1 can Cranberry/Pomegranate frozen juice concentrate
1 64oz. Cran-Raspberry juice
1 Wal-Mart brand 2L raspberry soda
1 bottle Fenn Valley Sparkling Demi-Sec
Raspberry Sherbet
Ice
Place ice in bottom of large punch bowl. Add remaining ingredients in the order they are listed. Float scoops of sherbet on top. Can be garnished with fresh mint leaves and fresh raspberries.
Monday, February 16, 2009
Sunday, February 8, 2009
February Recipe Of The Month - Green Jerked Chili
In the spirit of our annual Chili Cookoff, we are offering this chili recipe that combines the traditional pepper spice of the southwest US. with the island taste of jerk seasoning. Serve with a lightly sweet white wine such as a chilled Riesling or Edelzwicker.
[1]
1½ tsp olive oil
1 cup chopped green onions (about 10)
1 med green pepper cut into 2X ¼" strips
2 Jalapeño peppers, seeded & finely chopped (up to four for more spice)
4 cloves garlic, finely chopped
[2]
¼ cup chopped fresh cilantro
1 can chicken or vegetable broth
1 canned chipotle pepper, finely chopped
2 tsp dried thyme leaves
1½-2 Tbsp lime juice (juice of ½ lime)
1½ tsp grated lime peel (peel of ½ lime)
1 Tbsp Chili powder
1 tsp paprika
1½ tsp ground cumin
¼ tsp cinnamon
½ tsp ground allspice
2 tsp commercial Jerk seasoning
1 - 15oz can red kidney beans, rinsed & drained
1 - 15oz can great northern beans, rinsed & drained
1 - 15oz can crushed red tomatoes
4 cups cooked rice
Saute [1] in a 3 Qt sauce pan over medium heat about 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Add [2]. Heat to boiling; reduce heat. Cover and simmer 20 minutes or longer.
When serving, place a cup of rice in the bottom of each bowl (4 bowls) and spoon the chili over the rice. Or mix the cooked rice into the chili and serve in bowls. Serves 4.
[1]
1½ tsp olive oil
1 cup chopped green onions (about 10)
1 med green pepper cut into 2X ¼" strips
2 Jalapeño peppers, seeded & finely chopped (up to four for more spice)
4 cloves garlic, finely chopped
[2]
¼ cup chopped fresh cilantro
1 can chicken or vegetable broth
1 canned chipotle pepper, finely chopped
2 tsp dried thyme leaves
1½-2 Tbsp lime juice (juice of ½ lime)
1½ tsp grated lime peel (peel of ½ lime)
1 Tbsp Chili powder
1 tsp paprika
1½ tsp ground cumin
¼ tsp cinnamon
½ tsp ground allspice
2 tsp commercial Jerk seasoning
1 - 15oz can red kidney beans, rinsed & drained
1 - 15oz can great northern beans, rinsed & drained
1 - 15oz can crushed red tomatoes
4 cups cooked rice
Saute [1] in a 3 Qt sauce pan over medium heat about 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Add [2]. Heat to boiling; reduce heat. Cover and simmer 20 minutes or longer.
When serving, place a cup of rice in the bottom of each bowl (4 bowls) and spoon the chili over the rice. Or mix the cooked rice into the chili and serve in bowls. Serves 4.
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