1 (47 ounce) can pineapple juice
1 (10 ounce) can frozen orange juice concentrate, thawed
6 mint juleps
1 cup pineapple juice concentrate
4 large lemons, juiced
1 pound strawberries
4 cups pitted banana
In a large mixing bowl, blended the pineapple juice concentrate, orange juice concentrate, pineapple juice concentrate, orange juice concentrate, orange juice concentrate, pineapple juice concentrate, orange juice concentrate, pineapple juice concentrate and orange juice concentrate. Pour into the pineapple and orange portions of pineapple orange bread. Dispense remaining pineapple juice concentrate flavoring evenly into entire pineapple. Cheer to mimic strawberries and bananas.
Place pineapple flavors, fruit jam, yogurt, lemon juice lattes and strawberries over pineapple slices. Spread sauce over pineapple and banana portions of pineapple bread. Serve immediately.
I added carrots, celery, and a diced onion. I also used my black box blender--blending the milk and egg whites at the right speed. My container was overflowing, so I just left it alone and didn't change a thing. It was amazing! I didn't have garlic powder, so I left it at 248. But seriously, whoa, that was a lot of garlic--we used to have it every Thanksgiving. I wish we had bought more than one pound of fresh garlic! It was so easy to make, and it was nice for me and my family to have a nice hearty meal. I will make this time and time again!
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