HEY Everyone! I'm so happy that you could check out the recipe page. I sent messages to several of my friends on ICQ and asked them to send me some of their favorite Summer recipes. As you can tell, I just cut and pasted what they sent me. If you want to send me a recipe my email address is below. Just click the mailbox. I HOPE YOU ENJOY!!
Lucy
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Recipe Index
Appetizers & DipsSeafoodSalads
CasserolesMeatsDessertsBeverages
Appetizers & Dips
PARMESAN CHEESE DIP
Recipe By :DMCBLAZE
Serving Size : 8 Preparation Time :0:15
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz frozen spinach -- cooked
1 large onion -- chopped
1 clove garlic -- minced
1 1/2 cups parmesan cheese
1 cup mayonnaise
4 oz cream cheese
ground pepper
salt
paprika
1 small hot pepper (optional)
Beat cream cheese until smooth. Add remaining ingredients and stir until well mixed. Pour into
greased casserole dish and bake at 350* for approximately 10 minutes. Top with more
parmesan cheese and paprika. Serve with crackers, party bread or veggies.
Tomatillo and Black bean salsa w/ cilantro (submitted by Scotboy)
Okay....and this is an easy recipe that anyone can make, yet it's
pretty impressive looking on the table...as well as AWESOME in your
mouth!!
4 Tomatos
Tomatillos..(they're small, so use maybe three of them
Black beans.....use about 3/4 lb. (I don't know what the whacky
canadians say for weight!)..they have to be already soaked and cooked!
one red pepper, roasted, and diced 1/8"
a whole large cucumber...for the SALSA!
2 tablespoons of Hot sauce..(don't use the cheap durkee shit..)
(note...GREEN hot sauce is an excellent choice)
a couple tablespoons of olive oil
about one rounded teaspoon of crushed garlic
and make it interesting, with another whole tablespoon of balsamic
vinaigre!
get a fresh pepper mill.
3 oz of fresh chopped cilantro.*
*Okay...the thing about this recipe, and most others like it, is that
you can add and delete according to taste! But don't skimp on the
cilantro, b/c it's the reason for such a salsa!..YUM!
dice up the tomatos, and then half-way crush the dices. Do the same thing with the tomatillos, the
cucumber, and everything else, except the red pepper. Take the red
pepper over to a fire..(on the oven, or outside) and place the pepper
directly over the heat source. When the skin of the pepper starts to
carbonize, turn it slightly, and do that a few more times. When there's
about 5 "light black" sides to that pepper, immediately pull it off the
fire, and quicky wrap it in plastic wrap. But not too tight. We need
steam to waft around the skin
In about three minutes, you should be able to peel the skin away from
the rest of the pepper, effort-free. Now, go over, and add
crushed garlic to those other diced veggies. *note..if you would like to
ROAST that garlic beforehand, you will have quite a bold flavor in your
salsa.
..Now go and seed the pepper, and dice it, too.
add it to the diced veggies. Add the prepared Black beans! (please use
canned as a last resort!
..Grab the leafs off of the cilantro,and chop them. Not too small.
..add all of the liquid stuff, and pepper to taste.
..Serve it in a pottery type crock, or in a thick bowl. Chill it
To the top
Seafood
BBQ ATLANTIC LOBSTER (submitted by Traci1029)
(1 lb lobster in a shell yields 1/4 lb or 2/3c of
cooked lobster meat)
1- DO NOT COOK LOBSTER THAT HAVE CEASED MOVING!
2- FILL A DEEP CONTAINER WITH CLEAN SEA WATER OR ENOUGH SALTED WATER TO
COMPLETELY COVER LOBSTER(1/2 c salt for 1 gallon of water)
3-GRASP EACH LOBSTER BEHIND THE HEAD AND PLUNGE IT INTO THE WATER HEAD
FIRST..IF IT GOES IN TAIL FIRST YOU ARE IN FOR A FIGHT!!
4- REDUCE HEAT ..EITHER ON STOVE OR ON BBQ!!!OPEN THE LID A CRACK TO
RELEASE STEAM!
