Drinks
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Mimosa
A favorite post-flight toast
(especially after morning flights)
Combine:
- 2 parts Orange Juice
- 2 parts Champagne (chilled)
Serve at once. Cheers!
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Artillery Punch
Combine:
- 1 cup apricot brandy
- 3.4 cup vodka
- 1 bottle champagne (this is where ballooning comes in)
- 1 bottle ginger ale
Pour over ice block in punch bowl and cool.
Smooth, but be careful.
Eric Mildebrath got the formula from the officer's club at Ft. Sill
Artillery School while in the Army many moons ago. It should work very
well for a large group of balloonists and crew people, but make sure
there is no flying for double the mandatory time between bottle and throttle.
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Snacks
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Peanut Butter Cup Cookies
Gloria & Luckie Lawrence
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Key Lime Treasures
Elane Lacroix
- Eagle Brand Key Lime Treasures Dessert Kit
- 4 T melted butter or margerine
- 3/4 cup cold milk
Combine melted butter and crust mixture. Place paper lines on a flat surface. Fill each liner with 1 heping T crust mixture, pressing firmly into bottom of liners. Microwave all liners on high 1 minute. Remove and press crusts down with back of spoon. (Alternately, place filled liners on baking tray and bake at 325 degrees for 4-5 minutes.) Cool completely.
Combine cold milk and Eagle Sweetened Condensed Milk in bowl, beat with mixer on medium-high for 30 seconds. Add Key Lime filling and Key Lime Flavoring and mix on high speed for 30-40 seconds until smooth. Spoon approx 1/2 cup into each liner cup, smothing tops. Cover and refrigerate 2 hours or until ready to serve.
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Appetizers
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Spinach-Artichoke Dip
Stephanie Peterson
- 2 8 oz pkgs 1/3 less fat cream cheese
- 10 oz real mayonaise
- 6 oz shredded Parmesan cheese
- 3 cloves garlic, minced
- 14 oz can artichoke hearts, chopped
- 1 pkg frozen spinach, thawed & drained
- salt & pepper to taste
Preheat oven to 350 degrees. Blend cream cheese and mayonaise with parmesan and garlic. Stir in artichoke hearts and spinach. Add salt and pepper. Spoon into 8x8 or larger glass baking dish. Bake 30 minutes or until bubbly and lightly browned. Serve with crackers or tortila chips.
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Main Courses
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Oven Jambalaya
Gloria & Luckie Lawrence
- 2 Cups Uncle Ben’s Converted Rice
- 2 or more pounds of shrimp (do not cook, add just before serving so they don’t shrink)
- 1 can french onion soup
- 1 can beef broth
- 1 pound sliced smoked sausage
- 1 8oz can tomato sauce
- 1 stick margarine
- ½ cup parsley
- 2 bunches green onions & tops, chopped
- 2 bay leaves
- 1 medium green pepper, chopped
- 1 Tbls thyme
- 1 tsp black pepper
- 1 can stewed tomatoes
- 1 can kidney beans
Mix together in roaster. Cover. Bake at 350 degrees for one hour and 15 minutes. Stir once after 45 minutes. You can also add boneless chicken breast cut into bite size pieces. After baking, season with hot pepper sauce and Creole or Cajun seasoning if desired.
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Sloppy Joes
Gloria & Luckie Lawrence
- 1 lb lean ground beef
- 1 onion chopped
- 5 stalks celery diced
- 1 can chicken gumbo soup
- 3 T ketchup
- 1 T Worcestershire sauce
- 1 T brown sugar
- 1 T vinegar
- 1 T brown mustard
- 1 small green bell pepper
In a large skillet, brown ground beef onion and celery until almost done. Drain and rinse with hot water. Return meat to pan and bring to a simmer. Stir in soup, ketchup, brown sugar and Worcestershire sauce; heat through. Spoon onto hamburger buns and serve.
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