The Joy of the Lord is my strength! Nehemiah 8:10
I apologize I haven't been blogging much lately. We've been battling sickness here at the Erickson house. I broke away from the computer for a while =)
So HELLO AGAIN! I hope you have been well! We are on the tail-end of winter, and I am excited for spring! I am ready for warmer weather and sunshine!!! Soon, I keep telling myself!
I've posted some of the recipes below previously, but thought I would again! The MOPS group I am involved with is compiling some favorite recipes to make a cook book. I don't claim that I've invented any of these recipes, as they have come from a variety of sources over the years.
Enjoy!
Please feel free to leave a comment with one or some of your favorites! I love tried-and-true recipes!
Main Dishes
Basil Pesto (use for Pomodoro soup and Pesto Pizza below)
If you like basil and if you like garlic you'll love this! It can be used as a sauce, marinade, dip, etc.
2 cups loosely packed fresh basil leaves, washed and dried thoroughly
2 tablespoons pine nuts (FYI: Sam's club sells them for )
2 tablespoons freshly grated Parmesan
3 or 4 large cloves of garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Blend all ingredients in food processor, adding olive oil slowly
Zuppa Pomodoro di Toscano (Great tomato soup!)
5 cups tomatoes, peeled, diced and seeded
2 cups of chicken stock
2 large yellow onions, finely diced
1 ½ cups of heavy whipping cream
1 cup Basil Pesto (see recipe)
3 tablespoons extra virgin olive oil
Coarse Kosher salt and freshly ground black pepper
Heat oil in a medium sized, heavy bottomed soup pot over low heat. Add the diced onions and sauté until softened and translucent (do not brown).
Add the tomatoes and allow to simmer. When the tomatoes are at a simmer, add the chicken stock.
Continue simmering for about 15 minutes giving the flavours time to combine.
Add the whipping cream and pesto. Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire.
Pour the soup back into the pot and return to a simmer over low heat. Taste and adjust seasoning with salt and black pepper.
Serve warm accompanied by crusty Italian or French bread.
Pesto Pizza
1 pkg of refrigerated pizza crust
1 16 oz pkg shredded mozzarella cheese
1 tomato, sliced
Approx 1 cup Basil Pesto (see recipe)
Roll out and Pre-bake pizza crust as directed on package.
Take out of oven and cool for a couple minutes.
Spread basil pesto sauce on pizza crust. Top with mozzarella and tomato slices.
Put back in oven and bake as directed on package. Enjoy!
White Bean Chicken Chili
2 cups diced onions
5 garlic cloves, chopped
1/2 cup vegetable oil
1 whole fryer chicken
8 cups water
1 (7-ounce) can chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped 4 tablespoons chicken base
1 pickled jalapeno, chopped
2 - 3 cans white beans
1/2 cup heavy cream
1 cup shredded carrots
In large stockpot bring chicken and water to boil, then reduce heat and simmer covered for 1 hour. Take out chicken, cool and debone. Leave broth. Saute onion, celery, and garlic in oil until tender, about 5 minutes, then add to broth. Next, add chicken, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmerfor 1 1/2 hours. Add the beans and heavy cream and simmer 20 min longer. Enjoy!
Cheeseburger Soup
3/4 lb ground beef
1 cup minced onions
1 teaspoon basil
4 cups beef broth
3 cups diced potatoes
1/4 cup chopped green peppers
4 teaspoons butter
4 teaspoons flour
8 ounces Velveeta cheese, cubed
2 cups light cream
1/2 teaspoon pepper
In soup pot, cook and break up ground beef.
Add onion,basil and beef broth.
Bring to a boil.
Add potatoes and green pepper.
Cover and simmer 12 minutes.
Bring back to a boil.
In saucepan, melt butter and stir in flour.
Cook 2 minutes.
Add to soup, stirring.
Reduce heat to low again and add cheese, cream and pepper.
Stir until cheese melts.
Enjoy!
