More Summer Catch All

I'm jazzed - seems like this co-op deal is a hit. Had to start a second page before the first one turned into an epic and there's still more on the way. Stay tuned and bookmark now - this is rapidly turning into Grand Goodie Station. No excuses for a monotonous menu after you take this cruise.

I will never be able to test all these, any and all reports (including potential screw-ups) would be most appreciated.

Quickie reminder - my thang is Less-than-Fivers (LTFs). I don't count the stuff that's usually around anyway like sugar, milk, butter, catsup, salt, etc., etc. Every now and then I am forced to cheat, can't condemn an otherwise simple and seductive formula for one or two extra details ... what can I say, I'm weak.

All the lists and sites these contributions originated from do have the more complicated and strenuous preparation offerings - I just have to draw the line somewhere or I'd need my own server to handle them all. Visit each site, subscribe to the lists, say hey to the big cheeses - egg 'em on for more!

Chips Ahoy Ice Cream Cake

32 Chips Ahoy chocolate chip cookies
1/4 cup margarine (melted)
1 cup chocolate fudge topping
2 quarts ice cream - any combination of flavors
Prepared whipped topping for garnish
Strawberries or maraschino cherries for garnish

Finely roll 20 cookies into crumbs. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours or overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.

From "Recipes Lost and Found" - Request & Exchange Recipes, Cooking Secrets & Techniques and Wonderful cooking sites to see. Free recipes daily. New ideas and kitchen inspiration.

Ever really needed to find a recipe you made 20 years ago? Or always loved at your cousins' BBQ parties? Want that certain recipe to make your buffet table shine? That's the purpose of RecipesLostandFound. They hope to assist cooks in finding a recipe they've long ago misplaced or always wanted but never found in a cookbook. Or perhaps they lost their cookbooks in a move? Or loved the way Aunt Ida made her coleslaw ... this is the list for recipe requests and for posting recipes of unusual greatness. Subscribe RecipesLostandFound 

What I like about the list is most ingredients and spices are what I consider "normal" - put together in uncustomary ways. On the subject of normal, there was a great line in Smokey and the Bandit when Burt and Sally are comparing interests, and getting nowhere close, "How ignorant you are depends on what part of the country you're standing in." It can get down right confoosing when it comes to certain ingredients and even recipe titles. Don't let it rattle ya - it'll all make sense in a decade or two ...

I use plain ol' traditional anywhere stuff, regional specialties and fancy-schmancies here. It's good to shake up the family with a curve ball every now and then.

And shake me, I thought I knew all there was to know about potatoes. The brown oblong ones are bakers, the round red ones are boilers ... t'ain't necessarily so ... read somewhere that bakers made the best mashed and whaddya know, they were better. Try Yukon Golds if you can find them, they do well in almost any recipe.

Trivia Time

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.
 
During the Alaskan Klondike gold rush (1897-1898), potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.

