B-7
 SBERYGLZ.TXT

                      STRAWBERRY GLAZE

  1 cup sugar                        2 Tbs strawberry jello
  1 cup boiling water                2 Tbs cornstarch (3 for pie)
  3-4 drops red food color

 NOTE: Use for strawberry and banana fruit salad/desert or for making
       fresh strawberry pie (it takes a double recipe for pie)

 1. In a saucepan mix sugar, cornstarch and jello well.

 2. Add boiling water and food color.

 3. Stirring constantly, bring mix to a boil and cook for 8 minutes.

 4. Cool completely and pour over fruit.  For pie, coat a baked pie
    shell put one layer of berries, spoon over the first layer, repeat
    layers of berries and glaze, chill and cover with a good layer of
    cool whip.


 BLCHDRES.TXT

                     LOW FAT BLUE CHEESE DRESSING

  1 cup low fat cottage cheese       1 cup nonfat plain yogurt
  2 Tbs finely chopped onion         1 clove minced garlic
  2 - 3 oz blue cheese

 1. In a blender or food processor, combine the cottage cheese, yogurt,
    onion, garlic, and half of the blue cheese.   Process until smooth.

 2. Crumble the rest of the blue cheese.  Stir into blended mix.

 3. Store in refrigerator in a covered container.


 CREOMUST.TXT

                    CREOLE MUSTARD SAUCE

 FOR EACH 2 SERVINGS:
  3 Tbs mayonaise                    2 Tbs Grey Poupon Country Dijon
  1 tsp yellow mustard                 mustard
  1 tsp honey                        1 tsp cream style horseradish

 1. Combine all ingredients, mix well, and refrigerate for 15 - 30
     minutes.