½ gal. Sherbet (a solid color, not rainbow)
½ gal vanilla
1 really large can pineapple juice
Soften sherbet and icecream. Mix and Freeze. When ready to serve, mix with sprite.
Sunday, January 4, 2009
Orange Julius
2 C. orange juice
2 C. milk
1/3 C. sugar (opt)
1 tsp. Vanilla
10 ice cubes, or more
Mix all ingredients in a blender. Add 5 icecubes at a time until desired consistency.
2 C. milk
1/3 C. sugar (opt)
1 tsp. Vanilla
10 ice cubes, or more
Mix all ingredients in a blender. Add 5 icecubes at a time until desired consistency.
Lemon Water
4 qt. Water (1 gallon)
2 C. sugar
1 T. lemon extract
1 tsp. Citric acid (buy at your local pharmacy)
1 qt. Ice
lemon slices on top
Mix water, sugar, lemon extract and citric acid. Serve with ice and lemon slices.
2 C. sugar
1 T. lemon extract
1 tsp. Citric acid (buy at your local pharmacy)
1 qt. Ice
lemon slices on top
Mix water, sugar, lemon extract and citric acid. Serve with ice and lemon slices.
Easy Lime Punch
1 can (46 oz) pineapple juice
2 pkg. lemon-lime Koolaid
1 C. Sugar
Mix the ingredients. Then add enough water to make a total of a gallon. Freeze. When ready to serve, mash up and serve with sprite.
2 pkg. lemon-lime Koolaid
1 C. Sugar
Mix the ingredients. Then add enough water to make a total of a gallon. Freeze. When ready to serve, mash up and serve with sprite.
Easy Italian Stew
2 T. Kraft Zesty Italian Dressing
1 lb. Italian Sausage
2 cans chicken broth
1 package frozen stir-fry (onions and peppers)
(I couldn’t find one with just onions and peppers, so mine also had green beans, carrots, broccoli, etc)
1 can white beans, drained
1 can Italian Style diced tomatoes
1 cup elbow macaroni
1 cup mozzarella cheese
Heat dressing in large skillet. Add sausage and cook 8 minutes or until done, breaking sausage. Add everything else except the cheese. Cook 8 minutes until macaroni is done. Top with cheese and serve.
1 lb. Italian Sausage
2 cans chicken broth
1 package frozen stir-fry (onions and peppers)
(I couldn’t find one with just onions and peppers, so mine also had green beans, carrots, broccoli, etc)
1 can white beans, drained
1 can Italian Style diced tomatoes
1 cup elbow macaroni
1 cup mozzarella cheese
Heat dressing in large skillet. Add sausage and cook 8 minutes or until done, breaking sausage. Add everything else except the cheese. Cook 8 minutes until macaroni is done. Top with cheese and serve.
Weight Watchers Soup
Makes 4 servings (1 C. each)
This is a weight watchers recipe and is 0 points.
2/3 C. Sliced Carrot
1/2 C. diced onion
2 garlic cloves, minced
3 C. fat-free broth (beef, chicken or vegetable flavor)
1 1/2 C. diced green cabbage
1/2 C. green beans
1 T. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 C. diced zucchini
Spray a large saucepan with nonstick spray. Saute the carrott, onion, and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste and spices. Bring to a boil. Reduce heat. Simmer, covered about 15 min or until beans are tender. Stir in zucchini and heat for 3-4 min. Serve hot.
I have used other veggies before, or omitted some veggies and it turns out fine. I have also used canned green beans before and it's fine. Hamburger or sausage added is also good.
This is a weight watchers recipe and is 0 points.
2/3 C. Sliced Carrot
1/2 C. diced onion
2 garlic cloves, minced
3 C. fat-free broth (beef, chicken or vegetable flavor)
1 1/2 C. diced green cabbage
1/2 C. green beans
1 T. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 C. diced zucchini
Spray a large saucepan with nonstick spray. Saute the carrott, onion, and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste and spices. Bring to a boil. Reduce heat. Simmer, covered about 15 min or until beans are tender. Stir in zucchini and heat for 3-4 min. Serve hot.
I have used other veggies before, or omitted some veggies and it turns out fine. I have also used canned green beans before and it's fine. Hamburger or sausage added is also good.
Friday, January 2, 2009
Creamy Chicken Noodle Soup
This is the chicken noodle soup my Mom always makes. It is taken from the Lion House Recipe Book (called Hearty Chicken Noodle Soup).
2 tsp. chicken soup base (this is a little tricky to find, IT IS NOT BROTH)
3 C. Chicken soup stock (Broth) (Or 3 boillion cubes plus 3 C. water)
2 C. chopped carrots (you can buy them already chopped in the produce department) (otherwise it is about 5-6 big carrots)
2 C. chopped celery (about 4-5 stalks)
3/4 C. chopped onion (yellow, white or purple) (about 3/4 of a regular size onion)
2 cans (about 10 oz each) cream of chicken soup, do not dilute
1/4 C. evaporated milk or 1/2 C. whole milk (I used skim and it was fine)
Roux (see below)
2 C. cooked diced chicken
2 1/2 oz. (about 4 C.) cooked noodles (I use the Country Pasta-Homemade Style Egg Pasta)
Salt and Pepper to taste
Heat soup base and stock together. Add vegs and simmer until vegs are tender. Add soup and milk. Thicken with roux as desired, then add chicken and noodles. Add S and P to taste. Makes 2 1/2 quarts or 10 one cup servings.
Roux
Melt 1/2 C. butter or margarine and add 1 C. flour with a wire whisk. Store in refrigerator. When ready to use add roux to hot liquid a little at a time until you reach your desired consistency. The amount used depends on individual taste.
2 tsp. chicken soup base (this is a little tricky to find, IT IS NOT BROTH)
3 C. Chicken soup stock (Broth) (Or 3 boillion cubes plus 3 C. water)
2 C. chopped carrots (you can buy them already chopped in the produce department) (otherwise it is about 5-6 big carrots)
2 C. chopped celery (about 4-5 stalks)
3/4 C. chopped onion (yellow, white or purple) (about 3/4 of a regular size onion)
2 cans (about 10 oz each) cream of chicken soup, do not dilute
1/4 C. evaporated milk or 1/2 C. whole milk (I used skim and it was fine)
Roux (see below)
2 C. cooked diced chicken
2 1/2 oz. (about 4 C.) cooked noodles (I use the Country Pasta-Homemade Style Egg Pasta)
Salt and Pepper to taste
Heat soup base and stock together. Add vegs and simmer until vegs are tender. Add soup and milk. Thicken with roux as desired, then add chicken and noodles. Add S and P to taste. Makes 2 1/2 quarts or 10 one cup servings.
Roux
Melt 1/2 C. butter or margarine and add 1 C. flour with a wire whisk. Store in refrigerator. When ready to use add roux to hot liquid a little at a time until you reach your desired consistency. The amount used depends on individual taste.
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