QUENCH YOUR THIRSTWritten by Arleen M. Kaptur
The temperature index is rising and so is your thirst. If you drink any more water, you may just float away. You’d like to try something different, but refreshing. It can’t be too sweet or heavy, because day is calling for light and cold. The colder drink better! The kids are looking for something to drink. Its one of those days that food is not very appetizing. You want to give them something they will enjoy but not pop. So what do you do? Guests are coming and its suppose to be a sweltering day. Something cold that will slip down their throats to refresh and revive, but - . Check these out and see if they don’t quench your powerful thirst - STRAWBERRY FRUIT SLUSH 3 cups water, 1 cup lemon juice, 1 cup sugar, 2 cups fresh strawberries, crushed ice, whole strawberries, lemon slices Put 1 cup of water, lemon juice, sugar, and 2 cups fresh strawberries in blender. Blend until mixture is smooth and sugar is completely dissolved. Combine strawberry mixture with remaining 2 cups water. Add crushed ice, and float some lemon slices on top. Place a whole strawberry on side of glass, add a straw, and enjoy. ************************ PEACH MILK SHAKE 1/4 cup milk, 1 cup sliced fresh peaches, 1 pint peach flavored ice cream, 3/4 cup milk, and additional peach slices Put 1/4 cup milk and sliced peaches in your blender. Blend until smooth. Spoon in ice cream. Blend again until mixture is smooth. Garnish with fresh peach slices and you have yourself a very healthy shake. ************************* COME TO THE ISLAND LEMONADE 1 6-oz. can frozen lemonade concentrate, 1 12-oz. can apricot nectar, very cold, 1 12-oz. can unsweetened pineapple juice, chilled, ginger ale, chilled Place lemonade in a jug and add 1 can water. Mix in all fruit juices. Add ginger ale slowly and ice. If you like fizz, add ginger ale to fruit juice mixture just before serving. ************************** FROSTY LIME PICK ME UP 1 12-oz. can pineapple juice, chilled, 1/2 cup lime juice, 1/2 cup sugar, 1 quart of lime sherbet, and lemon-lime carbonated beverage, such as 7-up or Sprite Combine pineapple juice, lime juice, and sugar in a blender. Spoon half of sherbet in and process until smooth. Pour mixture into chilled glasses and add additional sherbet. Fill each glass with carbonated beverage, add a mint leave for garnish and quench your thirst. ************************
| | A HILL OF BEANS - BAKED BEANS THAT ISWritten by Arleen M. Kaptur
The ole West loved them and movies depicted hungry cowpokes enjoying them over an open campfire. No barbecue is complete without them and kids enjoy them, not even knowing they are nutritious as well. So, don’t let another outdoor cooking opportunity pass by without Baked Beans. Everyone has a favorite family recipe or two handed down - keep that great tradition going. There is nothing wrong with trying new recipes, however, or creating your own favorite into a tradition - Old-Fashioned Beans - 1 lb. pea or navy beans, water, 2 tsp. dry mustard, dash of pepper, 1 tbs. salt, 3 onions, chopped, 1/4 cup brown sugar, 1/4 cup molasses, 2 tbsp. sweet pickle juice, 1/4-lb. salt pork Wash and clean beans. Cover with water and soak overnight. Drain. Add 2 cups water, mustard, pepper, salt, onions, brown sugar, molasses, pickle juice. Boil, covered, for about 1-1/2 hours. Beans should be wrinkled. Heat oven to 250. Cut salt pork into 1/2” cubes. Place in 2-quart bean pot. Cover with hot beans and their liquid. Sprinkle with pepper. Bake 8 hrs. covered, until very tender. When beans are baking for 6 hrs. add about 3/4 cup water or just enough to cover. Uncover pot last 1/2 hour. Old-fashioned flavor and worth wait! ************************ Boston Baked Beans - 2 cups navy beans, white beans, or Great Northern beans 1 tsp. salt, 1/4 lb. salt pork, 2 tsp. dry mustard, 5 tbs. dark-brown sugar, 4 tbs. molasses Wash beans thoroughly. Soak overnight in water to cover. Add salt, stir and drain, reserving liquid. Preheat oven to 350. Cut off a third of salt pork and place it on bottom of bean pot. Add beans. Blend mustard, brown sugar, and molasses with reserved bean liquid and pour over beans. Cover and bake for 6-1/2 hours, adding water as needed. Uncover for final hour of cooking. Taste and add salt if desired. You don’t have to live in Boston to enjoy these beans. ************************* Easy Beans - 6 slices bacon, cut into small pieces 3 1-lb. cans baked beans, 1 8-oz. can tomato sauce, 1 cup chopped onion, 1/2 cup catsup, 1/4 cup brown sugar, 2 tbs. prepared mustard, 1 tsp. salt, 5 drops bottled hot pepper sauce Cook bacon until crisp. Drain. Combine with beans. Add tomato sauce onion, catsup, brown sugar, mustard, salt, and hot pepper sauce. Preheat oven to 300. Bake uncovered in beanpot for 4-1/2 hours.
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