From The Flamingo Times (Archives), jwhanley@Mindspring.com (see more info on previous page).

~~~

Trying a new system, when the print is pink, that's me when it's not obvious. I have not included individual contributors names in most cases - never do without permission - however I did leave personal comments in. I have not magically acquired a family, moved to Virginia or ever fried pickles. All clear as mud now?

Enuf chit-chat, away we go ...

Beef Tips With Peppers

1 ½ - 2 pounds sirloin
2 large, thinly sliced onions
2 large, thinly sliced green peppers
A-1 sauce
Worcestershire sauce

Cut sirloin into thin strips. In large skillet, quickly brown steak, adding A-1 and Worcestershire to taste. Add peppers and onions. Cook until tender, about 10-15 minutes. Serve alone or over rice.

Beef Taco Bake

1 lb. ground beef
1 can (10 ¾ oz.) Campbell's tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas cut into 1" pieces
1 cup shredded Cheddar cheese

In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt. shallow baking dish, cover. Bake at 400° for about 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.

Buffalo Chili Onions

1/2 cup cayenne pepper sauce
1/2 cup butter or margarine melted (1 stick) or 1/2 cup olive oil
1/4 cup chili sauce
1 Tbls. chili powder
4 lg. sweet onions; cut into 1/2-inch thick slices

Whisk together cayenne pepper sauce, butter (or margarine or olive oil), chili sauce and chili powder in medium bowl. Brush on onion slices. Place onions on grill over medium-high coals 10 minutes or until tender, turning and basting often with the chili mixture. Serve warm. Makes 6 servings.

Broccoli Bake

1 stick of butter
2 packages of Ritz crackers   
Velveeta cheese slices
frozen broccoli - this is a must

Melt the butter. Crush the Ritz crackers and add them to the melted butter. Start layering in a glass baking dish - little cracker mixture on the bottom, then broccoli. Arrange cheese slices on top of broccoli. Top with the rest of the cracker mixture.  Bake at 350° until cheese is melted, about 45 minutes. My family gobbles this up every time. I've tried fresh broccoli but it comes out too dry.

Broiled and Spicy Chicken

6 chicken breasts (boneless and skinless)
1/2 cup fat free Italian dressing
1 cup tomato juice
1/2 tsp. chili powder

Combine dressing, juice and chili powder. Pour over chicken and marinate for several hours. Broil about 30 minutes, turning once and basting frequently.

Campbell's Grilled Marinated Beef

1 can (10 ¾ oz.) Campbell's Condensed Tomato Soup
1/4 cup water
1 Tbsp. lemon juice
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1 ½ lb. boneless beef sirloin steak, 1" thick

Mix soup, water, lemon juice, mustard and Worcestershire. Reserve 3/4 cup for sauce and refrigerate. Pour remaining soup mixture into large shallow nonmetallic dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning steak occasionally. Remove steak from marinade and discard marinade*. Grill over medium-hot coals to desired doneness (allow 25 minutes for  medium), turning once. Thinly slice steak. Heat sauce and serve with steak. Serves 6. *You'll have more sauce if you don't pitch the marinade, bring it to a boil to kill the raw germies, then add to the reserved sauce.

Cheddar Potato Bake

1 can Cheddar cheese soup
1/3 cup sour cream
3 cups stiff mashed potatoes

Combine ingredients. Put into casserole dish. Bake at 350° for 30 mins.

Cheddar Baked Potato Slices

1 can cream of mushroom soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes, cut into 1/4" slices (about 4 cups)
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2 qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese. Cover with foil and bake at 400° for 45 minutes.  Remove foil and bake an additional 10 minutes or until potatoes are fork tender.

Chantilly Potatoes

4 whole potatoes, quartered
3 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper

Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt and pepper. Whip the remaining 1/4 cup cream until stiff. Spread potatoes in a greased 1 ½ quart baking dish. Spread whipped cream over the potatoes. Sprinkle with Parmesan. Bake at 475° until the cheese melts and the top is golden brown, about 20 minutes.

Chicken Breasts with Bacon

8 oz. cream cheese
12 thin chicken cutlets
2 bunches scallions (green onions)
1 lb. bacon

Chop the scallions, including lots of the green part. Blend the scallions with the cream cheese. Roll into 12 walnut-size balls. Place a ball at the end of each cutlet and roll up. Wrap 1 - 2 slices of bacon around each cutlet and secure with a toothpick. Broil on a rack with a drip pan underneath, 6" to 8" away from the broiler. Turn occasionally and broil about 30 minutes or until the bacon is well done.

Citrus Honey Chicken

2 pounds chicken pieces
1/2 cup ReaLemon Lemon Juice from concentrate
1/4 cup ReaLime Lime Juice from concentrate
1/4 cup orange juice concentrate
1/4 cup honey
1 tablespoon hot pepper sauce

Place chicken in a plastic bag set in shallow dish. For marinade, combine remaining ingredients in a small bowl. Mix well and pour over chicken; seal bag. (I'd mix the stuff in the bag, then add the chicken, saves washing a bowl.) Marinate in refrigerator 2 hours. Drain chicken and discard marinade. (Or nuke or boil for a sauce.) Grill, bake, broil or sauté. Makes 4 to 6 servings.

Cranberry Chicken

4 boneless chicken breasts
1 small onion, chopped
1 can (16 oz.) whole berry cranberry sauce
1/4 cup water
1 teaspoon dried basil

Spray large skillet with cooking spray, heat on medium-high. Add chicken and let cook 4 - 5 minutes on each side or until browned and no longer pink. Transfer the chicken to a platter and cover with aluminum foil to keep warm. Add the chopped onion to the skillet with a little butter if desired and cook until tender, stirring often. Stir in cranberry sauce, water and basil. Cook uncovered until the sauce thickens and reduces. Reduce heat to low and return the chicken to the skillet. Cook about 5 minutes more or until heated through. Serve immediately. Goes great with stuffing and green beans!

Crockpot Chicken

6 - 8 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can Cheddar cheese soup
dash of garlic (optional)

