Golden Fruit Punch
Hilda Norwood
Yield: about 4 quarts
1 can (12 ounces) frozen orange juice concentrate, thawed and undiluted
1 can (12 ounces) frozen lemonade concentrate, thawed and undiluted
1 can (46 ounces) unsweetened pineapple juice
1 quart apricot nectar
2 cups unsweetened grapefruit juice
2/3 cup sugar
3 cans (12 ounces each) ginger ale
Combine juices and sugar, stir until sugar dissolves; chill.
To serve, add chilled ginger ale and ice cubes.
Cucumber Mint and Lemon Water
Holly Jeffries
½ cucumber, peeled and thinly sliced
2 sprigs of mint (can also use lemon balm, lemon verbena, rosemary, etc.)
½ lemon, scrubbed, seeded and sliced
Water
Place water in a large glass mason jar. Combine cucumber, herbs and lemon and add to water. Chill overnight or at least for a few hours. Serve over ice.
Bacon and Cheddar Torte
Hilda Norwood
12 ounces cream cheese
1 cup finely shredded sharp cheddar cheese
1/2 cup mayonnaise
1/3 cup chopped chives
6 buttery crackers, such as Townhouse or Ritz, crumbled
6 slices bacon, cooked and crumbled
Pepper jelly
Preheat the oven to 400 degrees. Beat the cream cheese, cheddar and mayonnaise with an electric mixer until combined. Fold in chives. Spread in a 9-inch glass or ceramic pie plate. Top with crumbled crackers. Bake for 15 minutes or until bubbly. Remove from oven. Scatter crumbled bacon over the top. Dot with pepper jelly. Serve with assorted crackers.
Vegetable Sandwich Spread
Hilda Norwood
2/3 cup grated carrot
1/2 cup minced cucumber
1/8 cup grated onion
1/4 cup bell pepper
1/4 cup minced celery
1 teaspoon lemon juice
Dash salt
8 ounces cream cheese
Mayonnaise, to taste
Mix all vegetables with cream cheese, salt, lemon juice and enough mayonnaise to make a smooth spreading consistency. Yield 20 small sandwiches.
Roasted English Walnuts
Hilda Norwood
4 cups English walnuts
3 tablespoons unsalted butter melted
3 tablespoons chopped rosemary
1 tablespoon sea salt
1 teaspoon paprika
Preheat the oven to 400 degrees. In a shallow pan, mix butter and seasonings. Stir to coat. Bake until lightly browned. Stir occasionally being careful not to burn.
Grandma Hazel’s Cucumber Sweetness
Holly Jeffries
4 cucumbers, peeled and thinly sliced
1 cup white vinegar
½ cup water
¾ cup white sugar
1 tablespoon of fresh dill
Peel cucumbers and slice them thinly. Sprinkle with salt. Let stand 30 minutes and then squeeze the cucumbers to release moisture. Toss the cucumbers in a large bowl. Combine the vinegar, water and sugar in a bowl. Stir until dissolved and pour over the cucumber. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Fancy Schmancy Deviled Eggs
Holly Jeffries
12 hard-boiled eggs, peeled and halved
6 tablespoons of Duke’s Mayonnaise, maybe a little more if desired
2 tablespoons sweet pickle relish
2 tablespoons Dijon mustard
¼ teaspoon celery seed
Salt and pepper, to taste
Paprika, to sprinkle
Olives, halved, to garnish
Place eggs in a saucepan covered in cold water. Bring to a rolling boil. Let stand for 20 minutes. Run cold water over the eggs. Peel and slice in half. Place yolks in a medium bowl and smash with a fork. Add remaining ingredients and mix well. Spoon into egg white halves. Garnish with paprika and olives sliced in half.
Holly’s Cake with Honey Caramel Glaze
Holly Jeffries
Holly made her famous cake! The recipe is found on page 259 of The Charlotte Herb Guild Cooks Again.
Shrimp Baskets with
Asparagus and Lemon Mustard
Mary Chapman
45 puff pastry baskets
45 asparagus spears
45 shrimp, steamed and shelled with tail left on
Bay leaves, Old Bay seasoning
Lemon slices
½ cup mayonnaise
3 tablespoons Dijon mustard
1 teaspoon lemon zest
Place asparagus in a pan and cover with water.
Bring to a boil, take off heat, cover and leave 3 minutes. Drain
and cool.
Steam shrimp with bay leaves, Old Bay seasoning,
salt and lemon slices. Cool. Mix mayonnaise, mustard and lemon
zest.
Place the shrimp in the puff pastry basket.
Garnish with the mayonnaise mixture and top with asparagus.
Sour
Cream Pound Cake with Ginger, Lemon Zest and a Lemon Glaze
Mary Chapman
Cake:
1 cup (2 sticks) butter
3 cups flour
3 cups sugar
¼ teaspoon baking soda
6 eggs
8 ounces sour cream
2 tablespoons freshly grated ginger
1 tablespoon lemon zest
Lemon glaze:
¼ cup sugar
3 tablespoons fresh lemon juice
Preheat the oven to 325 degrees. Cream
butter and sugar. Separate eggs, and add yolks one at a time. Whip egg
whites and reserve.
Sift flour and baking soda three times.
Add a third of the flour mixture and a third of the sour cream.
Repeat twice. Fold in egg whites. Add lemon zest and ginger.
Place batter in a prepared Bundt pan. Bake 1½
hours. Cool cake on wire rack for 10 minutes. Drizzle with glaze while cake is still warm.
To prepare the lemon glaze, whip sugar and fresh
lemon juice together.
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