Holiday Party Punch

HOLIDAY PARTY PUNCH

2 cans frozen cranberry or cranberry-raspberry juice
1 can frozen lemonade
1 bottle 7-UP
( if you wish to add liquor it can be 3/4 cup bourbon, brandy or rum)

Mix juices (I only add about a cup of water, as I add ice when serving) and add liquor and refrigerate before party.  Then pour into punch bowl, adding 1 quart bottle of 7-up.  Add ice or an ice ring.  Garnish with lemon or orange slices.  I added both 3/4 cup brandy and 3/4 cup rum and it was very good.  I usually have one glass bowl with liquor and one without liquor. Very pretty red & delicious.

 

VALENTINE and CHRISTMAS SALAD


VALENTINE  & CHRISTMAS SALAD

Cherry Pie filling   ( 1 can)
1  6 oz. pkg. cherry jello
1 can crushed pineapple (20 0z)
1 can Coke ( not diet)
1 cup pecans in pieces

Put pie filling in pan and heat to bubbling, stirring constantly
Add jello and stir in over heat until it seems dissolved ( about 3 minutes)
Remove from stove and add Crushed Pineapple with juice
Slowly stir in can of Cola–it will be fizzy

When it settles and cools–refrigerate until it is slightly congealed, then stir in pecan pieces.  You can stir it several times before serving.

This is an easy recipe and fun because no one can guess what is in it.  Just be sure you tell people that it contains “nuts” in case there are allergies.  I make it at Christmas and Valentine’s Day and make a Game of having people guess the ingredients!  ALWAYS a hit!

 

Holiday Recipes

CRANBERRY ORANGE JELLED SALAD

Fits into a 9 inch Jel-Ring or in a rectangular pan.

3–3 oz Pkgs. Orange Gelatin
3 cups boiling water to dissolve jello
Add 1 cup of 7 Up, Gingerale or water.
Add 1 cup orange-cranberry relish. Mix well and pour into lightly greased mold.  Refrigerate overnight.  Unmold onto plate and fill center with whipped topping. If using pan, spread whipped topping over top of molded jello.

Orange Cranberry Relish   (great served in bowl by itself)
*This was my kids favorite made either way.

1 pkg.of fresh whole cranberries
2 medium oranges with skins (wash well)
Cut oranges into small pieces  into a blender (you do not have to add all the skin if you do not wish to)
Add cranberries to blender–blend together with 1 cup suger. Let set in refrigerator for several hours.

Vegetable Garden Marinade

Vegetable Marinade is great for all of the summer squashes, cucumbers, cauliflower, green beans, onions, peppers and even mushrooms may be added.  Be creative.

The beans and cauliflower may need to be blanched ( placed in boiling water for 2-3 minutes to soften them some).

1 1/2 cups water
1 cup vinegar
1/2 cup olive or canola oil
1 clove garlic–minced
1  Tbls. salt
1 Tsp. peppercorns ( unground pepper)
1/2 Tsp. Oregano
( sometimes I add cilantro too)

Combine all ingredients and add to vegetables. Put in an air tight container or marinator that can be turned easily to marinate thoroughly.  If you do not have a container –you will need to mix vegetables several times prior to serving.   It is FABULOUS!  It is best if it sets overnight or at least several hrs.

 

 

Common Cooking Terms

Have you ever read a recipe and wondered what some of the terms  mean?    Let’s clear up a few of the most common ones in alphabetical order.

Au Jus: Served in juice, usually from roasted meat.

Baste: To moisten food by spooning liquid or fat over it during the cooking to help retain moistness.

Blanch: To immerse briefly in boiling water, usually followed by quick cooling in cold water.  It is used for easy skin removal, as in fruits and vegetables like peaches & tomatoes.

Bouillon:  A clear soup usually made from beef or chicken.

Braise: To simmer covered in a small amount of liquid on top of the range or in the oven.  Meat may sometimes be browned first.

Bread: To coat by dipping in milk or egg and then in fine crumbs.

Brown: To make food brown either in a small amount of hot fat in a pan or by exposing it to dry heat in an oven.

Cream: Combining two or more ingredients until mixture is light and completely blended.

Drippings: The residue left in the pan after meat or poultry is cooked.

Glaze: To coat with syrup, thin icing, honey or jelly.

Marinate: To let stand in liquid (marinade) to add flavor & tenderize prior to cooking, baking or grilling.

Pan Broil: To cook meat uncovered in skillet, turning frequently and pouring off excess fat.

Pan Fry:  to cook in skillet with small amount of fat.

Parboil: To boil until partially cooked.

Saute: To cook in a skillet in a small amount of oil, stirring until tender.

Sear: A quick application of heat to brown the surface of foods.

Steam: To cook over, but not in, boiling water.  Microwaves can be used for quick steaming in a dish that has holes in it and is placed into another.

Stew: To cook long and slowly in liquid.

Stock: The liquid in which meat, fish or vegetables have been cooked.

Tempura: A method of preparing Japanese dishes by dipping sliced vegetables or meat in a batter until well coated and then into hot oil to cook.

Whisk: a wire tool, somewaht balloon shapped at the end, used for hand beating.

Measurements & Equivalents for Cooking

This may seem simple, but how often do these measurements  leave your mind just about the time you need them for a recipe? Having this handy has really helped save me time!

3  teaspoons = 1 Tablesoon   (tsp. is a teaspoon, Tbl. is a  Tablespoon
1/4  cup = 4 Tabls.
1  cup = 8 fluid ounces
2  cups  = 1 pint ( 16 ozs.)
4  cups = 1 quart  (32 ozs.)
2  pints = 1 quart
2  quarts = 1/2 gallon
quarts = 1 gallon

 

 

 

Lemon Salad Dressing

LEMON SALAD DRESSING

This is a very easy and healthy salad dressing.
Prepare salad with greens and veggies.
Mix about 1/4 cup lemon juice with a little less than 1/4 cup olive oil. Add about a tsp. of garlic salt. Mix well and quickly and pour over salad. Toss well. Serve.