Picture yourself sitting in the park or at the beach, visiting with a friend, knowing that you have nothing on your calendar but relaxation and pleasant conversation.
But there is something missing from this picture – a cool refreshing beverage made with the fruits that are in season. Forget the weeds in the garden rows, those trees that need watering and that hedge that needs trimming. Set aside some personal time that includes one or more of the following recipes.
Rhubarb punch
2 pounds fresh or 2 kg
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frozen rhubarb, cut into
half inch (12mm) lengths
(about 10 cups/2.5 L)
3 cups water 750 mL
1 cup sugar 250 mL
1 cup orange juice 250 mL
3 tablespoons lemon 50 mL
juice
51Ú2 cups ginger ale 1.3 L
ice cubes
Cook rhubarb in water in a large pot until tender. Place colander over large bowl. Pour rhubarb and juice into colander. Allow 30 minutes to drain. Discard rhubarb.
Add sugar to warm juice and stir to dissolve. Add orange juice and lemon. Stir. Pour into pitcher. Cover and chill.When ready to serve, mix half and half with ginger ale.
Batch makes approximately 101Ú2 cups (2.6 L) punch.
Source: The Family Table by Jean Pare, published by Company’s Coming Publishing Ltd.
Raspberry lemon punch
2 cans (12 ounce) 341 mL
frozen lemonade
concentrate, thawed
19 ounces frozen or 540 mL
fresh raspberries
2 tablespoons sugar 30 mL
8 cups club soda 2 L
ice cubes
In a blender, combine the lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a large pitcher or bowl, combine the raspberry mixture, club soda and ice cubes; mix well. Serve immediately. Yield: 12 cups (3 L). Source: Taste of Home Magazine
Strawberry punch
12 ounces frozen 341 mL
orange juice
12 ounces frozen 341 mL
lemonade
14 ounces crushed 398 mL
pineapple and juice
4 cups frozen 1 L
strawberries, partly thawed
1Ú4 cup lemon or lime 50 mL
concentrate
6 cups ginger ale 1.5 L
3 trays of ice 3
Just before serving, combine all ingredients. Yield is 50 punch cups.
Source: Berries Beautiful by Carol Olson, published by Carol Olson Publishing.
A light meal
After enjoying a relaxing day sipping your cool punch, try this light “heart healthy” meal plan from the Heart and Stroke Foundation recipe books.
Rotini with fresh vegies
You can use any kind of pasta in this easy recipe. To preserve the fresh flavor and texture of the tomatoes, they are quickly cooked over high heat. Once you have cooked the pasta, the whole mixture cooks in less than five minutes.
1Ú2 pound rotini 250 g
(corkscrew shape)
or any tubular pasta
2 tablespoons 25 mL
vegetable
oil or margarine
4 green onions, chopped
4 tomatoes, coarsely chopped
3 cloves garlic, minced
1 cup strips or 250 mL
cubes cooked ham,
turkey, chicken
1 cup coarsely 250 mL
chopped fresh parsley
1Ú4 cup coarsely 50 mL
chopped fresh basil
(or 1 teaspoon/5 mL dried)
1Ú2 cup grated 125 mL
parmesan cheese
salt and pepper
In large pot of boiling water, cook pasta until tender but firm; drain. If sauce isn’t ready, rinse pasta under warm water for a few seconds to prevent sticking together. Meanwhile, in large heavy saucepan or Dutch oven, heat oil over high heat. Add onions, tomatoes and garlic.
Cook, stirring, for three minutes or until tomatoes are just heated through but still hold their shape. Stir in rotini, ham (if using), parsley, basil and parmesan.
Reduce heat to medium; cook, stirring gently, for about two minutes or until heated through. Season with salt and pepper to taste. I also sprinkled in some fresh dill. Serve with a fresh lettuce salad and your meal is complete. Makes four servings.
Rhubarb/strawberry cobbler
8 cups mixed fresh 2 L
strawberries and rhubarb,
cut in bite-sized pieces
1Ú2 cup granulated sugar 125 mL
3 tablespoons all- 45 mL
purpose flour
pinch of cinnamon or nutmeg
Topping:
1Ú3 cup soft margarine 75 mL
or unsalted butter
3Ú4 cup granulated sugar 175 mL
1 egg
11Ú2 cups all-purpose 375 mL
flour
1 teaspoon baking 5 mL
powder
1Ú2 teaspoon baking soda 2 mL
1Ú4 teaspoon salt 1 mL
2Ú3 cup buttermilk 150 mL
Toss strawberries and rhubarb with sugar, flour and cinnamon. Place in bottom of 13 x 9-inch (3.5 L) baking dish. Press down gently.
To make topping, in large bowl, cream margarine or butter with sugar until very light. Beat in egg.
In separate bowl, sift together flour, baking powder, baking soda and salt. Mix together well. Add flour mixture to batter alternately with buttermilk in three or four additions.
Smooth batter over fruit, leaving one inch (2.5 cm) space between batter and edge of dish. Bake in preheated 375 F (190 C) oven for 45 to 50 minutes, or until topping springs back when pressed in centre. Makes 10 servings.
Table decorations by kids
School is out and the children are looking for things to do. They may have already told you that “they are bored.” Kids love to make things and decorate, so try some of the activities listed below.
- For the outdoor table, fill the bottom of an old aquarium or jar with high straight sides with sand, which kids will want to haul for you. Insert candles into the sand and burn without the wind extinguishing the flame. I like burning citronella candles, and then you get their flickering glow for light and a bug repellent all in one.
- Get children to express themselves with some colored chalk or paint on terra cotta pots, then fill with fresh flowers picked by the kids. If you wish, try to choose flowers that will dry and enjoy the arrangement all year round.
- Kids can plant herbs in a metal or terra cotta pot and place in the middle of the table. You will be able to break off fresh herbs and sprinkle right on your plate. Low growing herbs such as parsley, thyme or basil are good choices. Or you may want the dramatic look of dill.
Reader request
A faithful reader would like a recipe for face cream that contains 35 ounces (1 L) of water, lanolin, cetyl alcohol and glycerine. If any of you know of a recipe, please send it to me.
