We had a very quiet night tonight. Hope you all have a wonderful, safe long holiday weekend, and enjoy some of tonight's selection's!
Amy

This newsletter is from an AOL food chat and posted here at Recipes From Friends with permission from food host Judee.

DAIQUIRI SLUSH

12 oz. frozen limeade concentrate, slightly thawed
6 oz. frozen lemonade concentrate, slightly thawed
6 oz. rum
18 oz. 7-Up, Sprite, or Ginger Ale


Mix all ingredients together. Stir well. Freeze. When ready to serve, "smush" some of the mixture into a glass. Fill the remainder of the glass with additional 7-Up, Sprite or Ginger Ale (whichever one you used in the mixture).
***End of Recipe***

Antipasto Platter

This isn't so typical for Memorial Day fare, but it's in "memorial" to the potluck we had with Judee, Chateau2go and Judee's daughters. I stopped at one of the great cheese shops in the Italian market area and got some "nibbles" and this recipe reminded me a little of that plate.

1 jar (24 ounces) pepperoncinis (or mild banana pepper rings), drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes (or whole grape tomatoes)
½ pound mozzarella cheese, cubed
½ pound cheddar cheese, cubed
1 jar green olives
2 cucumbers, peeled cut in big chunks
1 can (6 ounces) pitted ripe olives, drained
1 package (3 ½ ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks, (small tongs or slotted spoon).
***End of Recipe***

Apple Cranberry Salad

1 (10-oz.) pkg. salad greens, about 10 cups

2 med. apples, cored and chopped

1 c. walnuts, chopped and toasted

1 c. sweetened dried cranberries

1/2 c. sliced green onions

Raspberry vinaigrette dressing

Toss together all ingredients except dressing. Serve dressing on side.
***End of Recipe***

Jalapeno Avocado Salad

2 medium ripe avocados -- peeled and cubed
2 medium tomatoes -- chopped
1 medium onion -- chopped
2 jalapeno peppers -- seeded and chopped
1 cup lime juice
1 1/2 teaspoons sugar
8 cups torn salad greens

In a bowl, combine the avocados, tomatoes, onion, jalapenos and lime juice; let stand for 5 minutes. Drain, reserving 1/3 cup juice. Stir sugar into reserved juice; add to avocado mixture. Place greens in a salad bowl; add avocado mixture and toss to coat.
***End of Recipe***


Watermelon Fire and Ice Salsa

3 cups watermelon -- seeded and chopped
1/2 cup green peppers
2 tablespoons lime juice
2 tablespoons cilantro -- chopped
1 tablespoon green onion -- chopped
1 tablespoon jalapeño peppers -- (1 to 2)
1/2 teaspoon garlic salt

Combine all ingredients, mix well. Cover and refrigerate at least 1 hour. Serve on sliced oranges, cheese-filled manicotti, or with chips.
***End of Recipe***

Fresh Vegetable Kebabs

onion
zucchini
green pepper
colored bell peppers
cherry tomatoes
citrus fruits such as orange, lemon, lime or grapefruit
canola oil
seasonings such as curry powder, marjoram, garlic, thyme, etc.

Cut vegetables and fruits into large but bite-size chunks. Thread vegetables onto metal kebab skewers, starting with the firmest, which is the onion. Move to the softest, which is the cherry tomato, then back to firmest again.

Handle and slice vegetables and fruits carefully so as not to bruise or split them. Adjust them so that they fit snugly on the skewers.

Brush with canola oil. Sprinkle with spices. Grill over low heat to desired tenderness. Kebabs are done when the skin on the tomato starts to split.
***End of Recipe***

Hawaiian Marinade

This marinade is sweet and works great on any kind of meat, particularly pork.

1/4 cup sugar
1/4 cup soy sauce
1/4 cup cooking oil
1/4 cup water
2 tablespoons molasses
2 cloves garlic, minced
1 teaspoon ginger
1 teaspoon dry mustard
1 teaspoon salt

Combine all ingredients in a blender and mix until smooth. Pour into a sealable glass container and store in the refrigerator. Shake before using.
***End of Recipe***

Jumping Jacques Jalapeño Burgers


1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeño nacho slices -- chopped
1 small onion (approximately 4 tablespoons) -- diced
1 clove garlic -- crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese -- shredded

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties.

Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalapeño Nacho Slices and 2 tablespoons cheese.

Top with remaining 4 patties, press edges to seal in toppings.

