FOOD FRENZIE RECIPE ARCHIVES
PIZZA GRILLED CHEESE MAKES 1
1 tablespoon butter
1 slice mozzarella cheese
6 slices pepperoni
3 tablespoons pizza sauce
Butter 1 side of each bread slice. Place
1 sliced in hot skillet, buttered side
down. Top with cheese, pepperoni, pizza
sauce & the second bread slice. Cook
over medium heat until golden brown on
both sides. Serve with more pizza sauce,
if desired.
1 tablespoon butter
1 slice mozzarella cheese
6 slices pepperoni
3 tablespoons pizza sauce
Butter 1 side of each bread slice. Place
1 sliced in hot skillet, buttered side
down. Top with cheese, pepperoni, pizza
sauce & the second bread slice. Cook
over medium heat until golden brown on
both sides. Serve with more pizza sauce,
if desired.
PEACHES WITH DIP
1/2 cup sour cream
2-3 tablespoons brown sugar
1/4 teaspoon cinnamon or nutmeg
Sliced peaches
Combine the first 3 ingredients & put in
a small serving bowl. Serve with the
sliced peaches.
1/2 cup sour cream
2-3 tablespoons brown sugar
1/4 teaspoon cinnamon or nutmeg
Sliced peaches
Combine the first 3 ingredients & put in
a small serving bowl. Serve with the
sliced peaches.
HONEY-BAKED CHICKEN SERVES 4
4 boneless, skinless chicken breasts
1/3 cup butter, melted
1/3 cup honey
1 tablespoon prepared mustard
1 teaspoon salt
Dash pepper
Heat oven to 350 degrees.
Arrange chicken in sprayed 9 x 9" or 11
x 7" baking dish. Mix rest of ingredients
& spread over the chicken. Bake 1 - 1
1/4 hours or until done, basting chicken
occasionally. (From Fifty Nifty... 5
Ingredients or Less Main Dish Recipes)
4 boneless, skinless chicken breasts
1/3 cup butter, melted
1/3 cup honey
1 tablespoon prepared mustard
1 teaspoon salt
Dash pepper
Heat oven to 350 degrees.
Arrange chicken in sprayed 9 x 9" or 11
x 7" baking dish. Mix rest of ingredients
& spread over the chicken. Bake 1 - 1
1/4 hours or until done, basting chicken
occasionally. (From Fifty Nifty... 5
Ingredients or Less Main Dish Recipes)
QUICK MIXED SQUASH SERVES 4
1-lb mix of yellow squash & zucchini
1 purple onion, thinly sliced
1 red bell pepper, chopped
1/4 teaspoon dried basil
Salt & pepper to taste
1/4 cup grated Parmesan cheese, optional
Slice squash & zucchini into 1 1/2- quart
microwave-safe casserole dish. Top with
the next 2 ingredients. Cover & cook on
high heat 2-4 minutes, until crisp-tender.
Stir, then cook 2 minutes more. Stir in
the basil, S&P, & the Parmesan, if using.
Cover & let stand about 2 minutes. Serve.
(From Fifty Nifty...Microwave Recipes)
1-lb mix of yellow squash & zucchini
1 purple onion, thinly sliced
1 red bell pepper, chopped
1/4 teaspoon dried basil
Salt & pepper to taste
1/4 cup grated Parmesan cheese, optional
Slice squash & zucchini into 1 1/2- quart
microwave-safe casserole dish. Top with
the next 2 ingredients. Cover & cook on
high heat 2-4 minutes, until crisp-tender.
Stir, then cook 2 minutes more. Stir in
the basil, S&P, & the Parmesan, if using.
Cover & let stand about 2 minutes. Serve.
(From Fifty Nifty...Microwave Recipes)
SESAME KNOTS MAKES 8
1 (11-oz) can refrigerated bread sticks
2 tablespoons butter, melted
1 teaspoon sesame seeds
Heat oven to 350 degrees.
Separate dough & loosely tie each piece
of dough into a knot or small pretzel
shape; place 1" apart on ungreased
baking sheet. Brush knots with butter &
sprinkle with sesame seeds. Bake 15
minutes or until golden. (From Fifty Nifty
5 Ingredients or Less--Quick Breads)
1 (11-oz) can refrigerated bread sticks
2 tablespoons butter, melted
1 teaspoon sesame seeds
Heat oven to 350 degrees.
