• Combine undrained apricots and pineapple.
• Mix in remaining ingredients except bananas; set aside.
• Arrange bananas in a 13″x9″ baking pan; pour fruit mixture over top.
• Cover and freeze for at least 24
• hours.
• Before serving, let stand at room temperature for about 15 minutes.
• Cut into squares to serve.

• Arrange lettuce, pears and onion on 4 serving plates.
• Top with sliced steak and sprinkle with cheese.
• Combine dressing, tarragon and pepper in a small bowl; whisk well.
• Drizzle dressing mixture over salad.

• In a bowl, toss together bread, olive oil, salt and pepper.
• Spread on an ungreased baking sheet and bake at 350 degrees for 5 minutes, or until golden and crisp; let cool.
• In a bowl, combine remaining ingredients.
• Just before serving, add bread cubes and toss to coat.

• Cook pasta according to package directions; drain and rinse with cold water.
• In a bowl, combine all
• ingredients except garnish.
• Toss with Ginger Dressing.
• Refrigerate one hour; garnish as desired.

Ginger Dressing:

• Whisk together all ingredients.

• Set aside seasoning packet from ramen noodles.
• Cook noodles according to package directions.
• Drain noodles; rinse with cold water.
• In a bowl, toss sesame oil with noodles to coat.
• Stir in fruit, onions, chicken and cheese.
• In a separate bowl, whisk together lemon juice, canola oil, sugar and 1/2
• teaspoon of contents of seasoning packet.
• Pour over noodle mixture; toss to coat.
• Garnish with sesame seed.
• Cover and chill before serving.

• Combine chicken, potatoes, broth, bouillon, celery, onion and carrot in a large pot.
• Simmer over medium heat until chicken is cooked and vegetables are tender.
• Stir in butter until melted; set aside.
• In a blender, mix milk, water and flour until smooth; add to soup mixture.
• Cook and stir until thickened.

• Heat oil in a large skillet over medium-high heat.
• Add onions and garlic; sauté until onions are tender, about 5 minutes.
• Transfer to a slow cooker.
• Add remaining ingredients, stirring to combine.
• Cover and cook on low setting for 6 to 7 hours.

• In a stockpot over medium heat, sauté onion and mushrooms in butter, until tender.
• Stir in flour.
• Add remaining ingredients except evaporated milk; bring to a simmer.
• Stir in evaporated milk.
• Cover and simmer about one hour.
• Makes 8 to 10 servings.

• Bring a large pot of water to boil over medium-high heat; add noodles and oil.
• Cook according to package directions; drain and set aside.
• Combine broth, salt and poultry seasoning in the same pot; bring to a boil over medium heat.
• Stir in vegetables; reduce heat, cover and simmer for 15 minutes.
• Combine cornstarch with cold water in a small bowl; gradually add to soup, stirring constantly.
• Stir in chicken and noodles; heat through, about 5 to 10 minutes.

• In a Dutch oven, sauté sausage, onion and garlic in oil until sausage is golden.
• Remove sausage links and slice into one-inch pieces; return to pot.
• Add remaining ingredients except garnish.
• Cover and bring to a boil.
• Reduce heat to low; simmer, covered, for 2 to 3 hours.
• Garnish with cheese