FoodsFoods&& R E S T A U R A N T & C L A S S I C C A T E R I N G R E S T A U R A N T & C L A S S I C C A T E R I N G Cucumber Salad
1 small box of lime Jello 3/4 cup of hot water 1 cup cottage cheese 1 cup mayonnaise 1/4 cup lemon juice 1 small onion, grated 1/2 cup peeled and chopped cucumber 3/4 cup chopped pecans
Dissolve Jello in a bowl with hot water. Set in the refrigerator for about 20 minutes to chill, but not long enough to congeal. Remove from the refrigerator and beat with a hand mixer un- til it begins to get foamy. With a spoon, add all other ingredi- ents to the Jello. Pour the mix- ture into an 11x13 casserole dish and put back in the refrig- erator until congealed, about 2 hours. Cut into squares before serving.
The Bistro ~ Lunch Tues-Sat 11-3 Catering & Fondue Dining by reservation
www.fabulousfondue4u.com 5520 Murchison Road, Suite A Near the new I-295 corridor
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at Omni Health and Fitness It's a Family Affair
COMMIT TO GET FIT WITH OMNI! Vinegar Pie
1 1/2 cups sugar 1/2 cup unsalted butter 3 large eggs 2 tablespoons white vinegar 1 teaspoon vanilla 1 9" pie crust
Blend sugar and butter then whisk in eggs, vinegar and but- ter. Pour into pie crust, bake for 50 minutes at 325 degrees.
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