Greek-Style Sandwiches (prepare the night before)
Ingredients:
- 1/2 cup dry sherry or dry red wine
- 2 Tbsp olive oil
- 3 cloves garlic, finely minced
- 1/2 tsp dried oregano
- 1.5 lb beef steak (I prefer sirloin), thinly sliced lengthwise
- 1 Tbsp butter
- 4-6 individual soft pita "loaves" (My favorite brand is "Joseph's". I buy them at my local Wal-Mart. It is made with oat bran and whole wheat flour and is really soft!)
- 2 cups chopped lettuce
- 1 large tomato, seeded and diced (~1 cup)
- 1 med size cucumber, peeled, seeded and finely chopped (~1 cup)
- 8 oz container Plain Yogurt
- 1 Tbsp lemon juice
- 2 tsp salt (divided)
- 1 tsp sugar
- 1 tsp pepper (divided)
- 2 Tbsp dill seasoning
Instructions:
- Combine wine, oil, oregano, 1 clove minced garlic, 1 tsp salt, 1/2 tsp pepper. Pour over beef, cover and marinate beef overnight.
- Thoroughly drain beef. In med skillet brown beef, half at a time, on all sides in hot butter, 2-3 minutes.
- Place beef, lettuce, and diced tomato on top of pita bread. Top with Tzatziki sauce. Fold as you would a soft taco.
Enjoy!
***For Tzatziki Sauce:
- Discard excess liquid from top of yogurt. Pour yogurt into small mixing bowl. Next, mix in cucumber, 2 cloves minced garlic, lemon juice, sugar, 1 tsp salt, 1/2 tsp pepper, and dill. Do not over-mix. Cover bowl and immediately refrigerate overnight to allow ingredients to blend and sauce to re-thicken.
(For a less authentic, but quicker method: ^^Marinate beef at room temperature for 1 hr instead of refrigerating overnight. ^^Substitute sour cream with chives, and mix in chopped cucumber for a quick version of Tzatziki sauce)
Ethiopian Beef and Peppers
Ingredients
(2) 4 oz cans of Chopped Green Chiles
2 tsp Ground Ginger
4 cl Garlic
1/4 tsp Ground cardamom
1/4 tsp Ground tumeric
1/4 tsp Ground cinnamon
1/4 tsp Ground cloves
1/2 cup Red wine
2 lb Sirloin steak, cut in 1/2 inch strips
6 Tbsp Oil
2 cup Onion, chopped
2 Bell peppers, cut in strips
Directions
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.
Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 mins.
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.
Reduce heat and simmer 10 minutes more until the beef is done. Enjoy!
GRANDMA VAN’S TUNA PIZZA
1 can (8oz) crescent rolls
2 cans (7oz each) tuna, drained and flaked
1/2 C mayonnaise
1/4 C chopped parsley
1/4 C sliced green onion
2 T chopped, sweet red pepper
1 T lemon juice
1/2 lb sliced swiss chz
tomato slices, halved
Press rols into 12" pizza pan; seal perforations and form crust with a 1/2" rim. Bake at 375 for 15 minutes. Remove from oven. Mix next 6 ingredients, place chz on top of crust; spread with tuna mixture. Arrange tomato slices around edge of tuna--Bake 10-12 mins longer. Enjoy! :)
Side Dishes
Pao de Queijo - Brazilian Cheese Bread
(soft chewy cheese rolls)
- 2 cups whole milk
- 8 tablespoons butter, melted
- 1/2 cup vegetable oil
- 4 1/4 cups tapioca flour
- 4 eggs
- 2 cups grated parmesan, or any firm, fresh cows milk cheese
- 1/4 cup grated cheddar cheese (optional)
- salt to taste
- Preheat the oven to 350 degrees.
- Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
- Stir tapioca flour into the milk and butter mixture.
- Stir in the eggs and the cheese, and mix well.
- Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).
- With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.
- Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.
- Serve warm.
Makes about 15 rolls
Salads
Yummy Chicken Salad
1 pound cooked skinless, boneless chicken breast, diced
3/4 cup plain yogurt 2 teaspoons lemon juice
1 teaspoon mustard
1 cup seedless grapes, halved
1/2 cup dried cranberries
2-3 stalks of celery, thinly sliced
1-2 green onions, thinly sliced
1 apple, cored, peeled and diced
1/2 c chopped walnuts, pecans or sliced almonds
Salt and pepper to taste
Mix yogurt, lemon juice, mustard, salt and pepper in large bowl.
