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Monday, May 19, 2008

Win this Recipe Book Stand.....

Summer Fun Recipe Contest....
Have a favorite summer recipe you'd like to share....... Leave a comment with the recipe on this post and you will be entered in our drawing to win this awesome book stand. The stand will be a great decorative accent and useful as well.
(Regularly $30 at http://shelleybhomeandholiday.com)

Please enter by May 31 - drawing will be held beginning of June and winner to be announced by June 3rd.

any questions...email me at shelleybdecor@verizon.net
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2 comments:

  1. AnonymousMay 21, 2008 at 4:34 PM

    Summer Macaroni Salad

    2lbs Macaroni Twists
    2 Green Peppers
    1 large Onion
    1 Large Carrot
    Black Olives (optional)
    Grated Parmesean Cheese
    Hidden Valley Italian Dressing(comes in pkgs)

    Mix Italian Dressing according to package directions then chill in fridge.Boil twists just till aldante and rinse in cold water. Dice onion and green pepper and set aside.Drain black olives.
    Mix all ingredients together except carrot, dressing and parmesean cheese in large bowl (I use a tupperware with a lid). Once mixed, add the Italian Dressing, mixing thoroughly.After making sure everything is covered with the dressing shake on the parmesean cheese liberally and mix again. Keep adding & stirring in the cheese until you can still see it mixed in with macaroni salad or unitl you like what you see. When finished use vegetable peeler to shave carrot peelings on top as a garnishment(nice color too).ENJOY. My family raves about this ALL year but it is especially good with a bar-b-q!

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  2. AnonymousMay 24, 2008 at 3:17 AM

    Strawberry Cream Pie
    From Book
    Keeping Good Company
    By Roxie Kelly

    This pie is fun to prepare on a summer morning in anticipation of an evening bar be cue. Other berries can be substituted if you like.

    PASTRY

    1 Cup flour
    2 TBSP. Powdered sugar
    1/2 cup butter, cut in pieces
    Pinch of salt

    PREHEAT OVEN TO 350 DEGREE. MIX ALL INGREDIENTS TOGETHER AND PAT INTO A BUTTERED 9 INCH PIE PLATE. PRICK CRUST IN SEVERAL PLACES. BAKE 12-15 MINUTES UNTIL LIGHT GOLDEN BROWN. LET COOL.

    FILLING

    4 oz. cream cheese, softened
    1/2 cup sugar
    1 cup heavy cream, whipped until it hold soft peaks
    1 tbsp. fresh lemon juice

    WHIP TOGETHER UNTIL THOROUGHLY COMBINED. POUR INTO COOLED CRUST AND CHILL 1 HOUR.

    TOPPING

    1qt. fresh strawberries hulled
    1/2 cup currant jelly, melted

    ARRANGE BERRIES, POINTS UP, ON FILLING. CAREFULLY PAINT THE BERRIES WITH THE JELLY. CHILL 3 HOURS BEFORE SERVIMG.

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