5- SIMMER 12 TO 15 MINUTES FOR 1 LB LOBSTER AND ADD 1 MINUTE FOR
EVERY1/4 LB....DO NOT OVER COOK
6- WHEN COOKED PLACE LOBSTER IN SINK AND RINSE WITH COLD WATER TO
PREVENT CONTINUED COOKING..SERVE WARM OR ALLOW TO COOL COMPLETELY IN
COOL WATER.
CLAM CHOWDER RAINY SUMMER DAYS (submitted by Traci1029)
**everyone forgets the rainy days huh?**
TOTAL TIME 30-40 MIN
1- 4 SLICES BACON CHOPPED
1 ONION
2 C POTATOES CHOPPED
2 C LIQUID (clam liquor and water from canned clams)
2 C CLAMS
1/2 TSP SALT, PEPPER TO TASTE
2 CUPS MILK OR LIGHT CREAM(10%)
2 TSP BUTTER(optional)
1 TBSP PARSLEY
` FRY BACON IN LARGE SAUCE PAN OVER MED HEAT UNTIL CRISP AND BROWN
REMOVE FROM DRIPPINGS WITH SLOTTED SPOON AND DRAIN ON PAPER TOWEL.
2- ADD ONION TO DRIPPINGS AND SAUTE UNTIL TENDER BUT DO NOT BROWN. ADD
POTATOES AND 2 CUPS OF LIQUIDS (reserved clam and water) COVER AND
SIMMER ABOUT 20 MIN OR UNTIL POTATOES ARE TENDER.
3- ADD CLAMS , MILK , SALT AND PEPPER AND BUTTER, HEAT SLOWLY TO SERVING
TEMP, DO NOT BOIL!!
4- SERVE GARNISHED WITH PARSLEY AND BACON BITS........mmmmmmmmmmm
GOOOOOOD!!
To the top
Salads
Cool and Easy Fruit Salad (submitted by Peggy)
1 Large can of fruitcocktail
1 large pkg of flavored Jello(Preferrably Strawberrry
or cherry)
l small container of cool whip
Chill fruitcocktail in the can in the refrigerator until chilled, then open can and drain juice off the can
of fruit cocktail
Put in large bowl and add cool whip and dry jello, put in refrigerator untill chilled, and now it's ready
to serve.
I like to add baked sunflower seeds to mine (about a half cup), it really adds to the flavor.
Potato Salad (submitted by LucyVP)
5 to 6 potatoes
1/4 cup chopped onion
1 to 2 teaspoons of margarine
1/4 cup sweet pickle relish
1 cup of Miracle Whip Salad dressing
3 tablespoons of mustard
2 to 3 boiled eggs (chopped)
1 teaspoon salt
Boil potatoes for about 20 to 25 minutes, cut in cubes after they are cooled. Sautee the chopped onion in the margarine. (be careful not to burn). Add the sweet pickle relish, Miracle Whip Salad dressing, mustard and boiled eggs. Salt to taste and you have a wonderful Potato Salad.
Smoo's Tuna Pasta Salad (submitted by Smoo)
Hi Folks!!! Here is a simple little recipe for those summer picnic's
bar-b-que's, and outings. My church always makes me make this for our
get-together's *LOL*
Cook 1 package of large seashell macaroni according to package
directions. Rinse with cool water. Add 2 cans of tuna well drained. Add
1 cup cubed cheddar cheese and 1/4 cup of finely diced celery. Then add
Miracle Whip and pickle relish to personal taste. Now the lady who
taught me how to make this says you cannot substitute mayo for the
Miracle Whip. But if you are one of those who does not like Miracle Whip
I suppose you could try! *S*
Broccoli and Cabbage Slaw (submittied by Sweeti-Pie)
This salad is different and always is a big hit at any potluck or gathering I have brought it to.
2 pkgs. Ramen noodle soup (crush noodles in pkg.)
