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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Rainbow Fruit Delight

Nonstick cooking spray
1 pkg. (3 ounces) orange-flavored gelatin
1 ½ cups boiling water, divided
½ cup mandarin oranges, drained
2 cans (12 fl. oz. each) NESTLE® CARNATION® Evaporated Milk, chilled, divided
1 pkg. (3 ounces) lemon-flavored gelatin
½ cup crushed pineapple, drained
1 pkg. (3 ounces) strawberry-flavored gelatin
½ cup frozen strawberries (about 8), thawed, drained

Coat 9 x 5-inch baking pan with nonstick cooking spray.

Summer Fruit Delight For mandarin orange layer:
Dissolve orange gelatin in ½ cup boiling water in small bowl. Let stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1 cup evaporated milk in blender; cover. Puree for 10 seconds or until well blended. Pour into loaf pan. Refrigerate for 30 minutes or until set.

For pineapple lemon layer:
Follow process for mandarin orange layer substituting lemon gelatin and crushed pineapple. Pour mixture over mandarin orange layer. Refrigerate for 30 minutes or until set.

For strawberry layer:
Follow process for mandarin orange layer substituting strawberry gelatin and strawberries. Pour mixture over pineapple lemon layer. Refrigerate for at least 4 hours or overnight.

To unmold:
Run point of knife around top of pan. Dip pan into a large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold. Cut into slices and serve.

Yield: 8 servings.

Courtesy of NESTLE® and

Drusilla's Health and Wellness Recipes
Cucumber and Dill Salad

You've heard the expression "cool as a cucumber," it is an apt one. Folklore has it that growing in a field on a hot summer day, the interior flesh is said to be almost 20 degrees cooler than the outside air temperature. Cucumbers are great for a hot summer's day salad. They are refreshing, low in calories, naturally cooling, and high in water.

1 large English cucumber,
or 2 medium 8-inch regular
a cup low-fat plain yogurt
2 tablespoons chopped fresh dill,
or 2 teaspoons dried dill weed
½ teaspoon toasted sesame oil, optional
½ teaspoon garlic powder
¼ to ½ teaspoon salt
¼ teaspoon black pepper

Peel and seed regular cucumbers, if desired, leaving a little green, slice very thinly. Place in a large bowl and set aside. Combine all remaining ingredients for dressing in a small bowl. Stir to combine. Add dressing to sliced cucumbers. Toss to combine. Serve at room temperature or chilled. Yield: 6 1-cup servings.

Nutrition facts: 20 calories; 0.5g total fat; 105mg sodium (210mg sodium for ½ teaspoon), 1g fiber; 2g protein

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