Get ready this Labor Day for family, fun and food!
This week's offerings feature recipes for blended and frozen drinks, teas and lemonades to keep you refreshed and satisfied.
Recipe from Scott Johnston of Louisiana
Recipe from Susie Smith of Va.
Recipe from Christy Bowens of N.C.
Recipe from Vickie Yeiser of Mt. Sterling, Ky.
Recipe from Sheila Clemmons from Florence, Ala.
2 1/3 pounds potatoes, cooked, peeled & sliced (can use any type of potato) ¾ cup scallions, finely chopped ¾ cup celery, finely chopped ¾ cup sour cream (lowfat is okay!) ¼ cup mayonnaise 2 Tablespoons