1 of the seasoning packs from the soup
6 green onions cut into tiny pieces
1 pkg. Broccoli slaw
Mix all together in large bowl
Brown ½ c. silvered almonds
4-½ T. sesame seeds
3 T. melted butter
Dressing
2/3 c. salad oil
2T rice vinegar
4T sugar
1 t. black pepper
The other soup flavor packet
2T soy sauce
If you want to you can sprinkle chowmein noodles on the top of the salad.
German Potato Salad (submitted by DMaree)
1 cup diced bacon
1 cup sliced celery
1 cup chopped onion
3 tsp. salt
3 Tbsp. flour
2/3 cup sugar
2/3 cup vinegar
1/2 tsp. pepper
1-1/3 cup water
8 cups cooked potatoes (approx. 6-8 potatoes)
Fry bacon and drain. Return 4 Tbsp. of the bacon grease to the skillet.
Add celery, onion, salt, and flour. Cook until nearly done. Add sugar,
venegar, pepper, and water. Bring to a boil. Pour over potatoes and
bacon. Put in a 3 quart casserole dish. Bake at 350 for 30 minutes.
Maccaroni Salad (submitted by DMaree)
16 oz. spiral maccaroni
1 small chopped onion
3 grated carrots
3 stalks celery
1/2 cup chopped green pepper
1/2 cup grated cheese
1/2 cup Eagle Brand Milk
2 cups Miracle Whip
1/3 cup white vinegar
1/2 cup granulated sugar
Cook and drain maccaroni. Add carrots, celery, and cheese. Mix in
separate bowl the milk, Miracle Whip, vinegar, and sugar. Stir into the
maccaroni mixture. Season with salt and pepper, and refrigerate
overnight.
Pea and Bacon Salad (submitted by MarciNH)
1- box of frozen baby sweet peas
½ -2 oz. jar of Hormel Real Bacon Pieces or 1 lb. cooked bacon crumbled
(Our local market sells Oscar Myer and Readi-Crisp precooked bacon)
**approx.½.lb.- sour cream
**approx 1/3 packet. - Powder Hidden Valley Ranch Dressing
Place peas in collander and rinse gently under warm water removing all ice
particles and separating peas, drain well.
Mix together sour cream and the powder ranch dressing **to taste.**
Stir bacon pieces into mixed dressing and then gently mix in the peas. Serve
cold, keep cold.
Alice's Summer Pasta Salad (submitted by Ali/Sweetaurus)
This makes a huge salad...half it for family size.
Ingredients:
1 Package radiatore style pasta (plain or tri-colored)*
2 bunches green onions
½-1 sweet Red Bell Pepper *
½-1 sweet Yellow Bell Pepper *
½-1 sweet Orange Bell Pepper *
2-4 stalks of celery
1 head of broccoli, cauliflower, carrots or other
veggie (or any veggie mixture you prefer)
Chopped garlic (I use the kind in a jar)
1 can ripe black olives sliced
Pepper
2-4 good ripe tomatoes
Fresh basil *
Fresh cilantro *
1/3-1/2 C. Extra virgin olive oil (a good one!) *
1/8-1/4 C. Balsamic vinegar *
NOTE: Anything with a "*" is an important ingredient or needs special handling!
1) Cook pasta in salted water (this is the only salt
I use). *DO NOT OVER COOK!!!*
2) When pasta is cooked, run under cold water until
pasta has cooled. Drain well and place in very large
mixing bowl.
3) Clean broccoli, cauliflower, carrots and/or other
veggies.
4) Bring "veggies" to a quick boil (just to soften),
remove from heat and cool.
5) Slice green onions, sweet peppers and celery. Add
to mixing bowl.
6) Cut "veggies" into bite size pieces, add to mixing
bowl.
7) Add chopped garlic.
8) Add black olives.
NOTE: *At this point, if salad isn't going to be served
within a few hours then refrigerate until closer to
serving time. I sometimes stop here if I'm going to
be serving the salad the next day.*
9) Chop basil, cilantro and tomatoes. Add to mixing
bowl.
10) Pepper to taste.
11) Mix everything together, gently.
