Black and Blue for Two!

This one is from nephew Victor, a certified card-carrying mixologist! Sounds yummy!

Black and Blue for Two
2 parts Gin
2 parts Curacao
1 part Peach
1 part Pineapple
1 splash sour lemonade

Chili Roast Tenderloin

I haven't tried this yet, but saved the recipe here so I would not lose it. Jerilyn sent it to me because it sounds yummy and most of the ingredients are things I usually have on hand. I think I would do fine in the crockpot too.

Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth

Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

3.Heat oven to 500º F.

4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

7.Cut half the pork into thin slices and serve with the sauce.

Jerilyn's Cranberry Glaze for Ham

Jerilyn's Cranberry Glaze for Ham

We always toss the packet that comes with the ham, because Jerilyn has improved on it significantly with this delicious, but simple glaze. This recipe is for a 5-6 pound ham. Adjust as needed for the size of your ham.
For use with a fully-cooked spiral cut ham.

Glaze Ingredients:
3/4 cup cranberry sauce
1/4 cup of Dijon mustard or hot Dijon mustard
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Directions:
1. Preheat oven to 300 degrees.
2. Put ham on a large roasting pan lined with heavy duty foil.
3. Combine all ingredients of glaze and mix well.
4. Spread 1/2 of the mixture over the top of the ham evenly.
5. Bake for an hours and then spread the other 1/2 of the mixture over the top of the ham.
6. Keep baking until internal temperature reaches 140 degrees or about an hour.
6. Let stand 5 minutes before serving.

Cheatin' Seafood Newburg

OK, I just have to write this one down before I forget what I have done. I was trying to fix something a little different for Hong Ju Lee AKA "Edgar" an exchange student from Seoul, South Korea who is living with me. He said he likes shrimp and I had some frozen shrimp that is already cooked- (The kind you just run under water until defrosted, add the sauce and instant shrimp cocktail.) This would be great with any seafood. I didn't have what I needed to make this so I improvised and it was probably better than the original.


Ingredients: * means these are estimates- I rarely measure- Sorry!
Seafood of your choice- I used shrimp, but scallops, firm fish (tuna steak, fresh salmon, etc.), lobster, etc. will all work
*1/2-2/3 cup of sour cream- depending on how you like the flavor it adds
*1/2 cup white wine
*1/4-1/2 teaspoon pepper
*1 teaspoon dill weed- I just realized that I DO like dill!- I will quit tossing out the dill I grow!**
1 Tablespoon lemon juice- not concentrated
1 can of peas- drained
1 can cream of chicken soup- undiluted- this is where I am saving some time.

Directions:
1. Gently mix everything but the seafood above in a sauce pan stirring frequently.
2. Prepare seafood (for me that was running the shrimp under hot water.)
3. Prepare rice, wide noodles, toast or a plain pastry- your choice, I used wide egg noodles.
4. Put your choice from #3 on the plate, top with choice of seafood, smoother with sauce!

** I grow dill amongst my herbs and flowers every summer for the flower, not the tiny leaves. I have never been a huge fan of dill, but this recipe convinced me to start saving dill and enjoying all year long!

Yummy Cauliflower Salad

This salad is a bit "tangy" and unique. I have only made it once because I misplaced the recipe. Nice thing about the blog is I can always find it now!!! (Unless I lose the web address of the blog!)

Ingredients:
1 Large head of cauliflower (6 cups), broken up into bite-sized pieces
1 cup of coarsely chopped walnuts
1 cup of green grapes cut in half

Dressing:
1 cup of mayonnaise or salad dressing (I used Dukes Mayonnaise)
1/3 cup of honey
1 tablespoon prepared mustard

Mix together the first three ingredients.
Mix the mayo, honey and mustard.
Stir together until the cauliflower, grapes and walnut pieces are coated.

