Roll Tide! My daughter graduated from the University of Alabama. Yellow Hammers were the go-to game day cocktail. They're sweet and strong and great for a party or tailgating.
Yellow Hammers for a Crowd (2 gallons)
2 cups water
750 ml vodka (3 cups)
750 ml white rum (3 cups)
750 ml amaretto (3 cups)
9 cups orange juice
13.5 cups pineapple juice.
Combine in a large container/punch bowl and serve over ice.
For all the Jansen corn you don't eat right away!
Sally's Corn Salad
4 cups corn
1 green bell pepper, diced
8 oz shredded Co-Jack cheese
1/3 cup finely chopped onion (or a bunch of green onion)
1 cup mayo
9 oz package Fritos Chili Cheese Corn Chips
Directions:
Combine all ingredients in a large bowl, except Fritos. Let chill. Before serving gently fold in the chips. Serve immediately.
Note: If you don't think all of the salad will be consumed right away, garnish with the Fritos vs folding them in.
From my childhood church cookbook: Edina Morningside Community Church. It’s a perfect salad for July when beans are plentiful. Tastes very European…I love it!
Tomato, Green Bean and Potato Salad
1 3/4 lbs red potatoes cut in bite sized pieces.
3/4 lb fresh green beans trimmed and cut in bite sized pieces
2 tsp salt
5 Tbsp balsamic vinegar
4 Tbsp olive oil
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
1/3 cup snipped fresh basil
1/2 cup sliced green onion
I pt cherry tomatoes, halved
Wash and cut green beans. Steam until crisp-tender, then place in ice water. Set aside. Cook tomatoes in water to cover with 2 tsp salt. Cook covered until tender, but firm. Drain and put in large bowl. Whisk together vinegar, oil, mustard, 1/4 tsp salt and 1/8 tsp pepper. Stir in green onion and basil. Pour over warm potatoes. Drain chilled green beans and stir into potatoes. Mix gently. Store in refrigerator. Remove from fridge 1 hour before serving. Stir in tomatoes and serve.
