Groundnut Toffee
(Peanut Toffee)

1¼ cups sugar
1 Tablespoon butter
2 cups roasted peanuts
1. Measure sugar into a saucepan and heat
over medium high heat.
2. Heat for about 5 minutes, stirring frequently.
3. The sugar will melt and brown lightly.
4. Add butter and mix well.
5. Slowly stir in nuts until well-coated.
6. Dampen a pastry board and pour the toffee
mixture onto it. (Be careful because
mixture will be hot.)
7. Roll toffee into balls, using a metal or
wooden spoon.
8. Cool and store in a tight, plastic container.
Makes about 2 dozen toffee balls

(Radish Salad)


½ pound radishes (about 20)
12 fresh mint leaves, finely chopped
Salt, to taste
¼ cup of a mix containing two-third orange juice
and one-third lemon juice


1. Trim the ends and slice the radishes.
2. Combine sliced radishes with mint
leaves, salt, and orange and lemon juice
mix in a bowl and serve as a salad.
Serves 2 to 4

Cucumber Soup

1 Tablespoon vegetable oil
1 pound pickling cucumbers (peel off skin,
if waxed), chopped
1 medium onion
1 medium red bell pepper, chopped
3 cups low sodium chicken broth
Ground pepper, to taste
Pinch of salt (optional)
¼ cup plain, nonfat yogurt

1 Tablespoon fresh parsley, chopped

1. In a large saucepan, warm the oil over
medium heat.
2. Add the cucumbers, onions, and red
3. Cook until all the vegetables are tender,
about 15 minutes.
4. Stir in the chicken broth and simmer for
10 minutes, stirring occasionally.
5. Remove from heat.
6. In a blender or food processor, puree the
soup until very smooth, and then return
it to the saucepan.
7. Bring to a simmer and season to taste
with salt (optional) and pepper.
8. Serve hot, topped with a Tablespoon of
yogurt and a sprinkling of parsley.
Makes 4 servings.

Corn Pudding

1 Tablespoon cornstarch
1 Tablespoon flour
1 Tablespoon sugar
1 can creamed corn
2 eggs, beaten
½ cup milk
1 teaspoon vanilla
3 Tablespoons butter, melted
1. Preheat oven to 325°F.
2. Combine cornstarch, flour, sugar, and
salt in a saucepan.
3. Stir in creamed corn and beaten eggs.
4. Add the milk, vanilla and butter.
5. Mix well and pour into a shallow casserole
dish and bake for about 1 hour.
Serves 2 to 4.
Fruit Salad

2 oranges, peeled and sectioned
3 bananas, sliced
½ cup melon balls
½ cup strawberries, sliced
4 slices pineapple, diced1 cup sweetened condensed milk
Shredded coconut (optional)
½ cup raspberries
¼ cup roasted peanuts
¼ cup pineapple juice
¼ cup lime juice
1. In a large bowl, combine oranges, bananas,
melon balls, strawberries, pineapple,
raspberries, and nuts.
2. In a separate bowl, combine the pineapple
juice, lime juice, condensed milk,
and beaten eggs.
3. Pour the juice mixture on top of the fruit.
4. Top with shredded coconut.
Serves 4.
½ cup raspberries
¼ cup roasted peanuts
¼ cup pineapple juice
¼ cup lime juice

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