Pineapple Cheese Ball

I visited Mom at Loyalton today and one of the nurses, Sharon had made this for the residents and staff back in the Memory Care Unit. It was delicious and Mom liked it too. I had to have the recipe! I love pineapple and love cheesecake so this was a no brainer for me. If you like cheesecake, you should like this too! Quick and easy!

Ingredients:
8 ounce package of cream cheese, softened
1 large box of dry vanilla pudding
1 of the smallest cans of pineapple- DO NOT DRAIN!
Chopped pecans
Graham Crackers

Mix softened cream cheese, dry pudding mix and undrained pineapple thoroughly.
Form a ball and roll in chopped pecans.
Serve with graham crackers broken into the smallest size.

I might try it with more pineapple, but it was excellent as prepared above.

Grandma Bugg's Cobbler Recipe

This was sent to me by Carolyn Bugg Butler. This is Emma Virginia Minter Bugg's recipe for cobbler. I can't wait to make some!

Ingredients:
l cup sugar
l cup flour
l cup milk
A little vanilla ( I (Carolyn) always add more.)
1 stick of butter
1 cup of fresh fruit

Directions: Oven temperature: 350 degrees
Mix sugar, flour, milk and vanilla well
Melt a stick of butter in baking dish
Place a cup of fresh fruit (peaches are the best) over butter then pour mixture over fruit
Bake at 350 degrees until golden brown and crust is over fruit.

It never fails. Add vanilla ice cream, yogurt or whipped cream topping. Thanks Carolyn!

Baked Spinach and Artichoke Dip

I am not sure this a family favorite, but I have made it several times. Once I made two, one for that evening and the other to take somewhere the next day. I had friends over that evening and we ate both so this must be a keeper! It's quick and easy too! It is not the healthiest. : (
But it is pretty! : )

Ingredients:
1 cup mayonnaise
1 cup Parmesan cheese
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup of shredded Monterrey Jack Cheese or mozzarella cheese (1 ounce)

Toasted baguette slices. Slice baguette in 1/4 inch slices and toast lightly in oven. I like this a lot better than crackers, but assorted crackers will work.

Directions: Oven Temperature: 350 degrees
1. Mix mayonnaise and Parmesan cheese.
2. Stir in artichokes, spinach and bell pepper.
3. Spoon mixture into a 1-quart casserole. (I found a large glass pie plate is perfect!)
4. Sprinkle with Monterrey Jack or mozzarella cheese
5. Cover and bake about 20 minutes or until cheese is melted.
6. Serve warm with toasted baguette slices.

Sue Onesty's Lemon Chess Pie

I found a note card that Sue sent Dad. I am sure it was a very long time ago. I saved it because of the recipe, I found it over 25 years ago. If you are sentimental like me, you might enjoy the note too. "Aunt Virginia" in the note refers to my Grandma, not my Mom. I love this:

George,
I'm sending you this recipe Aunt Virginia said you wanted. I usually make my crust. If you buy one get a large one. I can't hardly find one large enough. Watch the temperature 450 might be to high. It depends on the stove. Hope you have good luck.
It was good to see you all Homecoming Day. Charles is really a fine looking young man.
Best wishes to both of you.
Sincerely,
Sue

Sue's Lemon Chess Pie

1 1/4 - Cup sugar
1 - Tablespoon flour
1 - Tablespoon meal
Toss lightly with fork.
Add-
4 - eggs, unbeaten
1/4 - cup butter or (marg.) melted
1/4 - cup lemon juice
Beat until smooth, pour into uncooked pie crust
Bake on 450 for 10 min.
reduce to 350 for about 25 minutes longer.

