Recipes For Summer

More Recipes~~look on my March Blog.

Punch for a party, shower, church event:
1 {46 oz.} can pineapple juice
1 {32 oz.} bottle cranberry juice
1 {12 oz.} can frozen lemonade concentrate, thawed
1 {2 liter} bottle ginger ale, chilled

In a large pitcher, combine pineapple juice, cranberry juice, and frozen lemonade concentrate. Chill until ready to serve. Slowly add ginger ale, stirring gently to combine. {Southernlady March April 2008}

French Brie and Ham Baguette Tea Sandwiches {Sandra Lee}
1 {18-20 inch} baguette
1/3 cup peach or raspberry perserves
1 {6 0z} package deli ham slices {Boarhead is the best--per victoria}
1{5 0z} wedge Brie, room temperature

Slice baguette horizontally with a serrated bread knife. Spread preserves on both halves of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of Brie. Place top of baguette on sandwich. Cut into 1-inch pieces and decorate with sandwich picks. You can heat in a 400 degree oven for 10-12 minutes. Enjoy

Cherry Pecan Spread
1 {8 oz.} container strawberry cream cheese, Philadelphia
1/4 cup mascarpone cheese
1/4 cup dried cherries, chopped
1/4 cup chopped pecans, toasted
2 teaspoons lemon zest
In a medium bowl, combine all ingredients. Mix thoroughly. Refrigerate until ready to use.
Great with muffins or icing for a pound cake......many uses. From Sandra Lee.


Raw Vegetable Salad
5 cups broccoli florets, chopped
5 cups cauliflower florets, chopped
2 cups cheddar cheese, shredded
2/3 cups onions chopped
1/2 cups raisins
1/4 cup sunflower seeds

Dressing
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar {Braggs Apple cider is the best}
Combine all vegetables in a large bowl. Mix dressing and pour over vegetables; toss well. Served chilled.
(From Make Your Day Count, Oral Roberts Ministry)