Virgin Pina Colada Recipe - Gardener's Paradise

July Showcase: This month's feature recipe is Virgin Pina Colada

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More Recipes:

Carnation Vinegar
Garlic Puree
Layered Salad
Lavender Lemonade
Straw Tarragon Jam
Green Bean Soup

Virgin Pina Colada
Broccoli Salad
Herbal Honey
Pumpkin Dip
Pickled Nasty Pods
Cream Peas & Potatos

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Laura's Virgin Pina Calada

Mix frozen pina colada mix with pineapple juice, ginger ale,orange sherbet and crushed ice.

A great way to enjoy a break from the fierce heat in July.

"It's been so hot I had to put pot holders out for
the birds to pull worms from the ground! "

SPINACH SALAD

1 onion
Bacon bits
Fresh spinach
3 Hard boiled eggs
1/2 cups water chestnuts
Serve with a spicy vingrette dressing

Two confirmed bachelors sat talking, their conversation drifted from politics to cooking.

"I got a cookbook once," said one, "but I could never do anything with it."

"Too much fancy work in it, eh?" asked the other.

"You said it. Every one of the recipes began the same way... Take a clean dish":)

GARDENS AROUND THE WORLD:
Refreshments from the Garden

"We love having the garden close to the kitchen for snipping lemon balm & mints for refreshing sun teas, and flavored lemonades are great with the applemint,Pineapple mint the delicious possibilities are endless!"  Amy of littlestown,Pa

"Roasted Rosemary Cornish Hens:   Sprinkle two Cornish Hens with black pepper, garlic and paprika. Place a sprig of fresh Rosemary in each hen and place some fresh Rosemary under the skin of each breast. Roast @ 350 degrees for approx. one hour."  Joanne Ferro

Most people like the idea of an herb garden but when it comes right down to it have no idea how to use the herbs without doing some "gourmet" cooking. The easiest way I have found is to snip any herb into small pieces, mix them into some soft butter and then use the herb butter on fresh bread or toast or pizza crust. It's really easy and tastes wonderful!
Holly of Devils Lake North Dakota

Use seeds to add flavor to a recipe.  Cynthia of Little Rock, AR
Caraway: tangy, slightly sweet
Cardamom: spicy
Cumin: slightly bitter
Dill: pungent
Fennel: licorice flavor
Poppy: nutty
Sesame: sweet, nutty
Star Anise: pungent, similar to fennel

I've been putting some spice on a small portion of whatever I'm cooking, instead of all of it, until I see if I like it or not. Better than putting it on the whole thing and then throwing it away.
June-Marie of Meredith, NH

I love growing mint, many varieties. I've learned over the years how to control them and as a consequence, have had many different varities to experiment with in the kitchen. I add mint to dishes such as salsa(it really livens up the flavour ) and to chopped egg sandwiches instead of parsley (very refreshing) I make mint sauces and jellies to give as gifts and even toss it into summer salads as an extra green for a lively taste sensation. It seems to compliment many dishes and not compete as many other herbs do. Go ahead and experiment, you'll be pleasantly surprised.
Mar of Canada

Warm Herbed Olive Oil Dip with Country Bread -George of PA

1/2 cup Olive Oil
1 Tablespoon butter
2 cloves garlic
1 Tablespoon fresh chives chopped
1 Tablespoon fresh Italian Parsley chopped
1 Tablespoon fresh Rosemary chopped
Salt and Pepper to taste
1 small jar(6 oz.) Pitted Olives drained
4 - 6 slices Country Bread or fresh Baked

In a small saucepan over medium heat, heat the oil ans butter till bubbly. Add the garlic. Reduce heat to low and cook until the garlic is fragrant; do not allow garlic to brown. Cook for about 2 minutes longer. Remove from heat; stir in the chives, rosemary, and parsley. Season with the salt and pepper. Serve warm with olives and Bread for dipping. This makes 4 servings.

I enjoy making sun tea- fill - stuff the jar with lemon balm. Stain hours later and enjoy.
Margaret of Louisville KY

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