Butterscotch - Peanut Butter Candy

Wow! I am glad I found this recipe again. This was my Dad's favorite sweet. I believe it was Sue Onesty's recipe in the beginning or maybe Rachel Drummond's. Jerilyn and I like it too, but I have not made it in years. It literally melts in your mouth and is best kept in the fridge when you are finished. Don't worry about using up space in the fridge- it won't last long! (I have frozen it too and it keeps fine if sealed tight in the freezer.Added 2/21/12 )

Ingredients:
1 stick of butter or 1/2 stick butter and 1/2 stick of margarine
1 cup of peanut butter- creamy or crunchy (I like crunchy in this better), but not with added honey
2 (10 ounce) packages of butterscotch bits/chips
1 (10 ounce) package of mini marshmallows

Directions:
1. Melt and mix butter/margarine, peanut butter, and butterscotch chips together in a double boiler, stir constantly and do not allow water to boil.
2. Remove from heat and allow to cool to room temperature.
3. Stir in marshmallows and make sure all are completely coated.
4. Pour into a buttered pan, even out and place in the refrigerator until set.
5. Cut into squares and enjoy!

Super Sweet Potatoes

This could be a dessert! Thanks to Shirley Showalter who put this recipe in the Frieden's Church Cookbook- the older version. She made these for a covered dish dinner and they were gone in a flash. Now this is what we make every Thanksgiving. She sometimes cuts the brown sugar in half because it is very sweet. That decision is up to you. This is the original recipe:

Shirley's Sweet Potato Casserole

Ingredients:
3 cups of cooked sweet potatoes (I have used canned and they are fine.)
1 stick of margarine
1 teaspoon (or more) vanilla
2 eggs
3/4 cup brown sugar
1/2 cup milk

Topping:
1 cup brown sugar
1/2 cup chopped nuts- walnuts or pecans
1/3 cup of margarine
1/3 cup of flour


Directions: Oven Temperature: 325 degrees
1. Mix the first 6 ingredients with a mixer until fluffy and spread in a 2 quart rectangular dish.
2. In a separate bowl mix the 4 ingredients for the topping together.
3. Sprinkle the topping evenly on the sweet potato mix.
4. Bake for 30 minutes.

Squash Casserole

I only made this once, but it passed a gourmet's test! Like the corn casserole, it is taking a healthy veggie and adding things I should be cutting out of my diet at this age! It also livens up some rather bland veggies and once in a while I think that is OK!

AKA: Summer Vegetable Bake

Ingredients:
3 cups of herbed stuffing mix
1/4 cup (1/2 stick) of butter, melted
1 (10 ounce) can of cream of mushroom or cream of chicken soup
1/2 cup of sour cream
1/2 cup of sharp cheddar cheese shredded
2 cups of shredded yellow squash
2 cups of shredded zucchini
1/4 cup of shredded carrts
1/4 cup of finely chopped onion

Directions: Oven Temperature: 350
1. Combine the stuffing mix and butter in a bowl. Reserve 1/2 cup of this mixture.
2. Place the remaining stuffing/butter mix in a 2 quart casserole dish.
3. Combine the soup, sour cream and cheddar cheese in a large bowl and mix well. Add the squash, zucchini, carrots and onion, stir well.
4. Spread over the stuffing mixture and sprinkle the reserve stuffing on top.
5. Bake for 40 minutes.

Corn Casserole

Take a perfectly healthy food and make it less healty- but yummier! This has become a Thanksgiving Day regular. I made it for my Costa Rican friends and they packed the corn bread mix in their suitcases to take home with them so they could make it for their families when they returned home.

Ingredients:
1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 ounce) whole kernel corn, drained
1 can (16 ounce) cream style corn, undrained
1 package (9 ounce) corn muffin mix
1 cup grated cheddar cheese

Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix together butter, sour cream and egg.
3. Stir in cans of corn and corn muffin mix.
4. Spoon mixture into a buttered (or "Pammed") 2-quart casserole dish
5. Bake for 45 minutes.
6. Add cheese and stir into the top of the casserole.
7. Bake an additional 15 minutes or until dish is slightly puffed.

Breakfast Casserole

Breakfast Casserole

Thanks to Betty Morris for this recipe, but we use it so much we claim it too! Put it all together the night before, pop it in the oven while you take your morning shower and presto! Breakfast for a crew!

