Raspberry Ice Tea

Recipe from: BettyCrocker.com


4 quarts water
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice


In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.

Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

Yield: 16 servings (4 quarts).

Nutritional Analysis: 1 cup equals 83 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Tina’s Polenta with Eggplant Marinade


Instant Polenta (follow directions on box)
1 eggplant
Garlic cloves, whole
Pasta sauce
Salt and pepper


Spread cooked Polenta out on a tray with non-stick cook spray. Smooth it out and refrigerate at least 1 hour.

Cut eggplant into cubes and boil with the garlic cloves until soft.

Drain well then add salt and pepper and olive oil then add in gravy, which had lots of flavor.

Cut polenta in squares or triangles, spoon the eggplant marindae on top.

Place left over marinade in a mason jar to have handy when ever. My boys love it on Bruschetta toast.. So easy!

Grilled Chili-Lime Chicken

Recipe from: BettyCrocker.com


2 1/4 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)

Total Time: 25 min


To make marinade, in shallow glass or plastic dish, or reusable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Lesley’s Spinach and Feta Pie (Spanakotyropita)


Phyllo pastry dough
1 clove garlic, crushed
1 finely chopped onion
225 g (8oz) Fresh Spinach
75g (½ cup) crumbled feta
1 egg, beaten
Salt and pepper
Few TBS melted butter


Line a lasagna dish with a couple of sheets of phyllo pastry dough making sure they came well up the sides of the dish.

The filling is made from 1 clove garlic, cruhed and fried with a finely chopped onion. Remove from heat and stir through 225g fresh spinach until wilted. Add 75g crumbled feta and a beaten egg. Season with salt and pepper.

Put the filling on the filo and scrunch up the excess pastry to cover the top - use a couple of extra scrunched filo sheets to cove rthe top of the pie if needed.

Brush with butter and put in the over at 220 degrees C for about 20 mins (until browned).

I served it hot with salad, new potatoes and mayonnaise.

Raspberry Topped Lemon Pie

Recipe from: EagleBrand.com


3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
1 (6 oz.) prepared graham cracker pie crust
1 (10 oz.) package frozen raspberries, thawed
1 tablespoon cornstarch
Frozen whipped topping


HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk until well blended in large bowl with electric mixer. Stir in lemon juice. Pour into crust.

BAKE 30 minutes.

COMBINE raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie.

CHILL at least 4 hours. Top with whipped topping. Garnish as desired.

Lemony Orzo with Parmesan and Basil


3 tablespoons butter
2 cups uncooked orzo pasta
2 14oz cans chicken broth
3/4 cup grated Parmesan cheese
½ cup chopped fresh basil
salt and pepper to taste
1 TBS Olive Oil
Juice of ½ Lemon


Heat the oil in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (if too much liquid drain off).

Mix in butter, then add lemon juice, parmesan cheese and basil. Season with salt and pepper to taste. Garnish with basil sprigs.