Shakespeare’s Tea for a Midsummer’s Night
2 cups mint (peppermint or spearmint or 1 cup each)
1/2 cup marjoram
1/3 cup whole savory leaves
1/4 cup lavender flowers
Mix thoroughly and store in tightly covered container. To use, steep one teaspoon per cup of briskly boiling water for 10 minutes or so to taste.
Potato Crust Vegetable Pizza
4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)
1. Finely shred potatoes and onion into a bowl of water; drain well,
squeezing out excess moisture. In a large bowl combine potato mixture, eggs,
flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking
pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of
the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5
inches from the heat for 2 to 3 minutes or until golden and crisp.
2. Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow
pepper, red onion, and garlic. In a large skillet heat the remaining oil;
cook the vegetable mixture, 2 cups at a time, until vegetables are
crisp-tender, stirring often. Spread goat cheese over potato crust; top with
cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in
a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If
desired, garnish with basil sprigs. Makes 8 to 10 servings.
1 large jar with a very tight fitting lid
2 tea bags for each quart of water
1 orange, unpeeled, well washed, and cut into small pieces
1/2 lemon, unpeeled, well washed, and cut into small pieces
Fill the jar with water. Add the orange, the lemon, and the tea bags. Place in full sunlight for two hours. Refrigerate immediately. Serve over ice.
1/2 cup sour cream
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
1 tablespoon granulated sugar
1 tablespoon chopped chives
3 small cucumbers, thinly sliced
Combine the sour cream, parsley, vinegar, sugar, and chives.
Gently fold in cucumbers.
Cover and chill.
Sun’s Up Cobbler
1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg
Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med.-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.
Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.
Lunch Time Cranberry Sun Mold
2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, un-drained
1 grapefruit, peeled and sectioned
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in un-drained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Un-mold onto a serving dish with a layer of lettuce leaf bedding.
Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a “pinwheel” array. Serve as salad or dessert.
High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing
Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.