Red Eye Gravy With Ham
Pineapple Sangria
When working in a Cuban restaurant homemade sangria was a staple on the menu.
Never getting the owner’s recipe I started hunting for one I liked and found this:
1 20oz. can Dole’s pineapple chunks
1 750 milliliter bottle of Burgundy
1 46oz. can pineapple juice
¼ cup brandy¼ cup sugar
Fresh fruit, sliced
Combine all ingredients, except fruit, and stir well to dissolve the sugar. Pour
into a large enough container to hold liquid and fruit, refrigerate for at least 12 hours and enjoy with about anything you’re having, whether it be a bbq, a picnic or even a good old Cuban Sandwich…………
Balls of Rum
My sister’s husband Lynn, worked for many years for Sunshine Cookies and this was one of the recipes Sunshine put out many years ago (probably around the holidays) to promote their Vanilla Wafers!!! But as my sister warned me, don’t let your doggie near them or they will disappear quicker than you want them to, as she happened to find out the hard way!
2 ½ cups finely crushed vanilla wafers
1 cup Domino’s confectioners sugar
1 cup finely shredded coconut or
1 cup finely chopped pecans
2 tbls cocoa powder
3 tbls Karo’s light corn syrup
¼ cup rum, brandy or bourbon
Combine all ingredients in a large bowl and mix well. Shape into balls and roll them in more confectioners sugar to coat. Enjoy these little tidbits but remember, keep them well away from the pooch!!
1 splash cranberry juice
1 splash club soda
1 twist of lemon
Mix all ingredients in a highball glass over ice. Serves one. Great to have one on a nice hot summer day but you gotta watch that vodka it’ll creep up on you, so drink with caution!!!!
How about some Broccoli Soup
Cream of Broccoli Soup
Found this recipe many moons ago; my sister who doesn’t care for this kind of soup had some at my house when she visited from New York and to her surprise she really enjoyed it!!!! Funny how different recipes can make a difference.
1 ½ quarts water
8 oz. Kraft American cheese (shredded)
16 oz. Birdseye chopped broccoli 
1 cup milk
¾ cup chopped onion
1 cup heavy cream
2 teas. Salt
¼ cup butter
2 teas. White pepper
1/3 cup flour
1/8 teas. Garlic powder
½ cup cold water
In a 3 quart sauce pan bring water to a boil, add broccoli and onion and boil for 10 to 12 minutes. Turn heat down to low, add cheese and seasonings, stirring constantly until the cheese melts. Slowly add the milk, cream and butter. Stir and bring mixture back to a boil. Slowly add the water to the flour, mixing to make a paste. Slowly pour this into the soup mixture, stirring constantly; turn heat down to medium-low and cook, still stirring until soup is the consistency of heavy cream…….Great on a cold windy day served with crackers, bread sticks or even biscuits!
