Chinese Tea Salad

Salad:

1 (1 oz) can mandarin oranges, drained

1 (9 oz) can crushed pineapple, drained

1 (3 oz) package orange gelatin

1 cup hot freshly brewed black tea

1 cup reserved fruit juices (or substitute orange juice if needed)

1 (5 oz) can sliced water chestnuts, drained

bed of Lettuce

Dressing: 

2 - 3 tablespoons freshly grated orange rind 

1/2 cup mayonnaise

1/2 cup whipped cream

Drain oranges and pineapple, reserving liquid. Set fruit aside. Dissolve gelatin in hot tea, add reserved fruit juices (if necessary, add orange juice to fruit juices to equal one cup).

Chill until the consistency of egg whites. Stir in oranges and pineapple and water chestnuts. Pour mixture into a 4-cup mold. Chill several hours.

Combine dressing ingredients. Unmold salad onto a bed of lettuce and serve with dressing. Serves 6 - 8.

Spiced Indian Tea

1 cup spring water
1 cup half and half or soy milk
2 tablespoons loose Ceylon tea 
1 cinnamon stick
3 cloves
3 cardamon pods, crushed
1" slice fresh ginger
2 teaspoons raw sugar

Bring water and half and half to a boil in a small saucepan. Add remaining ingredients. Stir and reduce to a simmer. Cook for 10 minutes, stirring occasionally. Strain and serve hot or chilled over ice.  Serves 2.

Raspberry Anginettis

1 10 oz bag frozen raspberries
1/2 of a 10 oz jar of black currant jelly
1 tablespoon cornstarch
1/2 cup chambord liquor
1 bag of Stella D'Oro Anginetti cookies
Peach frozen yogurt or ice cream

Put the first four ingredients in a food processor and blend until liquid. Cut anginetti cookies in half lengthwise.
With a small ice cream scoop or melon ball scoop, put one scoop of the ice cream or yogurt between the two halves of cookie.
Drizzle the raspberry liquid over the cookie. Top with whipped cream and enjoy. Leftover raspberry liquid may be refrigerated. 

Recipe Contest Winner 

Mock Devon Cream

One 7 oz jar Jello brand marshmallow cream 

One 8 oz square of cream cheese (or one 12 oz tub of whipped cream cheese)

Let the cream cheese soften, then mix with the marshmallow cream. Refrigerate at least 2 hours.
Keeps for about one week.  Also great as a fruit dip!

Recipe submitted by Valarie LaBore, El Cajon, CA

Cinnamon Sticks

1 cup sugar 

1/4 cup ground cinnamon

1 loaf of bread, unsliced

1 cup of butter, melted

Preheat oven to 400 degrees. Combine sugar and cinnamon. Trim crusts from bread. Cut bread into 1 inch thick slices. Cut slices into 1x4 inch sticks (about 4 per slice) Dip in melted butter and roll in cinnamon-sugar. Place on foil-lined cookie sheet. Bake 15 minutes or until crisp and lightly browned. Serve with hot tea. Yields 64+ sticks