crab filled onigiri (which I didn’t eat)
Strawberries and grapes
fruit “dipping sauce” (bought from a grocery store deli)
Velvety Vegetable Cheese Soup
(recipe from Kraft Foods)
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (28 oz. total) chicken broth
1 lb. (16 oz.) VELVEETA, cut up and cubed
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency.
STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.