Do You Really Need a New Refrigerator?

SO YOU NEED A NEW REFRIGERATOR, THE DARNED THING ISN�T COOLING SUFFICIENTLY TO PROTECT YOUR FOOD.

3 tablespoons frozen lemonade concentrate, thawed1-Is the receptacle hot and is the plug plugged in well. Either a meter or a lamp plugged into the same receptacle will determine if it is hot. Pull the plug from the receptacleCombine the sugar, water and corn syrup or honey in a saucepan. Stir to dissolve sugar and bring to a boil over medium high heat. Simmer 3-4 minutes. Cool and refrigerate.3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight. TIP: To release from ice pop molds, dip quickly into warm water.Note: If you don't have an ice cream maker, pour the mixture into a shallow dish. Cover with plastic wrap. Place in freezer 2-3 hours or until mixture is frozen at edges. Remove and whip. Return to freezer until completely frozen.2/3 cup sugarFor sorbets, you can include diced fruits, nuts, shaved chocolate or any other ingrethents you fancy, stirring into the mixture before churning.Instructions 1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Watermelon Sorbet1/2 cup sugar1 1/2 cup half-and-halfBefore we Begin:To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.This holiday weekend, beat the heat by creating an old-fashioned ice cream social. For a crowd, expand your repertoire by including some good quality store-bought varieties. The top flavors for Americans are vanilla and chocolate, with vanilla way ahead in popularity. Fold in your own favorite flavors and textures to the softened mixture and refreeze. Use your ice cream maker to whip up really rich vanilla ice cream. Make ahead and store in the freezer, but be sure to have plenty ingrethents on hand for guests to create their own. You can bet that everyone will want to watch the ice cream maker in action. While the creamy mixtures are churning, give the kids the makings for Ice Cream in a Can, a recipe that has been around since my boys were in kindergarten.EddieNow we Begin:In a bowl, beat the egg yolks and sugar until blended. Gradually add the hot half-and-half, stirring constantly. Pour into the top of a double boiler and stir constantly over simmering water, until mixture is thick enough to coat the back of a spoon. Do not boil. Remove from heat and pour into a bowl. Cover and refrigerate until chilled, 4-6 hours.

Eddie

Author: Eddie Ellison