Separate dough & loosely tie each piece
of dough into a knot or small pretzel
shape; place 1" apart on ungreased
baking sheet. Brush knots with butter &
sprinkle with sesame seeds. Bake 15
minutes or until golden. (From Fifty Nifty
5 Ingredients or Less--Quick Breads)
VERY FAST MOUSSE SERVES 4
Beat 2/3 cup chocolate syrup with 1 cup
whipping cream & 1 tablespoon brewed
(room temp) coffee or orange liqueur on
high mixer speed until soft peaks form.
Chill until serving time. (From Fifty Nifty...
Quick & Easy Desserts.)
Beat 2/3 cup chocolate syrup with 1 cup
whipping cream & 1 tablespoon brewed
(room temp) coffee or orange liqueur on
high mixer speed until soft peaks form.
Chill until serving time. (From Fifty Nifty...
Quick & Easy Desserts.)
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SUMMER 08
SHELLY'S CREAMED GRAPES
2 bunches grapes
1 cup sour cream
8 ounces cream cheese, room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla or almond extract
With mixer, blend sour cream, cream
cheese, both sugars and extract together
well until smooth. Stir in grapes to coat.
Cover & refrigerate until serving time.
2 bunches grapes
1 cup sour cream
8 ounces cream cheese, room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla or almond extract
With mixer, blend sour cream, cream
cheese, both sugars and extract together
well until smooth. Stir in grapes to coat.
Cover & refrigerate until serving time.
EASY CHICKEN WITH GRAVY
SERVES 4-6
4-6 chicken cutlets
Salt & pepper
Flour, enough to coat chicken plus 1
tablespoon
1 tablespoon vegetable oil
2 tablespoons butter
1 (10-oz.) can chicken broth
1 (10 1/2 - 12-oz.) can chicken gravy
SERVES 4-6
4-6 chicken cutlets
Salt & pepper
Flour, enough to coat chicken plus 1
tablespoon
1 tablespoon vegetable oil
2 tablespoons butter
1 (10-oz.) can chicken broth
1 (10 1/2 - 12-oz.) can chicken gravy
S&P both sides of chicken. Coat chicken
lightly with flour. Melt oil and 1 tablespoon
butter in a large skillet over medium heat.
Add chicken and cook, turning once, until
browned on both sides and cooked about
halfway through, about 4 minutes total.
Remove to chicken to platter. Add rest of
butter to skillet. Melt butter over medium-high
heat, scraping up browned bits. Whisk in the
1 tablespoon flour and cook 1 minute. Whisk
in broth. When mixture is smooth, add the
canned gravy; cook, whisking, until smooth.
Return chicken to pan along with any
accumulated juices. Simmer 5-10 minutes.
lightly with flour. Melt oil and 1 tablespoon
butter in a large skillet over medium heat.
Add chicken and cook, turning once, until
browned on both sides and cooked about
halfway through, about 4 minutes total.
Remove to chicken to platter. Add rest of
butter to skillet. Melt butter over medium-high
heat, scraping up browned bits. Whisk in the
1 tablespoon flour and cook 1 minute. Whisk
in broth. When mixture is smooth, add the
canned gravy; cook, whisking, until smooth.
Return chicken to pan along with any
accumulated juices. Simmer 5-10 minutes.
STRAWBERRY MOUSSE Serves 6
(From "Fifty Nifty.....Cool Summer Recipes")
3/4 cup boiling water
1 (4- serving pkg.) strawberry gelatin
1 cup ice cubes
2 cups whipped topping
1 pint strawberries, sliced (about 2 cups)
Fresh mint leaves, for garnish
Stir the boiling water into the dry gelatin in a
large bowl for at least 2 minutes, or until gelatin
is dissolved. Add ice cubes and stir until ice is
completely melted. Gently stir in 1 1/2 cups each
of the whipped topping and the strawberries until
well blended. Spoon mixture into 6 dessert dishes.
Refrigerate until serving time. Top with rest of the
strawberries and whipped topping just before
serving. Garnish with fresh mint leaves.
