1/2 c orange juice
1/2 c milk
1 pint vanilla ice cream (or frozen yogurt)
1 c peach yogurt
1 ripe banana
Blend on HIGH until very smooth.
Good to add 1/3 c protein powder for a great power drink to get you going. Adding slices of fresh peeled peach makes it even better.
Serves 2-3
about 1/4 medium ripe banana
1 1/2 oz light rum
2 1/2 oz orange juice
1 1/2 oz coconut creme
1/2 oz grenadine
cherry for garnish
Put banana in blender; add next four ingredients. Add ice (half blender or so). Blend until creamy and stiff.Garnish with cherry. Equally excellent without alcohol.
Makes one (12 oz) serving
1/4 c sugar
1/4 c grand marnier
1 fifth champagne
1 qt orange juice
Put sugar and grand marnier in separate small dishes. Dip the rim of champagne flutes (or wine glasses) in grand marnier, then sugar. Pour champagne into flutes, then orange juice.
Makes about 8 servings
1 (12 oz) can pink lemonade, undiluted
1 (2 litre) bottle 7-up
1 (10 oz) jar maraschino cherries
1 c bourbon
Mix all ingredints in lg bowl. Freeze in qt containers. Serve slushy.
16 small red potatoes (about 2 lbs)
1 rib celery, sliced
1 med carrot, sliced
1/4 c finely chopped onion
2 c chicken broth
1 tbs minced fresh parsley
1 1/2 tsp salt, divided
1 tsp pepper, divided
1 clove garlic, minced
2 tbs butter, melted
additional minced fresh parsley
Place potatoes, celery, carrot and onion in a 4 qt slow cooker. In a small bowl, mix broth, parsley, 1 tsp salt, 1/2 tsp pepper and garlic; pour over veggies. Cook, covered, on LOW 6-8 hours or until potatoes are tender.
Transfer potatoes from slow cooker to a 15″x10″x1″ pan; discard cooking liquid and veggies or save for another use. Using bottom of a measuring cup, flatten the potatoes slightly. Transfer to a lg bowl; drizzle with butter. Sprinkle with the remaining salt and pepper; toss to coat. Sprinkle with additional parsley.
8 servings
1 (19 1/2 oz) pkg italian turkey sausage links
1 lg onion, chopped
2 med carrots, chopped
2 c sliced fresh mushrooms
3 cloves garlic, minced
1 (32 oz) carton reduced-sodium chicken broth
2 (14 1/2 oz) cans no-salt-added stewed tomatoes
2 (8 oz) cans no-salt-added tomato sauce
2 tsp italian seasoning
6 lasagna noodles, broken into 1″ pieces
2 c coarsely chopped fresh spinach
1 c cubed or shredded part-skim mozzarella cheese
shredded parmesan cheese and minced fresh basil, optional
In a lg skillet, cook the sausage over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5 or 6 qt slow cooker.
Add the onion and carrots to the same skillet; cook and stir 2-4 minutes or until softened. Stir in the mushrooms and garlic; cook and stir 2-4 minutes or until the mushrooms are softened. Transfer to slow cooker. Stir in the broth, tomatoes, tomato sauce and italian seasoning. Cook, covered, on LOW 4-6 hours or until the veggies are tender.
Add the lasagna noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with the parmesan cheese and basil.
8 servings
4 1/2 c water
1 can (20 oz) crushed pineapple, undrained
2 c shredded carrots
1 c steel-cut oats
1 c raisins
2 tsp ground cinnamon
1 tsp pumpkin pie spice
brown sugar (optional)
In a 4 qt slow cooker coated with cooking spray, combine the first seven ingredients. Cover and ccok on LOW for 6-8 hours or until the oats are tender and the liquid is asbsorbed. Sprinkle with brown sugar if desired.
8 servings
Always assume a pot handle is hot. Don’t just grab it with your bare hand.
Use dry pads or towels to handle hot pans. Wet ones will create steam, which can burn you,
Keep pan handles out of the aisle, so people won’t bump into them. Also, keep handles away from open flames of gas burners.
Don’t fill pans so full that they are likely to spill hot foods.
Get help when moving heavy containers of hot food.
Open lids away from you to let steam escape safely.
Use care when opening compartment steamers.
Make sure gas is well vented before trying to light ovens or pilot lights. Strike matches BEFORE turning on the gas. Also, strike matches away from yourself.
Wear long sleeves and double-breasted jackets to protect yourself from spilled or spattered hot foods or fat. Also, wear sturdy leather shoes with closed toes
Dry foods before putting them in frying fat, or hot fat may splatter on you.
When placing foods in hot fat, let them fall away from you, so that fat will not splash on you.
Keep liquids away from the deep fryer. If a liquid were spilled into the fryer, the suddenly created steam could spray hot fat on anyone nearby.
Always warn people when you are walking behind them with hot pans or when you are walking behind someone who is working with hot items.
Warn service people about hot plates.
2 fifths champagne
1 fifth chablis
1 pint vodka
1 (28 oz) bottle soda water
1 (12 oz) frozen lemonade concentrate, undiluted
Chill all ingredients and mix. Can be served from pitcher garnished with fresh fruits, or from a punch bowl with an ice ring. If using an ice ring, do not use lemonade in punch, but dilute and make ring, adding fresh or canned fruit for decoration.
Yields 15 servings
NOTE: A MODERATELY STRONG PUNCH CAN BE MADE USING 1/2 PINT VODKA
2 (10 oz) pkgs frozen chopped spinach
4 tbs butter OR margarine
2 tbs flour
2 tbs chopped onion
1/2 c evaporated milk
1/2 c reserved vegetable liquor
1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp garlic salt
1 tsp worcestershire sauce
6 oz jalapeno or monterey jack cheese
1/2 c toasted buttered bread crumbs (optional)
Microwave frozen spinach in pierced packages for 5-7 minutes on high. Press spinach in a colander to remove moisture, but reserve liquid (vegetable liquor). In lg glass measuring cup, melt butter or margarine for 45 seconds on high. Gradually stir in flour, then add onion and cook 2 minutes on 80% power (medium-high). Add milk and vegetable liquor slowly, stirring until lumps are gone. Cook on high for 3-4 minutes, stirring after 2 minutes, until sauce thickens. Add seasonings and cheese, stirring rapidly until cheese melts. Stir in drained spinach. Pour into greased small glass casserole dish (6″ square is nice). Top with buttered toasted bread crumb, if desired, then reheat on high for 2- minutes or until bubbly.
Serves 4
