Wednesday, July 02, 2008

'JUST ANOTHER DAY IN PARADISE' ~ (PICNIC LUNCH) PINA COLADA / SEAFOOD SANDWICHES / LEMON SQUARES

Well, it's ok. It's so nice.
It's just another day in paradise.
Well, there's no place that
I'd rather be
Two hearts
And one dream
I wouldn't trade it for anything
And I ask the Lord every night
For just another day in paradise
~ Phil Vassar

~ July Evening
(Hubbard Lake ~ Mt Maria)
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PINA COLADA
(one serving)
3 oz. pineapple juice
1/3 oz. cream of coconut
1 1/2 oz. Puerto Rican gold rum
1/4 oz. Puerto Rican 151 proof rum
2 slices fresh pineapple
shaved ice
fresh pineapple spear garnish
Combine ingredients in blender. Pour through strainer in tall glasses. Serve with slice of fresh pineapple and a straw.
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SEAFOOD SANDWICHES
~ Perfect for a lazy day
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CRABMEAT:
6 large slices pumpernickel bread
room temperature unsalted butter
favorite lettuce like Romaine or Boston bibb
2 cups good flaked crabmeat
2 ripe peeled and sliced avocados
1 cup good mayonnaise
1/4 cup chili sauce
2 Tbsp. fresh lemon juice
1 Tbsp. horseradish
1 tsp. Worcestershire sauce
1/8 tsp. sea salt
Lemon slices
  • Lightly spread bread with butter. Cover bread with lettuce; then crabmeat. Top with slices of avocado.
  • Combine mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce and salt. spoon over crabmeat. Garnish with lemon slices. (6 open face sandwiches)
SHRIMP:
6 large slices rye or French bread
room temperature unsalted butter
favorite greens like Romaine, spring greens, or spinach
2 cups small cooked shrimp
6 hard-cooked eggs
1 cup sour cream
2 Tbsp. fresh lemon juice
1/4 tsp. sea salt
1 tsp. dill weed
grape or cherry tomatoes
  • Lightly spread bread with butter. Cover with greens; then shrimp and sliced eggs.
  • Combine sour cream, lemon juice, sea salt and dill. Spoon over shrimp. Garnish with cherry tomatoes. (6 open-faced sandwiches)
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LEMON SQUARES
~ Thirty year favorite and still going strong
(thanks Colby)
_____
1 cup unsalted butter
1/2 cup powdered sugar
2 cups flour
  • Mix well. Pat into lightly buttered 9x13 pan. Bake 20 minutes at 350-degrees.

2 cups granulated sugar
1/4 cup flour
1/4 cup fresh lemon juice
4 large organic eggs
  • Mix well. Pour over hot crust. Return to oven for 25 minutes. Cool in pan. Sprinkle with powdered sugar when cool.

5 comments:

Ann said...

Hi Joey,

Heading north to Fairview (I love that name for the city)this AM. Having family and friends for the Holiday. Thanks for the Pina Coladas, I'll serve them by the lake, they sound sooo good and summery.

Your photos are so lovely, what camara do you use? You are so talented.

Let Freedom Ring!!!
Ann

joey said...

Thanks Ann ... when I sip my Pina Colata, I'll think of you. Where is Fairview? Isn't lake living grand? Enjoy the holiday ... I am hoping to spend most of the month here at the lake (not posting) but with my Konica Minolta near.

Catherine said...

Joey~ that's my kinda picnic! :)
It all sounds perfect! Lovely sunset & sailboat pics on your beautiful Lake Hubbard~paradise indeed! Have a wonderful holiday with family! Glad you will have your camera close, & a pina colata in hand! :D
I will miss you,~enjoy your month at the lake! Take lots of pic's of that beautiful lake to share with us!!
Hug's
Cat

Ann said...

Hi Joey,

The Pina Coladas where a hit!!! Thanks for the recipe.

Fairview, MI is off of M-33 & 72 approx. 10 miles north of Mio and about 30 min. west from your Hubbard Lk. We have a cabin on acreage there, with a 3 acre lake of our own. We are also blessed to be on Anchor Bay in New Baltimore, MI. So there's alot of "lake-living" going on!!!

Thanks again for all your beautiful inspiration. Have a restful month.

Ann

joey said...

Hi dear Cat! Much catchin' up to do ... though I just got home, am leaving again tomorrow for a long weekend.

I do indeed know where Fairview is, Ann. Fun antique store there, right? You are '1' lucky girl to be blessed with 2 lakes! Do you meet yourself 'coming & going' also?