Recipes
Sent in by Chania – “This was suprisingly not too sweet. Best cake of the year so far in my house. Watch for my note about the sugar.”
http://razmatazblog.blogspot.ca/2013/07/the-best-4th-of-july-cakeever.html
Healthy Exchange’s
Calico Cucumber Salad
2 cups frozen whole-kernel corn, thawed
2 ¾ cups unpeeled and thinly sliced cucumbers
½ cup fat free mayo
2 tablespoons white vinegar
1 tablespoon Splenda
¼ teaspoon black pepper
1 teaspoon dried parsley
In a large bowl, combine corn, cucumber, and onion. In a small bowl, combine mayo, vinegar, Splenda, black pepper and parsley flakes. Add mayo mixture to vegetable mixture. Stir gently to combine. Cover and refrigerate for at least 20 minutes. Gently stir again just before serving. 108 cal, 0 fat, 3 fiber
I believe this recipe is from Joanna Lund of Healthy Exchanges. My family loves this.
Kate of Chronicles of a Country Girl sent me these….
Watermelon, olive & feta salad:
http://chroniclesofacountrygirl.blogspot.com/2011/06/i-love-watermelon-and-my-sister.html
Sounds weird but tastes exceptionally good.
My favorite Guacamole:
http://katespictureaday.blogspot.com/2010/01/holy-moly-i-love-guacamole.html
Diane sent this great grilling recipe along….
http://lavenderdreamstoo.blogspot.com/2012/06/break-out-grill-for-old-favorite.html
Nana Diana’s Key Lime Pie
4 large egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Soooo good!
Dee sent this Summer Salad in , a beloved family recipe…
http://theoldfathen.blogspot.com.au/2013/07/easy-summer-salad.html
Mark amazes me, he contributes to my requests often, even sent in a book for our Little Free Library..and this guy’s job takes him away from home more often than not. He’s on a boat right now.
Not much of a cook, and since I’m not home, can’t tap into my wife’s treasure trove of recipes, but here’s mine.
http://mark-marksrantsandraves.blogspot.com/2013/03/plenty-of-fire-wood.html
Ha ha, Mark –
Connie of Hartwood Roses contributes the following:
My favorite summer keep-in-the-fridge or take-to-a-summer-potluck recipe is Southern Living’s Honey Chicken Salad
Most of the time I cheat and use a rotisserie chicken, so there’s no cooking at all.
(not my photo)This one is from my own files.. I shared it here on the blog before, but it’s worth repeating 🙂
Dawn, this one’s from you.
http://thisoldhousetoo.blogspot.com/2010/07/watermelon-sangria.html
Sally of Whispering Hope is sharing this recipe..
“I’d almost forgotten how much we like macaroni & pea salad in the summertime. Oh, and also you can add tuna – I use albacore, so much better to me.”
1 (15 ounce) can green peas
4 hard-boiled eggs
1/4 diced onion
1 -2 tablespoon dill relish
8 ounces cooked macaroni
3/4 cup salad dressing or 3/4 cup mayonnaise, to taste
salt and pepper to taste
..and here’s one from Maggy down in North Carolina, where she reports it is sweltering!
Cucumbers & Onions In Sour Cream Sauce .. Best Cucumber Recipe Ever!
1/2 cup sour cream
1 Tbsp sugar
1 Tbsp vinegar
1/2 tsp salt
2 medium cucumbers, thinly sliced
1 to 2 small onions, thinly sliced
OPTIONAL:
— Sweet green peas
— Diced celery
— Mayo? I seem to remember that I always added a hint of mayonnaise to this recipe (Duke’s Mayo, always)
Combine sour cream, sugar, vinegar and salt; add cucumber and onion slices and stir gently. Cover and chill 24 hours, stirring occasionally. Yields 4 servings.
PS – If you have very watery cucumbers, let them ‘sweat’ and release some (or most) of their juices before adding them to the other ingredients. Otherwise, you’ll have a very watered down sauce, and it will undermine the taste of the cucumbers and the other ingredients.
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