TOMMIS' WATERMELON LEMONADE

YOU WILL NEED1 1/2 POUNDS SLICED SEEDLESS WATERMELON RIND REMOVED ZEST OF ONE LEMON 3/4 CUP FRESH LEMON JUICE 1/2 CUP MILD HONEY 1 LEMON THINLY SLICED FOR GARNISHING 2 1/2 CUP ABSOLUTE VODKA 1/2 CUP WATER IN FOOD PROCESSOR PLACE WATERMELON AND PROCESS UNTIL SMOOTH STRAIN THROUGH COARSE SIEVE OVER A BOWL STIRRING TO PUSH THROUGH PULP.POUR JUICE INTO LARGE PITCHER ADD LEMON ZEST. IN BOWL WHISK LEMON JUICE AND HONEY UNTIL HONEY DISSOLVES, STIR INTO WATERMELON JUICE STIR IN VODKA STIR IN 1 1/2 CUP WATER REFRIGERATE OVER NIGHT UNTIL VERY COLD SERVE OVER ICE GARNISH WITH LEMON SLICES.

UNCLE TOMMIS' MEATLOAF

YOU WILL NEED 1 MEDIUM ONION 3 MEDIUM CLOVES OF GARLIC 1/2 GREEN RED AND YELLOW BELL PEPPER DICED SMALL 2 MEDIUM EGGS DIVIDED 1/2 ITALIAN SEASONED BREADCRUMB 1 TABLESPOON OF SALT 1/2 TABLESPOON OF PEPPER 1 12 OUNCE CAN OF CAMBPELLS TOMATO SOUP 1 LBS OF 80/20 HAMBURGER 1 CUP OF KETCHUP 1/2 CUP HOT WATER PREHEAT OVEN TO 400 DEGREES F IN LARGE BOWL MIX HAMBURGER BREADCRUMBS 1/2 CUP HOT WATER (KEEPS MEAT MOIST) DICED BELL PEPPER YELLOW GREEN AND RED EGGS ONE AT A TIME SALT PEPPER TOMATO SOUP MIX UNTIL VERY WELL INCORPORATED PLACE IN OILED BAKING DISH PLACE DISH IN OVEN AND COOK FOR 50 MINUTES DRIZZLE CUP OF KETCHUP OVER THE TOP.

FILET MIGNON MUSHROOM-WINE SAUCE OF LOVE

YOU WILL NEED 2 TABLESPOONS OF BUTTER DIVIDED 3 TABLESPOONS SHALLOTS, MINCED 1/4 CUP OF SHIIITAKE MUSHROOMS CLEANED AND STEMS REMOVED 3/4 CUPS RED WINE DIVIDED 5 FLUID OUNCES OF BEEF CONSOMME FRESH GROUND BLACK PEPPER TO TASTE 2 4 OUNCE FILET MIGNON STEAKS 1/2 TABLESPOON OF SOY SAUCE 1 TEASPOON CORNSTARCH 1 TEASPOON DRIED THYME FRESH THYME TO GARNISH. IN A NON STICK FRYING PAN SAUTE SHALLOTS,AND MUSHROOMS IN 1 TABLESPOON OF BUTTER FOR ABOUT 4 MINUTES UNTIL TENDER. ADD 1/2 CUP OF RED WINE AND 3 FLUID ONCE OF CONSOMME. SIMMER FOR ABOUT 5 MINUTES, STIRRING FREQUENTLY. REMOVE MUSHROOMS FROM THE SAUCE AND SET ASIDE. BOIL MIXTURE OVER HIGH HEAT UNTIL REDUCED 1/4 CUP. COMBINE SAUCE WITH MUSHROOMS IN BOWL SET ASIDE. IN ANOTHER BOWL COMBINE SOY SAUCE WITH CORNSTARCH SET ASIDE. SPRINKLE FILETS WITH PEPPER TO TASTE. SAUTE STEAKS IN REMAINING 1 TABLESPOON OF BUTTER OVER MEDIUM HEAT, ABOUT 3 MINUTES ON EACH SIDE FOR A 1 INCH THICK STEAK. REDUCE FIRE TO MEDIUM LOW HEAT COOK STEAKS UNTIL DESIRE LEVEL OF DONENESS. REMOVE FROM PAN KEEP WARM. ADD THE REST OF THE WINE AND CONSOMME TO THE SKILLET, SCRAPPING TO DEGLAZE THE PAN AND INCORPORATE STEAK BITS TO THE SAUCE. BRING TO A BOIL FOR 1 MINUTE ADD MUSHROOM SAUCE MIXTURE CORNSTARCH AND SOY SAUCE MIXTURE AND THE THYME. BOIL ONE MINUTE, STIRRING CONSTANTLY, UNTIL THICKENED.

