Sweet Lemonade

A perfect summer drink to enjoy anytime.

• 2 cups simple syrup
• 1 3/4 cups fresh lemon juice
• 3 cups water
• lemon slices or wedges for garnish

Stir first 3 ingredients together.
Serve over ice.
Garnish with lemon slices.


Recipe for Simple Syrup

Simple Syrup

2 cups sugar
1 cup water

Bring to a boil over medium heat.
Reduce heat, simmer, stirring often until sugar dissolves.
Cool.

Plum Jelly

Yellow local plums make a beautiful golden jelly.

• 5 pounds plums, washed and sorted
• 1 1/2 cups water
• 6 1/2 cups sugar
• 1/2  teaspoon butter
• 1 1.75- ounce package powder pectin or 6 tablespoons

Pit plum and chop.

Add chopped plums and 1 1/2 cups water into a large saucepot. 

Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.

Butter will help prevent foaming.
Add sugar all at one time. 

Bring to full rolling boil, a boil that cannot be stirred down.

Cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with a metal spoon.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 5 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.


Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.

Tomato Fiesta Salsa

Preserve summer's tomatoes with this Tomato Fiesta Salsa.

• 6 pounds tomatoes, peeled cored and chopped
• 2 cups banana peppers, seeded and chopped
• 1 cup sliced green onions
• 1/2 cup chopped jalapeno peppers
• 3 cloves of garlic, minced
• 1 tablespoon fresh marjoram
• 1 teaspoon canning salt
• 1/2 cup cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar

Mix all ingredients together in a large saucepot.
Bring to a boil.
Reduce heat and simmer 10-minutes.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 15 minutes.

Remove from canner and cool. 

Makes 5 pint jars.

Printable Recipe

 

Banana Breeze Pie

Banana cream pie that's a breeze to make.

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 3 bananas, sliced and dipped in additional lemon juice
• 1 graham cracker pie crust
• banana slices for garnish
• whipped cream
• caramel sauce

In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.



.

Frozen Margaritas

A tart frozen drink to help cool down on a hot summer day.       

• 2 1/2 cups ice cubes
• 1/3 cup tequila
• 1/3 cup fresh lime juice 
• 1/4 cup simple syrup
• 1/3 cup salt
• 1 lime, cut into wedges

Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.

Zucchini Noodles with Lime Tomato Salsa

 

Summer's bounty with a new twist.

• 2 medium zucchinis
• 1 large tomato, chopped
• 3 tablespoons cilantro, chopped
• 1 teaspoon jalapeno pepper, finely chopped
• 2 tablespoons green onions, finely sliced
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Use a spiral vegetable slicer to make zucchini noodles.  Set aside.
Mix remaining ingredients together in a bowl.
Season to taste with additional jalapeno, lime juice, and salt.
Toss with zucchini noodles.
Serve immediately.

I received a Very Healthy Spiral Vegetable Slicer for free to review from VarietyLand.  This easy to use kitchen gadget will add a healthy twist to your meals.  I have only used it to make the zucchini noodles, but I can't wait to try sweet potatoes next. I was delighted at how easy and effortless it was to create the long noodles.  Perfect for all the fresh summer vegetables.  The Very Healthy Spiral Vegetable Slicer is made of high-quality durable plastic with stainless steel blades that are built to last.  Clean-up was a breeze, just rinse under running water.  I didn't even need to use the brush that was included with it.  So if you want to try a spiral vegetable slicer, I would highly recommend Very Healthy Spiral Vegetable Slicer by VarietyLand available from Amazon.

Pecan Pie Cookies

Rich flavors of pecan pie in a cookie.

• 1 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, separated
• 1/2 cup dark corn syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• 2 1/2 cups all-purpose flour
• 1/4 cup butter
• 1/2 cup powdered sugar
• 3 tablespoons dark corn syrup
• 3/4 cup finely chopped pecans
• 1/4 teaspoon vanilla extract

Mix 1 cup butter and sugar at medium speed with a mixer until light and fluffy.
Add egg yolks, 1/2 cup corn syrup, 1/2 teaspoon vanilla and pinch of salt, mixing well.
Gradually add flour into batter; don't over-mix.
Cover and chill 1 hour.
Melt 1/4 cup butter in a saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup.
Cook, stirring, until mixture boils.
Remove from heat.
Mix in pecans and 1/4 teaspoon vanilla.
Chill 30 minutes.
Shape mixture into 1/4-inch balls; set aside.
Roll cookie dough into 1-inch balls.
Place cookies 2 inches apart on  parchment-lined cookie sheets.
Beat egg whites until foamy; brush on cookies.
Bake in preheated 375-degree oven for 6 minutes.
Remove from oven, and place pecan balls in center of each cookie.
Bake 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets.
Cool completely on wire racks.

