Recipes

Ingredients:

• 1/2  pound  fresh or frozen scallops
• 1  10-ounce package  frozen chopped spinach
• 1/4  cup  water
• 2  tablespoons  dry white wine
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried tarragon, crushed
• Dash    pepper
• 1  clove  garlic, minced
• 1/3  cup  canned evaporated skim milk
• 4  teaspoons  all-purpose flour
• 2  tablespoons  grated Parmesan cheese

Directions:

Thaw scallops, if frozen. Cut any large scallops in half.

Cook spinach according to package directions; drain well. Keep warm.

Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with a slotted spoon.

In a small bowl combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.

INGREDIENTS:

1. Ice
2. 3 ounces white rum
3. 1/2 ounce DeKuyper Pucker Berry Fusion schnapps
4. 1 ounce grenadine
5. 1 1/2 ounces lemon-lime soda
6. 1/2 ounce pineapple juice
7. 1/2 ounce orange juice
8. 1/2 ounce Rose’s lime juice
9. 1/2 ounce Bacardi 151 rum
10. 1 orange wedge
11. 1 lime wedge

DIRECTIONS:

1. Fill a cocktail shaker with ice. Add the white rum, schnapps, grenadine, soda and fruit juices, and shake well. Strain into a hurricane glass or large wine glass over ice and top with the Bacardi 151. Garnish with the orange and lime wedges.

• 1 ounce rye or bourbon
• 1 ounce cognac
• 1/2 ounces sweet vermouth
• 1 teaspoon sweet benedictine
• Dash Peychaud's bitters
• Dash angostura bitters

Pour all of the ingredients into a tall cocktail or collins glass filled with ice; stir.

• 8 cups seeded, cubed watermelon (about 4 pounds)
• 1 1/3 cups light rum
• 1 ½ cups freshly squeezed orange juice, or more to taste
• ½ cup orange liqueur
• ¼ cup powdered sugar, or more to taste
• 2 ounces freshly squeezed lime juice

1. Put the watermelon cubes in a plastic freezer bag: freeze for at least 8 hours.

2. Purée the watermelon and the remaining ingredients in batches in a blender or food processor until smooth, scraping down the sides occasionally.  Combine the processed mixture well.

3. Serve in a large old pickle jar or a punch bowl and scoop the mixture into Mason jars, tin cups, or other festive glasses.

Ingredients:

• 1  (2-lb.) block sharp Cheddar cheese, shredded
• 1  small onion, minced
• 2  garlic cloves, minced
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  ground red pepper
• 1  (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig
• 
  

Ingredients

• 1  (14.5-ounce) can diced tomatoes, drained and divided
• 1/2  teaspoon  hot pepper sauce
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  dried oregano
• 1  (16-ounce) can pinto beans, rinsed and drained
• 1  (16-ounce) can fat-free refried beans
• 1  (4.5-ounce) can chopped green chiles, drained
• Cooking spray
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours. 

Ingredients:

• 3 cups water
• 1 teaspoon salt
• 1 garlic clove, minced
• 1 cup quick-cooking grits
• 1/2 cup butter, cubed
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• 3 tablespoons canned chopped green chilies
• 2 eggs
• 1/2 cup milk

Directions:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.