I did 2 segments on Fox 6 today!--Food on a Stick--enjoy!
Thursday, June 23, 2011
Monday, June 20, 2011
This very refreshing tart-sweet punch, is featured on page 12 of my cookbook.
1 can (12 oz.) frozen cranberry raspberry juice (do not add water)
1 bottle (2 qt.) cranberry raspberry juice
1 bottle (2 liter) 7-Up
About 8 hours before punch is needed, freeze about 2 c. of the bottled cranberry juice in a gelatin or other mold.
In punch bowl, combine juices. Add 7-Up and stir only to combine, being careful not to loose the fizz.
Turn out mold from freezer and float on top of punch.
Tip: Next time you're serving a punch or juice, freeze citrus wedges and/or berries in the pitcher or carafe. It looks pretty and you won't water down the beverage.
If you want to see a cup runneth over, let a child pour his own soda!
Tuesday, June 14, 2011
When I was a newly wed, we had an 80+ year old neighbor who had a German accent. He would frequently tell me to help myself to produce from his garden--which I gladly and thankfully did! One spring, he asked me if I wanted some "pipe plant". I was confused, and did not know what he was talking about! Finally, I realized he was talking about rhubarb!--it used to be called "pie plant". Soooo, enjoy this recipe which has been shared with many and is on page 128 in my cookbook!
1 c. flour
¼ tsp. salt
1 c. quick oats
½ c. sugar
1/3 c. melted real butter
3 –4 c. diced rhubarb
½ c. sugar
¼ tsp. cinnamon
1 T. butter
Combine flour, salt, oats and sugar. Stir in butter and mix until crumbly. Pat half of the crumbs onto the sides and bottom of a greased 9-inch pie plate. Save remaining half for topping.
Arrange rhubarb on crust. Sprinkle with sugar and cinnamon. Dot with 1 T. butter. Sprinkle remaining topping over filling. Bake 350˚ 40 minutes or until rhubarb is tender.
Grandma used to set her hot baked pies on the windowsill to cool. her granddaughters set theirs on the windowsill to thaw!
Thursday, June 9, 2011
This delicious salad is on page 44 in my cookbook, Recipes for a Full-Filled Life. It would be great for your summer picnic.
8 oz. pasta cooked and drained according to pkg. directions
3 medium tomatoes, chopped
½ - 1 pound diced Swiss cheese or other cheese of your choice
½ c. chopped red onion
1 can (15 oz.) baby corn, drained, corn cut in half
1 c. black olives, sliced
1 jar (15 oz.) artichokes, cut and drained, outside tough “leaf” removed
1 bunch romaine lettuce, torn
Combine salad ingredients in a large bowl. Add dressing and toss to combine.
½ c. salad oil
¼ c. red wine vinegar
1 tsp. oregano
1 ½ tsp. salt
¼ tsp. pepper
1 clove minced garlic
Mix dressings ingredients in a jar with a tight fitting lid shake to combine.
Optional: sprinkle salad with 1/3 c. fresh parmesan cheese.