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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, ½ cup of butter, ¼ 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; ½ cup rich milk, ½ cup of butter, ½ cup
molasses, ½ 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, ½ 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 ¾ 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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