Five-Tomato Salad

Five-Tomato Salad

2 tablespoons olive oil or salad oil
2 tablespoons white wine vinegar
1 tablespoon thinly sliced green onion or snipped fresh chives
2 teaspoons snipped fresh basil or 1/2 teaspoon -- dried basil -- crushed
1 teaspoon sugar
1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
Spinach leaves
3 Roma tomatoes -- sliced
2 medium red tomatoes -- sliced
1 medium yellow tomato -- sliced
1/2 cup red cherry tomatoes -- halved
1/2 cup yellow cherry tomatoes -- halved
1/2 cup crumbled feta -- Gorgonzola, or blue -- cheese (2 ounces)
Freshly ground black pepper

1. For dressing, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt in a screw-top jar. Cover and shake well. Chill, if desired.

2. To serve, line a serving platter with spinach leaves. Arrange tomatoes on platter. Shake dressing well; drizzle over tomatoes. Sprinkle crumbled cheese on top of tomatoes. Sprinkle with pepper. Makes 6 servings.

Comments: This simple summer salad is colorful and refreshing. Five kinds of tomatoes are arranged on a serving tray and drizzled with a homemade dressing of olive oil, green onion , and mustard. For the final touch, the bright salad is sprinkled with crumbled cheese. This fresh salad can be served at family-style barbecues and picnics.

Fruit Tea Punch

Fruit Tea Punch

2 Bags Golden Green tea
1 1/2 cups water
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 pint ginger ale

Method: Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

My Grandmother's Floating Island Custard

My Grandmother's Floating Island Custard

Yield: 1 Cake

Ingredients and directions for this recipe

1 qt Sweet milk
2 Eggs, well beaten
1/4 c Sugar
1 tb Cornstarch
1 ts Vanilla

(My Grandmother was born in 1873 - this was HER mother's recipe!)

DIRECTIONS (As I recall watching her make it): Cook milk, eggs, sugar and cornstarch until thickened. Remove from heat, add vanilla. Cool and refrigerate.

NOTE: This custard is the consistency of gravy. Grandmother always kept this in a quart jar and it was always served with her homemade Angel Food Cakes.

Watermelon and Fennel Salad

Watermelon and Fennel Salad

Prep Time: 15 minutes to slice watermelon and fennel
Total time: 30 minutes

Ingredients:

2 bulbs fennel, trimmed and thinly sliced
1/4 of a small watermelon, rind trimmed and thinly sliced into triangles, seeds removed
soft herbed chèvre
a few leaves mint, chiffonaded
extra virgin olive oil for drizzling
salt & pepper to taste

Directions:

1. Heat a large skillet with the scantest amount of olive oil on high heat and sear the slices of fennel until they brown, then remove from heat. This will caramelize them a little bit and bring their natural sweetness out.

2. On each plate arrange fennel slices and watermelon. Then crumble chèvre on top and garnish with mint. Drizzle a little olive oil on top and add salt & pepper to taste.

Rice Salad

Rice Salad

3 cups cooked rice, slightly warm does best
1/2 cup cooked peas
1/4 cup finely chopped green pepper
1/2 cup diced celery
1/4 cup diced water chestnuts
1/4 cup minced parsley
1/4 cup minced green onion
1/2 cup vegetable oil or very fruity olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Toss together the above ingredients with two forks.
Top with 1/2 cup slivered toasted almonds and 1/2 cup sliced cherry tomatoes.

** Can stay at room temperature during picnics with no concern

Squash Casserole

Squash Casserole

4 cups cooked yellow crook neck squash
1 medium onion
1 Teaspoon salt
1/2 Teaspoon pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream

Cook the squash, onion, butter, salt and pepper until onion and squash are tender. Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with remaining crackers & cheese. Bake at 350F for 30 minutes.

Abandon Ship Ice Cream

Abandon Ship Ice Cream

1 package unflavored gelatin
2 cups cream
2 eggs separated
6 tablespoons sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract

Soak gelatin in 2 tablespoons cream. Melt over hot water in top of double boiler; cool. Beat egg yolks, sugar and corn syrup until thick and lemon colored. Add remaining cream, dissolved gelatin and vanilla. Place in freezer set to coldest setting. Freeze until firm. Put frozen mixture in chilled bowl. Add unbeaten egg whites and beat until fluffy. Return to freezer and continue freezing until firm.

Serves 5.

Source The Health For Victory Meal Planning Guide March 1943

Tropical Fruit-Infused Tequila

Tropical Fruit-Infused Tequila

Recipe By :Bon Appétit, August 2010

1 peeled seeded diced watermelon -- 3-3/4 to 4-lbs.
1 halved peeled diced pineapple -- 4-lbs.
2 large peeled pitted mangoes -- diced
1 piece peeled fresh ginger (3") -- cut in thin slices
1 bottle white tequila -- 750-ml
crushed ice

Combine first 4 ingredients in large stainless steel pot. Pour tequila over; press to compact (tequila will almost cover fruit). Cover and refrigerate 5 days.

Drain tequila; discard fruit. Fill 8 old-fashioned glasses with crushed ice.

Pour tequila infusion over ice and serve.

(Note: At the restaurant, this is served in shot glasses.)
8 servings.
Recipe from Sol Cocina, Newport Beach, California. Source: Bon Appétit, August 2010.

Purple Cow Shake

Purple Cow Shake

6 oz. can frozen grape juice concentrate
1 cup milk
2 cups vanilla ice cream


Pour grape juice and milk into a blender. Scoop in the ice cream.
Cover and blend on high speed for 30 seconds. Serve immediately.

Jello Magic Milkshakes

Jello Magic Milkshakes

1 cup milk
1 pkg. (4-serving size) jello gelatin, any flavor
1 pint softened vanilla ice cream



Pour milk into blender; add gelatin. Cover and blend 30 seconds. Add ice cream; blend 1 minute longer.

Sweet Onion, Tomato & Cucumber Salad

Sweet Onion, Tomato & Cucumber Salad

3 large tomatoes chopped
3 large cucumbers, peeled, halved, seeded and sliced
1 large sweet onion, halved and thinly sliced
1/2 cup Grapeseed Oil
3 tbsp. mayonnaise
2 tbsp. rice vinegar
1 tbsp. Dijon mustard
1 garlic clove minced
1/2 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
1/4 cup crumbled feta cheese

In a large bowl, combine the tomatoes, cucumbers, and onion. In a small bowl, combine the Grapeseed Oil, mayonnaise, vinegar, mustard, garlic, salt and pepper. Pour over tomato mixture and toss to coat. Sprinkle with cheese.

Ultimate Frozen Strawberry Margarita

It doesn't get easier than this!

Ultimate Frozen Strawberry Margarita

6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Directions:

1. Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth.
Serve in margarita glasses with the rims dipped in powdered sugar.

Cranberry Iced Tea Cooler

Ingredients:

2 quarts CRAN-AID Iced Tea
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
1/4 cup sugar

Method:

ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.

In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.

Watermelon Lemonade with Kiwifruit Splash

Watermelon Lemonade with Kiwifruit Splash

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.

Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.

Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top.

Serve immediately.

White Sangria Ice Tea

White Sangria Ice Tea

1/2 cup Ice tea mix
3 cups White grape juice
1 cup Orange juice
1 cup Water

Directions:Blend.