Slushy Blended Mojito

When we entertain in the summer, we like to make this Slushy Blended Mojito drink This is Murray’s ‘job’ & he makes them perfectly! Cold & slushy…this blended mojito is delicious! Of course you don’t need company to enjoy this, make it for yourself too!

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Antipasto

This is my Aunt Marilyn Lyman’s recipe. I remember her making this & she gave me the recipe aver 30 years ago….

The recipe is just a bunch of jarred pickles, olives, tuna….& a few other ingredients…chopped up, mixed together & wow is it good!My aunt used to chop all fo the ingredients by hand but I don’t do that… I use my food processor. The trick is not to over-chop them…still tastes ok…. i do like my antipasto to be less coarse than the bought ones so I’m ok anyway the ingredients come out of the food processor bowl. You can of course chop the ingredients by hand!

There is a recipe for Antipasto in Norene Gilletz cookbook, Pleasures of Your Processor that is very similar to this recipe. In that book, it says this keeps for 6 weeks….I have also been told it lasts only 3 days…so honestly I do not really know, but have kept it for a couple weeks. If you do not want to keep it for so long, make half the recipe!

Here is the full recipe.which makes 2 large jars….

Ingredients

2 cups sweet pickles, drained

1 can of sliced mushrooms, drained

1 1/2 cups pickled sweet onions

1 1/2 cups of pitted green olives…I use the pimento stuffed ones….

2 cans of tuna, drained & flaked

1 1/4 cups Heinz chili sauce

1 1/3 cups ketchup

dash of lemon juice

a few shakes of worsteshire sauce

Method 

  1. I used my food processor to chop all of the ingredients.  Put the drained pickles in the food processor bowl & pulse a few times until you get the size of the pieces you would like your ingredients to be. Remove the chopped pickles to a bowl
  2. Do the same to the rest of the ingredients…the mushrooms, sweet onions & green onions…
  3. Add the drained tuna
  4. Now add the chili sauce, ketchup, lemon juice & worsteshire sauce…
  5. Mix well
  6. I store this in large pickle sealing jars…

Serve with crackers….

Enjoy!!

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Cheezies….An Appetizer

This recipe was from my aunt, Marilyn Lyman. I was going through her recipes one day & came across this typewritten recipe for Cheezies… they are a homemade cheese kind of cracker ….The image I get when I think of these is having them at a cocktail party, with the men & woman dressed to the nines.. chatting , drinking martinis & having these lovely little cheese crackers ….

The recipe is a bit vague… I tried them 2 different ways. One as it was written on the card.. mixed by hand…they were a bit crumbly& chunky…..so I tried them again using the food processor & they came out more to my liking..the texture was smooth & the cracker was not crumbly’

I took them to the perogy making day I went to & everyone loved them. I actually took the first batch & they were a big hit! So which ever way you make them, I hope you enjoy them.

I have no idea the origin of the recipe of the year it is from, but I think it is an older recipe because one of the ingredients is potato chips!

I would serve them anytime..as part of a cheese board, just as an appetizer, as a snack, with some antipasto…. any way you eat them they are good!

Here is the recipe

Ingredients

1/4 cup butter, softened

1 tsp dry mustard

1/2 cup flour

1 cup grated sharp cheddar cheese , loosely packed

1 cup crushed potato chips

Method 

Preheat oven to 375f   Line a biking sheet with parchment paper

  1. Cream the butter & dry mustard together. I did this by hand & another time I did this in the bowl of my food processor…your choice
  2. Add the flour, grated cheese & crushed potato chips  Mix well
  3. If you are using a food processor add the flour, cheese & potato chips to the bowl & pulse until well combined
  4. Drop onto the baking sheet & flatten with a fork
  5. Bake for 12 – 15 minutes

Enjoy!


THIS IS A PICTURE OF THE 2   I LIKE THE ONES MADE IN THE FOOD PROCESSOR BUT THEY CAN CERTAINLY BE MIXED BY HAND

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Baked Chicken Wings – 2 kinds…Hot & Sweet

This post is originally from February 2018… but I am making these wings for dinner tonight & will serve them with a platter of cut up veggies

Here is a recipe for 2 types of chicken wings..one hot, not too hot, & one sweet…not too sweet…so easy for anyone to enjoy!

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