Into a large, heavy-bottomed pan, mix
Place the mint leaves, limeade, and 2 cups of water into a blender. Pulse-blend the mixture until the mint leaves are in small pieces, but not completely pulverized. Strain the mixture into a 1 gallon container. Stir in the rum and remaining 2 1/2 quarts of water.
To serve, fill tall glasses with ice cubes, pour in the limeade mixture, and garnish each glass with a lime wedge.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
nd set aside.
Coat a 9 inch pan with non
The most difficult thing about this recipe is mixing it all together.
Put into a large casserole and crumble bacon on top. Do not use bacon bits.
Bake at 350\u00b0 for 1 hour.
Serves 12 to 16 people.
While large pot of water is coming to a boil, break ears of corn in half and cut kielbasa into bite size pieces.
After water comes to a boil, add crab boil and corn.
Let cook for 15 minutes. Next, add kielbasa and let cook for 10 minutes.
Next, add shrimp and cook 1 to 2 minutes or until pink.
Drain and serve on a large platter.
Serve with cocktail sauce and a honey mustard for the kielbasa.
Great tasting and easy recipe for a crowd.
br>Place cleaned mushrooms in a large roaster and set aside
In a gigantic bowl, combine first 5
In an 18 qt electric roaster, layer ingredients in order listed.
Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
Shabbat Shalom!
Pour enough orange juice over top to almost cover.
A cup or two of pineapple juice adds just enough sweetener.
Serve well chilled either by itself or over sherbet.
Recipe can be cut in half for smaller groups or doubled if needed.
When taking this fruit to a cookout or picnic, I always bring two bowls.
Serve one and keep the other on ice in cooler for later.
Always a favorite at family gatherings.
In large bowl, crumble cornbread with dry stuffing mix.
Add remaining ingredients and seasonings with enough broth to hold mixture together. (It should be moist, but not runny.) Grease 2 or more shallow baking pans or cookie sheets. With measuring cup or scoop, mound about 1/2 cup mixture on baking sheet as for cookies. Flatten each patty slightly. Bake at 400\u00b0 for 30 to 45 minutes or until brown.
Remove patties to platter and serve with chicken/turkey and gravy.
nd limp.
Remove to a huge pot or divide equally
In a medium heavy saucepan bring the
Rim glasses with brown sugar.
Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
Serve over ice.
Beat eggs
lightly.
Mix all ingredients.
Put in a 9 x 13-inch
baking
dish.
Set dish in cookie sheet.
Fill cookie sheet with water.
Bake at 350\u00b0 for 45 to 60 minutes.
(I make the night
before
and
refrigerate.
Bake in the morning, it tastes better.) Great with sweet rolls.