Here are the winners of our Summer Recipe Contest:
My recipe refreshing for a summer is a Sorbet of lemon (Cuisinart).??Makes ten 1/2-cup servings??2 cups sugar?2 cups water?1 1/2 cups freshly squeezed lemon juice?1 tablespoon finely chopped lemon zest??Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely. Keep refrigerated until ready to use.??When cool, add the lemon juice and zest; stir to combine.??Turn the ice cream machine on; pour the mixture into freezer bowl and let mix until thicken, about 20=25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 10 minutes before serving.??Thanks.
My favorite summer recipe is for Pistachio Pudding Salad. It’s so refreshing on a hot day when you don’t want to cook!! Pistachio Pudding Salad
1 (20-ounce) can crushed pineapple drained
1 (3-ounce) package instant pistachio pudding mix
1 (8-ounce) container frozen whipped topping, thawed
5-1/4 ounces packages mini-marshmallows
1/4 cup chopped pecans or 1/4 cup walnuts (optional)
In a large bowl, combine the pineapple and dry pistachio pudding mix.
Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
Refrigerate until chilled and serve.
Melitta Archibald Ball!
This is a dip for tortilla chips/scoops etc. 1 C Sour cream, 1 C Miracle Whip, 1 C Cream cheese blend with mixer, spread in a shallow serving dish & top with a modest layer of salsa then approx 1 1/2 to 2 cups shredded cheddar cheese. Yummy!
Winners, please send an email to email@example.com with the subject line, “Summer Recipe Contest Winner” within 30 days to claim your prize.