Cucumber Mint Lemonade

CUCUMBER MINT LEMONADE

Cucumbers are the fourth most cultivated vegetable in the world and known to be one of the best foods for your body's overall health, often referred to as a super-food.Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day. 

    Lemonade is a lemon-flavored drink sweetened with sugar. In different parts of the world, there are variations on the drink and its name. Pink lemonade and frozen lemonade are also prepared. Limeade substitutes out the lemons for limes

Ingredients:

• 2 cup water
• 1 cup white sugar
• 2-3 sliced and peeled cucumber
• 10-12 juiced lemons

Preparation:

1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat. Heat until just about to boil and the sugar has dissolved. Place in refrigerator 20-30 minutes until it cools down.
2. Place the cucumber slices in a blender and blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid and allow to sit in about 15 minutes.
3. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher and then serve cold.

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Spicy Peach Chutney

PEACH CHUTNEY

Ingredients:

• 4 pounds sliced peeled peaches
• 1 cup raisins
• 1/4 cup pickling spice
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 4 cups packed brown sugar
• 4 cups apple cider vinegar
• 5 ounces chopped preserved ginger
• 1 1/2 tablespoons chili powder
• 1 tablespoon mustard seed
• 1 teaspoon curry powder

Preparation:

1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
3. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

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BUFFALO CHICKEN WINGS

BUFFALO CHICKEN WINGS

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Preparation:

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

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