Yield: 4 1/2 dozen.

Tip:
Freeze up to 1 month, if desired.

Printable Recipe

Cinnamon Streusel Coffee Cake

A tender and moist cake, with a middle layer of cinnamon filling and a crumbly streusel topping.

Streusel Topping:

• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Filling:

• 1 cup brown sugar
• 1 1/2 tablespoons ground cinnamon

Cake:

• 3/4 cup unsalted butter, at room temperature
• 1 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 1/4 cups milk
• 3 3/4 cups all-purpose flour

Stir together streusel topping ingredients.  Set aside.
Stir together filling ingredients. Set aside.
In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla until well combined and smooth.
Add eggs one at a time, beating well after each addition.
In a separate bowl, mix together the sour cream and milk.
Add the flour to the butter mixture alternating with the milk mixture, beating gently to combine.
Begin and end with flour.
Spread half the batter into a prepared 9"X13" baking pan.
Sprinkle the filling evenly over top of the batter.
Drop remaining batter by spoonfuls over top of filling.
Gently pull knife through batter to swirl throughout pan.
Sprinkle the streusel topping over the batter in the pan.
Bake for 50 minutes in a preheated 350-degree oven or until a toothpick inserted in center comes out clean.
Cool for 20-minutes.
Serve from pan.


Tips:

Bake in two  9" round cake pans.  Freeze one for later.
You can prepare this coffeecake the night before, then bake in the morning. Cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed.
 

Swiss Steak

Slow-cook a relatively tough round steak to produce a fork-tender Swiss Steak in a rich gravy.

• 1 pound beef bottom round, tenderized by butcher
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth

Season the steak on both sides with the salt and pepper.
Dredge the pieces of meat on both sides in the flour.
Add vegetable oil to cover the bottom of a large skillet over medium-high heat.
Add the steaks to the pan.
Cook until golden brown on both sides.
Remove the steaks to a plate and repeat until all of the steaks have been browned.  Set aside.
Add the onions and garlic to pan and saute for 1 to 2 minutes.
Add the tomato paste and stir.
Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, covering it in the liquid.
Bring to a boil.
Cover the skillet.
Reduce heat to a simmer.
Cook for 1 1/2  hours or until the meat is fork-tender.

Printable Recipe

Grilled Onion Cheeseburgers and Alpha Grillers Grill Brush

Summer grilling starts with a clean grill.

• 1 pound ground beef
• 1 egg, beaten
• 1/2 hamburger bun, made into soft bread crumbs
• 4 ounces melted butter
• salt and pepper to taste
• 1 medium onion, sliced
• 4 American cheese slices
• 4 hamburger buns
• tomato slices
• lettuce
• dilled pickle slices
• mayonnaise

Mix ground beef with egg, bread crumbs, butter, salt and pepper.
Divide and shape into 4 patties.
Place meat patties and onion slices on pre-heated grill.
Close grill lid.
Cook onion slices 3 minutes, turn and cook for 2 minutes.
Remove onion slices from grill and place in bowl and cover with plastic wrap.
Cook meat patties for 5 minutes with grill lid closed.
Turn meat patties over and cook 3 minutes.
Remove from grill.
Top with onion and cheese.
Return to grill and finish cooking until desired doneness.
Toast buns.
Serve with desired toppings.

