Mary’s Sangria
2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 kiwi, peeled and sliced
½ cup blueberries
1 cup fresh strawberries, sliced
1 fresh pineapple cut into chunks
1/2 cup white sugar
1/2 cup Cointreau
1 cup white rum
1/3 cup coconut-flavored rum
1 can frozen orange juice (concentrated)
2 (750 milliliter) bottles dry red wine, chilled
1 cup ginger ale (lemon lime soda)
Directions
Place the oranges, lemons, limes, kiwi, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours, (I did this the night before).
Wash/dry strawberries and blueberries (I’m sure any frozen fruit will do) and freeze overnight. If you are serving to people who tend over indulge omit blueberries…choking hazard.
Add the red wine. Cover and refrigerate for 2 hours, or overnight.
Before serving, add the chilled soda, frozen orange juice and frozen berries. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
The key is to make sure the wine and the soda are cold to prevent “bruising”, watery sangria.
Tracy’s Buffalo Chicken Dip
1.5 pounds cooked chicken breast, shredded
1 ½ cups chopped celery
1 cup Frank’s Red Hot Sauce (for hot use 1 ¼ cups)
12 ounces Litehouse Bleu Cheese Dressing (or less to taste)
1 package (250 g) cream cheese
1. In a large skillet sauté the celery in the Frank’s Red Hot Sauce until slightly softened. Stir in cream cheese and mix until smooth. Add Litehouse Bleu Cheese Dressing and shredded chicken and combine.
2. If not serving immediately, warm in a crockpot or microwave taking caution not to overheat and break the dip.
3. Serve with tortilla chips and celery sticks for an appetizer or over cooked rice for dinner.
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