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Summer Favorites

Posted Tuesday, August 10, 2010, at 6:20 PM


3 cups watermelon
2 cups strawberries ( with juice)
1/4 cup lemon juice
Sweetener ( used splenda - about 1/3 cup)
4 cups of ice ( crushed or cubed)

Put in the blender and blend until smooth.

Great way to use up watermelon that is not very sweet and strawberries. I use frozen strawberries in this too.

Macaroni Goulash

1 lb of hamburger browned and drained
1 can spag sauce
1 can water
spices ( garlic. onion, bell pepper, pepper)
3 cups of uncooked mac
1 can of drained black olives
2 small cans of mushrooms

Mix all together in pan and cook until pasta is done.

Served with Garlic Bread

Three-Step Cobbler

2 cups peaches, peeled and sliced or desired fruit
1 1/2 cups sugar/splenda
1 stick butter
3/4 cup flour

2 teaspoons baking powder
3/4 cup milk

Melt 1 stick butter in a 9-by-12-inch baking dish. Add 1/2 cup sugar and desired fruit. Mix 1 cup sugar, 3/4 cup flour, 2 teaspoons baking powder and 3/4 cup milk and pour over fruit. Bake in oven for 1 hour at 350 degrees.

Green Tomato Relish

2 red bell peppers
4 green bell peppers
28 green tomatoes
3 large onions
4 cups vinegar
4 tablespoon salt
4 cups sugar/splenda
6 tablespoons celery seed
4 jalapeno peppers

Remove seeds from peppers. Remove core from tomatoes. Peel onions. Cut up vegetables in small chunks, run through fine chopper. Drain in colander overnight. Combine all ingredients in large pan. Bring to a boil. Simmer for about 20 minutes. Process in sterilized jars. Makes about 8 pints.

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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