Spiced Wedding Punch

2 lbs. sugar
16 cups water
1 bengal spice tea bag*
1 apple spice tea bag*
2 cups lemon juice
2 cups orange juice (not concentrate)
8 cups ginger ale
sliced oranges and lemons

Heat sugar with 1/2 of the water. Add tea bags and steep for 10-15 minutes. Add everything else except oranges and lemons and stir well. Serve warm with lemon and orange slices floating on top.

*these are herbal teas. You can use a sweet & spicy one or an orange spice one as well.

Grandma Stahle's Caramels

4 cups sugar
1/2 lb. butter
2 cups white corn syrup
2 tall cans evaporated milk
2 t. vanilla

Stir sugar, butter, and syrup in a heavy pan. Cook over medium heat until mixture boils well. Add evaporated milk a little at a time so mixture doesn't stop boiling. Stir constantly with a wooden spoon. Cook to 230 degrees. Remove from heat and add vanilla. Do not scrape sides or bottom of pan into finished caramel. Pour into buttered pan and cool. Cut into small squares and wrap each piece in waxed paper.

Zucchini Cookies

1/2 c. shortening
1-1/2 c. sugar
1 egg
2 c. grated zucchini
3-1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. vanilla

Cream shortening, sugar, egg, and zucchini. Add the rest of the ingredients. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. When cool, frost with your favorite vanilla frosting.

Lime Punch

1 can limeade
1 (2 liter) bottle of Sprite
2 c. frozen strawberries or raspberries
pulp of 2 limes

Blend limeade, berries, and lime pulp. Pour into a punch bowl. Stir in Sprite.

Sherene Keith's Acini Salad

1 c. sugar
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half

Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.

*drain pineapple first-it will be exactly 1-3/4 c.

Bacon Cheddar Grits

4 slices of bacon, chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper

In a medium pan, cook bacon and jalapeno,  over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)

Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.

Dill Cream

1-1/2 c. sour cream
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper

Combine all until creamy. Use for salmon or halibut.