Summer was the start of "putting food up" for the long winter months ahead. As produce was ready in the garden or berries were ripe in the wild patches, our grandparents continued to harvest. The smokehouse would be working overtime to cure meat for winter storage and the large crock-pot would have the sauerkraut curing. It was also a time for socializing. People would travel miles to help raise a barn, attend a dance or a community potluck social and help out in an emergency. Everyone brought news and new recipes to share. A buffet or smorgasbord as we know it, to our grandparents, it was just being neighborly.

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Quick Jump to Recipes in this Section
Bean Salad | Shrimp Dip | Mike’s Bar B-Q Sauce | Knox Blox | Frozen Fruit Cocktail Salad | Frosted Grapes | Layered Crab Dip | Sizzlin’ Shrimp | Tropical Ice | Raw Veggie Marinade | Peach Sorbet Rhubarb Punch | Banana Cherry Cheese Pie | Graham Cracker Pie Crust |

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Frosted Grapes

1 bunch of green grapes washed and snipped into clusters.
Beat 1 egg white until fluffy.
Swish clusters through egg white While holding over a plate, sprinkle with white sugar Refrigerate several hours before using.
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Peach Sorbet

• 1/2 cup sugar
• 1/2 cup water
• 2 cups fruit puree
• 2 Tbsp lemon juice
  

Combine sugar and water and bring JUST to the boiling point. Be sure sugar is dissolved. Chill until cold. Blend in fruit and lemon juice. Pour into a small cake pan and freeze until almost firm. Turn into a bowl and beat until firm, but fluffy. Pour into a container and freeze until firm.
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Rhubarb Punch

• 7 to 8 cups diced rhubarb (red is best)
• 3 cups water
• 1 - 6 oz can frozen lemonade
• 2 - 6 oz cans water
• ½ cup water
• 1 large bottle of ginger ale
  

Place rhubarb and water together and simmer until tender. Strain and chill for approx four hours. To chilled juice, add next three ingredients. Just before serving, add ginger ale. Makes approx 10 cups.
NOTE
Freeze rhubarb juice until ready to use. Thaw and proceed with recipe.
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Sizzlin Shrimp

• 1 ½ lbs of large shrimp ~ shelled & divined
• 2 large cloves of garlic ~ sliced
• ½ tsp dried hot pepper flakes or to taste
• ½ cup olive oil

Arrange shrimp in a baking dish large enough to accommodate all of the shrimp at once. Tuck slices of garlic among the shrimp. Sprinkle with pepper flakes. Pour in enough oil to come ½ way up shrimp.
Bake at 450 degrees for 8 – 10 minutes or until shrimp are pink & oil is bubbling.


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Layered Crab Dip

• 8 oz of cream cheese
• 1 Tbsp grated fresh onion
• 1 Tbsp Worcestershire sauce
• 1 ½ tsp lemon juice
• ½ cup of seafood sauce
• 1 – 7 oz can crabmeat
• 2 Tbsp fresh parsley

Mix first four ingredients together. Spread in a shallow dish. Spread sauce over top. Drain and rinse crab. Distribute over sauce. Sprinkle with parsley. Serve with assorted crackers.
NOTE
Can be made a day ahead. Keep in fridge before use and if there are any leftovers.
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Tropical Ice

• 2 cups mashed banana
• 1 ~ 20 oz can of crushed pineapple
• 1 ~ 4 oz jar of maraschino cherries (drained and chopped)
• 2 cups orange juice
• 1 Tbsp lemon juice
• 1 cup sugar
• 1 large bottle of ginger ale

Combine first six ingredients. Stir well and freeze until firm using a bowl or jelly salad ring. To serve, partially thaw. Place in punch bowl and add ginger ale and stir until slushy. Makes 12 cups.
Suggestion
Can be mixed with alcohol of your choice.
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Raw Veggie Marinade

• 1 - 10 oz can of V-8 juice
• 1/3 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/2 tsp crushed basil

Mix together until well blended. Place cut up veggies in a sealable container. Pour marinade over veggies. Let stand for 6 hours or overnight. Toss occasionally.
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