Lyndy's Spooktacular Sangria 1
bottle of Cabernet (favorite or
cheapest)
1 orange
1 lemon
1 lime
1/2 cup sugar
8 oz. cranberry juice
1 oz. Grand Marnier
8 strawberries
1. Wash the orange, lemon, and lime.
2. Thinly slice all three into a
serving pitcher.
3. Pour wine into serving
pitcher.
4. Stir in sugar until dissolved.
5. Add Grand Marnier and thinly
sliced washed strawberries.
6. Place in refrigerator to cool.
7. Just before serving add ice
cubes if needed.
Note: In the summertime, I first let
the sangria marinate for one hour
outside in the sun with a covering of
plastic wrap or I use a 'Sun Tea
Faucet Jar'. Chill for 2 hours.
*Non-Alcohol Version: Leave out
the wine and Grand Marnier. Just add
grape and orange juice instead.
Johanna’s
Fresh Mango & Peach Summer Salsa
2 mangoes peeled and diced
2 peaches peeled and diced
1 lemon
1 lime
1 large garlic clove minced
1/4 to 1/2 of a small red onion diced
fresh cilantro leaves
1. In a bowl stir mangoes, peaches,
garlic, and onion together.
2.
Squeeze one half to one whole each of
a lemon and lime, depending on taste
preference.
3.
Finish by adding fresh cilantro
leaves. Blend and enjoy as a dip for
tortilla chips or as a colorful and
tasty garnish for white fish or
chicken.
Lori’s
Boiled Lemonade
4
large lemons
2
cups sugar
1
quart cold water
sprigs
of fresh mint (optional)
1.
Cut lemons in half and place in pot of
cold water (quart). Bring to a slow
rolling boil and boil for at least 20
minutes. Let cool.
2.
Remove and squeeze lemons. Set lemon
halves aside.
3.
Add sugar and mint sprigs if you'd
like. Get a tall glass of crushed ice
and pour elixir over ice.
Melissa’s
Molasses
Popcorn Balls
2/3 cup molasses
1 1/2 cup sugar
1/2 cup water
1 tsp. vinegar
1/4 tsp. salt
3 tbsp. butter
2 cups popcorn kernels (unpopped)
1. Combine molasses, sugar, water,
vinegar, and salt in a heavy saucepan.
2.
Place skillet over low heat and stir
until mixture boils. After, cook
without stirring to 270 degrees. Use a
cooking thermometer to gauge correct
temperature.
3. Remove skillet from heat. Add
butter and stir only enough to
combine.
4. Pour molasses mixture over popcorn
kernels in a large bowl. Using a
wooden spoon mix it well until every
kernel is coated.
5. With hands (slightly greased) form
popcorn mixture into small balls using
a little pressure.