Watermelon Feta Salad

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Sweet and salty, bursting with the flavors of summer this salad is perfect for a picnic, potluck, or backyard supper.

Ingredients

• watermelon, cubed and drained
• basil, freshly torn
• feta, crumbled
• lime, fresh squeezed
• salt & pepper to taste

Instructions

1. Cube watermelon into bite sized chunks. Drain in a colander. Toss gently with basil and feta. Drizzle with lime juice. Sprinkle with salt and pepper. Chill until ready to serve. Best if served within a few hours.
2. Adjust ingredient proportions to feed your crowd.

http://www.kristinschell.com/watermelon-feta-salad/

Orange Pineapple Punch

2 c. pineapple juice, chilled

1 envelope unsweetened orange drink mix (Kool-Aid)

3/4 - 1 c. sugar, depending on how sweet you want it

2 1/2 c. cold water

1 (12 oz.) can lemon-lime soda 

In a blender, blend pineapple juice, orange drink mix, sugar and water until sugar is dissolved and mixture is frothy.  Pour into serving cups (or punch bowl) and add the soda.  Serve immediately.  Makes around 2 quarts. 

http://www.eatcakefordinner.net/2017/07/orange-pineapple-punch.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+EatCakeForDinner+%28%3Ccenter%3E+++Eat+Cake+For+Dinner%21%3C%2Fcenter%3E%29

Canned apple pie filling

Ingredients:

1. 12 cups sugar
2. 1 ¼ cup cornstarch
3. 1 teaspoon nutmeg
4. 4 teaspoons cinnamon
5. 2 teaspoons salt
6. 5 quarts water
7. 6 Tablespoons lemon juice
8. 12 quarts of apples, peeled, cored, and chopped

Mix first five ingredients together in a large stock pot.

Stir in water and bring to a boil over medium heat.

Add apples and lemon juice. Stir well.

Fill clean jars leaving half an inch of headspace.

Wipe rim of each jar before capping with new lids, and clean rings.

Process in a water bath canner for 20 minutes.

1 quart jar fills a 9” pie shell.

Makes 14 quarts.

Waterbath canning is essentially boiling jars of food in a large stock pot. Your pot needs to be taller than your jars by at least three inches to allow for a rack (or, in a pinch, kitchen towel), on which to set the jars so that they are not in direct contact with the source of heat, and also, to allow for two inches of water over the jars.

You will place the jars in the water bath canner, and add water ideally of the same temperature as the contents of the jars to at least a two inch depth above the jars.

Timing of the canning process begins when the water comes to a rolling boil.

After the processing time is over, it is very important to cool the jars carefully. If lifted from the canner immediately, the jars could explode upon contact with a any cool breeze.

If you can’t let the canner and jars slowly cool together, let them cool as much as you can, and then remove them them, making as sure as you can that there are no stray breezes coming through, while shielding yourself with a towel. Place on another towel, and finally, cover the jars with yet another towel to minimize chances of cracking glass.

Husbands Delight Casserole

Lasagna meets beef stroganoff in this recipe. This casserole's claim to fame is in it's name because it really is a Husband's Delight!

Serving Size: 1 piece

Servings: 8 to 10 people

: 560 kcal

Ingredients

• 1 lb. hamburger meat, browned and drained
• 24 oz. jar of spaghetti sauce, any flavor
• 1 envelope of dry and zesty spaghetti sauce mix
• 12 oz. package of medium egg noodles, cooked
• 16 oz. carton of sour cream
• 8 oz. bag of shredded Cheddar Cheese
• 8 oz. bag of shredded Mozzarella Cheese
• ½ cup of shredded Parmesan Cheese
• 1 tsp. garlic salt

Instructions

1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish.
2. Mix the jar of spaghetti with the envelope of dry spaghetti sauce and 1 tsp. of garlic salt. Combine it with the browned hamburger meat.
3. Take the cooked noodles and spread them onto the casserole dish.
4. Spread about 1/3 of the meat mixture on top of the noodles.
5. Spread about 1/3 of the sour cream on top of the meat.
6. Sprinkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of the sour cream. 
7. Continue this layering process and end it with the cheese. Sprinkle some Parmesan Cheese on the top.
8. Bake for 30 minutes and serve.

Libby's Notes

Recipe Source: My mother, who in turn found it in a cookbook. 

https://cookingwithlibby.com/wprm_print/6754