To make "Strawberry Milk Shake," you'll need:
• ¾ cup milk
• 2 scoops vanilla ice cream
• 2 tablespoons strawberry preserves
Combine all of the ingredients in a large glass. Beat until well-blended. (You can substitute other kinds of preserves for the strawberry.)
One recent morning, over a cup of coffee, I was admiring the pink blossoms on the crabapple tree that’s just outside the window.
Some calves were playing in the little pasture next to the backyard, not seeming to mind the sprinkles of rain that were falling.
(Indeed, we’re delighted for rain.)
And while I enjoy this early morning, I’ve decided to browse through a notebook of recipes and menu ideas, hoping to find some ideas for summer meals. I’ve had this notebook for a long time.
Years ago, even before I was married, I copied recipes and put them in the notebook along with a bunch of clippings.
I don’t even know where most of the notebook entries came from, and it’s amazing that I have never tried a majority of the recipes.
Anyway, I found an easy but delicious-sounding recipe for a strawberry shake. You don’t even have to put the ingredients in a blender (unless you’d like to make several servings).
A while back, I was looking for some smoothie drink recipes, at the request of one of the young men readers who cooks for himself.
Although it isn’t really a “smoothie” drink, this recipe might appeal to cooks who don’t have lots of cooking utensils.
Besides that, the recipe is easy to make and doesn’t take a lot of ingredients.
To make one serving of “Strawberry Milkshake,” all you need is a glass, a straw, and the following:
¾ cup milk, 2 scoops vanilla ice cream, and 2 tablespoons strawberry preserves.
Combine all of the ingredients and beat until well-blended.
(You don’t have to use a blender.)
That’s it. Just think of the other milkshake flavors you might make, using different fruit preserves.
For example, there could be “Peach Milkshake” or “Raspberry Milkshake,” or others.
And doesn’t this sound like a terrific addition to a summer cookout meal?
Next, I found a recipe for a summer salad (though you could serve it anytime).
I have not had time to make the recipe, so if you try it, let me know how the salad turned out.
(Donna Lougee, that goes especially for you since I know you take lots of salads to church luncheons.)
To make “Pineapple Pink Sherbet Salad,” you'll need:
1 (8 ¾-ounce) can pineapple tidbits, water as called for on gelatin box, 1 (3-ounce) box raspberry gelatin, ½ pint raspberry sherbet, 1 banana, and ¼ cup toasted slivered almonds.
Note: The recipe directions call for using individual molds for the salad.
You can use a casserole dish, but I’m not sure what size.
It may be that you’ll have to double the recipe if using a 9-by-13-inch dish.
You’ll have to experiment.
Drain the pineapple, and add enough water to make 1 cup of liquid.
Heat to a boil. Stir in the gelatin until dissolved.
Blend in the sherbet and chill.
When the mixture begins to thicken, add the peeled and diced banana, almonds, and drained pineapple.
Spoon into 6 individual molds (or into a casserole dish) and chill until firm.
If you’re using molds, unmold.
Garnish with crisp lettuce and additional pineapple tidbits.
Do you have recipes that are especially great when served with a cookout menu?
How about rhubarb recipes?
If you have any recipes you’d like to share, send them to me at Box 415, Craig 81626, or call me at 824-8809.