PARTY PUNCH

 

PARTY PUNCH

From Lyn Sewell

6 cups sugar

12 oz. peach jello

1 (6 oz.) can frozen lemon juice

1 (6 oz.) can frozen orange juice

2 large cans pineapple juice

1 large bottle 7-Up

Make syrup of sugar and 4 cups water. Dissolve jello in hot syrup; cool. Add fruit juices and 1 gallon water. 

Just before serving add 7-Up. May be served over ice. 

Yield: 100 punch cup servings.

KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.

Combine all ingredients and blend well.

Pour mixture into greased pie or cake pan.

Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

BROCCOLI CHEESE AND RICE

BROCCOLI CHEESE AND RICE

From Angie Reid (Marion Gilliam)

1 stick butter

1 large onion, chopped

1 (16 oz.) pkg. frozen chopped broccoli

1/3 cup 2% milk

1 can cream of chicken soup

1 can cream of mushroom soup

1 (8 oz.) jar cheese sauce

1  1/2 cups long grain rice, cooked

Melt butter over medium heat; add onion and cook until tender.

Add broccoli; cook until tender.

Mix soups and cheese sauce together with rice and add to broccoli mixture; cook until cheese is melted.

Place in casserole dish and bake at 350 for 30 minutes or until hot and bubbling.

OYSTER CRACKER SNACK

OYSTER CRACKER SNACK

From Lucy Reid

1 (12-14 oz.) pkg. oyster crackers

1 pkg. dry Ranch Dressing

1 t. onion salt or powder

1 t. garlic powder

1 t. dill

1 cup vegetable oil

Put all ingredients in a Ziploc bag and shake to combine.

MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy!