Paradise Punch

1 (6 ounce) can frozen lemonade concentrate

1 (8 ounce) can crushed pineapple

1 package frozen strawberries, partially thawed

3 quarts ginger ale, chilled

Crushed ice

Put lemonade, strawberries and pineapple in blender container and run at high speed until completely smooth.

 Fruit mixture can be made in advance and stored covered in refrigerator.

Just before serving, combine with ginger ale and pour over ice.  Garnish w/ strawberry slices.

Makes 1 gallon or 32 servings.

(Served this at my parents 70th Anniversary party. Yummy!)

Mini Onion Quiches

 

Recipe courtesy Paula Deen

Show: Paula's Home Cooking

Episode: Garden Anniversary



3/4 cup crushed saltine crackers

4 tablespoons (1/2 stick) butter, melted

Nonstick cooking spray

1 cup chopped green onion with tops

2 tablespoons butter

2 eggs

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated Swiss cheese



Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide

crumbs among mini muffin tins that have been sprayed

with a nonstick cooking spray.

Saute onion for 10 minutes in 2 tablespoons butter.

Cool, then divide evenly on top of cracker crumbs.

Beat eggs; add milk, salt, pepper, and Swiss cheese.

Pour by spoonfuls on top of onions in tins. Do not

fill to top, as they will run over. Bake until set,

about 15 to 20 minutes. Do not over bake. May be

stored in refrigerator or freezer. Warm in oven before

serving.

Mini Onion Quiches

 

Recipe courtesy Paula Deen

Show: Paula's Home Cooking

Episode: Garden Anniversary



3/4 cup crushed saltine crackers

4 tablespoons (1/2 stick) butter, melted

Nonstick cooking spray

1 cup chopped green onion with tops

2 tablespoons butter

2 eggs

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated Swiss cheese



Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide

crumbs among mini muffin tins that have been sprayed

with a nonstick cooking spray.

Saute onion for 10 minutes in 2 tablespoons butter.

Cool, then divide evenly on top of cracker crumbs.

Beat eggs; add milk, salt, pepper, and Swiss cheese.

Pour by spoonfuls on top of onions in tins. Do not

fill to top, as they will run over. Bake until set,

about 15 to 20 minutes. Do not over bake. May be

stored in refrigerator or freezer. Warm in oven before

serving.