Tuna Macaroni Salad

This is an easy summer salad.  It is my brother's favorite.  I have not made it for about 8 years, so I am going to make it with his daughter for Father's Day this week end.

Ingredients:
1 - 7oz box small ring macaroni
1 can or pouch tuna
8oz frozen peas
1/2 large onion, chopped
8oz shredded cheddar cheese
1 1/4 cup mayo
1 TBLS Mustard
1 tsp vinegar (optional)
1 tsp hot sauce (optional)
Salt and Pepper to taste

Directions:
Cook macaroni according to package, let cool.  Mix all ingredients together and refrigerate for a couple of hours (or overnight).

Strawberry Basil Lemonade

A great refreshing drink for summer.  Can also be served with Gin or Vodka added for an Adult refreshment.

Ingredients:
1 Cup Water
1 Cup Sugar
20 Strawberries (hulled)
20 Basil Leaves
1 Cup Fresh Lemon Juice (can used bottled Lemon Juice)
Water

Directions:
Boil 1 cup water and 1 cup sugar until sugar is dissolved to make simple syrup.  In a food processor, chop Strawberries and Basil until it is like a paste.  In a 64 ounce pitcher, add simple syrup, strawberry basil paste, lemon juice and fill the pitcher up with water.  Mix very well.  Serve in glasses with ice.

Cheesy Chicken Tortilla Soup

This is a great comfort soup.  Easy to make.  Can be doubled for a large crowd.

Mix:

2 Cans Fiesta Nacho Soup

3 Can Milk (from smaller can)

1 Large Can Cream of Chicken Soup

Simmer Above Ingredients

Add:

2 Can Chunky Chicken (or shredded Chicken Breasts)

1 Can Enchilada Sauce 

1 Small Can Chopped Green Chilis

Optional:  Can add corn, chopped peppers or any veggies you desire.

Add to above and simmer until hot.

Sprinkle with fine shredded cheese and tortilla chips

Irish Cream Liqueur

This is a simple recipe from my friend, Morey, to make homemade Irish Cream.  I made 3 batches today for right around $30.00, that is almost cheaper than one bottle of Baileys.

Ingredients:
11/2 Cups Blended Whiskey
1 can Sweetened Condensed Milk (not evaporated milk)
4 TBLS Chocolate Syrup
4 TBLS Water
1/2 tsp Vanilla
1 Pint Whipping Cream

Directions:
Blend first 5 ingredients in blender until well blended.  Add Whipping Cream and blend on medium-high for no more than 60 seconds.  It will get too thick it you blend it longer.

Pour in the decorative bottles.

Keeps for a couple months.  No need to refrigerate.

Jams for Sale

I went a little overboard yesterday.  Homemade Jams for sale, if you don't use the recipes below to make them on your own.
$5.00 for a 1/2 pint jar.  Local Delivery.
Varieties:  

• Rhubarb Ginger
• Rhubarb Lime Ginger
• Rhubarb
• Strawberry Rhubarb
• Strawberry

Strawberry Lemon Limeade

INGREDIENTS

·         1 cup sugar (can reduce to 3/4 cup)

·         1 cup water (for the simple syrup)

·         4 Lemons

·         3 Limes

·         ½ Cup Strawberries, Chopped

·         3 to 4 cups cold water (to dilute)

Instructions

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from lemons and limes. 

Add the lemon juice, lime juice, strawberries and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Yield: Serves 6.

Rhubarb Jam

Ingredients:

5 cups prepared chopped rhubarb

5 cups sugar

½ tsp. butter or margarine

2 pouches Liquid Pectin (1box)

 4 drops red food coloring

Cooking Instructions:

Cook rhubarb over low heat until tenders.  Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat and skim any foam. Stir in food coloring.  Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

Yields 8 cups