Grill over medium coals for 12 minutes. Turn once after 7 minutes.
"This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra Salsa."
***End of Recipe***


Grilled Garlic Lime Chicken

I made this the other night for Barry on the George Foreman grill. It was a big hit!

2 pounds boneless, skinless chicken breasts
1/2 Cup soy sauce
1/4 Cup fresh lime juice
1 Tbsp. Worcestershire Sauce
2 cloves garlic, minced
3/4 tsp. dry mustard
1/2 tsp ground black pepper
1/2 tsp. chili powder

Preheat grill. Mix all ingredients except the chicken in a plastic or
glass bowl. Wash and pat dry the chicken. Add to the marinade.
Cover and place in refrigerator for 1 hour. Remove chicken from
marinade (discard marinade). Grill on high about 8 minutes per
side until juices run clear. This can be served as is, or cut up
and used like fajitas.
***End of Recipe***

N'Awlins Barbecue Shrimp

The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty-this one's a finger-lickin' feast. The recipe is from Weber's Big Book of Grilling.

Ingredients:

6 Tbs. unsalted butter
2 tsp. minced garlic
1 Tbs. fresh lemon juice
2 tsp. finely chopped fresh thyme
2 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. turmeric
32 large shrimp (about 1-1/2 lb.), in their shells

Preparation:

First make the marinade. Melt the butter in a small saute pan over medium heat. Add the garlic and cook, stirring occasionally, until soft (about two to three minutes). Remove from the heat and add the remaining marinade ingredients. Stir and cool to room temperature.

Using a sharp knife, split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over "direct high" heat until the shrimp are just opaque in the center and firm to the touch (two to four minutes), turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.
***End of Recipe***


Jalapeño-Lime Corn On The Cob

I know, I know, it's early for real corn, but who could resist??

1 stick butter
1 lime -- juiced and zested
1 small jalapeño -- seeded
1 garlic clove
1 teaspoon sweet paprika
6 ears corn on the cob -- husked
1 slice bread -- any kind
Coarse salt -- to taste

Combine butter, lime, jalapeño, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt.
***End of Recipe***


Grilled Thin Asparagus with Creamy Lemon Vinaigrette

2 egg yolks
1/3 cup lemon juice
1 tblsp Dijon-style mustard
1 tblsp white wine vinegar
1/2 tsp salt
small pinch of sugar
1 3/4 cups good quality olive oil
zest of 1/2 a lemon
freshly ground black pepper to taste
2 pounds thin asparagus
1/2 cup butter
zest of 1 lemon
juice of 1 lemon
salt and black pepper to taste

To make the vinaigrette: In a large bowl, whisk together the yolks, lemon juice, mustard, vinegar, salt, and sugar. Begin adding the oil, drop by drop, whisking constantly. When the sauce begins to thicken slightly, add the oil in a thin stream, continuing to whisk vigorously. The dressing should have the consistency of heavy cream. Whisk in the lemon zest and season to taste with pepper. Set aside in the refrigerator.

Rinse the asparagus and peel the tough ends. Melt the butter in a small saucepan and add the zest and juice of the lemon. Add salt and pepper, if desired. Place the asparagus in a shallow dish and coat with the butter.

On an open or closed grill over medium-hot coals, grill the asparagus, turning frequently with long handled tongs. Cook the spears until they are browning and tender, approximately 10 minutes. Serve with Creamy Lemon Vinaigrette.
***End of Recipe***


Blueberry Peach Crumble
1 1/2 cups flour
3/4 cup sugar
pinch of salt
12 Tbsp. butter
6 ripe peaches, peeled, stones removed and thickly sliced
1 pint blueberries
1/2 cup sugar
Place the flour,3/4 cup sugar and salt in a large bowl. With your fingers, work the butter into the dry ingredients till it resembles bread crumbs. Chill the topping till ready to use. Preheat the oven to 400F.In another bowl, toss the peaches, blueberries and 1/2 cup sugar together. Pour the fruit into an 8 in. ovenproof pie dish and cover the fruit with the topping. Bake for 40 min. till topping is brown. Serve with ice cream.
***End of Recipe***

Luscious Lemon Bars

1/4 cup butter, softened
2 tablespoons confectioners' sugar
1/2 cup all purpose flour

FILLING:

1 egg
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon confectioners' sugar

In a small mixing bowl, cream butter and confectioners' sugar; gradually beat in flour. Press onto the bottom of an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.

For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

YIELD: 8 bars.
***End of Recipe***