2oz. of clear premium Tequila (count 1, 2 while you pour no need for measuring)
Tiny splash of Orange Liquor
Juice of 4 fresh lime wedges
Fuzzy Navel:
3 oz Peach Schnapps
3 oz orange juice
Combine and pour over ice in a highball glass.
Watermelon Martini:
salt as needed
white sugar as needed
1 cup watermelon juice
1/4 cup vodka
1/4 cup watermelon schnapps
2 tablespoons simple syrup
1 lime, juiced
Grasshopper Pie:
20 finely crushed oreo cookies (about 40 halves) with the white filling removed
5 TB melted butter
24 marshmallows
3/4 milk
1/4 creme de menthe (green colored, not clear)
2 TB creme de cacao
1 small container of Cool Whip (or 1 cup of whipped, whipping cream)
For the Crust: Mix the crushed cookies with the melted butter and press along the bottoms and side of a glass 10 inch pie plate. Bake for 5 - 10 minutes at 425. Let the crust cool completely before putting in the freezer until completely chilled. And remember, if making a crust overwhelms you, use store bought chocolate oreo crust and chill it before adding the filling
For the Filling: Using a 3 quart (or larger) pan, melt the marshmallows in milk over medium heat, stirring constantly to keep the expanding marshmallows from boiling over. Once the marshmallows are completely melted, remove pan from the stove, add the liqueurs, and mix well. Fold in the Cool Whip (or cream) and pour into the chilled pie shell. Freeze until firm (about 3 hours).
Chilled Asparagus:
1 lb. or a couple of bunches of fresh asparagus, ends trimmed
1/3 cup white vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
4 whole cloves
1/4 teaspoon celery seed
1 cinnamon stick
Steam or blanch asparagus in boiling water just until tender. Do not overcook. Plunge into ice water, drain and place in a shallow dish. Combine remaining ingredients in a small saucepan and cook over low heat until the sugar dissolves. Let cool. Pour over asparagus and marinate overnight. Remove from marinade at serving time.
Romaine and Fruit Salad with Citrus Poppy Seed Vinaigrette:
Vinaigrette: ¼ Cup Orange Juice
2 Tablespoons White Wine Vinegar
2 Green Onions, chopped
1/3 Cup Sugar
¼ teaspoon Salt
1/3 Cup Vegetable Oil
1 teaspoon Poppy Seeds
Salad:
8 Cups Romaine Lettuce
1 Cup Honeydew Melon, cubed
1 Cup Cantaloupe, cubed
1 Cup Strawberries, hulled and halved
In a blender or food processor, combine orange juice, vinegar, onions, sugar and salt. Blend well. Add oil and blend again, add poppy seeds and blend to mix. Combine all ingredients and mix well.
