Happy graduation time

Have you ever seen the t-shirts that say, “I survived rafting the river?” or I survived climbing whatever. Well, my dear readers, I survived a high school graduation!

The years ago memories of our own children had dimmed and also were much more simplified. We sat on bleachers five times in a week until Grouchy Bear absolutely refused to go to several. He said he had “butt blisters, ” and they were sore. He and younger sister stayed home with similar symptoms.

In spite of it all we were very proud when our oldest grandchild graduated high school and acquired many accolades in doing so. Many of you have been through similar days this week and I congratulate each and every one of you.

Graduation week schedules left little time for cooking so I dug out old “quickie” recipes and we ate lightly.

One sandwich we enjoyed is one from many years back and a wonderful sandwich winter or summer.



Quick and great sandwiches

All ingredient totals are according to the amount of sandwiches you are making

Hot dog buns

Salami cut into quarters

Sliced dill pickes

Cheese slices cut into quarters

Thinly sliced tomatoes quartered

Butter the top and bottom inside of the bun on and lay salami and pickle slices alternatively on the bottom inside of the bun.

Lay cheese and tomato slices alternatively on top of the salami. Close bun and wrap in foil. Bake at 350 for 10 minutes or until warm and cheese is melted.



 Hot dogs in a flash

Slice open hot dogs but do not slice completely through. Open the hot dogs and put quartered cheese slices alternated with dill pickle slices. Place under broiler and broil until warm and cheese melted. Place on buns, cover with mustard or ketchup.

 

Tuna in a flash

Mix a large can of tuna with a can of Cream of Mushroom Soup and a cup or less of finely chopped onion. Mix well and place on English Muffin or hamburger buns. Add tomato and cheese slices and broil.

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We kept a gallon of our  favorite summer drink on hand also. Purchase five each oranges, lemons and limes. Quarter and squeeze the juice of four each into a gallon jug. Thinly slice the remaining fruit and set aside for garnish. Add water and 1 1⁄2 to 2 cups sugar (I use Splenda) and stir well.

Drop the squeezed rinds drop into the mix for several hours. Store in refrigerator. Remove the fruit before serving and add the amount of water needed to fill the gallon and stir.  Serve on ice with the remaining fruit slices.

Enjoy the moments! See you next week.