Madison Kammeyer

Raspberry Lemonade

Ingredients

1 cup sugar

1 cup of water

¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired

1 cup fresh lemon juice (this equaled close to 8 of my lemons)

4-6 cups cold water (this will vary depending on your taste)

Directions

1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.

2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor.

3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.

4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.

5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance.

Red Lobster Cheese Biscuits

2 c. Bisquick                                                    2/3 c. Milk

1/2 c. Shredded cheddar cheese            1/4 c. butter, melted

1/4-1/2 tsp Garlic Powder

            Heat oven to 450 degrees. Combine baking mix, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased baking pan. Bake 8-10 minutes or until golden brown. Combine the butter and garlic powder. Brush over warm biscuits before removing from pan. Serve warm. Makes 10-12 biscuits.

Applebee’s Oriental Chicken Salad

Oriental Dressing:

3 Tbsp. Honey                                                            1 1/2 Tbsp. Rice Wine Vinegar

1/4 c. Mayonnaise                                                1 tsp. Dijon Mustard

1/3 tsp. Sesame Oil           

Combine honey, rice wine vinegar, mayonnaise, mustard, and sesame oil in a small bowl. Blend thoroughly and refrigerate.

Salad:

2-4 c. Vegetable Oil for frying                        1 Egg

1/2 c. Flour                                                            1/2 c. Milk

1 tsp. Salt                                                                        1/4 tsp. Pepper

1 boneless skinless chicken breast, sliced

3 c. Romaine Lettuce, chopped                         1 c. Red Cabbage, chopped

1 c. Napa Cabbage, chopped                        1/2 c. Carrots, shredded

1 Green Onion, Sliced                                    1 Tbsp. Sliced Almonds

1/2 c. Chow Mien Noodles                                    1/2 c. Cornflake Crumbs

            Preheat oil in a deep pan over medium heat to 350 degrees. In a small bowl, beat together egg and milk well. In another bowl, combine flour with cornflake crumbs, salt, and pepper. Dredge chicken in milk mixture then in crumb mixture. Fry until golden and cooked throughly.             Prepare the salad by tossing the Romaine with Red Cabbage, Napa Cabbage, and Carrot. Sprinkle Green Onion, Almonds, and Chow Mien Noodles on top of lettuce mixture. Place chicken slices on salad. Serve with Oriental dressing.

Pineapple Raspberry Sherbet

1/2 Carton Pineapple Sherbet

3/4 c. of frozen Raspberry’s

Let Pineapple Sherbet soften and completely defrosted raspberry’s. In a large bowl mix together sherbet and raspberries until well blended. Let chill until firm. Serve with fresh raspberries or sliced pineapple as garnish.