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Ambrosia

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  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

Recipe from Claire LeMoine of Denham Springs, La.

Ingedients:

  • 4 bananas
  • 4 apples
  • 4 oranges
  • 1 can pineapple tidbits, drained
  • 1 jar cherries, no stems, w/liquid
  • Lemon juice or fresh lemon cut in half.
  • Small amount of sugar if needed.

Directions:

  1. Peel bananas, slice in half long ways, then cut thin half circle slices. Place in a non-metallic bowl.
  2. Squeeze 1/2 of a fresh lemon, removing seeds, or add 1/4 cup lemon juice. Stir well.
  3.  Wash apples, take out core. Slice,  then chop into small bite size pieces and add to bowl. If needed, add more lemon juice to coat all pieces.
  4. Peel oranges, removing white inside peel, then pull apart into small pieces removing any seeds.
  5. Add 1, 15-16 oz can drained pineapple tidbits, then add a whole jar of cherries (no stems) with liquid.
  6. Stir well, taste. Add sugar as needed, depending on the sweetness of the fruit and the amount of lemon juice used.

Refrigerate and serve cold.

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