Place all ingredients in crock pot on low for approximately 8 hours - that's it.

Crockpot Apple Butter

1 crock pot full of peeled, thinly sliced apples (golden delicious works best)
4 cups sugar
1 Tbsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. salt

Add sugar, spices and salt to apples. Mix until apples are fully coated. Turn crock pot on high for 2 hours, low for 6 hours. Smash hot mixture until well blended.

Sweet and Sour Meatballs

1 bag frozen meatballs
1/2 cup (6 oz.) chili sauce
1/2 cup Smucker's grape jelly

Combine chili sauce and jelly in a medium saucepan; stir well. Add meatballs; simmer 60 minutes, stirring occasionally. Serve in a chafing dish.

Fried Pickles, style 1

hamburger dill slices
flour
salt
pepper
peanut oil

We make fried pickles a lot. So simple and quick. Would think any batter would do (one version below), but we use hamburger dill slices coated in flour seasoned with salt and black pepper. I shake them in a ziploc bag and then let them sit out on a plate for a couple of minutes before putting them in to deep fry in peanut oil. Drain. Serve with ranch dressing for dip.

Fried Pickles, style 2

1/2 cup self-rising flour, 1/2 cup milk, 1 egg, 1/4 cup corn meal, pinch of sugar, pinch of baking powder, hot oil

Dip dill slices in mixture and fry until golden brown in hot oil.

Mint Julep

1/2 cup sugar
1/2 cup brown sugar
8 sprigs mint

Boil everything together with one cup water to make a syrup. Remove mint and chill. Fill cup with shaved ice. Pour 2 teaspoons syrup over ice. Stir. Garnish with fresh bruised mint. Dust with powdered sugar.

Raspberry Cooler

8 cups fresh raspberries
1-½ cups sugar
2/3 cup cider vinegar
1/2 cup water
2 liters ginger ale, chilled
2 cups cold water

In a large saucepan, crush the berries. Stir in sugar, vinegar and water. Bring to boil, reduce heat. Simmer, uncovered for 20 minutes. Strain to remove the seeds, refrigerate. Just before serving, stir in the ginger ale and water. Serve over ice.

Cream Cheese Fudge (low carb)

16 oz. cream cheese softened
2 oz. unsweetened chocolate squares, melted and cooled
1/2 cup sugar substitute (aspartame sweetener)
1 tsp. vanilla
1/2 cup chopped pecans.

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. One serving = 5gm carbohydrate, 3gm protein

The above are from DragonsKitchen@aol.com - always a wide variety, always a good selection of LTFers. I had a really hard time choosing, would have liked to print more. You'll have to subscribe to get it all.

I included the nutrition info on that last recipe because it was there. I don't count calories or grams or whatevers and I do not advocate dieting, nevertheless, a little common sense goes a long way. Too much of anything over and over will get ya in trouble every time. Eating sensibly most of the time leaves room for the pure joy of piggin' when the need arises.

Recently I was asked to review the first issue of "Weigh Down Yonder In The Broccoli Patch." In a word, I was impressed, especially considering it was a first effort. Also pleasantly surprised it wasn't at all preachy. There is very much a feel of been there, done that, "Let's work together," from Editor Judy C. Snagged a coupla tidbits ... I did not know about using fruit juice to sauté - helluva concept.

Frozen Fruit Salad

2 cups seedless grapes, 2 cups chopped strawberries, 2 cups chopped mangoes (if you can find them) really any favorite fruit. Freeze for several hours. Make a dressing of 1/2 cup non fat yogurt, 1 frozen banana, 1/2 tsp. vanilla, 1 Tbls. poppy seeds (optional), 1 - 2 drops red food color (optional), 1 tsp. sugar/or 1 packet Sweet-n-Low. Puree in a blender until smooth and creamy. Serve in a pretty ice cream dish. For added fiber, sprinkle with low-fat granola.

Food Facts for the Week

Is raw sugar any better for you than white sugar? NO. Natural sugar is no healthier than regular white sugar, honey or high fructose corn syrup (found in processed foods and drinks). Brown, raw or turinabo sugars have insignificant amounts of vitamins and minerals. Since raw sugar is not refined, it may have traces of residue or fungus from the sugar cane it comes from. (Levels are not usually high enough to cause health problems.) Sugar is sugar so choose what you prefer based on taste and enjoy it in moderation. Taken from The Direct Line, a newspaper of the USPS.

The weekly newsletter also includes a motivational message, product review and links. To subscribe go to: WeighDownYonder-subscribe@egroups.com, put subscribe on the subject line. To contact Judy C: WeighDownYonder-owner@egroups.com

You know you're a redneck if ...

Your set of salad bowls say Cool Whip on the side.

If you've ever used your ironing board as a buffet table.

Uh oh ... I'm busted - y'all can jes call me Bubbette.

A little birdie named Gene who is the foodie for the Vellejo Times Herald dropped this little secret off on her way to deliver a batch of oatmeal cookies (medicinal purposes) to a friend in the hospital. "Regular recipe, but instead of using shortening, I use either half Crisco or butter and half bacon grease (Don't scream like that!) or lard. Well, I don't have to tell you that some things are simply better with lard, like pie dough, right?"

Uh, um, well ... actually I had heard that - would never dream of putting it to the test tho. People either do dough or they don't - ain't no 'tweeners. I've never had a problem with premade - no sense tempting fate.

S'more lil' tips

If you have a plastic taste coming from your coffee maker, run vinegar thru a couple of times - from TigersRecipes4U@aol.com

Bagged salads will stay fresher accompanied by a paper towel or two to soak up moisture. Always squeeze the air out before closing the bag.

350° is usually a safe bet for baking - for instance if recipe instructions were originally for the outside grill.

Try sliced black olives on hash browns. And if you like cheesy browns, and the spuds are just right and will get too brown if you wait for the cheese to melt down in the pan, nuke the cheese on a plate for a radically revolutionary rendition.