Nothing is worse than a dirty grill that has to be cleaned before you can make your favorite burgers. Today, I received the Alpha Grillers grill brush to use and review.  It is made with tough stainless steel bristles and a comfortable plastic two-handed grip.  The 18" long shaft is perfect. It allows good control and pressure, but also keeps your arms far enough away from the heat.  The best feature is the innovative 3-sided design that lets you get deep between the grates and into those tricky corners.  For best results you should clean your grill while it is still hot.  Just have a bowl of soapy water and your Alpha Grillers brush by your grill and clean-up is a breeze.  No more brunt on food the next time you are ready to grill.  I highly recommend you try the Alpha Grillers grill brush if you are in the market for a new grill brush.  It is safe to use on all grill surfaces, even porcelain grill grates.  You can purchase your Alpha Grillers grill brush from Amazon at this link Alpha Grillers grill brush and Free E-recipe Book.   I found their video How to Clean Your Grill very helpful. No more dirty grills for me. 

Pina Colada

A refreshing tropical drink with the taste of coconut and pineapple to beat the summer heat.

 

 

 

 

• 3 ounces light rum
• 4 ounces cream of coconut
• 4 ounces pineapple juice
• 1 cup frozen crushed pineapple
• 1 cup crushed ice

 

 

Pour rum, cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.

Blend until smooth, and pour into 2 glasses.

Garnish with a maraschino cherry, and serve.

 

 

Non-alcoholic Pina Colada

 

• 5 ounces cream of coconut
• 6 ounces pineapple juice
• 1 cup frozen crushed pineapple
• 1 1/2 cups crushed ice

 

Pour cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.

Blend until smooth, and pour into 2 glasses.

Garnish with a maraschino cherry, and serve.

 

 

 

 

  

Cajun Spiced Pecans

• 1/4 cup butter, melted
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• 1/4 teaspoon Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 8 ounces pecan halves

Mix butter, Creole seasoning, Tabasco and Worcestershire sauce.
Pour over pecan halves.
Toss to coat.
Arrange pecans into a single layer on a jelly-roll pan.
Bake in preheated 300-degree oven for 15 minutes.
Stir after about 8 minutes.
Cool.
Store in airtight container.



Make your own Creole seasoning.

Recipe for Creole Seasoning

Creole Seasoning

26 ounces table salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce Accent seasoning

Mix all ingredients together.

Orange Glazed Pecans

Citrusy-sweet pecans make the perfect appetizer or snack.

 



 

 

• 2 cups pecans halves
• 1 1/2 cups sugar
• 1/2 cup orange juice
• 1/2 teaspoon orange zest

Toast pecans in a 350-degree oven for 8 minutes.
In a large heavy saucepan, combine the sugar and orange juice.
Cook over medium-high heat, without stirring, until a candy thermometer reads soft-ball stage, 
236-degrees.
Remove from the heat; stir in pecans and orange zest
Beat mixture with a wooden spoon until it thickens and loses its gloss, about 2 minutes.
Drop pecan halves onto waxed paper to set.
When cool break apart.
Store in an airtight container 

Printable Recipe

Pralines

A sweet, slightly crumbly brown sugar candy loaded with toasted pecans.

• 1 1/2 cups pecans
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1/8 teaspoon salt
• 3 tablespoons corn syrup
• 1 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Toast pecans in a 350-degree oven for 8 minutes.
Mix sugar, brown sugar, salt, corn syrup, evaporated milk and butter in a heavy sauce pot.
Bring to a boil stirring constantly.
Cook over medium-high heat until soft-ball stage, stirring occasionally.
Remove from heat when candy thermometer reads 232-degrees.
Cool sugar mixture about 15 minutes or until 150-degrees.
Stir in pecans and vanilla.
Beat with a wooden spoon for 1 to 2 minutes or candy begins to thicken.
Drop quickly onto wax paper.
Cool.
Store in air-tight container.

Tip: 
If candy becomes to hard to drop add a spoonful of hot water and stir.
 

Pear Martini

Try Pear Martinis at your next brunch for something different. A drink that has a delicate fresh taste.

• 1 1/2 ounces pear vodka
• 1  ounce simple syrup
• 1 ounce lemon juice
• 1 ounce pear puree
• pear slice for garnish
• cheese cube for garnish

Mix together and shake over ice.
Strain into a cocktail glass.
Garnish with pear and cheese.

You can buy pear flavored vodka and pear puree, but it is easy to make your own.
For a non-alcoholic version replace vodka with pear nectar.


Pear Vodka

• 6 pears, peeled, cored and chopped
• 1 fifth vodka

Pour vodka over pears.
Store in refrigerator for one week.
Shake occasionally.
Strain and discard solids.

