FRESH LEMONADE

1 ½ c. sugar

½ c. boiling water

1 ½ c. lemon juice (about 8 lemons)

1 T. grated lemon peel

Directions: In a heat proof container, dissolve sugar in boiling water. Cool. Add lemon juice and peel; mix well. Combine with 5 c. of cold water in a 2-qt. pitcher and mix together well. Store in refrigerator. Serve over ice. Delicious!

LAURA’S FAMOUS MUENSTER BURGERS

1.5 lbs. ground chuck

1 envelope Lipton Onion-Mushroom Soup Mix

¼ c. water

6 slices Muenster cheese

6 onion rolls

Directions: Mix ground chuck with soup mix and water. Form into 6 patties. Grill until well-done (or to your liking). Place cheese slices on top of cooked burgers and continue grilling until cheese begins to melt. Serve on onion rolls with condiments of your choice.

 CHEESY POTATOES ON THE GRILL

5 medium potatoes                                                 4 slices bacon, cooked

1 small onion                                                          4 tsp. butter or margarine

(2 oz.) grated cheddar cheese                                  salt and pepper to taste

4 oz. Velveeta                                                        heavy-duty aluminum foil

 FRIED GREEN TOMATOES

1 lg. egg, lightly beaten                                           ½ tsp. pepper
½ c. buttermilk                                                      3 med. green tomatoes, cut into 1/3” slices
½ c. all-purpose flour, divided                                 vegetable oil
½ c. cornmeal                                                        salt to taste

1 tsp. salt

Directions: Combine egg and buttermilk; set aside. Combine 1/4 c. all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Pour oil to a depth of ¼ to ½ inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt to taste. Yield: 4-6 servings.

HONEY-LIME FRUIT TOSS

1 fresh pineapple, cut into chunks                                ¼ tsp. grated lime peel

1 (11 oz. or 15 oz.) can Mandarin oranges, drianed         2 T. mandarin orange or lemon juice

1 lg. banana, sliced                                                     2 T. lime juice

1 kiwi fruit, peeled, halved & sliced                             1 T. honey

1 c. quartered strawberries                                      1 T. vanilla yogurt

Directons: Combine first 5 ingredients in medium mixing or serving bowl. Stir together lime peel, lime juice, orange juice, honey and vanilla yogurt. Pour over fruit salad; toss to coat. Serve immediately.

 GRANDMA WILSON’S MAYONNAISE CAKE

1 box chocolate cake mix

1 c. real mayonnaise

1 c. water

3 eggs

1 tsp. ground cinnamon

Caramel Frosting

Directions: Preheat oven to 350ºGrease and lightly flour two 9” round cake pans; set aside. In large bowl, with mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds. Beat on medium speed for 2 minutes. Pour into prepared pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and cool on wire rack completely. Frost.

CARAMEL FROSTING

¾ c. packed brown sugar

1/3 c. butter, cubed

¼ c. milk

dash of salt

1 ½ c. confectioners’ sugar

Directions:  In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Beat in confectioners' sugar until frosting achieves spreading consistency.