Use a saucepan instead of a skillet to brown loose hamburger, cuts way down on spatter mess. You can also drain very easily by pressing a filled slotted spoon up against pan wall while tilting the pan. Then pour the last little bit thru the spoon. Been doing the skillet switcheroo for years, just thunked up the spoon deal today. Gawd, I do have my moments.

Here's a corker, one of my other brilliant flashes has resulted in the probability of living in a somewhat customary fashion in the next few weeks - what will I do with an authentic kitchen. For those who don't know, I've been in hotels (miniature appliances) for almost two years. Uncle Sammy has now deemed Bubba's presence necessary in one spot for at least a year. I'll let ya know the minute this actually happens, going on past experience, I won't believe till I see it. OK, back to the flash - Bubba bought a little cargo trailer for the temporary move that was supposed to happen a few weeks ago, there it sits in a lonely corner of the parking lot. I'm thinking what a nifty little set up to pull up a lawn chair. Buster could get out of the sun (or take his sun bath), a place to stash a few books and stuff - as close to a private patio as it was gonna get. I'm telling you this, in case, on the off chance, you find yourself in similar circumstances. At any rate, it's all due to the odd forces that haphazardly direct my being (once I get comfortable) ... do me a favor, think condo thoughts for me - thanks. It was also a lead in to a promise that after relaxing on my own patio, I'll be in a much better mood to experiment and take advantage of decent facilities to bring you first-hand reports, for a change, shortly, I hope. I'll try anywhich, but notice that's try, none of this is written in gravy.

Promises, promises, where for art thou Mr. Chef whose screen name is very like something mentioned in the lard paragraph? The rat, told me he was sending some pro secrets ... we're waiting ...

Now I need another favor ... who knows what about elephant garlic? Almost bought some to try planting - couldn't bring myself to part with the ransom. BTW, you gotta try planting a few (regular) cloves. Stick 'em root end down into any ol' dirt available. Shoots will sprout shortly, snip off as needed. Faboo party trick, "What's this green stuff?" Your casual reply, "Oh, it came from my herb garden." Everybody knows people who grow their own herbs would never incline to anything less than from-scratch ... the origins of your offerings will never be suspect. Do be careful about evidence concealment.

Ok, now just one more itty, bitty favor ... Little Bubba Buster The Boston Tooter is in a contest. We'd really appreciate your vote - I swear, I'll do the same for your kid someday - thanks! The Little Dog Joschi's Album - Please try again if the page doesn't come up right away - it's kind of a here today, gone tomaro and back again whenever.

Flounder with Parmesan Crust

6 flounder, sole or orange roughy fillets
1/3 cup plain yogurt
2 Tbls. grated Parmesan cheese
1 Tbls. Dijon mustard
1 Tbls. lemon juice
1 ½ tsp. horseradish, drained

Preheat broiler and prepare broiler pan with nonstick spray. Arrange fish in broiler pan. In small bowl, combine yogurt, mustard, lemon juice and horseradish. Spread mixture over both sides of fillets. Top with Parmesan. Broil about 8 inches from heat, turning once, for about 6 minutes, or until fish flakes easily. 6 servings.

Shrimp Spread

1 can tiny shrimp (fresh can be used also)
1 cup shredded Cheddar cheese
3/4 cup mayonnaise
2 Tbls. chopped green onion
salt and pepper to taste

Rinse and drain the shrimp. Mix all ingredients and refrigerate. Serve with crackers. May be made ahead or when unexpected guests arrive.

From Kathy's Korner - featuring Hawaiian treasures, including quilting and a recipe of the week mailing.

My Best Company Trick is similar and a handy one to know too.

Gooey Chicken Wings

8 oz. bottle Russian dressing
10 oz. jar apricot preserves
1 package onion soup mix
12 - 14 chicken wings

Preheat oven to 350°. Snip off the chicken wing tips at first joint. (Freeze these for homemade chicken broth.) Cut apart the two remaining parts at the joint. Combine dressing, preserves and onion soup in bowl. Put the chicken wings into a 9 x 13-inch baking dish. Sprinkle with salt and pepper and pour the gooey mixture over them. Bake for 45 minutes, basting occasionally. Turn wings over, baste and cook for 35 minutes more, basting occasionally.

Speedy Little Devils

1 devil's cake mix
1 stick butter; melted
3/4 cup creamy peanut butter
1 7 oz. jar marshmallow creme

Combine melted butter and dry cake mix. Reserve 1 ½ cups of this topping for top crust. Pat remaining crumbs on bottom of 9 x 13 baking stone (or ungreased pan). Top that layer with combined peanut butter and marshmallow and spread evenly. Crumble remaining mixture over that. Bake 20 minutes at 350°. Cool. Makes 3 dozen bars.

Fried Biscuits from Alice

"Brought to you by a native West Virginian ... home of all that is fried ... if it can't be fried, it isn't worth eating! Number one in the country for heart problems and mighty proud of it."

Sift dry ingredients together. Cut shortening in. In a separate bowl, beat egg in milk; add to dry ingredients and mix well. Drop tablespoonfuls of mix into 1/2 inch of preheated vegetable oil in a cast iron skillet (is there any other way to fry??? LOL). Cover and fry until brown on one side on very low heat (about five minutes). Turn and brown on other side. Makes about 12 biscuits. Exceptionally delicious with strawberry jam or a piece of sausage or eggs.

From SonshineNews What's Cookin' - WVHaze@aol.com - The Sonshine News is a cheery and informative categorized list of links from cooking and craft sites to kid's stuff to hints and tips to 'puter stuff to freebies to inspirations to friendship cards/pages and "One last smile to go." Main Page and Archive Access

Cornbread Casserole

1 lb. hamburger
1 can tomato soup
1 can pinto beans
1 small onion, chopped
1 box Jiffy cornbread mix

Brown hamburger and drain. In 2-quart casserole dish, add soup, beans, hamburger and onion. Mix cornbread and spoon over beef mixture. Bake in oven for 25 to 30 minutes or microwave for 6 to 8 minutes.

From MinkyKat2@aol.com A list with inspirations, humor and more.