12) Dress first with the Extra Virgin Olive Oil. Mix
well.
13) Finish dressing with Balsamic Vinegar. Mix well.
14) Serve.
***Special notes***
1) Do use radiatore shaped pasta. It holds together
best.
2) DO NOT OVER COOK PASTA (it's better to be a
little undercooked) or the pasta will fall apart.
3) Do use the red, orange and yellow bell pepper (or
any combination of the three). The flavor is sweeter
than the green type and the colors are wonderful.
4) Do use fresh basil and cilantro.
5) Do use extra virgin olive oil and Balsamic
vinegar. Again, the salad needs these for the best
flavor.
6) Don't add the fresh basil, cilantro and tomatoes
until last, since they will get mushy if they sit
overnight or for too long.
Have a great summer!
Ali/Sweetaurus
To the top
Casseroles
Potato Casserole (submitted by LucyVP)
2 lbs. Frozen Hash Browns (the kind cut up in cubes)
1/2 cup melted butter or margarine
1 tsp salt
1/2 tsp pepper
2 tbsp. dried minced onion flakes
1 can of cream of chicken soup
8 ounces of sour cream
2 cups of grated cheddar cheese
TOPPING
2 cups of crushed corn flakes
1/4 cup of melted butter
Combine the hash browns, melted butter, salt, pepper, onion flakes, cream of chicken soup (do not add water), sour cream, and grated cheddar cheese together and place in a cake or casserole dish. Then combine the crushed corn flakes with the 1/4 cup of melted butter together and sprinkle on top of the potato casserole. Bake at 350° for 45 minutes to an hour.
To the top
Meats
Smoo's Microwave Style Chicken Cordon Bleu (submitted by Smoo)
Here is a variation on Chicken Cordon Bleu. It is very easy to make and delicious with rice or pasta and a nice green salad.
Start with 4-6 boneless, skinned chicken breasts. Pound them with a
mallet till tender. Melt some butter or margarine and add some garlic
(fresh, salt, powder...whatever your preference) and seasoning salt.
Brush pounded breast with the butter mixture. Place a slice of ham or
prosciutto and a slice of swiss cheese on the chicken. Roll up and
secure with a toothpick and place in a microwave safe casserole dish.
After you have rolled all your chicken and arranged in dish brush
chicken with remaining butter. Cover dish with lid or wax paper. Place
in microwave oven. Cook 5 minutes and then turn chicken breasts over.
Continue cooking another 5 minutes or until chicken is done. Drain off
chicken juices. While chicken is cooking make sauce. To one can of Cream
of Mushroom soup add 1/4 cup of white wine, a little more garlic and
whatever else your favorite chicken seasonings are. When chicken is done
spoon sauce over the top of chicken and cook for 3 or 4 more minutes or
until sauce is hot and bubbly. Yummy!!!
Honey Glazed Chicken Wings (submitted by Sweeti-Pie)
3 lbs. Chicken Wings
1/3 C. Soy Sauce
2 T. oil
2 T. chili sauce
¼ C. Honey
1 t. salt
½ t. ground ginger
¼ t. garlic powder
¼ t/ red pepper (opt.)
Mix all ingredients in a bowl. Put Chicken in large zip lock bag.
Pour sauce over wings. Refrigerate over night. Drain sauce in bowl, put chicken in foil lined pan, bake 375 30 minutes, brush with sauce, bake 30 minutes more.
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Desserts
RAINY DAY DESERT!..BREAD PUDDING (submitted by Traci1029)
2 C BREAD WITH CRUST, CUBED
3/4 C SUGAR
1/4 C RASINS OR MORE
2 EGG YOLKS
1 WHOLE EGG BEATEN
1 1/2 C MILK
1 TSP VANILLA
1/4 TSP CINNAMON
1- PREHEAT OVEN TO 375 degrees
2- MIX ALL INGREDIENCES TOGETHER AND POUR INTO GREASED CASEROLE DISH
3- STAND CASEOLE DISH IN PAN OF WATER FOR MORE EVEN COOKING,BAKE AT 375
FOR 1 HOUR OR UNTIL CUSTARD IS SET AND TOP IS GOLDEN BROWN.
