1-6oz. can frozen lemonade concentrate, thawed
1-6oz. can frozen pineapple juice concentrate, thawed
2 cups cold water
Ice ring or cubes containing mint leaves and maraschino cherries
14 oz. ginger ale, chilled
14 oz. sparkling water, chilled
1 large bottle of sparkling grape juice
Pour concentrates and water into punch bowl. Float ice ring on top. Carefully pour ginger ale, sparkling water and grape juice down side of bowl. Makes 11 cups.
In a medium bowl combine the butter ingredients, including ½ teaspoon salt and ½ teaspoon pepper, and mix well. Cover and refrigerate until needed.
Prepare the grill for indirect cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for about 10 minutes.
In a large bowl whisk the oil, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Reserve 1 tablespoon of this mixture in a small bowl. Cut each sweet potato lengthwise into quarters, and then cut each quarter into ½-inch-thick slices. Add to the large bowl with the oil-mustard mixture and turn to coat.
Spread the sweet potatoes in a single layer on the grill pan and grill over indirect medium heat, with the lid closed, until tender, 30 to 35 minutes, turning occasionally. Put the potatoes back into the large bowl and toss with the reserved tablespoon oil-mustard mixture. Tent with foil to keep warm.
Season the steaks evenly on both sides with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium-high heat (400° to 450°F).
Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, top with a spoonful of the horseradish butter, and let rest for 3 to 5 minutes. Serve warm with the Dijon sweet potatoes.
Everyone has their own version, this is one of my favorites.
2 1/2 pounds ground beef
1 large green bell pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
5 cloves garlic, minced
2 tbsp. packed brown sugar
2 tsp. chili powder
1 tsp. dry mustard
1/2 tsp. red pepper flakes
Hot sauce
Worcestshire sauce
Salt and freshly ground pepper
Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir to combine and then add the brown sugar, chili powder, dry mustard, red pepper flakes and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine , and then cover and simmer over medium-low heat, about 20 minutes.
Serve on your favorite roll. Makes about 8 servings.
The infamous "salad" that really seems like dessert. This is one of my favorite holdiay side dishes.
1 - 16oz. can of crushed pineapple (do not drain)
1 - 3oz. package of instant pistachio pudding
2 cups miniature marshmallows
1 - 9oz. container of whipped topping
Sprinkle pudding over the pineapple and mix well. Add marshmallows, then the whipped topping. Refrigerate until ready to serve. Can be made the night before.
I found this recipe in one of those wonderful old church cookbooks that have so many treasured recipes.
This particular recipe is from the St. Boniface Family Cook Book (Hastings) early 1970's.
2 1/2 lbs. potatoes, peeled, cooked and mashed with 1 tbsp salt and 2tbsp butter
Cool. When cold add enough flour to make a dough that is not too sticky. Roll paper thin on floured pastry cloth. Bake on an ungreased cast iron frying pan over medium heat. Bake til brown on one side, turn over and bake other side. Wrap in towels and plastic. Can be reheated.