~~~

Apple Omelet

6 large apples
1 Tbsp. butter
1 cup sugar
Cinnamon and other spices such as nutmeg and ginger
4 eggs

Peel the apples and cook until very soft. Beat out lumps. Add the butter and sugar and the spices. Let cool. Beat in eggs. Bake at 300° in a buttered baking pan, 15 - 20 minutes or until delicate brown. From Jeannie

More cool drinks ...

From TigersRecipes4U@aol.com - an extensive variety list including household tips, money saving and others.

Basic Lemonade

6 lemons
1 cup water
2 cups sugar

Peel 2 lemons (outer peel only), slice peel into strips. Squeeze all lemons. Set juice aside. Boil peels, water and sugar together for 5 min. Cool. Add lemon juice to cooled sugar syrup. Stir well. Strain and store in covered jar. Use lemon syrup mixed with ice water according to taste.

Nuking lemons for a few seconds and/or rolling them under your palm against the counter, as the story goes, yields more juice.

Home-Style Lemonade with Variations
Serves 4

Thin-skinned lemons yield the most juice. Avoid the spongy and pitted kind.

1/2 cup sugar
2 ½ cups water
Peel of 1 lemon, cut into strips 2 inches long and 1/2 inch wide
12 ice cubes
1 cup lemon juice

In a medium-size heavy saucepan, place the sugar, water, and lemon peel. Cook, stirring, over moderate heat until the sugar dissolves - about 1 minute. Increase the heat to moderately high, bring the mixture to a boil, and cook, uncovered, for 1 minute. Remove from heat, cover, and cool to room temperature.

Strain the sugar mixture into a 2-quart pitcher; remove and discard the lemon peel. Add the ice cubes and lemon juice and stir well to mix.

Grapefruitade

Prepare as directed, but reduce the water to 1 ½ cups and substitute 2 cups unsweetened grapefruit juice for the lemon juice.

Limeade

Prepare as directed, but increase the water to 3 cups and the ice cubes to 16 and substitute lime peel for the lemon peel and 1 cup lime juice for the lemon juice.

Orangeade

Prepare as directed, but reduce the water to 1 ½ cups and substitute orange peel for the lemon peel and 2 2/3 cups orange juice plus 1/2 cup lime juice for the lemon juice.

or ...

In a gallon pitcher, mix up 1 package Kool-Aid lemonade flavor (the kind you have to add 1 cup sugar to make 2 quarts) according to package directions. Add to it one 12 oz. can frozen lemonade concentrate (the kind sold alongside frozen orange juice concentrate) and 3 cans of water. Stir and you have about a gallon. I like this one because the frozen lemonade has the pulp and makes the lemonade more "authentic."

If lemons weren't so expensive, I'd probably buy them and make lemonade from scratch. In Virginia, I'm lucky to find lemons on sale at 4 for $1.00 and they're usually 2 - 3 for $1. The recipes I've read call for about 4 to 6 lemons for a 2-quart batch. Since I'm so "frugal" (cheap) I opt for the Kool-Aid/frozen lemonade mixture which ends up being:  Kool-Aid=25-cents; 1 cup of sugar=16 to 20 cents; frozen concentrate approximately 75-cents; water=free ... 1 gallon = $1.20!

or ...

6 lemons
3 limes

Cut in half and squeeze until all the juice is out. (A juice press is great for this!)  Strain the seeds and pour into a 1/2 gallon pitcher. Add water. Add sugar to taste, but at least a cup to start.

or ...

