Watermelon-Strawberry Cooler
2 cups water
1/2 cup lemon juice
12 cups cubed watermelon (about 3 1/2 pounds)
2 cups fresh strawberries or raspberries
2/3 cup sugar
1 1/2 teaspoons minced fresh mint
Small watermelon wedges and fresh mint leaves
In a blender process 1 cup water, 1/4 cup lemon juice, 6 cups watermelon, 1 cup berries, 1/3 cup sugar and 3/4 teaspoon minced mint until smooth. Transfer to a large pitcher. Repeat with remaining water; juice, fruit, sugar and minced mint.
Refrigerate until cold. Serve with watermelon wedges and mint leaves. 10 serving (1 cup each)
Cheesy Kielbasa Bake
12 ounces uncooked elbow macaroni
2 pounds kielbasa or Polish sausage halved lengthwise and sliced
1 tablespoon olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1/2 teaspoon minced garlic
1 jar (26 ounces) spaghetti sauce
1 can (14 1/2 oz.) stewed tomatoes
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
2 green onions, chopped
Cook macaroni. Drain macaroni and set aside. Brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Layer a fourth of the macaroni and meat sauce in two greased 9 x 13 baking dishes. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350º for 15 minutes. Uncover; bake 15 minutes longer or until cheese melted. Makes 8-10 serving each.
Peach Puff Pastry Doughnuts
Doughnuts:
1 17 ounce box frozen puff pastry (2 sheets), thawed
1 large egg, lightly beaten
2 tablespoons peach preserved
For the filling:
2 small peaches, pitted and chopped
Pinch of salt
Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons peach nectar
1 teaspoon fresh lemon juice
1/8 teaspoon vanilla extract
Crushed freeze-dried straw berries, for topping
Make the doughnuts: Preheat oven to 400º. Line a baking sheet with parchment paper. Unfold one puff pastry sheet and brush off excess flour. Brush all over with beaten egg. Unfold second puff pastry sheet on top of the first one and press to seal. Cut out eight rounds using a 3-inch cookie cutter. Cut out the middles with a 1 inch cutter. Arrange on the prepared baking sheet and bake until browned and crisp, 20-25 minutes.
Microwave peach preserves until melted. Brush on the doughnuts while still hot. Let cool completely.
Make the filling: Combine peaches, peach nectar and salt. Cook over medium heat, until peaches are soft and most of the liquid has evaporated. Place in a blender and puree until smooth. Refrigerate until thick and cold.
Glaze: Mix together ingredients until smooth. Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread peach filling on two bottom rings and top with second ring. Spread glaze on first two rings. Top with another ring. Drizzle glaze over the doughnuts. Sprinkle with strawberries.
Let set 10-15 minutes. Serve at room temperature or chilled remaining peach filling for dipping. Serves 8.
