1 cup orange juice

1/4 cup sugar

1/3 cup powdered instant tea

1 (10 oz.) pkg. frozen

   strawberries, thawed

4 cups water

2 cups crushed ice

Fresh lemon wedges, optional

In a blender, combine orange juice, sugar, tea and strawberries; blend until smooth. Pour mixture into a 2 quart pitcher; add water and ice. Serve tea in tall drinking glasses and garnish with a fresh lemon wedge if desired.

creamy chicken vegetables & Noodles

4 cups egg noodles,

   uncooked

1-1/2 lb. Boneless skinless

   chicken breasts, cut into

   1 inch pieces

1/4 cup Kraft Light Zesty

   Italian Dressing

3-1/2 cups fresh broccoli

   florets

1 large Red pepper, cut into

   strips

1 Yellow squash, sliced

6 oz. Velveeta 2% Milk

   Pasteurized Prepared

   Cheese Product, cut into

   1/2 inch cubes

1 Tbsp. Fat-free milk

Cook pasta as directed on package.

Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.

Microwave Velveeta and milk in small microwaveable bowl on HIGH 2 to 3 min. or until Velveeta is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

bbq shrimp-pasta salad

2 cups Penne pasta, uncooked

1 each red, yellow and green

   bell pepper, chopped

1/4 cup Kraft Mayo with Olive

   Oil Reduced Fat Mayonnaise

1 cup Kraft 2% Milk Shredded

   Italian• Three Cheese Blend

1/4 cup Kraft Light Balsamic

   Vinaigrette Dressing

1 lb. uncooked deveined

   peeled large shrimp

1/4 cup Kraft Original

   Barbeque Sauce

8 large red leaf lettuce leaves

2 Tbsp. Kraft Grated Parmesan

   Cheese

Cook pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well.

Toss pasta mixture with mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min.

Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbeque sauce. Grill 2 min. on each side or until shrimp turn pink.

Cover 4 plates with lettuce; top with pasta salad, shrimp skewers and Parmesan.

chocolate chip cheese ball

1 pkg. cream cheese (8 oz)

   softened

1/2 cup butter softened

1/4 teaspoon vanilla extract

3/4 cup confection’s sugar

2 Tbsp. brown sugar

3/4 cup miniature semisweet

   chocolate chips

3/4 cup finely chopped

   pecans

graham crackers

In mixing bowl mix the cream cheese, butter, and vanilla until fluffy. Gradually add sugars, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hrs. Place cream cheese mixture on a large piece of plastic wrap, shape into ball. Refrigerate 1 hr. just before serving roll cheese ball in pecans. Serve with graham crackers.

If you would like to share your recipes with the community, please send them to:

or you can email me at: gale@shelbyinfo.com