Mango Milkshakes

Sunshine and very warm temperatures...that is the outlook for today!  What could be better than a mango milkshake on the front porch?  And the mangoes are almost a steal at our local grocery store this week.  We took a liking to mango milkshakes when we were in Kenya earlier this year.  Now we are enjoying them at home.

• 1 ripe mango...peeled, pitted and sliced
• 2 scoops vanilla ice-cream
• 1 cup milk
• 1 tablespoon sugar
• 1/8 teaspoon cinnamon

1. Place all ingredients in a blender...and blend until smooth. 
2. Pour into two glasses. (Everything tastes better when shared with a friend!)

Lovella here. . . I'll be doing a live interview on WSVA 550 AM radio today at 3:10 EDT or 12:10 PT.

It would be wonderful for our Virginia readers to tune in.. ..and be part of the listening audience. .

and if you don't live in that area. .

 you can listen to the podcast here.

Mud Pie Deluxe

With a chocolate crust and coffee ice-cream filling, topped with rich chocolate sauce, whipped cream and toasted almonds...this dessert is a wonderful summertime treat!

 Crust:

• 1 1/4 cups chocolate wafer crumbs (like Oreo)
• 1/4 cup melted butter

Filling:

• 2 L / 8 cups coffee ice-cream, softened

Chocolate sauce:

• 1/3 cup cocoa
• 3 tablespoons butter
• 2/3 cups white sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla

Topping:

• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Garnish:

• chocolate pieces or shavings for garnish
• toasted or caramelized almonds

1. Combine chocolate wafer crumbs and melted butter.  Press into bottom of a 9" spring form pan.
2. Spoon  ice-cream onto crust (or cut into slices to fit).  Level with spatula.  Freeze.
3. For chocolate sauce, combine all ingredients in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool until lukewarm, then spread over ice-cream layer.  Return to freezer.
4. Whip cream, sugar and vanilla until stiff.
5. To serve, top each slice with whipped cream, shaved chocolate and sliced almonds.

Serves 12

Note: In our area Safeway stores carry wonderful coffee ice-cream with the Lucerne label.

Potato Salad ~ Crowd Size

Picnic season is upon us...and what's a picnic without a potato salad?  The crowd-size version of this salad is a recipe we used often at church functions in years gone by...where we prepared potato salad for 300.  The recipe given here serves 50...though it can easily be doubled to serve 100.  If you are planning a slightly smaller picnic...I've included the recipe to serve 10.  Enjoy!

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
  
• 10 hard-boiled eggs, peeled and chopped
  
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.