Summer Recipes

Bocci Ball

· 2oz Amaretto

· 4oz Orange Juice

· 1oz chilled club soda

· Garnish with orange slice

Shake the amaretto and orange juice together in a shaker vigorously. Strain into an ice-filled highball glass. Top with club soda and garnish with orange slice.

Beef-Vegetable Soup

· 2 tbsp vegetable oil

· 2lb beef shank cross-cuts

· 1 medium onion, sliced

· 5-6 cups cold water

· 1 tsp salt

· 1 bay leaf

· 1 tbsp pickling spice

· 1 (10 ½ oz) can condensed beef broth

· 2 medium potatoes, cubed

· 2 stalks celery, sliced

· 2 cups shredded cabbage (red or green)

· ½ cup ketchup

· 1 (15oz) can sliced beets, drained and cut in half

· ¾ cup whipping cream

Over medium heat, heat oil in a 4-quart dutch oven. Add beef and onion; cook until the beef is brown all over. Add water. Heat to boiling. Skim foam off of broth. Add salt, bay leaf, and pickling spice and stir. Reduce heat. Cover and simmer for 3 hours. Remove beef from broth. Allow beef to cool for 10 minutes. Strain broth and discard vegetables and seasonings. Remove beef from bones and cut into ½ inch pieces. Skim off any fat remaining on broth. Add can of beef broth to the broth from the beef and return along with beef to dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup, and beets. Heat to boiling. Reduce heat; cover and simmer for 30 minutes. Cool 10 minutes. Stir in whipping cream and serve.