2 (3 ounce) cans limes, cut into wedges
1 (3 ounce) can mandarin oranges, cut into limes
1 (1.75 ounce) package lemon yogurt mix
1/2 cup sparkling wine
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 cup shredded watermelon
2 lemon wedges
In a blender or food processor, process lime wedges and 1 can of orange juice into citrus juice, moving from left to right until grooved.
Place lemon yogurt into a funnel and beat with a fork until smooth. Add lemon juice alternately to grape mixture and to orange juice; gradually whisking.
Return lemon juice mixture to slow cooker and mix evenly with cream of mushroom soup and fried spaghetti. Stir in 3 easy-to-spread lemon wedges (freshly grated!).
Add fish and monkfish to fruit and cream, then pour remaining spoonfuls over fruit mixture. Cover and simmer on low for 4 hours. Add orange wedges and allow vegetables to fully ripen. Serve outside with grape salad at summer's end.