Recipe: Pool Party Recipes Part 3 (11 Recipes)

Title:	Recipe: Pool Party Recipes Part 3 (11 Recipes)
Posted By:	Betsy at TKL
Date:	August 8th 1999
Board:	Chat Room Recipe Archive

8-6-99 Pool Party Recipes Part 3 (11 Recipes)

Kelly,WA (7:04:02 PM) :
Lucy's Summer Tea

4 family-size decaffeinated tea bags
3/4 cup sugar
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed

Bring 4 cups water to a boil; remove from heat and immediately add tea bags. Cover and steep tea 20 minutes. Remove tea bags. Add sugar and stir thoroughly.

Pour mixture into a gallon container. Add thawed orange juice and lemonade. Fill container to the top with water. Stir well and pour into ice-filled glasses.

Note: If you are making Summer Tea ahead of time: fill a gallon container about 3/4 full with the tea, orange juice and lemonade mixture. Then finish filling the container with ice and
store in the refrigerator. The mixture will then be nice and cold anytime you want to serve it.

Kelly,WA (7:11:21 PM) :

Strawberry Watermelon Slush

2 cups cubed, seeded watermelon
1 pint fresh strawberries, halved
1/3 cup sugar
1/3 cup lemon juice
2 cups ice cubes

Combine watermelon, strawberries, sugar and lemon juice in a blender;cover and process until smooth. Gradually add ice, blending until slushy.

Serve immediately.

Kelly,WA (7:15:49 PM) : Pink Grapefruit Jel

2 cups cold ruby red grapefruit juice
2 envelopes unflavored gelatin
Fresh mint leaves, for garnish

Measure juice in a large, heat-proof cup. Pour 1/2 cup of the juice into a small saucepan. Sprinkle the gelatin over the juice. Let sit a minute to soften gelatin.

Add another 1/2 cup juice to the pan and place over medium heat. With a wooden spoon, stir juice mixture until the gelatin dissolves and bubbles begin to form around the edges of the
pan.

Pour the hot juice back into the measuring cup and stir to blend it with the remaining cold juice.

Pour the entire juice mixture into an 8-inch square baking dish and refrigerate until it sets firmly, about 2 hours.

Turn the jel onto a cutting board. Do not worry if it does not come out in one piece. Cut the jel into 3/4-inch cubes. Heap the cubes in a clear glass serving bowl or 4 individual glass dishes.

Refrigerate until served, covered with plastic wrap. Garnish each glass with mint leaves and serve icy cold. The jel keeps 3 to 4 days if tightly covered.

Variation: Use apple juice heated with a small piece of peeled ginger and a handful of mint leaves.

Let the mint and ginger steep in the juice for 3 to 5 minutes as if you were making tea. When the brew cools, strain it and proceed as above.

Kelly,WA (7:21:14 PM) :

SASSY JACK CHEESE BITES

8 oz Low fat jalapeno jack
-cheese -- shredded
2 tbsp Butter -- softened
1 c Whole wheat pastry flour
-or unbleach. white flour
1 pinch Salt -- or herbal salt sub
1/4 tsp Cayenne pepper -- opt

Line a large cookie sheet with waxed paper. In a bowl, combine all ingredients.

Shape mixture into 1/2 inch balls and place on cookie sheet; don't let balls touch each other. Freeze until hard.

To bake, preheat oven to 450. Place cheese balls on an ungreased cookie sheet and bake for 10-12 minutes.

Serve hot.

Kelly,WA (7:25:53 PM) :

SUN-DRIED TOMATO CHEESE BALL

3 oz Sun-dried tomatoes blanched*
8 oz Cream cheese
8 oz Unsalted butter or margarine
1 c Parmesan - freshly grated
2 tbsp Olive oil
2 c Basil leaves, fresh, lightly packed

Crackers (your favorite)

BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips.

In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst.

To serve, spread on your favorite crackers.

Makes 2-1/2 cups.

Kelly,WA (7:34:47 PM) :

High Roller Sandwiches

1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheese, sliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin layer of cream cheese. Sprinkle lightly with garlic powder.

Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then roll up tortilla with cream cheese side rolled up last so it will seal as if using glue. Cut in 1 inch pieces and serve. Serve 8-10.

Kelly,WA (7:39:01 PM) :

HULA HAM SANDWICH

1 can (20-oz) Dole pineapple slices
5 Kaiser rolls, cut in half
4 teaspoons Dijon mustard, spread over bottom of roll halves
lettuce
2 slices Swiss cheese
4 ounces deli-sliced smoked ham
2 pineapple slices

Drain pineapple slices, slice rolls in half. Spread Dijon mustard over bottom of rolls. Layer on each bottom; lettuce, cheese, ham and pineapple. Serves 5.

Kelly,WA (7:56:47 PM) :

Potato Chip Sandwich

2 slices Of bread
Mayonnaise
Potato chips

From "White Trash Cooking". :-)

Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.

Paulie Tickette says: "Wash it down with a Pepsi, it's some good!"

Marie.Ohio (10:09:18 PM) :

Fun not too salty snack..we call it

Bird Seed

8-10 C. popcorn
equal parts of ingredients listed below
yogurt peanuts
sunflower seeds
raisins..( blond ones)
M&M's
mix..we made this for the kids..but the adults confiscated it..

Marie.Ohio (10:11:27 PM) : this is a fun snack for pool side, TV snack.lunch box treat..whatever..

Verla,.Il (10:31:07 PM) :

SPINACH MEATBALLS

1 can spinach, drained
1 med. chopped onion
1 egg
1 lb. ground beef (hamburger)
1 can tomato soup
1 clove garlic
Grated cheese
Flour
Salt
Pepper
Milk

Chop onion and garlic; fry in oil until clear. In bowl add drained spinach, ground beef, cheese, egg, salt, pepper, onion and garlic. Mix with hands. Form into small balls. Fry until brown. Remove from skillet. In skillet, using drippings add flour to thicken, then add tomato soup, 1 can milk. Stir until mixed well. Return meatballs to sauce. Simmer for 45-60 minutes.

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