From the May 2011, Webisode #59

Strawberry Crepe

1 egg, beaten
1/4 cup skin milk
1/3 cup water
1 tbsp vegetable oil
2/3 cup all-purpose flour
1/4 teaspoon white sugar
1 pinch salt

Filling:
1/2 cup semi-sweet chocolate chips
1 cup sliced fresh strawberries
3/4 cup frozen whipped topping, thawed

1) In a large bowl, beat together egg, water and oil. Beat in flour, sugar and salt until smooth.
2) Heat a medium, non-stick skillet over medium-high heat. Place a ladlefull of crepe batter into the center of the pan, tilting to coat the bottom. Cook until golden brown on one side, turning once. Continue with remaining batter.
3) Melt chocolate chips, stirring constantly.
4) To assemble, spread melted chocolate on the lighter side of one crepe. Place strawberries down the center of the crepe and roll it up. Top with whip topping and drizzle with chocolate.
5) Repeat with remaining crepes.

From the Aug 2010, Webisode #50

Shrimp Salad

Combine the following ingredients:

1 c. cooked rice
1 c. cooked & peeled shrimp
1 c. raw cauliflower, chopped
Spanish olives, chopped
2 hard-boiled eggs, chopped fine

Sauce

1 c. mayonaise
1 tsp. horseradish mustard
dash Worchestershire sauce
2 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. curry powder

Combine sauce ingredients and stir into shrimp mixture. Serve over lettuce leaves.

 

 

From the Dec 2010, Webisode #54

Apple Cranberry Crisp

2 c. cranberries
3 c. apples-chopped
1 tbsp flour
1 c. white sugar

Mix ingredients and place in greased baking pan.

3 pkg. Apple-Cinnamon Instant Oatmeal
1/2 c. flour
1 stick butter
3/4 c. brown sugar

Mix ingredients and sprinkle over cranberry mixture.

Bake in 350º oven for 30-40 minutes.