RECIPES:
WILD RICE PALIF WITH BABY CARROTS
PINEAPPLE JELLO SALAD
2 (3 oz) boxes lime Jello
1 (8 oz) cream cheese, room temperature
½ bag mini marshmallows
1 pt whipping cream
1 can crushed pineapple, drained
In one bowl, prepare Jello following directions on the box. In another bowl, whip the whipping cream. In another bowl, blend the cream cheese. Fold pineapple and marshmallows into cream cheese. Add whipped cream. Spread the cream cheese mixture into 9x13-inch pan. Pour warm Jello over top. Chill. (The cream cheese mixture floats to the top.)
Makes 8-10 servings.
McCORMICK'S FAVORITE SPINACH DIP
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl.
Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and
green onions. Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread cubes,
crackers or fresh vegetable pieces around bread for dipping.
Source: McCormick (Note: There is often a recipe for a dip on the box but
it is not the same as this one.)
