Rocky Mountain Recipes 8-15-11
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1 Apple, peeled, chopped
1 Orange, peeled, sectioned
1 Banana, peeled, sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled, chopped
1 (10 oz) container Frozen Strawberries and juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
Sharon Raasch • Imperial, Neb.
1 Apple, peeled, chopped
1 Orange, peeled, sectioned
1 Banana, peeled, sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled, chopped
1 (10 oz) container Frozen Strawberries and juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
Sharon Raasch • Imperial, Neb.
1 Apple, peeled, chopped
1 Orange, peeled, sectioned
1 Banana, peeled, sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled, chopped
1 (10 oz) container Frozen Strawberries and juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
Sharon Raasch • Imperial, Neb.
1 Apple, peeled, chopped
1 Orange, peeled, sectioned
1 Banana, peeled, sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled, chopped
1 (10 oz) container Frozen Strawberries and juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
Sharon Raasch • Imperial, Neb.
1 Apple, peeled, chopped
1 Orange, peeled, sectioned
1 Banana, peeled, sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled, chopped
1 (10 oz) container Frozen Strawberries and juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
Sharon Raasch • Imperial, Neb.
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