Squeeze 2 lemons and 1 orange into a 2-quart pitcher. Add 1/2 cup sugar (more or less to your taste) and fill the pitcher with water and some ice cubes. You can add another lemon or another orange to suit your taste.

Still more ...

Strawberry Lemonade

1 ½ cups sugar
1 ¼ cups water
3 cups freshly squeezed lemon juice (from about 16 lemons)
1 pint fresh strawberries, stems and caps removed

In a pitcher or container, whisk together the sugar and water until the sugar dissolves. Add lemon juice and stir. Puree the strawberries and strain to remove the seeds. Add the strawberry puree to the lemon mixture and stir. To serve, pour into 10 oz. glasses filled with ice. Makes seven servings.

Vanilla Lemonade

1 ½ cups sugar
1 ¼ cups water
3 cups freshly squeezed lemon juice (from about 16 lemons)
1 vanilla bean

In a pitcher or container, whisk together the sugar and water until the sugar dissolves. Add lemon juice and stir. Slit the vanilla bean down the middle lengthwise and, using your fingertips, scrape the contents of the bean into the mixture, dispersing the seeds. Discard the bean and strain out any pieces that remain, other than the seeds. To serve, pour into 10 oz. glasses filled with ice. Makes six servings.

Pink Lemonade

This is the original pink lemonade. It gets its color from grenadine, a sweet, deep-red syrup made from pomegranates. Some grenadines contain alcohol and some don't, be sure to check the label.

2/3 cup granulated sugar
2 cups water
1 ½ cups freshly squeezed lemon juice (from about 10 big lemons, including
pulp but not seeds)
1/4 to 1/3 cup grenadine
mint sprigs (optional)

In a pitcher, mix the sugar and water until the sugar dissolves. Mix in the lemon juice and grenadine to taste. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Garnish with mint sprigs, if desired. Makes base for 12 servings.

Peach Lemonade

Slice up a few extra peaches to garnish the pitcher and glasses.

1 cup plus 1 to 2 Tbsp. granulated sugar
2 cups water
4 ripe peaches, peeled, pits removed
1 ½ cups freshly squeezed lemon juice (from about 10 big lemons, including
pulp but not seeds)

First, make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the peaches with 1 to 2 tablespoons of sugar, depending on how sweet the peaches are. In a pitcher, combine the cooled syrup, lemon juice and peach puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.

Mint Lemonade

1 cup granulated sugar
2 cups water
peel from 2 lemons, cut in strips
1 cup freshly squeezed lemon juice (from about 8 big lemons, including pulp
but not seeds)
4 to 5 bushy mint branches

First, make a simple syrup by combining the sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. Twist each strip of peel over pitcher to release its natural oil, and drop peels in. Stir in lemon juice and syrup. No more than a couple of hours before serving, add 3 mint branches. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water or seltzer. Garnish each glass with a sprig of mint. Makes base for 12 servings.

Kiwi Lemonade

2/3 cup granulated sugar
2 cups water
5 kiwis, peeled
1 ½ cups freshly squeezed lemon juice (from about 10 big lemons, including
pulp but not seeds)

In a pitcher, mix the sugar and water until the sugar dissolves. In a blender or food processor, puree the kiwi. Add the pureed kiwi and lemon juice to the pitcher and stir to combine. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.

Blueberry Lemonade

For a more subtle blueberry flavor, you can gently mash the berries in a bowl instead of pureeing them. Toss a handful of whole blueberries into the pitcher as a garnish.

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 ½ cups freshly squeezed lemon juice (from about 10 big lemons, including
pulp but not seeds)

First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.

Smoothies ...

Chocolate Banana Smoothie

1  frozen banana, peeled
   6 oz. light (reduced sugar) fat-free cherry frozen  yogurt
   2 Tbls. Hershey's chocolate syrup
   1/2  cup non-fat milk

Put all ingredients into blender. Blend until smoothie consistency is reached.

Frosty Fruit Smoothie

1 cup low-fat vanilla yogurt
   1 cup sliced peaches, fresh, frozen or canned
   1 ripe banana, cut into chunks
    1/4 cup wheat germ
    1/4 cup orange juice
   1 cup ice cubes
   peach or banana slices, optional
   2 tsp. wheat germ, optional

  In blender or food processor, combine yogurt, peaches, banana, wheat germ, orange juice and ice. Cover and blend about 1 minute, or until smooth. Serve immediately, poured into tall glasses, garnished with options as desired.

Strawberry Banana Smoothie

   1 cup frozen strawberries
   1 cup frozen banana cubes
   1 cup pineapple juice, more if needed
   2 tablespoons cream of coconut
   1 dash grenadine

Combine all ingredients in a blender until smooth. Add more pineapple juice if needed. Garnish with strawberries. Serve immediately.