Ingredients:
5 eggs
8 slices American cheese
2 1/2 cups of milk
1 pound sausage
8 slices of bread
1/2 teaspoon of salt
1 teaspoon dry mustard
1/8 teaspoon pepper

1. Crumble and cook sausage in a frying pan
2. Grease a 9 X 13 glass baking dish- metal is fine too, I'm sure.
3. Cover the bottom with bread
4. Sprinkle sausage on top of the bread
5. Layer cheese slices on top of the sausage
6. Mix milk, eggs, salt, mustard and pepper and pour over everything
7. Chill!

In the morning, put into a 350 degree oven for 35 minutes or until eggs in the center have set and the top is a beautiful brown. (I do not believe it is necessary to preheat oven, just allow a little more time.

Down Home Salad

A little different pasta salad.....

Ingredients:
2 cups macaroni shells
1 can peas and carrots, drained
8 slices of bacon, cooked and crumbled
3 hard boiled eggs, sliced
1/8 teaspoon garlic
1/4 teaspoon onion salt
1 tablespoon parsley
Oil and vinegar dressing

1. Cook macaroni as package directs. Drain and cool.
2. Combine macaroni, peas and carrots, bacon, eggs, garlic, onion salt and parsley.
3. Chill
4. Toss with oil and vinegar dressing.
Makes 4 t0 6 servings

Mango and Black Bean Salsa

This is the best salsa ever! Try it once and you will agree. My friend Lisa Haden Bange was the first to make it, but it became a fast favorite among my girlfriends. It is way better than the Mango Salsa at Costco!!!

Mango and Black Bean Salsa

Ingredients:
1 envelope of Good Seasons Italian Salad Dressing Mix (dry)
1 can (16 ounces) black beans, drained and rinsed
1 package (10 ounces) frozen corn, thawed
1 cup chopped fresh ripe mango ( canned papaya worked pretty good too!)
1/2 cup chopped red .pepper
1/3 cup chopped cilantro
1/3 cup chopped red onion
1/4 cup lime juice

Mix all ingredients in a large bowl and refrigerate.

Serve with tortilla chips- especially the ones shaped like little bowls that hold more!
You can also serve with chicken and rice for a main-dish salad- at least that is what the recipe said- it never sticks around long enough to try that. : )

Hot Crab Crostini

Hot Crab Crostini *****
Ready in 30 minutes!

Ingredients:
1 French Baguette, cut into 1/4 inch slices (24 slices)
1 tablespoon olive or vegetable oil
2 cans (6 ounces each or more!) crabmeat, well drained and flaked
1 jar (2 oz.) diced pinientos, well drained
2 ounces shredded Swiss cheese (1/2 cup)
1/2 cup grated Parmesan cheese
1/4 cup chive and onion cream cheese spread (from 8 ounce container)
1/4 teaspoon red pepper sauce
1 tablespoon chopped fresh chives

Directions:
1. Heat oven to 400 degrees. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.

2. Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded tablespoonful crabmeat mixture on each bread slice.

3. Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.

This has been a family and friends favorite every time we serve it! If the baguette is small, you may need 30 slices. Try manchego or Asiago cheese instead of swiss for a change. Also you can make ahead! Bake the bread and store at room temperature covered. Prepare the mixture, cover and refrigerate. Assemble when are ready to eat! Yummy!!!!!

Dump Cake

Dump Cake

Also known as 1-2-3-4 Dump Cake, this is for people who don't have time to grate cocoanut, zest lemons and limes, shave chocolate, peel apples, sift together ingredients, buy extra spices that you may never use again, etc. There are many versions of "Dump Cake" around. I like this one because it has fruit, it only takes 4 ingredients and it is EASY! My Mom always kept the ingredients on-hand so in a pinch she could throw it together and be ready for company or a covered dish meal in less than an hour with something home-made.

