1/2 large can frozen orange juice concentrate
1 C. milk
1 C. water
1/2 C. sugar
1 tsp. vanilla
Blend in blender. Add ice and blend. Serves 3 to 4.
1 C. sugar
4 lemons
Water
Mix 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour into pitcher and add juice from 4 lemons. Stir. Add water to make 1 1/2 quarts. Chill in refrigerator. Just before serving, add enough ice cubes to make 2 quarts.
The official Riordan wedding punch. Don’t use substitutes for 7-Up!
7 C. water
2 C. sugar
1 large can frozen lemonade
1 large can frozen orange juice
2 C. strong hot tea (1 family-size bag per 2 C.)
1 pkg. strawberry jello, dissolved in hot tea water
Make in an ice cream pail. Put jello and tea in first and stir until jello dissolves. Add water. Mix and freeze. Before serving, add one 1-liter bottle of 7-Up. Thaw about 1 hour before needed.
1 – 12 oz. can orange juice concentrate, thawed
1 – 12 oz. can lemonade concentrate, thawed
1 – 6 oz. can limeade concentrate, thawed
1 large can pineapple juice
1 bottle Club soda
2 qts. ginger ale
Combine all juices. Add soda and ginger ale just before serving.
8 C. water
4 C. sugar
1 – 12 oz. can frozen orange juice
1 – 16 oz. bottle ReaLemon
1 – 46 oz. can pineapple juice
4 to 6 qts. ginger ale
Mint leaves or maraschino cherries for garnish
- Heat water and sugar until sugar dissolves.
- Mix in remaining ingredients and freeze in ice cube trays.
- Store in plastic bags in freezer.
- Place cubes in punch bowl and add ginger ale.
Make 20 to 30 minutes before serving so cubes can melt. Requires no extra ice. Can freeze mint and cherries in the punch cubes. For an individual serving, put 3 or 4 cubes in glass and add ginger ale or other white carbonated beverage.
Categories
Caramel Apple Dip
I got this recipe from my friend, Erin. The only way to eat green apples!
1/4 C. sugar
3/4 C. brown sugar, packed
1 tsp. vanilla
1 – 8 oz. pkg. cream cheese, softened
Combine in blender until smooth.
Categories
Val’s Pineapple Dip
This recipe is quick and easy and people love it.
2 – 8 oz. pkgs. cream cheese
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 C. cheese, shredded
1 can crushed pineapple, drained
A little garlic powder
A little Lawry’s seasoned salt
Mix all ingredients in a small saucepan. Cook over medium heat until cheeses are melted. Cool and serve with crackers.
Categories
Vegetable Dip
1 C. sour cream
1/2 C. mayonnaise
2 tsp. Lawry’s seasoning salt
1 T. dried onion
1 tsp. parsley flakes
Mix all ingredients together and refrigerate.
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Spinach Artichoke Dip
1 – 10 oz. pkg. frozen chopped spinach, thawed and drained
1 – 14 oz. jar artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 C. mayonnaise
2 – 8 oz. pkgs. cream cheese
2 T. lemon juice
1 C. Parmesan cheese, grated
Cut cream cheese into small cubes; stir in remaining ingredients, except Parmesan cheese. Spread into shallow baking dish. Sprinkle Parmesan cheese on top and bake at 350º for 20 minutes, or until bubbly. Serve with tortilla chips, crackers or sliced French bread.
Categories
Savory Pot Roast
1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour
- In a 6-quart Dutch oven, in 2 tablespoons hot oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to low. Cover; cook 2 hours, stirring often.
- Add vegetables.
- Cover; cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables.
- Stir together flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
Makes 8 servings.