Recipe: Cheesy Broccoli Soup, Mozarella Tuna Melts, Frosty Fruit Drink

CHEESY BROCCOLI SOUP

2 cups water
1 tsp chicken bouillon granules
1 pkg (16oz) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter or margarine
3 tbsp all purppose flour
1 cup milk
1 lb process american cheese, cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat, cover and simmer 3 to 4 minutes or until crisp tender. Drain, reserving 3/4 cup liquis. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved liquid.

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MOZZARELLA TUNA MELTS

1 can (6oz) water packed tuna, drained and flaked
1/4 cup finally chopped celery
1/4 cup finally chopped onion
1/4 cup mayo
4 hamburger buns, split
4 mozarella cheese slices
4 tomato slices
4 lettuce leaves

In a bowl, combine the tuna, celery, onion and mayo. Spread on bottom of buns, set bun tops aside. Top tuna mixture with a slice of cheese and tomato. Place on an ungreased baking sheet. Bake, uncovered at 350 for 12 to 15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf, replace bun tops.

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FROSTY FRUIT DRINK

1 cup unsweetened raspberries
2 medium ripe bananas
1 1/2 cups frozen vanilla yogurt
1 1/2 cups raspberry blend juice, chilled

In a blender, combine all ingredients. Cover and process until smooth. Pour into glasses, serve immediately.