4- SERVE TOPPED WITH BUTTERSCOTCH SAUCE!!
BUTTERSCOTCH SAUCE..mmmm
1 C BROWN SUGAR
1 C COLD WATER
1 TBSP CORNSTARTCH
2 TBSP BUTTER
1 TSP VANILLA
1/2 TSP VINEGAR
1- MIX TOGETHER SUGAR AND CORNSTARTCH , GRADUALLY ADD COLD WATER, BRING
TO A BOIL, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS...SIMMER FOR 1
TO 2 MINUTES
2- ADD BUTTER, VANILLA AND VINEGAR AND MIX!!
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
THESE ARE ALL TRADITIONAL CANADIAN ATLANTIC RECIPIES I HAVE LEARNED
FROM MY FAMILY,, I HOPE YOU LIKE THEM ALL!!!!!HUGZ TRACI1029
Black Forest Dump Cake Recipe By : DMCBLAZE
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredients/Preparation Method
-------- ------------ --------------------------------
1 8-Ounce can crushed pineapple
1 21-Ounce can cherry pie filling
1 18-1/2-Oz Package Devil's Food Cake Mix
1 Cup chopped pecans
1/2 Cup butter or margarine -- melted
Whipped topping
Drain pineapple, reserving liquid. Spread pineapple in lightly greased
13-by-9-by-2-inch pan; add pie filling, spreading gently over pineapple.
Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine
melted butter or margarine with the reserved pineapple juice. Drizzle over
mixture in pan. Bake at 350 degrees for 35-40 minutes. Cut into squares
and top with whipped topping.
Bed time bars (submitted by Kimbre)
(taste like peanut butter cups or meltaways)
1 1/2 C Graham cracker crumbs
2 2/3 C Confectioners sugar
1 C Melted margarine
2 C Smooth peanut butter
In a large bowl using a wooden spoon mix first two ingredients, then margarine, then peanut butter.
Mixing till smooth. Spread on jelly roll pan. (15" X 10")
Topping
12 oz. Chocolate chips
1/2 C Melted margarine
Place melted margarine an chips in microwave to melt. Stirring till smooth. Spread on top of Peanut
butter. Chill about 1 hour then cut into 1" squares.
These MUST be stored in the refrigerator. You can also freeze them.
Ice Cream Oreo Cookie Dessert (submitted by Sweeti- Pie)
1 lb pkg oreo cookies
4 T. Melted butter
½ gallon vanilla ice cream
Toppings of your choice (fudge sauce, nuts, carmel sauce)
Put cookies in food processor until crushed. Pour in melted butter, mix well.
Press hard into bottom of 13x9 pan. Bake at 350 for 10 minutes.
Cool completely.
Thaw ice cream a bit. Spread over cookie crust. Put in Freezer for about
1-2 hours. Drizzle toppings over top. Cut and eat.
Pink Lemonade Pie (submitted by Sexegrndma)
1 cup evaporated skim milk
1 envelope unflavored gelatin
2 Tablespoons water
1 6 oz. can pink lemonade concentrate, defrosted
1 8 oz. carton low-fat lemon yougurt
4 Tablespoons sugar
1 Tablespoon grated lemon rind
6 drops red food coloring
1 teaspoon vanilla extract
1 recipe Mrs. Park's Piecrust (recipe to follow) or 1 9 inch pie shell, baked
and cooled
Place evaporated milk in a plastic bowl in freezer just until ice crystals
begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for
gelatin to soften. Stir in lemonade concentrate. Heat in a small saucepan
over medium-high heat (or in microwave on high for 3 minutes) to dissolve
gelatin. Set aside for 5 minutes to cool.
Stir in yogurt, sugar, lemon rind and food coloring. Pour into a bowl, cover
and chill in refrigerator until partially set.
