Tropical Rainfall

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup orange juice
• 1 cup apple juice
• 1 cup light hawaiian punch, the new splenda-sweetened kind
• cracked ice
• 1 (2 liter) bottle carbonated lemon-lime beverage (optional)

Recipe

• 1 pour the juices into a pitcher. stir.
• 2 pop in the fridge to chill. serve over ice or make an ice ring.
• 3 if you add any soda (i usually use about a cup or so, depending how far i need to stretch), do not add until just before serving.

Easy Tartar Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 18
• 1 cup mayonnaise
• 1 tablespoon dill pickle relish
• 1 tablespoon chopped pimento stuffed olive
• 1 tablespoon capers
• 1 tablespoon grated shallot
• 1 tablespoon lemon juice
• 1/8 teaspoon hot sauce, you can use more if you want more of a kick

Recipe

• 1 stir together all ingredients.
• 2 cover and chill for 2 hours before serving.

Rhubarb Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/4 cups sugar
• 1 1/4 tablespoons flour
• 1 egg, beaten
• 2 cups rhubarb, cut into 1 inch pieces
• 2 pie crusts (either storebought or your own recipe)

Recipe

• 1 preheat oven to 400°f.
• 2 cut one of the pie crusts into strips; set aside.
• 3 mix sugar and flour thoroughly; add egg and mix well and add rhubarb.
• 4 line piepan with pastry, fill with rhubarb mixture and arrange pastry strips in a lattice fashion over the top.
• 5 bake at 400f for 20 minutes; reduce heat to 350f and bake for 25 minutes longer.

Rhubarb Marmalade

Total Time: 12 hrs 45 mins Preparation Time: 12 hrs Cook Time: 45 mins

Ingredients

• 4 lbs rhubarb
• 5 lbs sugar
• 1 lb seedless raisin
• 2 oranges, juice of
• 1 lemon rind, of shredded
• 1/2 teaspoon clove
• 1 teaspoon cinnamon

Recipe

• 1 wash rhubarb and cut into 1 inch pieces.
• 2 cover with sugar and let stand overnight.
• 3 add remaining ingredients.
• 4 heat to the boiling point.
• 5 reduce heat and simmer about 40 minutes or until thick.
• 6 stir frequently to prevent burning.
• 7 pour into sterilized jars, seal and cool.

Sweet And Sour Pineapple Meatballs

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb ground beef
• 1/4 cup dry breadcrumbs
• 2 tablespoons chopped onions
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• butter or margarine
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1 medium onion, chopped
• 1 medium red peppers or 1 medium green pepper, chopped
• 1/2 cup catsup
• 2 tablespoons vinegar
• 1 1/2 teaspoons cornstarch
• 1 (8 ounce) can pineapple chunks (reserve syrup)
• 2 tablespoons sherry wine (optional)
• chopped green onion (to garnish)

Recipe

• 1 make meatballs:.
• 2 prepare meatballs by combining all ingredients (except the butter) and mixing well. form into small meatballs.
• 3 fry the meatballs in butter a few at a time until browned and cooked through. drain well, set aside.
• 4 make sauce:.
• 5 prepare sauce by heating oil in a skillet. add salt, onion and red or green pepper and cook until tender but not browned. drain oil.
• 6 combine catsup and vinegar and stir into the onion & pepper mixture.
• 7 make a paste with the cornstarch and reserved pineapple syrup. add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
• 8 stir in pineapple chunks and sherry. simmer 3 minutes then add the meatballs. heat through.
• 9 transfer to serving bowl. garnish with chopped green onion and serve.

Milk Punch

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1 quart half-and-half
• 1 cup brandy
• 1 1/2 teaspoons vanilla extract
• nutmeg

Recipe

• 1 put sugar and water in a saucepan.
• 2 bring to a boil over medium heat.
• 3 cook, stirring constantly, 5 minutes or until syrup consistency.
• 4 remove from heat and let cool.
• 5 mix together cooled syrup, half and half, brandy, and vanilla.
• 6 pour punch into ice-filled glasses.
• 7 sprinkle nutmeg on top.

Old Bay Crabmeat Stuffing

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
• 1/4 cup butter
• 1 1/2 cups chopped onions
• 1 tablespoon old bay seasoning
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon tabasco sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried chives
• 1/2 teaspoon nutmeg
• 1/4 teaspoon celery seed
• 1 (6 ounce) can crabmeat, undrained
• 1/2 teaspoon salt, to taste
• 1 tablespoon sherry wine
• 2 tablespoons water
• salt (it won't take much...)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 in a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the old bay, worcestershire sauce, tabasco sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
• 3 stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
• 4 combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
• 5 mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees f for 20 minutes; uncover and bake uncovered another 15 minutes.