'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)

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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.

WELCOME JULY ... GROW, CELEBRATE and EXPERIENCE / LEMON TORTE with RASPBERRY PUREE

"Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all's right with the world."

~ Ada Louise Huxtable

~ 'The remains of the day'

(Hubbard Lake)

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"The summer night is like a perfection of thought."

~ Wallace Stevens

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LEMON TORTE

~ A delightful end to a perfect summer evening

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Crust:

1 5 1/2 oz. package finely crushed lemon crunch cookies

6 Tbsp. melted unsalted butter

Lemon Filling:

4 egg whites

1 cup sugar

4 egg yolks

1/2 cup fresh lemon juice

1 1/2 Tbsp finely grated lemon peel

1 1/2 cup whipped whipping cream

1 10-oz. package thawed frozen raspberries

• For crust: Combine crushed cookies and butter in medium bowl and blend well. Pat into bottom and sides of 8 1/2-inch springform pan. Refrigerate.
• For filling: Beat egg whites on medium speed of electric mixer until foamy. Gradually add sugar, beating constantly until stiff peaks form. Beat egg yolks in another bowl until thick and lemon colored. Stir in lemon juice and peel. Gently fold egg whites into yolks, blending well. Gently fold in cream.
• Pour mixture on crust and freeze.
• Puree raspberries in food processor or blender. Press through strainer into serving bowl.
• Let torte stand at room temperature 10 minutes before serving. Remove springform. Transfer torte to platter and serve immediately with pureed raspberries. (8-10 servings)

This delightful recipe has been passed around for over 25 years!