Recipes and Cooking Tips

This Month's Featured Recipe

Spring is here and summer is right around the corner and lots of bridal and baby showers are being planned.  Here are a couple of great punch recipes.

CHURCH   PUNCH

 4 cups water
4-6 cups sugar
2 (2-ounce) packages lemon jello
1 (8-ounce) bottle lemon juice
3/4 cup orange juice
1 (64-ounce) container pineapple juice
1 gallon cold water
1 tablespoon almond extract

 Combine sugar and water; bring to a boil; remove from heat; add jell-o and stir until dissolved;  allow to chill.  Add remaining ingredients to chilled syrup in a large container.  Ladle into wide topped container or ½ gallon Ziplock bags, leaving at least 1-inch head space.  Close tightly and freeze.  To serve, partially thaw juice mixture at room temperature (about 5 hours).  Place in punch bowl.  Stir with a fork to break up ice chunks.

FLORIDA   PUNCH

2 cups sugar
4 cups water
2 (46-ounce) cans orange juice
2 (46-ounce) cans pineapple juice
2 large cans frozen lemonade concentrate
4 quarts ginger ale

 Combine sugar and water; bring to a boil and chill.  Add orange juice, pineapple juice, and lemonade to the chilled syrup.  Do not add water to lemonade.  Ladle into wide topped freezer containers, leaving at least 1-inch head space.  Cover tightly and freeze.  To serve, partially thaw juice mixture at room temperature (about 5 hours).  Place in punch bowl.  Stir with fork to break up ice chunks.  Add ginger ale.

Archived Recipes

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CARROT  CAKE - bake now and freeze for later - it tastes like fresh

CROCK  POT DRESSING - easy and very moist

HEARTY TURKEY BARLEY SOUP - low fat and tastes great

LOADED   POTATO   SOUP

MEATS- GROUND BEEF SAFETY TIPS

PERFECT   BAKED   POTATO

TIPS FOR BETTER CAKE BAKING

USING FRUITS AND VEGETABLES FOR WEIGHT CONTROL

VEGETABLES -AMOUNT NEEDED