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AUGUST'S RECIPES

Our recipes this month are delicious picnic recipes utlizing the best of fresh fruits and vegetables.

Honey Cinnamon Wings
Ingredients

2 1/2 pounds Chicken wings
4 each Garlic cloves -- chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar
1/4 cup Honey
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Thyme
1/2 teaspoon Ground Ginger
1/2 teaspoon Dry Mustard

Directions

Mix all ingredients in a plastic bag then knead occasionally for 2 hours.
Cook on a grill or under a broiler. Cook 10 minutes one side then turn and baste with the marinade. Continue cooking 10 minutes or until done. Serve immediately or refrigerate until needed.


Spaghetti Salad
Ingredients

1 (12 oz.) pkg. spaghetti
1/2 purple onion, chopped
2 tomatoes, chopped
2 cucumbers, sliced
1 green bell pepper, chopped
1 (8 oz.) bottle Viva Italian salad dressing
Salad Supreme seasoning to taste

Directions

Cook spaghetti using package directions; drain. Place spaghetti in
large bowl. Add onion, tomatoes, cucumbers, green pepper and Salad
Supreme seasoning; mix well. Add salad dressing; toss to mix

Submitted by Chris of Elkhart, IN [chris_needs_luv2]


Rollkuchen (Mennonite Fritters)
A variation of a traditional Mennonite recipe, these deep-fried pastries typically are served with slices of cold watermelon. It's a wonderful combination on hot summer days or at picnics.

Ingredients

3 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
2 cups canola oil for frying

Directions

Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop. Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C).
Cook dough in small batches in preheated oil until golden brown.
Drain on paper towels. Serve warm or at room temperature.


Fruit Salad
Ingredients

1 large or 2 small cans Pineapple tidbits, drained, reserve liquid
1 large or 2 small cans mandarin oranges, drained
Fresh fruits of your choice - (two bananas, a dozen or so strawberries,
1 1/2 cups grapes)- sliced
One small box of INSTANT pudding (vanilla is good,you can use sugar- or fat-free also)

Directions

Put the drained and sliced fruit in a bowl. Mix the juice from the pineapple tidbits and one-half of the pkg of dry instant pudding mix with a wire whisk. Blend and quickly pour over fruit. Mix gently, and refrigerate at least 2 hours before serving, if possible, allowing the flavors to develop. You may use any non-mushy fruits or add nuts to your taste!


Pink Lemonade Pie
Ingredients

2 Graham Cracker Crusts
1 can of Eagle Brand Milk
1 16 oz container of Cool Whip
1 cup of Pink Country Time Lemonade Mix

Directions

In a large bowl blend together the Eagle brand milk and Cool Whip. Fold the Pink Country Time lemonade mix into the mixture until smooth. It will thicken as you mix it. Spoon into two graham cracker crust and chill for one hour.

Submitted by Brenda, Texas [texasangelwithattitude]


Orange Julius

Ingredients

1/3 Cup Frozen Orange Juice
1/2 Cup Cold Water
1/2 Cup Cold Milk
1/4 Cup Sugar
1/2 Tsp Vanilla
2 Cups Crushed Ice

Directions

Put liquid into blender. Add ice cubes, blend until smooth and frothy. Serve and enjoy.

Submitted by Brenda, Texas [texasangelwithattitude]


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