When the weather gets warm (or downright hot), having cool drinks are a big plus. Check out today's six drinks, including Pink Lady Punch, Blueberry-Apple Slushes, and Creamy Pineapple Orange Refresher Punch. Enjoy!
LIMONADA (BRAZILIAN LEMONADE)
This is from Gabriella Lewis in The New York Times cooking enewsletter. For this recipe, Gabriella wrote, "Creamy, frosty and tart, this popular Brazilian drink is a fantastic refreshment for a hot day. In Brazil, it’s also known as limonada Suíça, which translates to Swiss lemonade, because it typically includes sweetened condensed milk, which was marketed by the Swiss company Nestlé in Brazil in the 1940s. Sweetened condensed milk is essential to Brazilian sweets, including desserts like brigadeiros. A shelf-stable dairy product that doesn’t curdle in the presence of acid, it gets blended here with limes, sugar, ice and water to make this tangy beverage creamy. Limonada Suíça always includes condensed milk, but limonada sometimes leaves it out. And even though it’s called lemonade, it often uses limes since the word limão is often used interchangeably for lemons and limes in Portuguese. Pulsing the entire lime into this drink adds an extra layer of brightness and depth from the rind. This drink takes only minutes to blend and is best served immediately, but can be refrigerated for up to 3 days."
Time: 10 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024120-limonada-brazilian-lemonade.
Ingredients
4 limes, scrubbed and washed, plus wedges or wheels for serving
1/3 cup granulated sugar
Half of a 14-ounce can sweetened condensed milk
4 cups cold water
4 cups ice, plus more for serving
Preparation
Cut off and discard the tips of the limes, then cut the limes in quarters.
Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible.
Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids.
Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately. (You can also pour it into bottles and refrigerate for up to 3 days, shaking before serving.)
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1-1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
BLUEBERRY-APPLE SLUSHES
This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)
This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving
I was unable to find a link online for this, but did want to give a head's up on where I got this.
Ingredients
2 cups fresh or frozen blueberries (no thawing necessary)
2 cups ice
1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)
2/3 cup fresh orange juice
2 tablespoons honey
1/4 cup fresh blueberries (optional)
Directions
In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
Ingredients
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Directions
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4-5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
EASTERN SUNRISE SMOOTHIE
This is one of my inventions.
Smoothies are incredibly easy to make, especially if you have a blender. The fruits in this yummy smoothie used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
Ingredients
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 Tbls wheat germ
1/2 C frozen cranberries
Directions
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
Showing posts with label Pink Lady Punch. Show all posts
Showing posts with label Pink Lady Punch. Show all posts
Thursday, July 6, 2023
Tuesday, April 19, 2022
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.
I’m thirsty!
How many times have we said that? How many times have we heard that? Sure, there's water, soda, coffee, tea, bottled juices and drinks, but sometimes we want something a little different, something that makes the taste buds dance.
For those times we want something different, I offer you the following recipes. Some of today's offerings are for small gatherings, and one gift-giving idea, and include Be Dazzled Cranberry Punch and Lizard Lounge Tea. Enjoy!
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
Ingredients
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Directions
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4-5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
Ingredients
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
EASTERN SUNRISE SMOOTHIE
Smoothies are incredibly easy to make, especially if you have a blender. The fruits in this yummy smoothie used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
Ingredients
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 Tbls wheat germ
1/2 C frozen cranberries
Directions
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BE DAZZLED CRANBERRY PUNCH
This is from Ocean Spray. Prep Time: 5 minutes plus freezing; Yield: Makes about 14 6-ounce servings
To view this yumminess, click here.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail
24 ounces club soda
8 ounces orange juice
Ice ring, garnish
Orange slices, garnish
Directions
Combine all ingredients, except garnishes, in a large punch bowl. Gently stir ingredients. Add ice ring and orange slices just before serving.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
I’m thirsty!
How many times have we said that? How many times have we heard that? Sure, there's water, soda, coffee, tea, bottled juices and drinks, but sometimes we want something a little different, something that makes the taste buds dance.
For those times we want something different, I offer you the following recipes. Some of today's offerings are for small gatherings, and one gift-giving idea, and include Be Dazzled Cranberry Punch and Lizard Lounge Tea. Enjoy!
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
Ingredients
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Directions
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4-5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
Ingredients
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
EASTERN SUNRISE SMOOTHIE
Smoothies are incredibly easy to make, especially if you have a blender. The fruits in this yummy smoothie used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
Ingredients
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 Tbls wheat germ
1/2 C frozen cranberries
Directions
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BE DAZZLED CRANBERRY PUNCH
This is from Ocean Spray. Prep Time: 5 minutes plus freezing; Yield: Makes about 14 6-ounce servings
To view this yumminess, click here.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail
24 ounces club soda
8 ounces orange juice
Ice ring, garnish
Orange slices, garnish
Directions
Combine all ingredients, except garnishes, in a large punch bowl. Gently stir ingredients. Add ice ring and orange slices just before serving.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Monday, August 14, 2017
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six recipes to help you through the day, including Sloppy Joe Macaroni and Cheese and Watermelon Punch. Enjoy!
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
Ingredients
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
Ingredients
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
Tuesday, October 27, 2015
Tuesday Recipes
A couple of punch recipes, a dessert, and more. Enjoy!
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
Saturday, January 12, 2013
I'm thirsty!...
How many times have we said that? How many times have we heard that? Sure, there's water, soda, coffee, tea, bottled juices and drinks, but sometimes we want something a little different, something that makes the taste buds dance.
For those times we want something different, I offer you the following recipes. Today's offerings are for small gatherings, and one gift-giving idea.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
½ gallon apple cider
4-5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEAI used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
For those times we want something different, I offer you the following recipes. Today's offerings are for small gatherings, and one gift-giving idea.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
½ gallon apple cider
4-5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEAI used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
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