Combine all berries and orange juice beverage in a food processor. Puree on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
rockpot preparation (the ONLY way to fly!): Combine soups and water
ubber spatula, gently stir ingredients to distribute the butter mixture.
ter (not much!) to soften to a thick paste.<
Bring to boil 4 to 5 quarts water.
add 2 1/2 TLB pickling salt per quart.
and 1 cup vinager.
let cool.
In clean quart jars add
1 tsp muster seed.
3 peppercorns.
1-2 cloves garlic sliced or choped.
1-2 spigs dill.
Quarter the pickles and fill jars.
Pour water mixture to top of jars and place in refrig.
Ready to eat in two days.
Will keep up to 2 months in refrig.
very crispy.
heat the oil in a large pan and cook the onion and garlic until soft and transparent.
stir in the tomatoes, tomato puree, vinegar, sugar and bay leaf - bring to the boil.
season and stir in the beans.
Cover and simmer for 3-4 minutes.
stir in the fish, cover and cook until piping hot, approximately 5 minutes.
serve with cous cous or chunky french bread.
In a medium bowl, stir together the peanut butter, condensed milk and sugar.
Stir in chocolate chips.
Roll into 1 1/2 balls.
Layer in a freezer-safe container, separating layers with wax paper.
These are best eaten 2-3 minutes after pulling them from the freezer.
These \"dough\" balls are safe and ready to eat immediately, but they're best frozen!
HOW TO COOK A LOBSTER:. Place a
Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
Turn down to low and serve when you're ready to eat.
Serve over egg noodles, rice, or mashed potatoes. Enjoy!
ver them until cool enough to handle.
Butter a flat
ides of pork for three to four minutes, until golden brown
Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.<
Preheat oven to 325\u00b0.
Place ham fat side up on rack in open roasting pan; sprinkle with ground cloves.
Bake tenderized ham about 25 minutes to the pound.
If it is the ready to eat variety, bake only 10 to 12 minutes to the pound.
Thirty minutes before baking time is up, baste the ham every 5 to 10 minutes with desired glaze.
Serves 10.
n the refrigerator. Reheat slightly to take the chill off when
Slice cukes in bowl.
Add onions.
Sprinkle salt and celery seed over them.
Bring sugar and vinegar to a boil.
Turn off heat; let cool, then pour over cukes.
Stir well.
Add green pepper.
Cover and refrigerate overnight.
These are more tasty after the second day, also crisper.
Heat water, salt, oil and food coloring to boiling.
Stir liquid into dry ingredients.
Knead until smooth.
Mixture will be hot at first; consider using rubber gloves.
Store in airtight container; will stay pliable for months (6 weeks during summer).
00 calories.
Plan A: Eat 1 piece every 5 hours
This is sort of 3 recipes in 1, but it's
e game \"path\" to go from start to finish.
Decide
Add cooked shredded chicken to white wine vinegar, chipotle sauce