8 (6oz) cans lemonade
3 quarts cups water
1 46-oz can unsweetened pineapple juice
3 qts ginger ale
Mix juices and freeze in 3 half-gallon milk cartons
Thaw 3-4 hours
Add 1 chilled bottle ginger ale to each 1/2 gallon of base.
Makes 70 – 4 ounce servings
From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)
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If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
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A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.
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