(From "Fifty Nifty.....Cool Summer Recipes")
3/4 cup boiling water
1 (4- serving pkg.) strawberry gelatin
1 cup ice cubes
2 cups whipped topping
1 pint strawberries, sliced (about 2 cups)
Fresh mint leaves, for garnish
Stir the boiling water into the dry gelatin in a
large bowl for at least 2 minutes, or until gelatin
is dissolved. Add ice cubes and stir until ice is
completely melted. Gently stir in 1 1/2 cups each
of the whipped topping and the strawberries until
well blended. Spoon mixture into 6 dessert dishes.
Refrigerate until serving time. Top with rest of the
strawberries and whipped topping just before
serving. Garnish with fresh mint leaves.
SPRING 08
APPLE CREAM CHEESE SANDWICHES
MAKES 4
1 medium-size tart apple, cored & sliced
into 1/4" rings
1 tablespoon lemon juice
4 ounces cream cheese, softened
4 teaspoons honey
8 slices plain or toasted pumpernickel
or raisin bread
Toss apple slices with lemon juice in bowl.
Mix cream cheese with honey in a second
bowl. Spread honey mixture onto 4 slices of
the bread. Drain apples well & place on top
of cream cheese. Top with remaining slices
of bread & serve.
MAKES 4
1 medium-size tart apple, cored & sliced
into 1/4" rings
1 tablespoon lemon juice
4 ounces cream cheese, softened
4 teaspoons honey
8 slices plain or toasted pumpernickel
or raisin bread
Toss apple slices with lemon juice in bowl.
Mix cream cheese with honey in a second
bowl. Spread honey mixture onto 4 slices of
the bread. Drain apples well & place on top
of cream cheese. Top with remaining slices
of bread & serve.
CHICKEN NUGGETS MAKES 12 PIECES
2 eggs
1 cup cornflakes, crushed
1/3 cup flour
1 (6-8 oz.) boneless, skinless chicken breast,
cut into 1" cubes
2 eggs
1 cup cornflakes, crushed
1/3 cup flour
1 (6-8 oz.) boneless, skinless chicken breast,
cut into 1" cubes
Heat oven to 400 degrees.
Beat eggs in shallow bowl. Place cornflake
crumbs in a second shallow bowl. Place flour
in a third shallow bowl. Dip chicken cubes,
first in the flour, then in egg, then in
crumbs to coat all over. Place chicken cubes
on a sprayed baking sheet. Bake 10-12
minutes.
Beat eggs in shallow bowl. Place cornflake
crumbs in a second shallow bowl. Place flour
in a third shallow bowl. Dip chicken cubes,
first in the flour, then in egg, then in
crumbs to coat all over. Place chicken cubes
on a sprayed baking sheet. Bake 10-12
minutes.
CINNAMON CARROTS
SERVES 6
1 (16-oz.) pkg. frozen, sliced carrots
1/4 cup honey
2 tablespoons butter
3/4 teaspoon cinnamon
Cook carrots according to package directions.
Meanwhile, in saucepan, heat rest of
ingredients until butter is melted, stirring
occasionally. Drain carrots & drizzle with
butter mixture. Stir again & serve.
SERVES 6
1 (16-oz.) pkg. frozen, sliced carrots
1/4 cup honey
2 tablespoons butter
3/4 teaspoon cinnamon
Cook carrots according to package directions.
Meanwhile, in saucepan, heat rest of
ingredients until butter is melted, stirring
occasionally. Drain carrots & drizzle with
butter mixture. Stir again & serve.