Add chicken, celery, onions, grapes, cranberries, apples and nuts. Spoon into avocado halves, over lettuce leaves, or your favorite bread. Serve immediately, or cover and chill until ready to serve. Enjoy!
Quinoa Salad w/ Maple Vinaigrette Dressing
To make the quinoa:
1 cup quinoa
salt
Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.
For the salad you'll need:
2 handfuls of baby spinach leaves
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
salt and pepper to taste
A handful of chopped pecans, walnuts or almonds
For the Maple Vinaigrette Dressing:
4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup
Whisk together.
Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.
Sprinkle nuts on just before serving. Enjoy!
Desserts
Easy Baklava
Ingredients:
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered. Enjoy!
Grammy 'Lizabeth's Apple-Carrot Cake
makes 12-16 servings
1 1/2 cups oil
2 c sugar
4 eggs
1 c grated carrots
2 c grated apples
2 c flour
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla
1/2 c chopped pecans (optional)
Icing (recipe follows)
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.
Cream oil and sugar well. Add eggs and beat. Add carrots and apples.
Combine dry ingredients. Add to moist ingredients and mix well.
Add vanilla and pecans; blend well.
Pour batter into pan and bake for 50 to 60 minutes.
When done, set on a rack to cool for 15 minutes.
While still warm, invert pan over a plate and shake lightly until cake loosens.
Drizzle icing over cake.
For Icing,
Combine:
2 cups confectioner’s sugar,
4 TBSP softened butter,
4 oz softened cream cheese and 1 tsp vanilla.
Mix until creamy.
Add 2 TBSP water and put icing in a squeeze bottle.
Drizzle over cake. Slice and serve. Enjoy!
Great-Grandma Fuller's Heavenly Pie
For Meringue:
Beat 6 egg whites until they form peaks. Add 2 t vinegar.
Sift or mix together 3/4 t baking powder, and 2 cups sugar.
Continue beating eggs and add sugar mixture VERY slowly over a period of 15 minutes.
Pour into a WELL GREASED long cake pan. Bake 45 minutes at 300' . Take out and cool-keep away from any drafts.
For Custard:
Mix together ingredients below. Over low heat on stovetop, SLOWLY cook together until thickened:
6 egg yolks
3/4 c sugar
6 T lemon juice(3 lemons)
dash of salt
Cool to room temperature.
Whip 1 c heavy whipping cream.
Fold into custard.
Pour mixture on top of meringue and chill at least 3 hours before serving. Enjoy! Serves 15
Grandma Kibby's Christmas Cut-Out Cookies
COMBINE:
1 c butter
1 c sugar
1 egg
2
Tbsp heavy whipping cream
1 Tbsp grated orange rind,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
1 tsp vanilla
3 c flour
*Chill overnight.
ROLL OUT on floured surface to 1/8" thickness,
CUT OUT to desired shapes and place on greased cookie sheet
BAKE AT 370 DEGREES FOR approx 8-10 MIN.
FROSTING:
4 Tbsp butter
2 Tbsp hot milk,
1/2 tsp vanilla,
1 1/4 c powdered sugar and
food coloring if desired
COOL Cookies, FROST and ENJOY! Delicious!
Panna Cotta
1/3 cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. Enjoy!
Fruit Dip
8 oz. package light cream cheese, softened
7 oz. jar marshmallow fluff
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange peel
1/2 teaspoon ground ginger
Combine all ingredients, mixing with an electric mixer until well blended. Dip is best if chilled and made ahead so that flavors can meld. Enjoy!
Appetizers
White Cheese Dip
1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas. Enjoy!
Sausage Crescent Rolls
1 lb. pork sausage
1 (8oz) pkg reduced fat cream cheese
2 cans reduced-fat crescent rolls
1 egg white (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles.
Form log of sausage mixture lengthwise down center of each rectangle.
Fold over the long sides of pastry to cover sausage log.
Place on ungreased cookie sheet, seam down.
