Beverly's Skillet Chips Recipe

Ingredients

1 (16 ounce) can crushed pineapple

1/2 cup powdered pineapple juice

2/3 cup cranberry juice

2 tablespoons cranberry syrup

1 teaspoon lemon juice

1/4 teaspoon lemon zest

1/4 teaspoon salt, divided

1 lemon, juiced

1 large tomato, chopped

Directions

Combine pineapple juice, cranberry juice, pineapple syrup and lemon juice in a blender or food processor; blend until smooth. Stir in lemon zest and salt. Cover and refrigerate mixture.

Flatten, and cut in half. Cut into size desired shape. Place onto greased foil-lined bag or platter. Cover and refrigerate for 15 minutes.

Beat together sugar, vanilla, lemon juice and lemon zest; pour mixture over chicken. Serve as soon as possible, but do not refrigerate.

Comments

Mug writes:

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I wanted to give the recipe a second chance but it needed a lot more work. I've never made lasagne without first draining the ability to release the flavors. This is the first time I've made the transition but it was painless. the recipe doesn't require pre-cooking the noodles but I did follow the recipe exactly. I used tinned black truffles, which I like but also found that the white turd wasn't enough. I might try them with white rice next time. mmm!

Beverly's Skillet Chips Recipe

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