ASIAN CHICKEN WRAPS SERVES 4
1 1/2 cups chopped cooked chicken
1 cup shredded Chinese cabbage
1/2 cup sliced water chestnuts
1/4 cup slivered almonds, optional
1/2 of a red bell pepper, cut into strips
1/3 cup store-bought sweet & sour sauce
4 (7-8") flour tortillas
In a medium bowl, combine the first 6
ingredients. Spoon chicken mixture evenly down
center of the tortillas. Roll up & serve. (From
Fifty Nifty...Healthy Recipes)
1 1/2 cups chopped cooked chicken
1 cup shredded Chinese cabbage
1/2 cup sliced water chestnuts
1/4 cup slivered almonds, optional
1/2 of a red bell pepper, cut into strips
1/3 cup store-bought sweet & sour sauce
4 (7-8") flour tortillas
In a medium bowl, combine the first 6
ingredients. Spoon chicken mixture evenly down
center of the tortillas. Roll up & serve. (From
Fifty Nifty...Healthy Recipes)
ORANGE-MELON SALAD SERVES 4
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon grated lime, lemon or orange
peel, optional
3 cups cubed honeydew melon
1 (11-oz.) can mandarin orange segments,
well-drained
In a medium bowl, combine the first 3
ingredients. Add melon & oranges. Toss all
together lightly. Serve immediately or
refrigerate to chill before serving. (From Fifty
Nifty...5 Ingredients or Less)
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon grated lime, lemon or orange
peel, optional
3 cups cubed honeydew melon
1 (11-oz.) can mandarin orange segments,
well-drained
In a medium bowl, combine the first 3
ingredients. Add melon & oranges. Toss all
together lightly. Serve immediately or
refrigerate to chill before serving. (From Fifty
Nifty...5 Ingredients or Less)
MAKE YOUR OWN COOKIE SHAKES
SERVES 4
6 cups vanilla or chocolate ice cream
3 cups milk
16 chocolate cream-filled sandwich cookies
Combine ice cream & milk in a blender.
Break cookies up into pieces & add to
blender. (You may have to blend this in 2
batches.) Pulse just to combine all ingredients.
SERVES 4
6 cups vanilla or chocolate ice cream
3 cups milk
16 chocolate cream-filled sandwich cookies
Combine ice cream & milk in a blender.
Break cookies up into pieces & add to
blender. (You may have to blend this in 2
batches.) Pulse just to combine all ingredients.
RASPBERRY-GLAZED GRILLED CHICKEN
SERVES 6
1/2 cup seedless raspberry jam
1 tablespoon Dijon mustard
6 boneless, skinless chicken breast halves
1 1/2 cups fresh or frozen (thawed & drained)
raspberries
Brush grill rack with vegetable oil. Heat grill
to medium-high heat. Mix jam & mustard in
bowl. Grill chicken, covered, about 5" from
heat, 12-15 minutes, or until chicken juices
run clear, brushing chicken occasionally with
jam mixture & turning once halfway through
cooking. Discard any extra jam mixture. Serve
chicken topped with raspberries.
SERVES 6
1/2 cup seedless raspberry jam
1 tablespoon Dijon mustard
6 boneless, skinless chicken breast halves
1 1/2 cups fresh or frozen (thawed & drained)
raspberries
Brush grill rack with vegetable oil. Heat grill
to medium-high heat. Mix jam & mustard in
bowl. Grill chicken, covered, about 5" from
heat, 12-15 minutes, or until chicken juices
run clear, brushing chicken occasionally with
jam mixture & turning once halfway through
cooking. Discard any extra jam mixture. Serve
chicken topped with raspberries.
CLASSIC POTATO SALAD
MAKES ABOUT 5 CUPS
1 cup mayo
2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon seasoned salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cooked cubed potatoes
1 cup sliced celery
1/2 cup chopped purple onion
2 hard-cooked eggs, chopped, optional
In a large bowl, stir together the first 6
ingredients until smooth. Add rest of
ingredients; toss gently to coat all ingredients.
Cover & refrigerate several hours before
serving to chill & blend flavors.
MAKES ABOUT 5 CUPS
1 cup mayo
2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon seasoned salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cooked cubed potatoes
1 cup sliced celery
1/2 cup chopped purple onion
2 hard-cooked eggs, chopped, optional
In a large bowl, stir together the first 6
ingredients until smooth. Add rest of
ingredients; toss gently to coat all ingredients.
Cover & refrigerate several hours before
serving to chill & blend flavors.
TOMATO & ONION SALAD SERVES 4-6
4 medium tomatoes, seeded & chopped
1 small purple onion, halved & thinly sliced
1/4 cup snipped fresh parsley
2 tablespoon olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
In a serving bowl, combine the first 3 ingredients.
In a small bowl, whisk together rest of ingredients.