Brush with egg white (optional).
Bake 20 minutes until crust is golden.
When completely cooled, slice into one and one-half inch slices. Enjoy!
Savory Mini Wraparounds
1 package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water Assorted Fillings
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining baking sheet.
Place 1 piece filling in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal.
Place the filled pastries onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Assorted Fillings: Place one of the following into each pastry square: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive; 2 teaspoons seafood or whitefish salad; 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes; 1 small marinated mushroom or 1-inch piece marinated artichoke heart; or come up with your own! Enjoy!
Mini-Cheeseburger Pastry Bundles
1 1/4 pounds lean ground beef
1 tablespoon steak sauce
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1/2 cups minced green onions
1 package Puff Pastry Sheets (2 sheets)
12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick
Mix thoroughly the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl. Shape the beef mixture firmly into 12 (2-inch) patties.
Cook the patties in a 12-inch skillet over medium-high heat to medium doneness, turning them over once halfway through cooking.
Remove the patties from the skillet and let cool to room temperature.
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 350°F. Lightly grease or line a baking sheet with parchment paper.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 6 (about 3 x 5-inch) rectangles. Repeat with the remaining pastry sheet.
Place 1 patty into the center of each pastry rectangle and top each with 1 cheese slice. Fold the corners of the pastries up over the filling and twist to seal. Place the pastries on a baking sheet. Bake for 20 minutes or until the pastries are golden. Enjoy!
Buffalo Chicken Dip
2 (10 ounce) cans chunk chicken,drained
2 (8 ounce) packages reduced-fat cream cheese, softened
1 cup reduced-fat Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. Enjoy!
Chicken Lettuce Wraps (Like Pf Changs)
- 8 dried shiitake mushrooms or fresh shiitake mushrooms
Cooking Sauce
- (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate.
- Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside.
- Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so.
- Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
- Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Breakfast items
Scrumptious Fruit Salad
1 (20 ounce) can pineapple chunks, juice reserved
1 can mandarin oranges
1 cup grapes, sliced
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries, oranges and grapes; toss together.
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
Savory Breakfast Casserole
6 eggs
1 cup milk or half and half
2 tablespoons green onions, chopped
Salt and pepper
6 slices of Texas Toast (Kings Hawaiian Rolls or crescent rolls are yummy too)
1 pound pork sausage, cooked and drained of fat
In a small bowl, beat the eggs for 30 seconds Add milk and green onions. Season with salt and pepper. Set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. Enjoy!
Baked French Toast
1 loaf French bread, torn or cut into pieces to fit bottom of 9X13" pan
8 eggs
2 1/2 c milk
1/2 c heavy whipping cream
4 tsp sugar or 2 tsp honey
1 tsp salt
1 Tbsp vanilla
Assorted Toppings: Butter, cinnamon, sugar, confectioners sugar, syrup, fruit, etc.
Directions:
Place bread tightly in a greased 9X13" pan.
Beat eggs, milk, cream, sugar, salt, & vanilla.
Pour over bread. Cover and chill overnight, 6-36 hrs.
Drizzle top w/ 2 Tbsp melted butter.
Bake uncovered @350, 1 hour, until done.
Cute and serve with assorted toppings.
(Note: May substitute varying types of bread)
Enjoy!
Kid friendly/favorite recipes
Green Eggs
2 tsp butter, softened
1 lb baby spinach, washed and drained (or frozen spinach, thawed)
3 Tbsp milk
4 large eggs
2 large egg whites
1/2 tsp salt
Directions:
1. Melt 1 tsp butter in large nonstick skillet over med/high. heat. Add spinach and cook until spinach wilts. Then add milk and cook to evaporate (1-2 more minutes). Transfer to food processor and puree, let cool a few minutes.
2. In a large bowel, whisk the eggs with puree and salt.
3. Add remaining tsp butter to skillet and heat until melted. Add the egg mixture, reduce heat to low, and cook, stirring occasionally (2-3 minutes).
4. ENJOY!
Beverages
Green Holiday Punch
2 liters ginger ale
Lemon slices
Lime slices
Maraschino cherries
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries. Enjoy!
