In my last post, I shared the food we served at a book-themed baby shower for grandma-to-be Martha.  Here are three recipes from the shower that are sure-fire hits.


2-1/2cups white sugar

8 cups water

2 (3 oz.) pkgs. strawberry Jello

1 (48 oz.) can pineapple juice

2/3 cup lemon juice

1 quart orange juice

2 (2-liter) bottles of lemon-lime soda

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.


(from the Houston Chronicle ages ago)

8 oz. fettuccine

1/2 cup frozen corn

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

1/2 tsp. garlic powder

1 tsp. fresh cracked pepper

Salt to taste

Cook fettuccine according to package directions.  Put frozen corn in colander.  When fettuccine is done, pour into colander over the corn.  Mix mayo, cheese, garlic powder, pepper, and salt.  Combine the pasta and mayo mixture.  Mix well.  Refrigerate the salad for a couple hours before serving.

CRAP ALERT:  I forgot to check the salt level before serving.  Make sure you add salt to your taste preference.


(from USA Weekend, 2009)

3 cups all-purpose flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 cup crumbled feta cheese (about 4-1/2 oz.)

1 Tbsp. dried oregano

2 tsp. sugar

10 Tbsp. butter, softened

1 Tbsp. Dijon mustard

2 large eggs

1/2 cup drained, chopped sun-dried tomatoes packed in oil

1-1/2 cups plain yogurt

Adjust oven rack to lower-middle position.  Heat oven to 375 degrees.

Mix flour, baking powder, baking soda, and salt in medium bowl.  Mix feta with oregano, and then mix this into the dry ingredients. Set aside.

Beat sugar and butter with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter until pea-sized lumps form.  Add the tomatoes.

Alternating by thirds, beat in the dry ingredients and the yogurt until a smooth, very thick batter just forms.

Spray a 12-cup muffin tin with 1/2-cup capacity (or 4 mini-muffin tins) with Pam.

Divide batter evenly among the cups.  The muffin cups will be full.

Bake until muffins are golden brown, about 25 minutes for large muffins and 10-12 minutes for small muffins.

Cool slightly in pans set on wire rack.  Remove muffins and serve.

Whisk mustard and eggs together, then beat in butter until pea-sized lumps form.

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