Friday, August 06, 2004

More food for a summer picnic/barbeque

Frozen Lemon Bars
I got this recipe from a box of graham crackers I doubled the ingredients as hungry, hot friends usually make these disappear quickly. Don't do this on an extremely hot day and if so, make this dessert over at a friend's who has air conditioning. This is so quick and easy and you can actually boast that you brought a frozen dessert.

1/2 gallon vanilla frozen yogurt
1 can of frozen lemonade
24 graham crackers ground into fine crumbs
1/2 c. unsalted butter melted
1/4 c. sugar
2 9 inch square baking dishes

Preheat the oven to 350. Combine the crumbs, sugar and butter to make the crust. Divide into equal portions and spread on the bottom of the baking dishes. Bake in the oven for 10 minutes. Remove and allow to cool completely.

With the yogurt partially softened, combine the yogurt and lemonade in a large bowl until well mixed. Do not allow the yogurt to melt or soften completely. Spread the lemon yogurt mixture over the cracker crusts and sprinkle with spare cracker crumbs. Let the dishes sit in the freezer overnight.

Cut into squares and serve immediately.

Imogene’s Pasta Salad

This is a simple salad a good accompaniment to Sunset magaziny barbeque food.

1 16 oz box of pasta boiled al dente and drained(penne rigate works best)
1 1/2 c. sun dried tomatoes in oil (chopped, and reserve oil for the salad)
1 c. roasted red peppers chopped
½ c. fresh basil chopped
3 tbsp. fresh oregano chopped
½ c. capers
½ c. black olives
½ c. high grade virgin olive oil
½ c. pecorino romano grated
1 tsp sea salt
3-4 large cloves of garlic.
Freshly ground black pepper

Combine the olive oil, tomato oil and salt. Toss all of the ingredients together in a large bowl. Chill overnight.

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