Raspberry Sherbet Punch

In honor of Delta Zeta's National Convention which is going on this week, here is my recipe for Raspberry Sherbet Punch.  I've used this recipe for recruitment parties.


Ingredients:

• 2 2-liter bottles of Sprite or Ginger Ale
• 1 c. Concentrated Fruit Punch
• 1 container of Raspberry Sherbet (lime sherbet may be substituted)

Directions:

• Pour one bottle of Sprite into a punch bowl.
• Add the concentrated fruit punch.
• Pour the second bottle of Sprite into the bowl slowly.  You might want to add it one cup at a time to avoid splashing.
• Add the sherbet.
• Serves 20 - 30.
  

Note:  To add an extra touch, allow the sherbet to start to melt.  Once this happens, add fresh raspberries to the sherbet and refreeze before adding the sherbet to the punch.

Sautéd Zucchini

My Giant Eagle has cooked food that you can buy and eat without having to do any cooking, maybe just reheat the food when you get home.  When I'm at the grocery store at lunch time, I usually grab something from the food bar to save myself the hassle of making lunch.  The other day, I tried their sautéd zucchini.  Yum yum!

My take on their recipe is very simple.

Ingredients:
Zucchini, green and yellow, diced
Red pepper flakes

Directions:

• Heat olive oil in a sauté pan.
• Add the diced zucchini and the pepper flakes.
• Cook until the zucchini starts to lose it's firmness.
• Serve.

Stir-fry Veggies

We tend to eat a lot of stir-fried vegetables in our house, so this recipe has many variations. 

The basic recipe that I make is to cut up a green pepper and a red/orange/yellow pepper and some onion.  I put this into a large pan with a little olive oil and some minced garlic.  Add a little salt and ground pepper and then  I lightly saute this until the vegetables are just warmed.  Serve.

Sometimes, depending on what I can find in the grocery store that looks good, I will add green beans, snow peas, or snap peas.  Other items that can be added include bamboo shoots, water chestnuts, and mini corn cobs.

This is a great meal by itself or it can be used as a side dish.

Rice Pilaf with Basil

Here is my take on Rachael Ray's Arugula and Basil Rice Pilaf which I found in her "365: No Repeats" cookbook and adapted it because of a lack of ingredients.  I love it and think that it's a great summer recipe that can serve as a side dish or stand on it's own if that's what you want.  Enjoy!

Ingredients:

• 1 3/4 cup water
• 1 tablespoon butter
• 1 box of Rice Pilaf
• 15 leaves of fresh Basil, shredded or torn

Directions:

Heat the water and butter in a medium size pot until it is boiling.
Add the Rice Pilaf, both rice and seasoning, to the water.  Reduce the temperature and simmer for 18 minutes, covered.
Remove from heat.  Add the basil and fluff with a fork to mix everything together.