10
9
RECIPES
MANGO COLADA
1 cup white grape and peach juice drink
1/2 cup frozen piña colada drink mix
2 cups frozen peach slices
1 ripe mango, cut in 3/4-inch chunks
1 cup ice cubes
In blender container, combine all ingredients in order listed. Place cover on jar.
Pulse several times for about 5 seconds each to blend ingredients and begin
crushing ice. Blend on “ Smoothie - 6” until smooth and creamy, about
25 seconds. Turn blender off and serve immediately. Makes about 4
1
⁄
2
cups
BANANA ORANGE SMOOTHIE
2 cups orange juice
1 cup vanilla yogurt
2 medium bananas, cut into 2-inch pieces
1
1
⁄
2
cups frozen strawberries
2 tbsp. honey
In blender container, combine all ingredients in order listed. Place cover on jar.
Pulse several times for about 5 seconds each to blend ingredients. Blend on
“ Smoothie - 6 ” until smooth and well blended, about 30 seconds. Turn blender
off and serve immediately. Makes about 5
1
⁄
2
cups
PEACHES AND CREAM ENERGY DRINK
1 cup low fat buttermilk
1 cup frozen peach yogurt
1 can (16 oz.) chilled and well drained sliced peaches
3 tbsp. wheat germ
2 tbsp. honey
1
1
⁄
2
cups ice cubes
In blender container, combine all ingredients in order listed. Place cover on jar.
Pulse several times for about 5 seconds each to blend ingredients and begin
crushing ice. Blend on “Smoothie - 6” until smooth and well blended, about
30 seconds. Turn blender off and serve immediately. Makes about 5 cups
ROASTED RED PEPPER BISQUE
3 medium red peppers, halved and seeded
1 large onion, chopped (about 1
1
⁄
2
cups)
1 cup chopped celery
2 large cloves garlic, minced
2 tbsp. olive oil
3 cups vegetable broth or stock
1 cup V-8 vegetable juice
1/2 tsp. salt
1/4 tsp. black pepper
Sour cream
Snipped fresh chives
Place peppers skin side up on shallow baking pan. Broil on high until skins are
blackened and blistered. Remove from pan and place in plastic bag; close
securely and allow to stand at room temperature for 10 minutes. Remove from
bag and peel, discarding skin. Cut into 1-inch pieces.
Meanwhile, in saucepan, cook onion, celery and garlic in oil over medium heat,
stirring often, until onions are softened. Add chopped peppers, vegetable broth,
vegetable juice, salt and pepper. Bring to boil. Cover and simmer 10 minutes.
Remove from heat and let stand at least 5 minutes.
Spoon about 2
1
⁄
2
cups soup mixture into blender jar. Cover and remove lid cap;
replace it ajar with open side facing away. Cover lid with cloth. Blend on
“ stir - 1” until creamy and smooth. Pour into measuring cup. Repeat with
remaining mixture until all is pureed. Return soup to saucepan and heat, stirring.
Serve garnished with sour cream and chives.
Makes about 6 cups.
RED CURRRY SPINACH SOUP
1 bunch green onions, sliced (about 1 cup)
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
1
1
⁄
2
cups cubed peeled potatoes
1 tsp. red curry
1/2 tsp. salt
1/4 tsp. black pepper
12 ounces fresh spinach
Sour cream
Caesar flavored croutons
In medium saucepan, cook onions and garlic in butter over medium heat until
tender. Add chicken broth, potatoes curry, salt and pepper. Bring to boil. Cover
and simmer 8 minutes. Add spinach; continue cooking until spinach is wilted
(about 3 minutes). Remove from heat and let stand at least 5 minutes.
Spoon about 2
1
⁄
2
cups soup mixture into blender jar. Cover and remove lid cap;
replace it ajar with open side facing away. Cover lid with cloth. Blend on
“ stir - 1” until creamy and smooth. Pour into measuring cup. Repeat with
remaining mixture until all is pureed. Return soup to saucepan and heat,
stirring often.
Serve with a dollop of sour cream and garnish with croutons.
Makes about 6
1
⁄
2
cups
BLP6600M 5/23/07 9:35 AM Page 10
