Summer Solstice Recipes

Pineapple Upside Down Pound Cake

Preheat oven to 325.

2 Tablespoons butter

¼ cup brown sugar


Pineapple Rings

Maraschino cherries, halved

Place pineapple rings on the bottom of a greased and floured cake pan.  Put the cherry halves in the center of the rings round side down.  Pour previous overtop.  Set aside.

2 cups sugar

1 cup butter

Cream together.

3 eggs

3 1/4 cups flour

1/2 teaspoon baking soda

1 cup pineapple juice (from the can the rings came in)

2 teaspoons rum

Add to previous and mix well.  Pour over the pineapple rings.    Bake 1 hour.


Chilled Shrimp and Basil Salad

4 cups chopped zucchini

1 1/2 cups fresh corn (3 ears)

1/2 pound cooked bay shrimp

1/2 cup mayonnaise

4 tablespoons lemon juice

1/6 cup basil

Mix and chill.


Lemon Granita

1 cup hot water

¾ cup sugar

Mix until sugar totally dissolves.

1 cup lemon juice

1 tablespoon lemon peel

Add to previous.  Freeze.  Fluff with fork before serving.



Chicken chunks


Bell Pepper chunks

Red Onion chunks

Pineapple chunks

Place on skewers, grill with bar-b-que sauce or lemon and butter.


Crème Fraiche Ambrosia

2 cups grapes, cut in half

2 cups pecans

2 cups mini marshmallows

2 cups pineapple chunks

2 cups mandarin oranges

2 cups coconut

1 cup sour cream

1 cup heavy cream

Mix and chill.


Peace be with you.

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