Polish Lowland Sheepdog - pon the dog - pons

 

 

 

Go Paddy !  White Star Pons - Florida

 

 

 

 

International Recipe Exchange

 

 

 

We are featuring Old Fashioned recipes this month

 

 

1950's  LEMONADE

Makes 2 qts.
For the sugar syrup:
Grated zest of 2 lemons
2 cups sugar
2 cups water
For the lemonade:
2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
3 cups cold water

To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Transfer the syrup to a 2-quart pitcher. Let cool. Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.

 

 

WATERMELON LEMONADE

Serves 4
11/2 lbs. sliced, seedless watermelon, rind removed
Zest of 1 lemon
3/4 cup freshly squeezed lemon juice
1/2 cup honey
11/2 cups cold water
1 lemon, thinly sliced, for garnish

In a food processor, puree the watermelon until very smooth. Set a mesh strainer over a bowl and pour the pureed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp. Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside. In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water. Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.

 

 

VANILLA BEAN LEMONADE

Makes 2 qts.
12-oz. can frozen lemonade concentrate, thawed
6 cups cold water
1/3 cup sugar
1/4 tsp. kosher salt
2 vanilla beans or pure vanilla extract, to taste
2 large lemons, quartered and seeded

In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved. If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated. Alternatively, add vanilla extract to taste. Let the lemonade steep for at least 10 minutes. Strain the lemonade, if desired, through a fine-mess strainer to remove any vanilla bean residue. Squeeze each lemon wedge into the pitcher, then add the rinds. Chill until very cold and serve in tall glasses over ice.

 

 

LEMONADE FLOAT

Serves 1
2 Tbsps. powdered lemonade mix
Ice (optional)
11/4 cups seltzer water
1/3 to 1/2 cup lemon sherbet
Lemon wedges, for garnish

In a tall glass, place the lemonade mix and ice (if using). Add the seltzer water and stir until the powder is dissolved. Float a large, rounded scoop on top of the lemonade. Serve with a straw and lemon wedges.

 

 

SPARKLING GINGER LEMONADE

Serves 5
2 cup water
1 cup honey
2 Tbsps. minced fresh ginger
2 cups club soda, cold
1 cup freshly squeezed lemon juice

In a small saucepan, combine the water, honey and ginger. Bring to a boil, then remove from the heat, cover and let steep for 10 minutes. Place a mesh strainer over a bowl and strain the mixture into it, discarding the ginger. Transfer the mixture to a pitcher and cool completely. Stir in the soda and lemon juice. Serve over ice.

 

 

Day's Gone by  Macaroni Salad 

Ingredients:
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper

Cooking Instructions:

Cook macaroni according to package directions and drain well.
Rinse and drain again. Place macaroni into large bowl. Add onion,
eggs, celery, and pickle. Blend together the mayonnaise,
horseradish, mustard, and pickle juice. Stir into macaroni
mixture. Season to taste with salt and pepper. Cover and chill
4-6 hours. 


Ol' New York City Pasta Salad

Ingredients:
1 pkg. (7 oz.) corkscrew macaroni
6 oz. sliced genoa salami, cut into strips
1 small onion, thinly sliced and separated into rings
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 c. grated parmesan cheese
1/4 c. white wine vinegar
1 tsp. dried oregano and basil (crushed)
6 oz. provolone cheese, cut into 3/4-in. cubes
1 small zucchini, thinly sliced
1/4 c. snipped parsley
1-1/2 tsp. dry mustard
1/2 c. chopped green pepper
Sweet red pepper
1/2 c. olive oil
1 minced garlic clove
2 med. tomatoes, cut into wedges

Cooking Instructions:

Cook macaroni according to package directions; drain. Rinse with
cold water and drain again. In large bowl combine macaroni,
Provolone cheese, salami, zucchini, onion, peppers, olives,
Parmesan cheese and parsley. Dressing: in screw top jar combine
olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover
and shake well. Pour dressing over pasta mixture and toss lightly
to coat. Cover and chill overnight, or at least 4 hours. To
serve, add tomato wedges and toss lightly. 

 


Teacher's Curly Macaroni Salad 
 
Ingredients:
1 pkg. curly macaroni
1 onion, chopped
1 tomato, chopped
1 cucumber, chopped
1 c. grated cheddar cheese
1 c. chopped ham
4 tbsp. mayonnaise

Cooking Instructions:

Cook macaroni and drain well. Add the rest of the ingredients.
Chill. 

 


Aunt Emma's Shrimp Macaroni Salad 
 
Ingredients:
2 c. macaroni
1 c. celery, chopped
1 small onion, chopped
1/4 green pepper, chopped
1 (7 oz.) can shrimp, drained
3-4 hard boiled eggs, chopped
1/2 tsp. salt
1 c. Miracle Whip
3/4 c. French dressing

Cooking Instructions:

Cook macaroni and drain well. Mix Miracle Whip and French
dressing together and pour over ingredients. Toss. Chill and
serve.


High School Fudge Recipes

Chocolate Fudge

Three cups of granulated sugar, cup of butter, cake of chocolate, 1 cup of sweet milk. Beat butter and sugar together, then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares.

Chocolate Fudge.

Two cups granulated sugar; cup rich milk, cup of butter, cup molasses, cup grated chocolate, 2 tablespoons of figs, 2 tablespoons raisins, 1/ cup English walnuts, 1 teaspoon vanilla. Mix sugar, milk, molasses and butter together and boil 7 minutes, then add chocolate and boil 7 minutes longer, then fruit, nuts and vanilla. Pour on a greased marble slab, when cool mark into squares.

Marshmallow Fudge.

Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, pound marshmallows. Put sugar and water in saucepan and bring to boiling point, then add chocolate and boil until it hardens in cold water, just before it is done, add the butter and the marshmallows crushing and beating them with a spoon. Continue to stir in marshmallows after fudge has been removed from fire, until all are in. Cool in sheets of an inch thick and cut in cubes.

Maple Sugar Taffy.

Take 3 coffee cups of maple molasses, and boil until it will stiffen when dropped into cold water. Then remove from fire, and place where it will cool rapidly. Do not stir, until it has become a thick wax. Then with a spoon beat until white and hard. Some hickory nut meats or pecans may be added before stirring it. The taffy should not be grainy. If an inch in depth around the saucepan is buttered, it will prevent boiling over.




 

 

 

 

 

 

 

 

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