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COCKTAIL SLUSH MIA

CACTUS CLUS
“NEW AT STONG'S”

LIME MARGARITA

LIME MARGARIT $949

seeeees 675 ml TUB

STRAWBERRY DAIQUIRI

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2 Litre Garton

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A wonderful wav to enjoy your Stong's produce.

Serves 4-8
Preparation JO minutes

1} bunch broccoli, Howers antv

t bunch asparagus, tips aniy

Vsmall cucehin, sliced

PE summier squash, cubed

Tcup cut green beans

1 2 cup peas

t pound vermicelli, cuoked “al
dente”

[cup thinly sliced mushrooms

| bunch scallions, chopped

2cloves garlic. minced

2ibsp. butter

2cupschetry tomatoes, cutin halves

[4 cup chapped parsley

2ibsp chopped tresh bassdeor binp
dred

TP2osp ded red pepper tikes
fuphonah

13 cup butter

2 dhsp. chicken brats

& 4 cup heavy cream

2:3 cup dreshty grited Parmesan
cheese

Salt and freshly ground pepper to
Caste

Tuasted pine nuts (optionaly

Conk the fist 6 vegetables, cach
separately, in boiling salted water
until just tender. Rinse in cold runs
Ding water until chilled. Drain well,
[tis very important that the vegeta-
bies remain crisp. This may be dune
well in advance of preparing the
pita. cotrigerating Che vegetables
in plastiv bigs

Place cooked vegetables ina bow!
faa miediamesized skillet, saute’
tushrneis, scathions. and gare an
J tablespoans purer ter 2.3 aan.
utes Add tonitoes and cook t
More munute. surge geatly Add
to tne basi of vexetibies. wens
with parsley. bast and red pepper
takes