the
food color.
Pour into freezer trays,cpover with wax paper and
freeze.
For a fluffy texture freeze until mushy.Scrape into a
mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit
source diabetice dessert cookbook Reposted for you and yours via
Nancy O’brion and her Meal-Master

1 c Powdered milk

1/2 c Creamy peanut butter

1/2 c Honey

Mix together well.
Butter the childs hands, and have them shape
dough into balls, trees, animals, etc.
Then eat and enjoy.
(Note:
This dough is somewhat sticky, so a child who gets frustrated
easily may need the parent to help.)

4 Hot dogs

2 oz Velveeta cheese

From: Healthy Meals and More toothpicks Melt cheese.
Slice hot
dogs into bite size pieces.
Put one piece of hot dog on each
toothpick.
Let children dip hot dogs in cheese.
HOT DIPPITY
DOG!

1 c Low-fat Plain Yogurt

3/4 c Frozen Fruit Juice

3/4 c Low-fat or Skim Milk

Servings: 6 * You can use pureed fresh fruit or frozen fruits
instead juice.
In a 4 cup glass measure, combine yogurt, fruit
juice concentrate and milk.
Pour into pop molds or use small paper
cups and insert a wooden stick in the centre of each.
Freeze until
firm, about 2 – 3 hours.
To serve, peel off paper cups.
From The
Gazette, 91/07/24.

Spoon in ice cream, stirring until melted and smooth.

Refrigerate 10 minutes or until slightly thickened (consistency of
unbeaten egg whites).
Spoon into crust.

Refrigerate 3 hours or until firm.
Just before serving, make
jack-o-lantern face on pie with whipped topping, candy corn and
licorice.

Store leftover pie in refrigerator.

1 pk Jello Berry BLUE jelly

-powder 1 c Boiling water

2 c Ice cubes

gummy fish Dissolve jelly powder in boiling water.
Add ice
cubes, stirring until jelly thickens, about 3-5 minutes.
Remove any
unmelted ice.
Spoon jelly into to clear sided bowls.
Poke 3 or 4
gummy fish into each dish of slightly thickened jelly.
Refrigerate
30 minute to set.
Serve with 1-1/2 hours.
Origin: Insert from Jello
Berry Blue Shared by: Sharon Stevens

1 pk Jello Berry BLUE jelly

-powder 1 c Boiling water

2 c Ice cubes

gummy bears cool whip spearmint trees (jellies) Dissolve jello
powder with boiling water.
Stir in ice cubes.
Continue stirring for
3-5 minutes and then remove any leftover ice cubes.
Pour into clear
pie plate.
Chill until set.
Just before serving, decorate with cool
whip (as snow) around 2/3 of the edge.
Decorate with gummy bears
skating, and a wafer roll cookie as a log.
Origin: Jello Berry BLUE
jelly powder insert Shared by: Sharon Stevens

1/2 c Molasses

1/2 c Corn syrup

1 1/2 Cubes butter (3/4 cup)

Salt 8 c Popped popcorn (measure

-after popping) From: San Diego Tribune, Saturday Aug.
3 Cook
1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees.
Stir in butter and salt.
Have the
popcorn in a bowl.
Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn.
IMPORTANT! Butter your hands lightly and
shape the popcorn into balls.
Make them the size you want.
Set them
on wax paper and let them harden.
Wrap the ones you don’t eat with
wax paper.

1/3 c Mild flavored honey

1/2 c Creamy or chunky style

-peanut butter 1/2 c Nonfat dry milk

Combine honey and peanut butter in bowl.
Gradually stir in dry
milk until thoroughly blended.
Shape into narrow roll.
Wrap in
waxed paper and chill until firm.
Cut into bite-sized pieces and
wrap in plastic wrap or waxed paper.
Sounds like Valerie’s recipe
except with nonfat dry milk substituted for the wheat germ.
Came
from the San Diego paper but can’t tell when.
Submitted by Donna
Ransdell.

Place apricots in colander and let drain.
Place drained apricots in
food processor, cover, and whirl until well blended.

Place gelatin in 3 quart pan, add orange juice, and let stand for 5
minutes to soften gelatin.

Place pan on burner and bring to a boil over medium-high heat,
stirring with whisk.

Turn off burner and remove pan to rack.
Add apricots and mix with
whisk until well blended.

Pour into baking pan,cover with plastic wrap, and refrigerate for
about 4 hours, until set.

Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch
wide strips.
(you should have about 13 strips)

Use pancake turner to remove strips to serving plate.
Use your
hands to twist strips into worm shapes.

Makes 13 worms.