Switchel Beer

I came across an old time recipe for a variation of ginger beer called a Yankee Switchel. You will need these supplies:

  •  3-4 gallon crock
  • 2 gallons warm water
  • 4 cups sugar
  • 2 cups molasses
  • 2 cups cider vinegar
  • 2 tsp. ground ginger

Scald the crock with boiling water before the process. Pat dry. Pour in the 2 gallons of warm water into the crock. Stir in sugar and molasses until sugar dissolved. Add the vinegar and ginger. Mix well. Allow to cool. Bottle in 2 sterilized gallon jugs and store in refrigerator.

Lavender Rub

Did you know that lavender is edible? Many things can be made from it. Here is a rub that gives grilled chicken a boost. You will need:

1 T. dried lavender buds or chopped fresh ones

1 tsp. salt

1 tsp. pepper

1/2 tsp. dried or chopped fresh thyme

1/2 tsp. basil

1/4 tsp. garlic powder

Mix ingredients together. Rub onto chicken before grilling.

Chicken Marsala

I recently visited Seaside, Oregon and ate a fabulous chicken meal in one of their restaurants. I decided to make my own version of Chicken Marsala and it turned out delicious. These are the ingredients I used:

  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup flour
  • 1 pound of chicken breast, skinless
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1/2 can golden mushroom soup
  • handful of dried cranraisins
  • butter, 4 tablespoons

In a bowl, add flour, salt, and pepper. Stir together. Dredge the chicken breast in the mixture, then put aside on a platter. In a large skillet, melt the butter. Cook the chicken on each side for two-three minutes until it’s a golden brown. Remove the chicken, but keep the juice in the pan. Add the wine and allow it to boil. Keep stirring. Add the chicken stock until blended. Add the cranraisins and allow it to cook for a minute. Add the golden mushroom soup and stir until blended. Return the chicken to the pan and turn heat down to simmer. Spoon the sauce over the chicken. After about five minutes, turn the heat down to low and cover pan. Allow to sit in juices until ready to serve.

Easy Chocolate Parfait

For you chocolate lovers, here is a dessert for a hot night. You will need:

  • 2/3 cup chocolate syrup
  • 2/3 cup sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 2 cup whipping cream or Cool Whip

Combine syrup, milk, vanilla, and whipping cream. Chill. Whip mixture until fluffy. Keep refrigerated until ready to use or freeze over night. Spoon into dessert glasses. Add sprinkles and nuts if you desire.

Sweet Potato Pudding

When my oldest daughter was a baby, her pediatrician told me not to feed her sweet potatoes because it was fattening. In today’s world, sweet potatoes are good for you. It’s silly how one day something that is bad is suddenly good. Here is a pudding recipe with sweet potatoes in it. Enjoy! You will need:

  • 2-3 medium peeled sweet potatoes
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cube butter
  • 3 cups milk

Grind the potatoes until soft. In a bowl, add the potatoes, spices, sugar, and eggs. Beat well. Melt the butter in the microwave about 35 seconds. Pour butter into batter and stir. Grease a casserole dish. Finish batter by pouring milk in and blending well. Scoop batter into the casserole dish. Bake at 400 degrees for 45 minutes. Stir every 15 minutes until done.

Carrot Nut Bread

I was trying to come up with a dessert bread for a work party and this is what I made. It’s a quick bread and quite delicious. You will need these ingredients:

  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 beaten eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 1.5 cups flour
  • 1.5 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1.5 cups grated carrots
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease one 5×9 inch bread pan or two smaller loaf pans. Blend together eggs, sugars, vanilla, and vegetable oil. Add flour, salt, baking soda, and spices. Stir well. Add nuts, raisins and carrots. Mix well. Scoop batter into prepared pans. For large bread pan cook for 1 hour until done. If you are using the smaller pans, it cooks faster at 40 minutes. Allow to cool before cutting bread.

4th of July Salad

My mother-in-law always called this my 4th of July salad because it’s so colorful. It’s a healthy pasta salad and one of my favorites. Here’s what you need:
2 red peppers
2 green peppers
1 6 oz. can sliced olives, drain water
1 pkg. colored rotini noodles
half a bottle Italian drsg.
2 chopped carrots
2 stalks chopped celery
sliced tomato

Chop up vegetables while pasta is cooking. When pasta noodles are done, rinse, and drain. Put pasta into a big bowl and add rest of ingredients.
Pour salad dressing over contents and blend through. Salt & pepper per taste.