Mint Iced Tea

This is the tea that was on our Easter menu. Sweet tea has been called the table wine of the South, well we've upped that table wine a notch with this mint tea. It's so refreshing and delicious but be warned this tea is ADDICTIVE! Enjoy...but don't say you weren't warned!

Mint Iced Tea

Method:

Bring one quart of cold water just to a boil (not a rolling boil, just before). Remove from heat. 
Add tea bags ( I used 2 of the family size Luzianne Tea bags)
Let steep for about 10 minutes.
meanwhile bring another quart of water to a boil.
Add a large handful on fresh mint to the water remove from heat and cover pot, if using an open pot.
Allow mint to steep for 10-15 minutes.
Pour tea into a large pitcher. Add steeped mint poured through a sieve into the tea. This just catches the mint and keeps you from having to fish it out of the pitcher!
Add a about quarter of a can of lemonade and a about quarter of a can of orange juice concentrate to the mint tea
Stir in 3/4 cup of sugar (it seems like a lot but it really does take a good bit of sugar) Taste, add more sugar if you think it needs it.
Chill and serve over lots of ice!

Easter

The Menu:

Spiral Ham

Mom's Potato Salad

Roasted Asparagus

Old Fashion Baked Beans

Deviled Eggs

Rosemary Foccacia

Dinner Rolls

Sour Cream Cheesecake topped with cherries

Strawberry Roulade

Mint Tea

Easter is one of our favorite holidays here at Waterberry Farm. Usually the whole family gathers at the farm to celebrate the Resurrection of our Lord. This year unfortunately, for various reasons, not everyone could make it to the farm for Easter. In spite of missing the ones who didn't make it home, we had a great day. The weather was lovely so we set up a table on the porch and ate outside. It was a gorgeous day to sit on the porch, sip mint iced tea, talk, and watch the squirrels chase each other from tree to tree. 

Our Easter menu is pretty much the same from year to year. One item we always include are these old fashioned baked beans. These are a family favorite. This is a very old recipe from the Mennonite side of the family. These beans are nothing like traditional baked beans from a can. For starters they are made with lima beans. Once you've had these baked beans they may become a part of your Easter menu too!

Old-Fashioned Baked Beans

2 cans large lima beans (or 2 cups dried lima beans soaked overnight and cooked until tender)

1/2 cup yellow onion, diced

1/2 cup green bell pepper, diced

1/3 cup brown sugar

1 teaspoon dried mustard

1 14.5 ounce can diced tomatoes

salt and pepper

4 slices bacon

Preheat oven to 325 degrees.

Drain the lima beans but reserve the liquid. In a large shallow baking dish, combine the beans, onions, bell pepper, brown sugar, dried mustard, and diced tomatoes. Season to taste with salt and pepper. Lay the strips of bacon in rows across the top of the beans. Bake the beans for at least 2 hours. Checking periodically. If the beans start to look a little dry, pour a little of the reserved liquid from the beans over the top. You may not need to add any of the liquid to the beans. Only add it if the beans begin to look dry they've finished baking. Let the cooked beans cool a bit before serving, about 10 minutes.

Here are just a few more pictures...to make you drool!

Yes, this did taste as good as it looks!