Beans & vegetables Beans Tofu Vegetables
Breads & sandwiches Breads Sandwiches, burgers
Dairy Cheese Eggs
Desserts Pies Cakes & Tortes Cookies Crepes Custards, Puddings Ice Cream Mousse Tarts, truffels Miscellaneous
Dips & dressings Dips, salsa Dressings Sauces Spreads, relish Stuffings
Drinks Beverages
Fruits & nuts Fruits Nuts
Meat & poultry Beef Chicken Exotic Game Lamb Pork, ham Turkey Veal
Pasta & rice Pasta, noodles Pizza, calzones Rice
Salads Salads, slaws
Seafood Fish Shellfish
Soups Chili Chowders Gumbo Soups Stews
Restaurants Click here for complete dining directory, including restaurant directions and extensive search options.
Archives Automotive Auto classifieds Big Dig Book Reviews Boston Capital Business Calendar City Weekly Classifieds Columns Comics The Daily User Death Notices Dining Archive Editorials Focus Food Health | Science Help Wanted Latest News Learning Living | Arts Lottery Metro | Region Movie Times Movie Reviews Music Online Nation | World Obituaries Offbeat news Opinions Page One Pass It On Plugged In Real Estate Restaurant reviews Special Reports Sports Sports Scoreboard Starts & Stops Sunday Magazine Travel TV Times Weather Week in Photos
3 bananas, peeled and sliced
10 strawberries, stemmed
1 cup orange juice
Put the bananas and strawberries into a plastic bag and twist it closed, removing all the air. Place the bag in the freezer for 3 hours.
In a blender combine the frozen fruits and orange juice and puree until they are thick and smooth. Pour into 4 glasses and serve at once.
Serves 4.