Summer

Recipes

Mom’s Zippy Baked Carrots

 

6 cups sliced carrots, cooked

6 slices Swiss cheese

 

Sauce: 

1 small onion, chopped

4 T butter

3 T flour

1 tsp. salt

1 tsp. chili powder

2 cup milk

Layer half of the carrots in shallow 2 quart baking pan.  Cover with half of the Swiss cheese.  Repeat layers.  Make sauce by sautéing onion in butter, adding flour, and seasonings.  Add milk;  cook until thick.  Pour sauce over carrot-cheese layers.  Combine breadcrumbs with butter; sprinkle over all; top with bacon.  Bake at 350 degrees for 25 minutes.  Makes 8 servings. 

Topping:

1 cup soft bread crumbs

2 T. melted butter

5 slices bacon, cooked and crumbled

Mom’s Oriental Salad

 

2 pkg. Ramen noodles, crushed

½ cup sunflower seeds

½ cup slivered almonds

¼ cup oleo or butter

1 head Napa Valley Cabbage

1 bunch green onions

1 bunch radishes

¼ cup white vinegar

½ cup oil

½ cup sugar

1 T. soy sauce

Combine first ingredients and pour melted butter or oleo over in a cookie sheet.  Bake at 350 degrees for 10 minutes—stir at least twice while baking.  Set aside to cool for crispy topping.  Shred next three ingredients for the salad part.  Combine last four ingredients as a dressing and heat slowly until the mixture is bubbling.  Mix well.  Do not put dressing on salad until ready to serve and then add crunch topping.  All ingredients keep well, separately, for later use. 

Grandma’s Fresh Fruit Bowl

 

2 (3 oz) pkg. lemon Jello

1 cup boiling water

1 (12 oz) can frozen lemonade

12 oz. 7-Up

1 ½ gallon mixed fresh fruit (cantaloupe, watermelon, honeydew melon, strawberries, blueberries, etc.)

 

Stir gelatin into boiling water.  Stir in lemonade and 7-Up.  Add mixed fruit.  Toss gently until well coated.  Chill at least 4 hours.  Makes 24       (1 cup) servings.  Keeps a long time in the refrigerator. 

Mom’s Glazed Carrots

 

1 pound fresh carrots sliced

¼ cup water

3 tablespoons peach jam or preserves

1 teaspoon grated orange peel

1 teaspoon Dijon mustard

¼ teaspoon dried thyme

In a saucepan, bring carrots and water to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until tender.  Drain.  Stir in the jam, orange peel, mustard and thyme; cook and stir until glazed and heated through.

Julie’s Stir Fried Green Beans and Chinese Pea Pods

 

5 slices bacon, chopped

1 small onion, sliced

1 pound fresh green beans, broken into pieces

¼ pound pea pods

1 tsp. sugar

½ tsp. salt

 

Fry bacon and add onion, cooking until onion is translucent.  Add beans and pea pods.  Stir-fry until bright green.  Add ¼ cup water; cover and simmer no more than 4 minutes.  Add sugar and salt.  Stir to blend and serve at once. 

 

 

Broccoli Cauliflower Salad

 

1 head of broccoli

1 head of cauliflower

4-5 green onions

5-6 strips bacon

½ cup sunflower kernels

1 ½ cup mayonnaise

2 Tablespoons sugar

1 ½ Tablespoons cider vinegar

 

Cut broccoli and cauliflower into bite sized pieces.  Chop green onions.  For dressing:  mix mayonnaise, sugar, and vinegar.  Coat broccoli-cauliflower mixture evenly.  Let sit in the refrigerator overnight.  Add crumbled bacon and sunflower kernels just before serving. 

 

Adam’s Taco Dip with Chips

 

1 (8 oz) pkg. cream cheese

1 (8 oz) carton sour cream

½ pkg taco seasoning

½ cup salsa

2 cups chopped lettuce

1 cup chopped tomatoes

½ cup diced green onion

½ cup diced green pepper

1 cup shredded cheese

Tortilla chips

Combine cream cheese, sour cream, and taco seasoning and spread in glass pie pan.  Pour salsa over the top.  Cover with shredded lettuce, tomato, onion, pepper, and cheese.  Refrigerate.  Serve with basket of tortilla chips for dipping. 

Linda’s Fresh Vegetable Marinade

 

2  small heads fresh broccoli

8 large fresh mushrooms, sliced

1 medium green pepper, chopped

3 stalks celery, chopped

1 small head cauliflower, broken into flowerets

1 cup sugar

2 tsp. dry mustard

1 tsp. salt

½ cup vinegar

1 ½ cup oil

1 small onion, grated

2 T. poppy seeds

Remove flowerets from broccoli, cut into bite size pieces.  Combine flowerets, mushrooms, pepper, celery, and cauliflower toss lightly.  Combine remaining ingredients.  Mix well, pour over vegetables.  Chill at least 3 hours.  Serves 10.

Layered Ranch Salad

 

5 cups torn mixed salad greens

5 cups fresh baby spinach

½ pound sliced fresh mushrooms

6 hard-cooked eggs, chopped

1 bunch green onions, sliced

½ cup bacon bits

¾ cup mayonnaise

1/3 cup sour cream

3 ½ tsp. ranch salad dressing mix

1 Tbsp. minced fresh parsley

1 cup grated cheddar cheese

 

In a 3 quart glass serving bowl, layer the first six ingredients in order listed.  In a small bowl, combine the mayonnaise, sour cream and dressing mix.  Spread over salad.  Top with minced parsley, grated cheese and additional bacon bits if desired.