June 2nd, 2007 by alice
Tags: Fresh, Lemonade, Syrup
INGREDIENTS
- 3cupslemon juice(juice from about 5 pounds lemons)
- 1cupboiling water
- 3cupsSplenda granular(not packets)or sugar
- 2tablespoons gratedlemons, rind of
DIRECTIONS
- In 2 quart bowl, add 1 cup water and microwave for 1 minute.
- Add Splenda for Baking and stir to dissolve.
- Add lemon juice and grated peel.
- Stir.
- TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
- Add ice.
- For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
- Stir.
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June 2nd, 2007 by alice
Tags: Cook, Nick, Pizza, Sauce, Stellinos
INGREDIENTS
- 1cuptomato sauce
- 1/2cuptomato paste
- 1/4teaspoongarlic salt
- 1/4teaspoonoregano
- 3/4tablespoondried basil
- 1teaspoonsugar
DIRECTIONS
- Place all ingredients in food processor and pulse 10 times.
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June 2nd, 2007 by alice
Tags: Dove, Grilled, Joes
INGREDIENTS
- 2-3dove breasts
- 1 (8 ounce)bottleItalian dressing
- 1-1 1/2jalapeno pepper, 1/2 per dove
- 2-3slicesbacon, 1 slice per dove
- salt and pepper
DIRECTIONS
- Salt and pepper each bird and fill cavity witih 1/2 a jalapeno.
- Wrap with strip of bacon and use a toothppick to secure.
- Place on charcoal grill and baste with Italian dressing.
- Grill slowly and continue basting with dressing until birds are done.
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June 2nd, 2007 by alice
Tags: Dip, Pumpernickel
INGREDIENTS
- 3cupssour cream
- 3cupsmayonnaise
- 4tablespoonsparsley flakes
- 4tablespoonsonion flakes
- 4tablespoonsdill weedor dill seeds
- 2tablespoonstarragon
- 2tablespoonsgarlic powder
DIRECTIONS
- Mix all ingredients together.
- Refrigerate.
- To serve hollow out a loaf of your.
- favourite fresh bread (I use Italian) and fill.
- with dip.
- Serve with fresh vegetables.
- You can.
- also tear the bread apart and dip that.
- One half of this recipe will serve 15-20 people.
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June 2nd, 2007 by alice
Tags: Dove, Kabobs
INGREDIENTS
- 3dove breasts
- 3mediumonions
- 1largebell pepper
- teriyaki sauce
- cherry tomatoes
- mushrooms
DIRECTIONS
- Marinate breasts in teriyaki sauce for 1 hour.
- Save the sauce.
- Quarter onions.
- Cut bell pepper into 2-inch chunks.
- Skewer all ingredients on wooden skewers, alternating them.
- Barbeque until dove is tender, basting with sauce.
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