The Cool Aisles Of The Store Sen the refrigerated dairy aisles of the store. (NAPSA)—The refrigerated Here is a breakfast, lunch or dairy aisles of the grocery store dinner entre that’s easy to make, are full of convenient, tasty, with key ingredients from the healthy foods—whether you’re dairy aisle: looking for thirst-quenching drinks, terrific meals and accom- panimentsor nutritious snacks. Here are some ideas for nutritious anytime snacks: Cheese Kabob—Alternate slices of apples and cheddar cheese on skewers. Tropical Smoothie—Blend orange juice, frozen strawberries and vanilla yogurt. Morning Wake-up—Mix cup of skim milk with teaspoon of instant coffee and sweetened cocoa. Granola Delight—Layer gra- nola and fresh fruit with favorite yogurt flavor. Ultimate Easy Snack—Keep the fridge full of individually packaged yogurts, jello, cheese sticks, vegetable dips and more for anytime, anywhere snacking. While any time of year can be a great time to visit the Cool Aisles of the store, June is offi- cially Dairy Month, sponsored by the National Frozen & Refrigerated Foods Association (NFRA). That means you can find special prices and promotions on many tasty cool favorites. Vegetable Cheddar Quiche 1 cup choppedred, green or yellow bell peppers % cup sliced mushrooms % cup chopped onion 1 cup refrigerated egg substitute 1 cup refrigerated non-dairy creamer % tsp salt % tsp pepper 1 oz shredded Cheddar Cheese Heat 10” skillet; spray generously with nonstick cooking spray; saut peppers, mushroomsand onionsuntil tendercrisp. Combine egg substitute, creamer, salt and pepper; pour into skillet, cover and cook over medium-low heat until set, approx. 8-10 minutes. Sprinkle quiche with cheese and replace cover until cheese is melted. Removefrom heat and let set for two minutes. Serves4. Visit NFRA’s Web site at www.BringUsToYourTable.com for refrigerated dairy tips, facts, recipes and more.