Pear Puree

• 2 cups pears, peeled and cored
• 1/2 cup water 
• 1 teaspoon fresh lemon juice
• 3 tablespoons sugar

Mix together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes or until tender.
Cool.
Puree in blender.
Store in refrigerator.
Freeze for longer storage.

Printable Recipe

Peach Daiquiri

Enjoy with or without rum on a hot summer day.

• 4 large peaches, peeled, pitted and chopped
• 1 teaspoon lemon juice
• 3 tablespoons simple syrup
• 2 cups crushed ice
• 4 ounces light rum

Place all ingredients in blender.
Blend on high speed until slushy.
Pour into glasses.
For non-alcoholic drink omit rum.

For non-alcoholic drink omit rum.

Printable Recipe

Cream of Potato Soup

A simple soup that can be prepared in a short time.

 

• 3 medium potatoes, peeled and diced
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt  
• dash pepper
• paprika  
• parsley, minced

 

Boil potatoes in water for 15 minutes.  Set aside.

Melt butter over medium heat.

Add onion, cook until translucent.

Stir in flour. Cook 5 minutes.  Do not brown flour.

Add milk, stirring to combine.

Bring to a boil.

Add potatoes and water.

Reduce heat to simmer.

Season with salt and pepper.

Simmer 15 minutes.

Garnish with paprika and parsley.

Printable Recipe

 

 

Pickled Okra

They're crunchy.



 

• 3 1/2 pounds washed fresh okra
• 3 cups 5 percent acidity apple cider vinegar
• 3 cup water
• 1/3 cup canning salt
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds  
• 4-6 garlic cloves
• 4-6 small hot red peppers

Brush okra lightly with a piece of nylon net or a brush to remove fuzz.
Trim stems from okra, being careful not to cut pods.
Bring vinegar, water, salt, dill seeds and mustard seeds to a boil
Pack okra in hot sterilized jars, filling to 1/2 inch from top.
Add 1 garlic clove and 1 hot red pepper to each jar.
Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.
Remove air bubbles.
Seal and process 15 minutes in a boiling water canner. 
Let stand at least 7 days before serving.
Yield about 4 pints

Tip:
I like using the 12-ounce jelly jars.

Printable Recipe

 

Bloody Mary Cocktail

For best flavor serve ice-cold.

 

 

• 6 ounces tomato juice
• 2 ounces vodka
• 1 tablespoon Worcestershire sauce
• 1 lime wedge
• 1/4 teaspoon black pepper
• 1/4 teaspoon Tabasco sauce
• 1/8 teaspoon celery salt
• celery stick for garnish
• green olives for garnish
• pickled okra for garnish

Blend tomato juice with vodka and Worcestershire sauce.
Squeezed lime juice into juice.
Add pepper, Tabasco and celery salt.
Pour over ice.
Garnish with celery stick, olives and okra.

Printable Recipe

Enjoy without the vodka for a virgin bloody Mary.

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Lemon Brownies

A refreshing sweet tart brownie.

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 2 large eggs
• zest of 2 lemons
• juice of 2 lemons

Lemon Glaze

• 1 cup confectioner's sugar
• juice of 2 lemons
• zest of 2 lemons

In the bowl of an electric mixer beat the flour, sugar, salt and butter until combined.
Whisk together the eggs, lemon zest and lemon juice.
Add eggs to the flour mixture and beat for 2 minutes at medium speed until smooth.
Pour into a greased 8x8 inch baking dish.
Bake in pre-heated 350 degree oven for 30 minutes or until golden brown around the edges.
Allow to cool completely before glazing
Sift powdered sugar to remove any lumps.
Stir in lemon juice and lemon zest.
Spread glaze over the brownies and let glaze harden.
Cut into bars and serve.


Printable Recipe

Classic Hurricane Cocktail

The classic Hurricane Cocktail was first served during the 1939 New York City Worlds Fair, but a bar in New Orleans made this fruit punch world famous.  Don't be deceived by its sweet fruity taste it packs a category-5 punch.