Ingredients:

1 can of pineapple chunks

1 can of cherry pie filling

1 white or yellow cake mix

1 stick of butter or margarine

Directions:
Get a 13x9 baking dish, dump the fruit in there, sprinkle the cake mix over evenly, then cut the butter/margarine into chunks over the cake mix powder. Bake for 40 min at 350 (or until crusty stuff is golden brown).
(You can also substitute the fruit fillings with various fruit pie fillings.)

Caramelized Onion Dip- Low Fat!

Ingredients:

1 tbsp low-fat mayonnaise
2 tbsps low-fat sour cream
1/8 tsp fresh ground black pepper
2 tbsps sliced parsley
3 c sweet onions, finely sliced
1 oz low-fat cream cheese
2 tsps vegetable oil
1/8 tsp salt

Directions:
Step #1 In a large nonstick skillet sprayed with vegetable spray, heat the oil & add the onion. Step #2 Sauté for 5 mins, stirring frequently.
Step #3 Simmer on low heat for another 10 mins or until the onion is soft & browned, stirring every once in awhile.
Step #4 Add the sour cream, cream cheese, mayonnaise, salt & pepper & mix until well mixed & the cheese is melted.
Step #5 Garnish with parsley & serve this with whole wheat crackers, baked tortilla chips or pita wedges.

Spoon Bread!

This recipe was published by the company that made the Washington Spoon Bread mix once they quit making it for their loyal customers. It tastes more like the spoon bread that I grew up with than any I have found.

Ingredients
1 cup White corn meal Indian Head brand
2 tablespoons Corn starch
4 teaspoons Baking powder
1 teaspoon Salt
2 large Eggs
3 tablespoons Corn oil
1 cup Water
2 cups Skim milk

Instructions
Blend dry ingredients together in mixing bowl with wire whip.
Add eggs, oil and water to dry ingredients and mix with wire whip just until uniform. Add the milk and mix with wire whip again just until the batter is uniform. Pour into a greased 1? to 2 quart casserole dish. Bake at 450F for 35-45 minutes.

Chicken Cornbread Pot Pie

Chicken Cornbreak Pot Pie

Very simple!

Use frozen corn and reduced sodium/fat soup for healthful options.

Cook time: 30 minutes

Preheat oven to 400

• 1 can 98% fat free cream of chicken soup
• 1 can/cup whole kernel corn
• 2 cups cubed cooked chicken or turkey ( I usually use 4 or so tenderloins and if I have a whole package of tenders then I use the rest for salad toppings the next day)
• 1 package (8.5 oz) corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

1. Square glass dish or pie plate mix soup, corn, chicken and half of the cheese
2. Separately combine muffin mix, milk and egg. Pour over chicken/soup/corn
3. Bake for 30 minutes or until golden brown
4. Top with remaining cheese

Pungent Tomato, Basil and Pasta Salad

This is another pretty dish! I love this hot or cold! Once my fresh basil, chives and tomatoes are ready to pick I love this side dish. It can be a great vegetarian main dish too! I go heavy on the basil- you can add more chives plus oregano or parsley if you want to mix it up. You could also add some cooked chicken etc. for a full meal.

Pungent Tomato, Basil and Pasta Salad

• 3/4 lbs of pasta- your choice, I like penne or rigatoni.


• 2 lbs of fresh tomatoes, chopped


• 1 Cup Fresh basil, cut using a chiffonade method (roll up the leaves tightly then cut across making slender strips!)


• 1 Tablespoon of fresh Chives chopped


• 1 small tub of feta cheese - if feta is too strong for you, fresh mozzarella (8 oz.) is yummy, or both!


• 2 Tablespoons red wine or balsamic vinegar- I also like pomegranate infused balsamic- potent!


