More Recipies

Raspberry Mint Cooler
9 cups of water
1 to 1-1/2 cup coarsley chopped fresh mint
1/2 cup sugar
3 packages frozen sweetened raspberries
2-1/4 cups lemonade concentrate

In a large saucepan bring 3 cups water, mint and sugar to boil, reduce heat, and simmer uncovered for 10-15 minutes. Stir in raspberries, lemonade and remaining water, refrigerate overnight. Strain raspberry mixture, reserving liquid, press berries and mint through a strainer, discard seeds and mint, combine raspberry juice with reserved liquid, chil overnight.

Shrimp Pasta
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh parsley
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 pound cooked small shrimp
1 package linguine
1/2 pound fresh asparagus

Dressing for Shrimp Pasta
2/3 c olive oil
2/3 c shredded parmesan cheese
1/2 c lemon juice
1 tablespoon grated lemon peel
1/3 c fresh basil

In a large plastic bag, combine oil, vinegar, parsley, cayenne, oregano and salt. Add shrimp, seal bag and turn to coat, set aside. Cook linguine, adding asparagus during last three minutes, drain and rinse in cold water, in bowl combine oil, cheese, lemon juice and peel. Add linguine mixture and toss to coat, drain, add shrimp and gently toss. Sprinkle with basil.

Blackberry Cheese Pie
2 packages cream cheese
1/3 c confectioners sugar
1/3 c whipping cream
3/4 c sugar
1/4 c cornstartch
1 c pineapple orange juice
2 c fresh blackberries and raspberries

Line a 9-in pie plate with pastry trim and flute edges, line pastry shell with a double thickness of heavy duty foil. Bake for eight minutes, remove foil, bake five minutes. Let cool. In a small mixing bowl, beat the cream cheese and confectioners sugar, add in whipped cream, transfer to pastry shell, refrigerate for thirty minutes.
In small saucepan combine the sugar and cornstartch. Gradually whisk in juice until smooth. Bring to a boil, cook and stir for two minutes until thickened. Remove from heat. Mash 1/2 c berries, stir into juice mixture, cool for ten minutes. Stirring several times, fold in remaining berries, spoon over cream cheese mixture, cover and refrigerate for four hours.