Here are some recipes for graduation parties, Father’s Day and gatherings in the coming weeks to celebrate milestones in the lives of young people and gratitude for Dads in everyone’s lives.
Spinach, bean, sausage dip
1 sweet onion, chopped
1 red pepper, chopped
1/2 to 1 pound spicy sausage
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 cup white wine
1 eight-ounce package cream cheese
1 six-ounce package fresh baby spinach
pinch of salt and pepper
1 can pinto beans, drained and rinsed
1/2 cup shredded Parmesan cheese
In skillet brown and cook sausage, onion, pepper. Stir in garlic, thyme and white wine. Cook until wine is absorbed. Stir in cream cheese and spinach. Cook until mixture is smooth. Add salt and pepper and pinto beans. Pour mixture into a 9 x 9 baking dish. Sprinkle top with Parmesan cheese. Bake at 375 degrees for 18-20 minutes. Serve with scoop chips.
Tomato & feta appetizer
1/2 cup olive oil
1 tablespoon garlic, minced
2 pounds cherry tomatoes, halved
4 ounces crumbled feta cheese
1/2 cup fresh basil, cut in strips
1 loaf crusty French bread
Mix olive oil and garlic and let stand 30 minutes. Put tomatoes in a shallow baking dish. Pour oil mix over tomatoes and toss lightly. Bake uncovered for 10 minutes in 400-degree oven. Sprinkle with cheese and basil, stirring gently. Serve warm with bread slices. Save this recipe for when tomatoes and basil are ready in the garden.
Hawaiian punch bowl
1 6-ounce can each frozen orange juice and frozen lemonade
1 can pineapple juice (46 ounces)
1 quart cherry soda
1 quart club soda
Mix frozen orange and lemonade in punch bowl using half the amount of water for each. Add rest of ingredients and serve cold with ice.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.