Pour over the tomato mixture; toss lightly to coat
all ingredients. Taste & adjust seasonings. Cover &
chill about 2 hours. Let stand at room temperature
about 20 minutes before serving. (From Fifty
Nifty...Cool Summer Recipes, Vol 2)
4 medium tomatoes, seeded & chopped
1 small purple onion, halved & thinly sliced
1/4 cup snipped fresh parsley
2 tablespoon olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
In a serving bowl, combine the first 3 ingredients.
In a small bowl, whisk together rest of ingredients.
Pour over the tomato mixture; toss lightly to coat
all ingredients. Taste & adjust seasonings. Cover &
chill about 2 hours. Let stand at room temperature
about 20 minutes before serving. (From Fifty
Nifty...Cool Summer Recipes, Vol 2)
COOL TROPICAL ICE SERVES 10-12
1 (20-oz.) can crushed pineapple
1 (11.5-oz.) can papaya or mango nectar
2 tablespoon frozen limeade concentrate
1 tablespoon sugar
1 teaspoon coconut extract or
vanilla extrach
Mix all ingredients together in a 13 x 9" glass
baking dish. Freeze at least 6-8 hours. To serve:
Scrape with a fork or spoon into serving dishes.
Garnish with fresh mint leaves or lime slices.
(From Fifty Nifty...Cool Summer Recipes, Vol 2)
1 (20-oz.) can crushed pineapple
1 (11.5-oz.) can papaya or mango nectar
2 tablespoon frozen limeade concentrate
1 tablespoon sugar
1 teaspoon coconut extract or
vanilla extrach
Mix all ingredients together in a 13 x 9" glass
baking dish. Freeze at least 6-8 hours. To serve:
Scrape with a fork or spoon into serving dishes.
Garnish with fresh mint leaves or lime slices.
(From Fifty Nifty...Cool Summer Recipes, Vol 2)
KIDDIE FRUIT SALAD SERVES 6
1 (16-oz.) can fruit cocktail, drained
2 medium bananas, peeled & sliced
1 cup mini marshmallows
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Combine all ingredients in a large bowl, stirring
gently. Refrigerated until serving time.
1 (16-oz.) can fruit cocktail, drained
2 medium bananas, peeled & sliced
1 cup mini marshmallows
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Combine all ingredients in a large bowl, stirring
gently. Refrigerated until serving time.
PURPLE COW MAKES 2
1 1/2 cups milk
3/4 cup grape juice
2 cups vanilla ice cream
Put milk & grape juice in a blender. Cover the
blender & blend until combined. Add the ice cream,
cover & blend until smooth.
1 1/2 cups milk
3/4 cup grape juice
2 cups vanilla ice cream
Put milk & grape juice in a blender. Cover the
blender & blend until combined. Add the ice cream,
cover & blend until smooth.
RASPBERRY SPREAD MAKES 1 CUP
1/2 cup sugar
1/2 cup water
1 cup raspberries, fresh or frozen (thawed)
In a small pan over medium-high heat, bring sugar
& water to a boil. Stir in raspberries; turn heat to
medium-low. Cook 30-40 minutes, or until of desired
thickness. Use immediately or freeze.
1/2 cup sugar
1/2 cup water
1 cup raspberries, fresh or frozen (thawed)
In a small pan over medium-high heat, bring sugar
& water to a boil. Stir in raspberries; turn heat to
medium-low. Cook 30-40 minutes, or until of desired
thickness. Use immediately or freeze.
RASPBERRY VINEGAR
Place 1/2 cup raspberries in a clean jar. Pour in
enough white vinegar to cover. Cover jar & let stand
at room temperature for at least 1 week before
serving. Use in any recipe calling for fruit-flavored
vinegar.
Place 1/2 cup raspberries in a clean jar. Pour in
enough white vinegar to cover. Cover jar & let stand
at room temperature for at least 1 week before
serving. Use in any recipe calling for fruit-flavored
vinegar.