• 2 Tablespoons olive oil


• pinch of Sweet n Low (optional)


• 3 strips of crushed cooked bacon (optional)

Cook the pasta and chill (for summertime!) In a large bowl add chopped tomatoes, basil, chives and cheese (if you use fresh mozzarella, cut into bite size pieces.) and toss together like you would a salad. Whisk together your choice of vinegar and oil. I add a little Sweet n Low to add sweetness without calories. Pour the oil/vinegar mix over the other ingredients and toss again. Your done! Note: 6/23/09 Jerilyn and I had this tonight I didn't have the recipe handy. I omitted the chives and Sweet 'n Low, but added a little bacon. Yummy!

Grandma Bugg's Goulash

Grandma Bugg's Goulash

Ingredients:

• 2 stalks of celery, sliced in small pieces
• 1 green pepper, cut into about 1/2" square pieces or smaller
• 1 nice size onion, chopped- if you like onion, add more!
• 1 1/2 to 2 pounds of lean hamburger
• Small box of spaghetti noodles
• large can of stewed tomatoes, chop a little if necessary
• 1 can green peas

In a large Dutch oven:

1. Sauté the celery, green pepper and onion until tender.
2. Add the hamburger and brown, add salt and pepper as desired. DO NOT STIR AFTER THIS STEP!
3. Layer the spaghetti on top, break only if necessary to fit.
4. Layer the tomatoes to completely cover the noodles.
5. Layer the peas (do not strain!) on top to cover the tomatoes!
6. Again, add a little salt and pepper or herbs if you like!
7. Add water if needed to cover the spaghetti level.
8. Once it is simmering, cut back to very low and let it cook until the noodles are soft. Don't stir!!!
9. To serve, use a LARGE spoon to cut through the layers and pile into wide bowls. It is beautiful and colorful! Some like parmesan cheese to sprinkle on top once goulash is in a bowl.

Next time, add or subtract quantities and ingredients so you can come up with your family version of Goulash!

Every family it seems has a recipe for "Goulash" and no two are alike. This is the Mary Monts version, which came from my Grandmother, Emma Virginia Minter Bugg. Everyone for generations has made it, but I am the only one who can make it the way my Grandma did and every time it is probably a bit different because I have never had or used a recipe. It is something that was often on the stove waiting for us when we arrived at my grandparents home after a long car trip. Now, my relatives like for me to have it ready when they travel to Harrisonburg. Some even request it! You can make it, turn the heat way down or off and just let it wait until your family rolls in the driveway. Hungry travelers are always happy!

Pretty Pork Chops!

This is one of my favorites because it makes great presentation andonly takes one pan! It is super easy to increase or decrease therecipe as needed. It freezes well too, so you can make enough for twomeals at one time. : )

Pretty Pork Chops!

• 4 Thick cut pork chops
• Canola oil or Pam
• 1-2 Green peppers
• 1 cup of instant rice
• 1 can of stewed tomatoes, chopped

In a large frying pan add oil or Pam and brown the pork chops on both sides. If needed chop up the stewed tomatoes a little. Cut the green pepper to form rings at least 1/2 inch thick. Once pork chops are browned, top each with a green pepper ring. Carefully fill each ring with about 1/4 cup of rice. Pour tomatoes gently over the rice, it is OK for excess liquid to seep into the pan. Add any remaining tomatoes to the pan. Turn down very low, cover and cook for 30 minutes. Rice should be tender and pork chops completely cooked! Season to your own preference with salt and pepper or fresh herbs. Transfer each to individual serving plates or a pretty platter! Enjoy!

Serves 4

Purple Bazil Martini (From Restaurant Eve)

Purple Basil Cocktail

This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve. Adapted from the restaurant's recipe.

• 1 1/4 cups Simple Syrup
• Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk) *
• 1 bunch of purple basil, stemmed
• Juice of 2 limes
• 3/4 ounce Bacardi Limon Rum
• 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
• In a large saucepan over high heat, add the simple syrup and coconut water and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve.
• Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.
  When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.