Porch Party Beverages

Summertime and time for the porch party.

Here are two thirst quenchers to start you off:

CRANBERRY-LEMON SIPPER

Great on a hot summer day.

    1 12-ounce can frozen pink lemonade concentrate

    1 6-ounce can frozen cranberry juice cocktail concentrate

    1 2-liter bottle of lemon-lime carbonated beverage

    Cracked ice

    Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings.

SPICED ICED TEA

Try this variation of that popular summertime beverage.

1/2 to 1 cup sugar

1 to 2    teaspoons whole cloves

8           tea bags

4          cups boiling water

10        cups cold water

1 to 2   cups of orange juice

1/4      cups lemon juice

In a 4-quart container, combine sugar, cloves and tea bags. Pour boiling water over mixture. Cover: let steep about 10 minutes. Remove tea bags and cloves. Stir in remaining ingredients. Serve over ice. 16 (1-cup) servings.

Pasta Bake Florentine

Pasta Bake Florentine

 Not only is this baked pasta delicious,

but the variety of vegetables makes it

colorful and appealing as well.

Ingredients:

2 T olive oil
1     onion, finely chopped
1/4 c.  red pepper, chopped
1/2 c.  mushrooms, sliced
1 lb.    ground beef
1/2 t.   salt
1/4 t.   garlic salt
1/4 t.   pepper
2 26-oz. jars pasta sause
1 c.     marinated artichokes, drained and chopped
10-oz. pkg. frozen spinach, thawed and drained
16-oz. pkg. rotini pasta, cooked
8-oz.   pkg. shredded mozzarella cheese

Directions:

Heat olive oil in a Dutch oven over medium heat. Sauté onion, red pepper and mushrooms until tender, about 5 minutes. Stir in ground beef, salt, garlic salt and pepper. Cook until beef is browned, about 5 to 7 minutes; drain. Stir in pasta sauce, artichokes and spinach until well combined. Stir in cooked pasta. Transfer to a lightly greased 13”x9” baking pan; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted.

Serves 8

Pumpkin Spice Muffins

  Recipe from Ruth Thompson of Dublin, NH 

Ruth used this recipe to bake muffins to sell at a church fundraiser.

    Ingredients:

    18-1/4 oz. pkg. spice cake mix
    15-oz. can pumpkin
    3 eggs, beaten
    1/3 c. oil
    1/3 c. water

    Directions:

In a bowl, beat all ingredients together. Pour batter into greased or paper-lined muffin cups, filling 2/3 full. Bake ate 350 degrees for 20 minutes, or until golden.

    Makes 2 dozen.

    Suggestion: Joan added nuts and raisins.

Fresh-Picked Frittata

Recipe from the get-togethers with Gooseberry Patch cookbook.

This custard dish breakfast treat deified its namesake since 3 inches of snowfall last evening would prevent picking veggies from a frozen garden.

    Ingredients:

    1 c. redskin potatoes, diced
    1/2 c. onion, diced
    2 T. olive oil
    1 c. mushrooms
    1 c. broccoli flowerets
    1/2 c. red pepper, chopped
    1/3 c. water
    1-1/2 c. shredded Cheddar cheese, divided
    8 eggs, beaten
    1/2 c. mayonnaise
    1/2 t. dried oregano
    1/2 t. basil
    1 T. Italian salad dressing mix

    Directions:

Combine potatoes, onion and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates.

Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese.

Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean.

Let stand for 5 minutes.

    Makes 6 servings.

    Suggestion: Joan served the frittata with fresh fruit and a pumpkin spice muffin.

Sausage, Bean & Spinach Stew

A hearty slow-cooker stew that is not chili.

Ingredients:

1    lb. dried white beans, such as great northern,
              rinsed and picked through
8    cups low-sodium chicken broth
1    onion, peeled and finely chopped
2    carrots, peeled and finely chopped
2    ribs celery, finely chopped
6    cloves of garlic
8    sprigs fresh thyme
1    bay leaf
      Parmesan rind (optional)
1    lb. sweet or spicy Italian sausage, casing removed,
              shaped into 1/2-inch meatballs
1    bunch spinach, trimmed
      Juice of 1/2 lemon
      Crusty bread, for serving

Directions:

1. In a large slow cooker, stir together the beans, chicken broth, onion, carrots, celery, garlic, thyme, bay leaf and Parmesan rind, if using. Cover and cook on hiogh heat until beams are nearly tender, about 3 1/2 hours.
2. Place sausage meatballs on top of beans. Cover, cook until the meatballs are no longer pink in the center, about 25 minutes.
3. Discard the thyme sprigs, bay leaf and Parmesan rind. Stir in spinach, thencover and let stand until the spinach wilts, 10 minutes.
4. Stir in lemon juice, season. Serve with crusty bread.

Serves - 8 to 10           Prep - 30 min.       Slow-Cook - 4 HR

Joan found this recipe in her January/February issue of EveryDay with Rachel Ray. Joan used crusty rolls from BJ’s as a substitute for bread.

Mediterranean Pork Tenderloin

Mediterranean Pork Tenderloin

A four-ingredient dish that packs a lot of flavor.

Ingredients:

1    1-1/2 to 2-lb. pork tenderloin
1    14-1/2 oz. can diced tomatoes with garlic and onions
2    1/4 oz. can sliced black olives, drained
1    8-oz. container crumbled feta cheese

Directions:

Place in a slow cooker. Cover with tomatoes and olives. Sprinkle feta cheese on top. Cover and cook on low setting for 6 to 8 hours.

Serving Suggestion:

Serve the pork tenderloin on a bed of rice and with a garden salad and fresh asparagus.

Winter Minestrone Soup

Winter Minestrone Soup

Since temperatures have not risen out of the single digits and the windchill has been below zero, Joan served this heart warming soup. The hearty kale stands up to the wheatberries.

Ingredients:

1    tablespoon extra-virgin olive oil
4    green opinions, chopped
1/2 red or white onions, chopped
1    celery stalk, chopped
3     large carrots, chopped
4    ounces finely chopped shaved deli ham
3    cups water
3    cups reduced-sodium chicken broth
1    cup wheatberries, rinsed
1     Parmigiano Reggiano cheese rind (optional)
2     bay leaves
1/2  teaspoon salt
       Freshly ground black pepper
1    (14-ounce) can diced tomatoes with basil
1    (1-pound) bag kale, chopped
4    toasted pita breads

Directions:

1. Heat oil in a large saucepan or Dutch oven.add onions, celery, carrots and ham. Saute 10 minutes. Add water and next 6 ingredients (water through pepper).
2. Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. Remove the cheese and rind before serving. Serve with toasted pita bread. Makes 16 cups.

Serves 8.