You are here: Seasoned Cooking » All Issues » July 2004 Issue » This Article » Page 2
July 2004 Issue
Paying Tribute to the Red, White and Blue
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Russian cuisine and Russian cooking recipes

Collection of most popular Russian cuisine cooking recipes with comments and step-by-step instruction of cooking.

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

Delicious Vermont Maple Syrup Products has three maple syrup producers, Trask Maple Products, The Robb Family Farm, and Shearer Hill Farm offering delicious maple syr...

Red, White & Blueberry Banana Parfaits

  • 4 ripe bananas
  • 2 c. blueberries
  • 2 c. sliced strawberries
Peel and slice the bananas thinly in a single layer on a sheet of aluminum foil; cover and put them in the freezer just until they are frozen -- about 20-25 minutes.

Arrange the banana slices between a layer of blueberries and strawberries in four tulip sundae bowls.

Top this dessert with a big dollop of whipped cream!

  • Yields: 4 servings
  • Preparation Time: 30 minutes


Flag Pizza

  • 1 pint strawberries -- hulled and halved
  • 1 pint blueberries
  • 4 tsp. sugar -- divided
  • 1 T. brandy
  • 4 6-inch pizza crusts -- like Boboli
  • 1 1/2 c. whipped topping -- thawed
Preheat the oven to 450 degrees F.

Combine the strawberries, blueberries, 1 teaspoon of the sugar and the brandy.

Sprinkle the pizza crust with the remaining sugar.

Bake the pizza crust for 6-8 minutes on a baking sheet; cool slightly.

Fill the crust with the strawberries and blueberries.

Serve with a big dollop of whipped topping.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.