TRIBUTE TO EVA: BANANA PUDDING

YOU WILL NEED: 8 OUNCE PACKAGE OF CREAM CHEESE 1 14 OUNCE CAN SWEETENED CONDENSED MILK 1 5 OUNCE PACK OF INSTANT VANILLA PUDDING MIX 3 CUPS COLD MILK 1 TEASPOON OF VANILLA EXTRACT 1 8 OUNCE CONTAINER OF FROZEN WHIPPED TOPPING, THAWED 4 BANANAS SLICED 1/2 12 OUNCES OF VANILLA WAFERS IN LARGE BOWL, BEAT CREAM CHEESE UNTIL FLUFFY.BEAT IN CONDENSED MILK,PUDDING MIX,COLD MILK AND VANILLA UNTIL SMOOTH.FOLD IN 1/2 OF THE WHIPPED TOPPING.LINE THE BOTTOM OF A 9 BY 13 INCH DISH WITH VANILLA WAFERS.SPREAD WITH PUDDING MIXTURE. TOP WITH REMAINING WHIPPED TOPPING AND CHILL.

FUNDRAISER

CHICKEN PAREMSAN

YOU WILL NEED:FOR SAUCE 1/2 LARGE YELLOW ONION 1/4 CUP OLIVE OIL 2 MEDIUM GARLIC CLOVES PEELED AND MINCED 1 CAN (28 OZ) OF CRUSHED TOMATOES 1 TEASPOON DRIED OREGANO PINCH OF RED PEPPER FLAKES PINCH OF SUGAR. YOU WILL NEED: FOR CHICKEN 4 CHICKEN BREAST CUTLETS SALT 2 EGGS 1 CUP BREAD CRUMBS 1 CUP FRESHLY GRATED PARMESAN CHEESE 1/4 CUP OLIVE OIL 2 TABLESPOONS OF BASIL 8 OUNCE MOZZARELLA CHEESE. PREPARE SAUCE: COARSELY GRATE HALF OF ONION HEAT OLIVE OIL IN SAUCE ON MEDIUM HIGH HEAT ADD ONIONS AND SAUTE FOR 2-3 MINUTES. ADD THE MINCED GARLIC COOK ABOUT 1 MINUTE UNTIL FRAGRANT.THEN ADD TOMATOES, OREGANO,RED PEPPER FLAKES,AND SUGAR. BRING TO A SIMMER, REDUCE THE HEAT TO MAINTAIN THE SIMMER. COOK UNCOVERED WHILE YOU PREPARE THE CHICKEN. ABOUT 10-12 MINUTES. PREHEAT OVEN TO 400 DEGREES F WORKING ONE AT A TIME PLACE CHICKEN BETWEEN 2 PIECES OF WAX PAPER AND BEAT UNTIL 1/2 INCH THICK SALT THE CHICKEN PIECES WELL. IN A LARGE BOWL MIX TOGETHER THE BREAD CRUMBS, 1/2 CUP PARMESAN CHEESE,PINCH OF SALT. IN SEPARATE BOWL WHISK TOGETHER THE EGGS HEAT 1/4 CUP OLIVE OIL IN LARGE SAUTE PAN ON MEDIUM HEAT THE OIL SHOULD NOT BE SMOKEY.DREDGE CHICKEN ON PIECE AT A TIME IN THE EGG MIXTURE THEN INTO THE BREADCRUMBS THEN LAY EACH PIECE INTO THE SAUTE PAN ON MEDIUM HEAT GENTLY FRYING EACH PIECE UNTIL GOLDEN BROWN 3-4 MINUTES PER SIDE. SPREAD ENOUGH TOMATO SAUCE TO THICKLY COVER THE BOTTOM OF THE CASSEROLE OR BAKING DISH. ONCE THE CUTLETS AR BROWN ON BOTH SIDES, ARRANGE THEM ON TOP OF THE TOMATO SAUCE IN THE BAKING DISH.PLACE SAUCE OVER TOP OF EACH CUTLET. SPRINKLE BASIL OVER THE TOP OF CUTLETS,TOP THE CUTLETS WITH MOZZARELLA AND REMAINING PARMESAN CHEESE. BAKE IN THE OVEN FOR 10-12 MINUTES OR UNTIL MOZZARELLA STARTS TO BROWN.

SWEET AND TANGY WHITE SANGRIA

YOU WILL NEED 1 BOTTLE DRY WINE CHILLED 1/2 CUP VODKA CHILLED 4 MEDIUM LIMES 1/2 CUP SUGAR 1 LEMON TONIC WATER AS NEEDED MINT LEAVES TO GARNISH INSTRUCTIONS JUICE 2 OF THE LIMES.SLICE OTHER 2 LIMES IN THIN SLICES. SLICE LEMON INTO THIN SLICES COMBINE ALL INGREDIENTS (EXCEPT FOR TONIC WATER) IN A MEDIUM PITCHER. REFRIGERATE FOR 1-2 HOURS SERVE OVER ICE CUBES, TOPPING OFF WITH DESIRED AMOUNT OF TONIC. GARNISH WITH MINT. NOT GREAT VALENTINES DAY DRI