Pineapple Sangria

Oh this sounds so amazing for summer nights spent grilling on the deck!

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda (or 7up)
1 bunch fresh mint, roughly chopped
1 orange, sliced
 

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained

1(14 3/4 oz) can of cream corn

1 (8oz) package Jiffy corn bread mix

1 cup of sour cream

1/2 cup of butter melted

1 to 1/2 cup of shredded cheddar

 

Preheat oven 350 degrees, grease a 9x13 baking dish or a large casserole dish.  Mix together the corn, jiffy, sour cream and butter in a large bowl, next stir in the cheese. Pour mix into baking dish.  Bake for 55 minutes, or until golden brown , let it sit for 5 minutes before serving.

Flour Tortillas

Ingredients:

2 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
5 - tablespoons vegetable shortening or lard
3/4 - cup hot water

 

Directions:
In a large bowl add the flour, salt, baking powder and shortening. Using you fingers cut in the shortening until the mixture resembles pea size pieces.

Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form. Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic.  Form the dough into a ball. Place the dough into a covered bowl and let the dough rest for 10 minutes.  Pinch off the dough into 12 equal pieces and roll each piece into golf ball size ball. Place the balls back into the bowl and cover and let the dough balls rest for 20 minutes.

Preheat your griddle or cast iron pan on med - high heat. Flatten each dough ball a bit and then Roll out on a floured surface forming a circle.

To make a round shape roll out the dough and then make a 1/4 of a turn of the circle and then roll and make another 1/4 of a turn. Keep doing this until the dough is rolled out to 1/8 inch thick.  Your tortillas should be thin rather than thick. Place onto the hot skillet, and cook until bubbly. Flip and continue cooking the other side. Each side should cook about 30 seconds.

Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas.