Summertime Tea

It's been a while since I've posted a recipe, so thought I'd go ahead and put this one up tonight. I know it's not summer yet, but today with the temperature hitting 86, it sure felt like it! That being said, I bring you a yummy recipe that puts a simple twist on a southern staple - sweet iced tea.

SUMMERTIME TEA

by Anne Barnes

1 1/2 cups sugar

8 small tea bags

1 quart boiling water

(1) 6 oz. can frozen lemonade

(1) 6 oz. can frozen orange juice concentrate, thawed and undiluted

2 quarts water

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Add sugar and tea bags to boiling water.

Stir well.

Steep for 5 minutes.

Remove tea bags squeezing gently.

Add the lemonade and orange juice.

Mix well.

Serve chilled over ice.

Trust me, it tastes GREAT on a hot day! Another thing I love to do is add fresh, crushed mint to my iced tea...YUM!

Fun Monday- Favorite Recipe

For this week's Fun Monday, The Food Snob wants a recipe (imagine that!) "..... I want to see your favorite recipe, be it either because your grandmother wrote it, it's the easiest thing you can slap together that everyone likes, it makes you feel healthy, it's cheap, etc. You don't have to make it (although you could if you want) but let us see the index card, cookbook, printed paper from the web, and why it's a favorite in your house. If you have a lot, just pick one, I know I'll have to!"

I thought about it for a while, then decided on this recipe. Why this one? Try it and you'll know! Besides, I figure there'll be plenty food recipes posted this week, so why not post something that I hope will be different? It's obviously not my favorite food recipe, but it is definitely my favorite beverage recipe!

Well, the Food Snob asked up to scan the recipe...
So I scanned my recipe card and this is how it came out:

Yuck! I can't read it!!! Stupid scanner... anyway, for your benefit, I am going to type it all out by hand:

RUM RUNNERS

2 oz. blackberry brandy

3 oz. Jamaican rum

1 oz. banana liquer

2 oz. grenadine

1 oz. orange juice

1 oz. sour mix

ice

Mix in blender and drink it up -YUMMMMMY!!!!!!!!!

Eventhough today is the first day of Fall, it's still plenty hot where I live. If it's still feels like summer where you are, too, then give this one a try. Mix up a batch, find a nice shady place to hang a hammock or put out a lounge chair, bring along your favorite book or your favorite friend and just chill out and do nothing for an hour or so. Thoughts of turning leaves and pumpkins will fade away... replaced by tropical breezes with a hint of salt in them, the sound of the sea meeting sandy shore not ten feet away from your feet...an occasional seagull calling to you...oh, and wait! I can smell that wonderful coconutty smell of Hawaiian Tropic Sunscreen, AHhhhhh......

As long as you don't overdo it, you'll be thanking me for this one. If you DO overdo it, you'll be cursing me in the morning.

Be responsible and don't drink an drive!

ENJOY!

Cheese Grits Souffle

Every true southerner loves grits. GRITS also stand for "Girls Raised in the South", but that's not the kind of grits I'm talking about here!

Back in the day, grits were a staple of southern cooking. They were never treated as just a breakfast item. They took the place of potatoes in meals. The following is my favorite grits recipe, taken from "Cross Creek Cookery" by Marjorie Kinnan Rawlings. Hope you enjoy it as much as my family and I do.

Cheese Grits Souffle

Blend
1/2 of cheese grits (grits made with sharp cheddar cheese), cold
3/4 tsp. salt
1 cup milk, blending well
3 well-beaten eggs

Mix, in order of ingerdients, beating until smooth. Turn into buttered baking dish. Bake at 375 degrees for 45 minutes.

Makes four to six servings.