Remove chilled milk from freezer and whip until stiff. Add vanilla extract
to whipped milk just until mixed. Mix 1/3 of whipped milk into lemonade
mixture, then fold in remainder. Pour into cool pie shell, cover and
refrigerated several hours, or until firm. Serves 8
Mrs. Park's Piecrust
1 1/3 cups all-purpose flour
1/3 teaspoon salt
1/3 cup acceptable vegetable oil
3 Tablespoons ice water
Sift flour and salt together into a mixing bowl. Set aside.
In a small bowl or a 1 cup measure, whisk together oil and water. Pour
liquid all at once into flour mixture. Stir lightly with a fork until
blended, adding more water if necessary to hold dough together. Form into a
ball. Cover and refrigerate for a few minutes to make dough easier to work.
Flatten dough slightly and place between two sheets of wax paper and roll out
quickly. Do not roll too thin. Remove top sheet of paper and turn dough onto
pie plated. Trim and flute edges with a fork or your fingers.
Crust may be cover and refrigerated or frozen before filling.
For a baked pie shell (to be filled later), bake in a preheated 400 degree F
oven for 10 minutes, or until edges are light brown. To prevent the crust
from puffing up or losing shape during baking, cover pastry with wax paper and
weigh it down with dried beans or and aluminum foil pie plate. Makes 1 piecrust: Serves 8
Turtle Cake (submitted by DMaree)
1 - German Chocolate cake mix
1 - 14 oz. bag caramels
1 - 6 oz. pkg. chocolate chips
1/2 cup evaporated milk
1-1/2 cup chopped pecans
Make cake mix according to directions. Pour 1/2 batter into greased
and floured 9x13" pan. Bake at 350 for 15 minutes.
Unwrap caramels and melt with evaporated milk. Let cool. Pour mixture
over baked cake. Sprinkle chocolate chips and 1 cup pecans ovre caramel
mixture.
Pour remaining cake batter over all. Sprinkle remaining 1/2 cup pecans
over batter. Bake another 20 minutes at 350.
Lemon Cheesepie (submitted by LucyVP)
1 8 oz of Cream Cheese
1 3.5 oz of Lemon instant Jello Pudding
1 3/4 cup of Milk
1 already made graham cracker crust
1 can of Cherry Pie filling *
Let the cream cheese sit out a bit so it is good and soft and add a bit of the milk you are going to use for the Lemon Jello pudding to it so it won't have the cottage cheese look. Add the rest of the milk and put in the Jello Pudding mix. Beat (with beaters) until it is close to being thick and pour into your already made grahm cracker crust. Add your Cherry pie filling on top and refrigerate.
*you can add any topping you like or leave it plain
To the top
Beverages
Yellow Fever (submitted by Deb/FW)
Take one can of Minute Maid Limeade*(small can), One can of Vodka, add ice, put in blender
and blend to the consistancy of a Slurpy....and Voila, you have a Yellow Fever....approach with
caution, these are Native American Indian drinks....as Custer would say, known to sneak up on
you! *w*
*any kind of fruit juice can be substituted
Traci's Summer Punch (submitted by Traci1029)
THIS DRINK IS GOOD FOR ANYTIME OF THE DAY OR EVENING AND CAN BE SERVED
WET OR DRY...BEWARE IT BITES BACK THOUGH!!
1 can of frozen OJ(thats orange juice) haha
1 can of frozen Pink Lemonaid (do not add water to these)
1 Can of pineapple juice
1 large bottle of crandberry juice
1 large bottle of gingerale
with orange and lime slices.....add plenty of ice...stir well
......now the good stuff!
can add either rum, vodka or sparkling wine to the mixture....IT ALL
GOES DOWN WELL!!
THIS PUNCH IS VERY REFRESHING ON A HOT DAY!!! ENJOY!
.....TRACI1029
Orange Julius (submitted by Kimbre)
1 6 oz. can frozen orange juice
1 1/2 cans of water or slightly less
1/3 C milk
2/3 C sugar
2 tsp. vanilla
Ice cubes
In blender, blend frozen oj and water. Add remaining ingredients then fill to top with ice. Bend until
smooth.
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