This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, raspberry and orange. […]
Month: June 2008
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, a soup with pork and hominy.
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded
Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.
Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
This recipe came from my sister-n-law Emily. 4 packages (10 oz each) frozen raspberries, thawed 1 can (6 oz) frozen lemonade concentrate, thawed 2 quarts ginger ale, chilled Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. […]
I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.
1 pound tri-color fusilli pasta
3 bell peppers (yellow, red and green), cut into strips
6 oz grape tomatoes, halved (1 cup)
1/2 cup pitted kalamata olives, coarsely chopped
1 (6.5-oz) jar marinated artichokes, drained and chopped
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaves, chopped
1 teaspoon lemon juice
Salt and pepper
In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
Our version of Huevos Ranchos was adapted from Juanita Sorrez, a friend I met while in Freemont Texas. She calles this dish, “the poor man’s breakfast”. She made hers with left over homemade flour tortillas, from the day before, torn into bite sized pieces, scrambled eggs, […]
Whether it is cracking eggs, measuring ingredients, or setting the table, helping plan the menu, or anything else age appropriate; when kids are part of the preparation and cooking process, they tend to eat what they had a hand in making.
To help get my kids involved in the meal, we pretend we are going grocery shopping. We use a medium sized wooden basket to shop for the ingredients I need in the pantry and in the refrigerator. One of them will hold the basket while the other one puts the items in. Sometimes the oldest plays cashier.