Tropical Smoothie

   2 1/2  cups pineapple juice, unsweetened
   1 cup strawberries, sliced
   1 banana, sliced or mango, diced or papaya, diced

Peel and dice the fruit. Have the pineapple juice well-chilled. Combine all ingredients in a blender. Puree until thick and very smooth. Serve in a glass garnished with a whole strawberry and perhaps a mint sprig.

Cool Veggies and Fruit

Avocado Carrot Wrap
A great appetizer or quick snack that is high in fiber, monounsaturated fat, folate and potassium.

1 avocado, diced
2 carrots, peeled into strips
alfalfa sprouts
1 Tbsp. mayonnaise
2 small soft flour tortillas

Combine avocado and carrots with the mayonnaise until well blended. Place mixture in the center of tortillas, top with sprouts and fold over edges of tortilla to form a roll. For variety, add slices of tomato, Muenster or Cheddar cheese.

Green Beans with Julienned Beets

1/2 pound cooked green beans
1 cup julienned beets (canned fine)
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon fresh thyme leaves

Mix ingredients together and keep chilled until ready to serve.

Virginia Strawberry Mold

Summer strawberries are among life's best pleasures. When you've had your fill of shortcake make this incredibly rich layered dessert. It's plenty good as is, or you can serve it with whipped cream and garnish with a whole berry. To crush the vanilla wafers, put them in a plastic bag and roll over them with a rolling pin, or, even easier, let your food processor or blender do the work for you.

1 lb. butter, at room temperature
2 ½ cups sugar
1 qt. strawberries, hulled and quartered
1 cup chopped pecans
3 egg whites, beaten until stiff
12 oz. box vanilla wafers, crushed

Cream butter and sugar. Fold in strawberries, nuts and beaten egg whites. Line a rectangular serving dish with one third of wafer crumbs. Add a layer of berry mix, another third of the crumbs, the remaining berry mix, and the last third of the crumbs. Chill 12 or more hours then cut in squares.

Astrology and Food

Gemini is always on the go, so they're looking for food they can pick up and run with, or that they don't need to spend forever preparing. The Twins are fond of ginger and parsley. As an Air Sign, they're looking for variety.

Starting with the smoothies, the above is from "Kitchen Happenings," a free supplement to the SCC Newsletter. While the acronym SCC equates to the Senior Citizens Community, the actual daily publication has no age barriers.
 
 Each day SCC appears in subscriber mailboxes containing a variety of daily changing information and fun. Rather than list all they do, they will send the next week's issues of SCC which will speak for themselves. In addition to daily efforts, they also publish a number of free specials. SCC is $3.99 per year with 300 issues guaranteed. Contact Shyoldude@aol.com or visit Jelly's World for more information.

The Canned Food Alliance is a must visit. There are more than 200 easy, easy recipes with pics. I have a message in to them about coming up with an exclusive freebie or some such offer for my readers ... check back in a week or so.

Ice Cream History

June 13,1789: Mrs. Alexander Hamilton served a new dessert - ice cream - at a Washington dinner party. The popular frozen food made of milk, cream, sugar and flavoring, probably originated in China around 2000 BC, when the Chinese packed a soft milk and rice mixture in snow. Italy tasted its first ice cream in the 17th century, and the dessert began to appear more frequently in the U.S. in the early 18th century. In 1812, First Lady Dolly Madison served ice cream at the second inaugural ball creating a sensation. The U.S. ice-cream manufacturing industry began in earnest in 1851 when Jacob Fussell, a milk dealer in Baltimore, converted his milk plant into the first commercial ice cream plant. From Emazing - Whatever you're into, they e-mail it to you, free.

~~~

The following free lists were a big help in promoting the co-op launch - I recommend them all.

"The Jokers Classifieds & Information Newsletter" is a closed list for members who want to advertise items to sell, buy or trade and/or need information or questions answered, all free. Send e-mail to DLnations@aol.com, subject line: Send more information about this newsletter, or to subscribe, use subject line: Subscribe me to this newsletter.

~~~

Learn how to cook Cajun style ... Great Cajun Cooking
~~~
Wow... 104 things to do with a banana
~~~
Where the burgers are best ... Tommy's Famous Hamburgers
~~~
 For great e-mails sent out once a week, usually Saturday or Sunday, with links, links and more links Join my Link List or send a blank e-mail to MyLinks-Subscribe@onelist.com or whymee2A@aol.com Subject line: Add me to "MyLINKS" (MsAtte2ude sent me.) Other links include The Gutsy Gourmet and Hometown Favorites, recipes from when you were a kid.

Check out "LOTSALINKS," a list where the members run it. You decide what will be shared with the group. You send the links to the other members. Everyone shares their favorite links with everyone else ... LotsaLinks or send a blank e-mail to LotsaLinks-subscribe@egroups.com.

Alrighty then, that's it for now. I suspect it won't be long till Even More Summer Catch All is upon us. Hurry back! Contributors, please check your info. This thing exploded so fast, it is quite probable I missed/screwed up a few times. Let me know.