• 2 ounces light rum
• 2 ounces dark rum
• 2 ounces passion fruit juice
• 1 ounce orange juice
• 1/2  ounces fresh lime juice
• 1 tablespoon simple syrup
• 1 tablespoon grenadine
• Garnish: orange slice and maraschino cherry

Mix all ingredients together.
Pour over ice.
Garnish with orange slice and maraschino cherry

Printable Recipe

Fried Green Tomatoes

Serve hot for a tangy, crispy, yet juicy tomato side dish.
 

 

 

• 1 egg, beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 green tomatoes, cut into 1/3-inch slices
• vegetable oil
• salt to taste

 

 

Mix together egg and buttermilk.

Mix together 1/4 cup flour, cornmeal, salt and pepper.

Dredge tomato slices in remaining 1/4 cup flour.

Dip in egg mixture.

Dredge in cornmeal mixture.

Add oil to a depth of  1/4 inch in a large skillet. 

Heat oil to 350 degrees.

Cook tomatoes 3 minutes on each side or until golden brown.

Do not over overcrowd skillet.

Drain on a wire rack.

Salt hot tomatoes to taste.

 

Printable Recipe

Orange Jelly

A beautiful citrus orange colored jelly that is great on toast, but try serving it over pound cake for a fantastic dessert.

• 1 12-ounce package frozen orange juice
• 2 1/2 cups water
• 1/2 teaspoon butter
• 1 1.75-ounce box powered pectin
• 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.
Bring to a full rolling boil that cannot be stirred down.
Add sugar all at one time.
Return to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jelly into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes 6 half-pint jars.

Printable Recipe

Pecan Peach Pepper Preserves

Preserves that are sweet and a little hot.  Perfect served over cream cheese.  Or put a teaspoon on grilled pork chops or chicken and let melt into a sauce.

Pecan Peach Pepper Preserves

• 3 pounds of peeled, pitted and finely chopped peaches
• 7 1/2 cups of granulated sugar, divided
• 1 large sweet red bell pepper, chopped
• 2 medium jalapeno peppers, seeded and minced
• 1/2 teaspoon lemon zest
• 1/2 cup chopped pecans
• 1/4 cup lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon butter
• 1 3-ounce pouch liquid pectin

Mix chopped peaches and 2 cups of the sugar in a non-reactive bowl or pot; cover and let stand about 30 minutes to macerate.
Mash the peaches, leaving some large chunks.
Use an immersion blender if you want the jam smoother.
Add peppers, zest, pecans and remaining sugar to the peaches.
Add lemon juice, vinegar and butter.
Bring to a full rolling boil, stirring constantly.
Stir in the pectin.
Return to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and use a metal slotted spoon to skim off any foam.
Ladle quickly into sterilized jars to within 1/8 inch of tops.
Wipe jar rims and treads.
Cover with two-piece lid.
Screw on bands.
Process in a water bath canner for 10 minutes.
Makes about 9 half pints.

    Printable Recipe

Congealed Lime Salad

• 1 3-ounce package lime Jello
• 1 1/2 cups boiling water
• 1 cup miniature marshmallows
• 3 ounces cream cheese, at room temperature, diced
• 8 ounces sour cream
• 1 8-ounce can crushed pineapple
• 1/2  cup chopped pecans

Stir together Jello, water, marshmallows, and cream cheese in a large bowl.
Chill until it begins to set, about 45 minutes.
Beat until combined.
Stir in sour cream, pineapple, and pecans.
Pour into gelatin mold.
Chill until set, at least 3 hours.

Printable Recipe

 

Macaroni Shrimp Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 16 ounces elbow macaroni
• 1 pound shrimp, boiled, peeled and chopped
• 1 green bell pepper, chopped
• 4 green onions, chopped
• 2 stalks celery, chopped
• 4 hardboiled eggs, sliced or chopped
• 1 cup mayonnaise
• juice of half a lemon
• salt, to taste
• pepper, to taste

Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe

Cresent Ham Sandwiches

Equally good for dinner with a green salad or breakfast with a fruit salad.

• 1 8-ounce package refrigerated crescent rolls
• 1 pound fully cooked ham, thinly sliced
• 4 ounces Swiss or Havarti cheese, thinly sliced
• 1 large tomato, thinly sliced
• 5 eggs, beaten

Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.





Tip: 
Let the parchment overhang sides of dish for easy removal from pan.


Printable Recipe