Cranberry Lemonade
We served this delicious lemonade at an "end of school" picnic for my daughter's violin students. It was a definite hit!
Ingredients:
3 Cups sugar
2 2/3 Cups lemon juice
1 quart cranberry juice
3 quarts cold water
Directions:
Combine sugar and lemon juice in a small saucepan.
Cook and stir over medium heat until sugar is dissolved.
Pour into a gallon sized pitcher, along with the cranberry juice and enough cold water to fill the pitcher.
Stir and refrigerate to chill.
Dandelion Jelly
Recipe from: www.jessfarms.com
Waste not, want not! An unusual Amish recipe for making jelly from dandelion blossoms. Has a mild, honey flavor. Delicious!
Ingredients:
1 qt. dandelion blossoms with stems
4 cups water
1 pkg. pectin
4 1/2 cups sugar
1 tsp. lemon juice or orange extract
Directions:
Pick blossoms in the morning. Wash the blossoms and cut off any leaves.
Boil in water for 3 minutes. Drain off 3 cups of liquid, and pour into a clean kettle.
Add pectin, and bring mixture to a boil, stirring often. Add sugar and extract, and bring to a boil. Boil for 3 minutes, stirring constantly.
Remove from heat and skim off any foam.
Pour into clean jars and seal.
Makes 5 - 8 oz. jars.
Important: Make sure dandelions have not been sprayed!
Mrs. Fox's Fruit Punch
Not too sweet, and easy to make ahead and freeze, this delicious fruit punch has been served at many a recital by long term piano teacher, Mrs. Fox.
Ingredients:
1 gallon cranberry cocktail
1 large can frozen orange juice concentrate
1 large can frozen pink lemonade
1 liter lemon-lime soda or ginger ale
Directions:
Mix the first 3 ingredients together, and freeze in jugs. (This eliminates the need for ice later, which would dilute the punch.)
To serve, thaw frozen mixture just until slushy.
Fill punch bowl 2/3 full with juice mixture.
Fill the rest of the way with lemon-lime soda.
Stir to mix.
Serves 50
Homemade Hot Sauce (Salsa)
Recipe from: www.jessfarms.com
Being from Texas pretty much guarantees a love love for Tex-Mex cuisine, including the ever-present chips and hot sauce. The hotter the better!
Ingredients:
1 can (28 oz.) whole tomatoes
1 medium onion
4-6 sprigs fresh cilantro (appx. 1/2 Cup), or to taste
2 tsp. minced garlic (or 2 cloves fresh garlic, minced)
2/3 Cup pickled jalapeno peppers
1/3 Cup jalapeno juice from jar
1 tsp salt
1 tsp. dried red pepper flakes
1/4 tsp pepper
1/4 tsp. chili powder
1/4 tsp. cumin
Directions:
Place all ingredients in a blender.
Chop (Pulse) until salsa is desired consistency.
Robin's Fruit Dip
Recipe from: www.jessfarms.com
My friend, Robin, brought this fruit dip to my son's graduation reception. It's absolutely delicious served with fresh strawberries, and so easy to make!
Ingredients:
1 small jar marshmallow cream
1 package (8 oz.) cream cheese, softened
1 tsp. almond extract
powdered sugar, to taste
Directions:
Blend all ingredients together well and serve with fresh fruit.
Taffy Apple Salad
Recipe from: www.jessfarms.com
My husband's cousin's wife (Did you get all that?), Candy, served us this colorful salad while we were visiting in Ohio. Refreshing and light, it's perfect for a summer cookout.
Ingredients:
1 can (20 oz.) pineapple chunks
2 Cups tiny marshmallows
1/2 Cup sugar
1 TBS. flour
2 TBS. vinegar
1 egg, beaten
6-7 Cups cored and cubed apples, 1/2 red and 1/2 green
1 container (8 oz.) Cool whip
1 jar (10 oz.) maraschino cherries, drained and halved
1 Cup pecans, chopped
Directions:
Drain pineapple, reserving juice.
In a large bowl, stir together pineapple chunks and marshmallows. Cover and chill for up to 24 hours.
Meanwhile, for dressing, in a small saucepan, stir together sugar and flour.
Add reserved pineapple juice, vinegar and egg.
Cook and stir over medium heat just until bubbly.
Reduce heat. Cook and stir 2 minutes more.
Transfer to a small bowl. Cover with plastic wrap and chill.
To serve, add chilled apples, dessert topping, cherries and nuts to marshmallow mixture. Stir to mix well.