~~~

Don't forget to subscribe to Rexanne's Web Review (archives), Rexanne3@aol.com to keep up with announcements of the latest additions here. I can't get myself together to put out a notification mailing list - RWR is entertaining anyway, whether you ever want to come back here or not (~.*)

The other newsletters will also be making announcements for me too, it just happens that I talk to Rexanne every day - she'll have the very most current poop.

~~~

How 'bout a little fun? There is an extremely obvious inconsistency between this page and the previous, or in other words, something that should match, doesn't. It's the kind of obvious you can stare right at, 10 times, and still miss completely. Soooo, in the spirit of nobody's perfect, the first 5 people who identify le Grande boo-boo will receive a free copy of "Holiday Lifestyles of the Culinarily Inept" - might as well report any other typos while you're at it  - I know they're here :) Typos are an inevitable condition of print, not popping out until they've had a chance to cause a fair amount of discombobulation. I learned to live with it a looong time ago ... right after I'd let a newspaper headline about the local pubic safety officer slip by. Fortunately, the nice officer was enjoying his new title's notoriety.

(Subject line: Gotcha!)

TheRealMartha@Mindspring.com

Hey, don't forget to send in your fave summer LTFers too!

Back to
 Summer Catch All

On to

Even More Summer Catchall

or ...

Dig around the rest of the rock pile ...

http://therealmartha.com/ (a.k.a Queen Can-ivore) Real easy recipes for real busy people

http://members.aol.com/AltMartha/easyrecipes.index.html Queen C's Can-tagious Can Cuisine

http://members.aol.com/msatte2ude/diarymadpicook.index.html Diary of a Mad Politically Incorrect Cook

http://members.aol.com/MsAtte2ude/FDintro.index.html Feeder's Digest

http://members.aol.com/AltMartha/BubbaGourmet.index.html Bubba Gourmet

http://members.aol.com/MsAtte2ude/sideintro.index.html Side Introduction

http://members.aol.com/MsAtte2ude/VotGpart1.index.html Vittles on the Go

http://members.aol.com/AltMartha/trueconfessions.index.html True Confessions, featuring Sin-in-a-Pan.

http://members.aol.com/AltMartha/transmogrifications.index.html Food that does something.

http://members.aol.com/MsAtte2ude/copypaste.index.html The Copy and Paste Thing, how to print part of page (just one recipe).

http://members.aol.com/AltMartha/breadindex.html Bread, more about the home grown garlic trick and 3-ingredient Killer Beer Bread.

http://members.aol.com/AltMartha/Siteindex.index.html Site Index

http://members.aol.com/AltMartha/dedication.index.html Dedication page

http://members.aol.com/AltMartha/credentialsindex.html My ... ahem ... credentials

http://members.aol.com/AltMartha/mud.index.html My Game was Mud, the rest of the story.

http://members.aol.com/MsAtte2ude/Shivermetimbers.index.html Shiver Me Timbers, Popeye's been living a lie

http://members.aol.com/AltMartha/gravy.index.html No Guts, No Gravy

http://members.aol.com/AltMartha/SpudswithChops.index.html The Spuds and Chops Thang

http://members.aol.com/AltMartha/hotlist.index.html LTFers Hot List

http://members.aol.com/AltMartha/hintsindex.html Hints

http://members.aol.com/AltMartha/eggments.index.html Eggments

http://therealmartha.home.mindspring.com/ Grand Opening at the new place

http://www.therealmartha.com/indexgraphiccr/default.htm New Site Index/Graphics Credits

http://www.therealmartha.com/catchall/index.htm Catch All

http://www.therealmartha.com/muddygoodshow/index.htm Muddy Good Show, superior content awards available, for newsletters and sites.

http://www.therealmartha.com/editingetc/index.htm Editing, Etc. -  when you need a little help sharpening your image - web pages, personal correspondence, necessary, naughty or nice.

Critter speak:

http://members.aol.com/Libbyk9/index.html Dog's Eye View, hosted by Miss Liberty, M.E. (Mutt Extraordinaire)

http://www.therealmartha.com/toottoot/index.htm Toot-Toot from Buster

http://www.therealmartha.com/justmydog/index.htm Just my Dog, a must read - appreciation that (s)he's not just a dog.

http://members.aol.com/Libbyk9/Whiz.index.html The International Courtesy Whiz Exchange - charter memberships still available.

http://members.aol.com/Libbyk9/Morefavoritesites.index.html More Favorite Critter Sites

And those are only the main section headers, there's lots more stuff in between.

( )__) In cans I trust,

There's always a holiday right around the corner, order your survival guide today! "Holiday Lifestyles of the Culinarily Inept" is available by mail @ $6. ea. or three for $15. (includes postage to one address). Order Book - supplies are limited.

Hey Scorps, say hey ...

The Scorpion Me includes astrology links and other group classifications should you be in the mood to categorize yourself - find out what kind of tree you are and read your redneck horror-scope.

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