CREAMSICLE SLUSHY

1 1/3 Cups Orange Juice

1       Tbsp. Honey

1       Cup Vanilla Nonfat Yogurt

1/4    Cup Frozen Orange Juice 

         Concentrate

Pour the orange juice into an ice cube tray and freeze until solid, about 3 hours.

Empty the tray into a blender or food processor and combine with the honey, yogurt, and frozen orange juice concentrate, then blend until smooth. Makes 2 1/2 cups.

Recipe From: E Harter

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ROASTED POTATO SALAD

Potatoes:

2       tsp. Olive Oil

1/4    tsp. Salt

4       lbs. Small Red Potatoes (quartered)

         Cooking Spray

1/2    Cup Green Onions (chopped)

1/4    Cup Fresh Parsley (chopped)

4       Bacon Slices (cooked and crumbled)         

Vinaigrette:

2 1/2 Tbsp. Balsamic Vinegar

1       Tbsp. Dijon Mustard

2        tsp. Olive Oil

1/2     tsp. Black Pepper

1/4     tsp. Salt

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450°  for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately. Yield: 8 servings (serving size: 1 cup)

SAFETY TIPS: Once the salad is finished being prepared, chill in the refrigerator for several hours, four is ideal.

Pre-chill the cooler with ice before packing the salad.

Bring along a larger bowl and make a nest of ice to place the bowl of potato salad into, keep it covered until service and remove once everyone is served (you can always place it out later for seconds). Also, it is very important to keep the potato salad out of direct sun light.

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BEST POTATO SALAD EVER

No kidding! (And no peeling!) It's all about the red potatoes; their waxy texture keeps the spuds intact as you mix everything together.

3    lbs. Red Potatoes (unpeeled)

3/4 Cup White Onion (chopped)

3/4 Cup Red Pepper (chopped)

3/4 Cup Celery (chopped)

1/2 Cup Dill Pickles (finely chopped)

3    Hard-boiled Large Eggs (chopped)

2    Tbsp. Dill Pickle Juice

1    Tbsp. Cider Vinegar

3/4 Cup Mayonnaise

      Salt

      Freshly Ground Pepper

In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes.

Meanwhile, combine white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.

Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and freshly ground pepper. Chill before serving. 6 Servings.

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OLD GERMAN HONEY COOKIES

"I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough."

1  Cup White Sugar

1  Cup Shortening

1  Cup Honey

2  Eggs

1  tsp. Vanilla Extract

1  tsp. Baking Soda

4  Cups All-purpose Flour

1  tsp. Ground Ginger 

In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.

Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.

Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F until golden (about 12-15 minutes). Servings: 24

Recipe From: Darlene

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BLUEBERRY COBBLER

Works best with delicious fresh, ripe blueberries and is the perfect summer treat.... Serve plain or with whipped cream.

2 1/2 Cups Fresh or Frozen Blueberries

1       tsp. Vanilla Extract

1/2    Lemon (juiced)

1       Cup White Sugar or to taste

1/2    tsp. All-purpose Flour

1       Tbsp. Butter (melted)

1 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

6       Tbsp. White Sugar

5       Tbsp. Butter

1       Cup Milk

2       tsp. Sugar

1       Pinch Ground Cinnamon

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. Servings: 6

Recipe From: Cindy

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