Grill... check!
Posted on 07/03/2002 8:14:30 AM PDT by BigWaveBetty
More good recipes on Thread I
red juice (red raspberry, cherry, cranberry) blue juice (blue Kool Aid, Gatorade, blue raspberry)
white juice (lemonade, coconut juice drink)
red string licorice for fuse
3 oz. paper cups
Popsicle Sticks
baking sheet
Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy.
Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours.
Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.
Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.
Serves: 10
Prep: 10 min
At least 4 hr
Planning Tip:
May be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions.
16 oz ripe strawberries, hulled and halved (4 cups)
2 Tbsp light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups (1 pt) heavy (whipping) cream
1. Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves.
2. Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2- to 3-qt metal bowl or pan.
3. Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week. Makes about 10 cups.
Per serving: 319 cal, 2g pro, 39 g car, 1 g fiber, 18 g fat (11 g saturated fat), 67 mg chol, 62 mg sod
Serves: 8
Prep: 20 min
Bake: About 1 hr
Planning Tip: This is best the day it’s made, but it may be refrigerated up to 2 days. Bring to room temperature to serve.
1 box (15 oz) refrigerated ready-to-use pie crust, at room temperature
2 pt (12 oz each) fresh blueberries, rinsed and picked over (about 4 1/2 cups)
1 Tbsp fresh lemon juice
1 cup plus
1 Tbsp sugar
1/4 cup cornstarch
1/8 tsp ground cinnamon
1 Tbsp cold butter or margarine, cut in pieces
Glaze: white of 1 large egg beaten with 1 Tbsp water
1. Place 1 oven rack in lowest position. Heat oven to 425°F. Have ready a 9-in. pie plate and a 1 1/2- to 2-in. star-shaped cookie cutter.
2. Line pie plate with 1 pie crust as box directs. Unfold second crust and lay on a lightly floured baking sheet. Place in freezer about 10 minutes (see Tip).
3. Meanwhile toss blueberries with lemon juice in a large bowl. Mix 1 cup sugar, the cornstarch and cinnamon in a small bowl. Add to berries and toss well to coat. Pour into lined pie plate; dot with butter.
4. With lightly floured star cutter, cut out a circle of 8 stars 3 in. from center of chilled pie crust; reserve stars.
5. Moisten rim of crust in pie plate with water. Center chilled crust over filling and press edges together. When top crust is at room temperature, tuck edges under bottom crust. Flute or crimp border decoratively.
6. Brush crust with Glaze. Arrange cutout stars on crust; brush with glaze, then sprinkle with remaining 1 Tbsp sugar. Cover loosely with foil.
7. Place pie on a sheet of foil (to catch drips) on lowest oven rack. Bake 15 minutes, uncover pie and bake 40 to 45 minutes more (shielding edges of pie with foil if browning too quickly) until crust is golden brown and filling bubbles. Cool on a wire rack. Serve warm or room temperature.
Per serving: 418 cal, 3 g pro, 66 g car, 2 g fiber, 16 g fat (7 g saturated fat), 18 mg chol, 294 mg sod
Although after viewing some "prime time" tellie with Mrs. lodwick, and the commercials there-in, soccer fans are wholesome indeed. imo
Bye, bye soccer lasses. Adios, chickies. ;-)
Santa Maria Tri-Tip roast
1 large boneless sirloin steak or tip roast (about 3 pounds)
1 teaspoon each salt and garlic salt
1/2 teaspoon freshly ground pepper (I use 1 tsp pepper, I like a lot of pepper)
Trim meat of excess fat and any membranes or stringy tendons. If using tip roast, butterfly it (cut across the grain almost through, then open like a book). Overall thickness should be 2 1/2 - 3 inches. Prepare dry marinade by mixing salt, garlic salt, pepper; rub into meat. Cover meat and place in the refrigerator overnight.
Thinner cuts grilled over hot fire may be medium-rare in 8-10 minutes a side; with a slower fire or thicker, larger piece of meat, allow 15-20 minutes per side.
Carve thin slices of meat on a cutting board with grooves to catch any juices. Transfer slices to a warm platter and moisten with juices. Serve immediately.
Yummy Raspberry Pineapple Frappe
1/2 gallon pineapple sherbet
1/2 gallon raspberry sherbet
2 cups raspberries (also good with boysenberries, marionberries)
1 pint vanilla ice cream
Let the sherbets and ice cream soften, mix together, and fold in berries. Freeze until firm. Serve as is, or you can pour Sprite or club soda over for a yummy frappe.
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