Chef Cajun Debs Green Stuff Recipes

GREEN STUFF (LIME JELLO, CREAM CHEESE, PINEAPPLE, COOL WHIP)

Steps:

• Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
• Mix cream cheese and pineapple in large bowl.
• Add jello.
• Beat until blended.
• Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
• Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
• Enjoy!

SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE

Steps:

• Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
• If using raw spinach, thoroughly wash it, even if the package says "prewashed."
• To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
• To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
• Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
• This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.