Lighthouse Angel Recipes & Hint


Prep Time: 5 min
Total Time: 21 min
Makes: 6 servings, 2 fish cakes each


TAKE 1 pkg. (6 oz.) Stove Top Stuffing Mix and 1/3 cup Kraft Mayo Real
Mayonnaise...

MIX & MATCH your recipes from these options...

fish options
add-in choices
vegetable possibilities


2 cans (6 oz. each) crabmeat, drained and flaked 3 Tbsp. Kraft Tartar Sauce
finely chopped celery
2 cans (6 oz. each) salmon, drained, skin and bones discarded 1 Tbsp. lemon
juice, 1 cup Kraft Shredded Mozzarella Cheese chopped green onion
2 cans (6 oz. each) tuna, drained and flaked 2 Tbsp. Claussen Sweet Pickle
Relish, 1 cup Kraft Shredded Cheddar Cheese shredded carrots
3 cans (4 oz. each) tiny cooked shrimp, drained and flaked 1/4 cup Kraft
Barbecue Sauce finely chopped green pepper

Rating


THEN FOLLOW our 3 simple steps:

1. MIX together stuffing mix with 3/4 cup water, mayonnaise, fish, add-ins
and 1/2 cup vegetables. Cover and refrigerate 10 min.


2. HEAT a large nonstick skillet sprayed with cooking spray on medium heat.
Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in
batches.


3. COOK 3 min. on each side or until golden brown on both sides, turning
over carefully.



Spring Flower Cake
1 cup BAKER'S ANGEL FLAKE Coconut
2 drops food coloring, any color
1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed COOL WHIP Whipped Topping
3 cups halved strawberries



TOSS coconut with food coloring until evenly tinted; set aside.
PLACE cake on large serving plate. Frost top and side with whipped topping;
sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place.
Carefully pull out cake slices and separate slightly to resemble the petals
of an open flower.
SPOON 3 cups halved strawberries into center of "flower." Store leftover
cake in refrigerator.


Cook extra pancake or waffle batter and freeze on cookie sheet covered with
paper towels.  When frozen, stack and store in plastic bags.  Reheat in
Toaster.


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