Sweet as the Sun Smoothies

Ingredients

• 3 pounds Frozen sliced sweetened California strawberries
• 1 pound, 5 ounces Duchess canned pineapple chunks in unsweetened pineapple juice
• 1 pound, 5 ounces Duchess canned sliced peaches in light syrup
• 1 pound, 5 ounces Duchess canned sliced Pears in light syrup
• 2 pounds Non-fat vanilla yogurt

Directions

In blender jar, combine all the fruit, undrained. Blend until smooth. Add yogurt and blend.

Fruit Kabobs with Orange Dip

Ingredients

• 1 carton vanilla low fat yogurt (8 oz)
• 3 T. light process cream cheese, softened
• 1 11 oz can of Duchess Mandarin Oranges, in light syrup, drained and chopped
• 1 t. sugar
• 2 t. fresh lime juice

Directions

Spoon yogurt onto several layers of heavy duty paper towels and spread to 1/2 inch thickness. Cover with additional paper towels and let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula and add cream cheese and remaining ingredients, stirring well with a wire whisk until blended. Serve with fresh fruit such as grapes, blueberries, oranges, cherries or pear slices, strawberries or pineapple chunks. Skewer fruit on bamboo skewers and serve along side dip.

Curried tuna salad

Ingredients

• 2 cans (6 oz) Duchess Albacore Tuna in oil
• 14 1/4 oz (1)can asparagus pieces - drained
• 1/2 med head lettuce, separated
• 1/4 cup curry dressing or dip
• 3 hard-cooked eggs, sliced
• paprika

Directions

Drain Tuna and flake lightly, drain asparagus pieces well. Arrange lettuce on six salad plates. On each salad plate place ? cup asparagus and ? cup flaked Tuna. Cover with 2 tablespoon curry dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.

Olive Spread Sandwiches

Ingredients

• 1 can Duchess Olives (black, green, or both)
• 1 tablespoon of capers
• sun dried tomatoes
• 1 clove of garlic
• rind and juice of one lemon
• extra virgin olive oil
• fresh thyme
• fresh basil
• fresh grounded black pepper and/or red chili pepper
• salt to taste (not necessary)
• Slices of fresh bread (French, Italian, etc)

Directions

Put the olives, capers, sun dried tomatoes, garlic, rind and juice of lemon in food processor and mix, (you should still be able to see small pieces of olives.) Add, (while mixing) olive oil, until the mixture is smooth enough to use as a spread. Then add thyme and/or basil and black pepper/chili pepper.

Artichoke Dip

Ingredients:

• Half a can (7oz) can Duchess artichoke hearts
• Half a can (7oz) can Duchess artichoke bottoms
• 1/2 cup sour cream
• 1/2 cup cream cheese
• 3 tablespoons mayonnaise
• 2 cups shredded cheese (cheddar/colby/jack/mozzarella)
• 2 cups grated parmesan cheese
• 1 teaspoon garlic powder
• 2 teaspoon onion powder
• pinch of salt
• 1/2 teaspoon finely ground pepper
• 1 can Duchess sliced water chestnuts
• 1 jar roasted red bell peppers

Directions

Add the sour cream, cream cheese and mayonnaise to mixing bowl and mix together into smooth paste. Drain and rinse the cans of the artichoke hearts / bottoms as well as the water chestnuts and roasted peppers, and roughly dice. Add vegetables to bowl and incorporate into mixture. Add garlic powder and onion powder, and mix in cheeses. Salt/pepper to taste. Bake at 350F for 45 mins or until bubbly.

Cream of Mushroom

Ingredients

• 8 oz can Duchess Mushroom Buttons
• 4 tbs Butter
• 4 tbs All Purpose Flour
• 1/2 cup Evaporated Milk
• 1 1/2 cups Chicken Broth
• Salt to taste

Directions

Melt butter in pot while adding flour gradually, mix well. Gradually pour evaporated milk while stirring. The mixture will become dough-like. Add broth gradually while stirring, until it becomes creamy. Add in the mushrooms and bring to a boil. Add salt to taste. Serve hot.