PUMPKIN SOUP SERVES 4
1 large onion, chopped small
2 cups chicken stock or broth
1 1/2 cups pureed cooked pumpkin
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
1/4 teaspoon white pepper
1/4 cup toasted pumpkin seeds, optional
4 fresh sage leaves for garnish, optional
In a 2-quart saucepan, cook onion in 2 tablespoons
of the stock until softened. Add rest of stock,
pumpkin puree, oregano, hot pepper sauce & white
pepper. Let simmer 15 minutes. Serve hot, sprinkled
with toasted pumpkin seeds & a sage leaf.
1 large onion, chopped small
2 cups chicken stock or broth
1 1/2 cups pureed cooked pumpkin
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
1/4 teaspoon white pepper
1/4 cup toasted pumpkin seeds, optional
4 fresh sage leaves for garnish, optional
In a 2-quart saucepan, cook onion in 2 tablespoons
of the stock until softened. Add rest of stock,
pumpkin puree, oregano, hot pepper sauce & white
pepper. Let simmer 15 minutes. Serve hot, sprinkled
with toasted pumpkin seeds & a sage leaf.
MAKE YOUR OWN PUMPKIN PUREE--Cut a pumpkin
into large chunks & scrape out seeds & fibers. Bake
at 375 degrees until very tender, or cook, covered in
the microwave until very tender. Let cool until easy
to handle. Pull peel off pieces. Mash pieces until of
desired consistency. If it is too watery for your liking,
heat cooked pumpkin in a saucepan over medium-low
heat until mixture is reduced to a thicker consistency.
Freeze in ziploc bags in 2-cup portions.
into large chunks & scrape out seeds & fibers. Bake
at 375 degrees until very tender, or cook, covered in
the microwave until very tender. Let cool until easy
to handle. Pull peel off pieces. Mash pieces until of
desired consistency. If it is too watery for your liking,
heat cooked pumpkin in a saucepan over medium-low
heat until mixture is reduced to a thicker consistency.
Freeze in ziploc bags in 2-cup portions.
PUMPKIN CAKE SERVES 10
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups cooked or canned pumpkin
Heat oven to 350 degrees.
Combine the first 3 ingredients in a large bowl.
Stir in the pumpkin. Combine dry ingredients &
stir into wet ingredients until moistened. Pour into
a greased & floured tube (bundt) pan. Bake 90
minutes. Cool. Good served plain, dusted with
powdered sugar, topped with whipped cream, or
frosted with cream cheese frosting.
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups cooked or canned pumpkin
Heat oven to 350 degrees.
Combine the first 3 ingredients in a large bowl.
Stir in the pumpkin. Combine dry ingredients &
stir into wet ingredients until moistened. Pour into
a greased & floured tube (bundt) pan. Bake 90
minutes. Cool. Good served plain, dusted with
powdered sugar, topped with whipped cream, or
frosted with cream cheese frosting.
MELTY TUNAS
SERVES 6
2 (6-oz.) cans tuna, packed in water, drained
1-2 tablespoons mayo
6 English muffins, split open
1 1/2 cups shredded cheddar cheese
In medium bowl, stir together tuna & mayo. Make
sure all tuna is moistened. Spread some of the
tuna mixture on each muffin, dividing evenly.
Sprinkle some cheese on top of each. Place on a
baking sheet & bake 12-15 minutes. Eat while
warm. Good served with sliced tomatoes.
SERVES 6
2 (6-oz.) cans tuna, packed in water, drained
1-2 tablespoons mayo
6 English muffins, split open
1 1/2 cups shredded cheddar cheese
In medium bowl, stir together tuna & mayo. Make
sure all tuna is moistened. Spread some of the
tuna mixture on each muffin, dividing evenly.
Sprinkle some cheese on top of each. Place on a
baking sheet & bake 12-15 minutes. Eat while
warm. Good served with sliced tomatoes.
BERRY SMOOTHIES
SERVES 4
2 cups milk
1 cup nonfat frozen yogurt or fruit sherbet
2 bananas, sliced
1 cup fresh or frozen berries, any type
Blend all ingredients in blender until smooth.
SERVES 4
2 cups milk
1 cup nonfat frozen yogurt or fruit sherbet
2 bananas, sliced
1 cup fresh or frozen berries, any type
Blend all ingredients in blender until smooth.
Brought to you by the people
at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
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RECIPE ARCHIVES, PG. 1
Fall 08