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Forum > Miscellaneous > Great Summer Recipes - Post yours ( Moderated by Deepika, EleanorSews, CynthiaSue)

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Great Summer Recipes - Post yours
BBQ, Pot Luck, etc
Michelle T

Michelle T
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British Columbia CANADA
Member since 8/24/02
Posts: 4466
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Date: 7/21/12 11:43 AM

I am making a salad for a 50th birthday party tonight and thought I would share the recipe.

Kraft Corn, Bean and Potato Salad

I get the Kraft Cooking Magazine and the above recipe was in it. It is quickly turning into a family favourite.

Of course I have modified it.

No Dill, I really do not like it.

Mayo with apple cider vinegar and a table spoon or more of Herb and Garlic Dip Mix for the dressing.

I add some bacon bits and sun dried tomatoes for extra colour and flavour.

I have served it warm and cold, both are really good.

Two dips we love too and both are easy:

Bean Dip:

Dip:
1 jar (2 cups) salsa
1 can refried beans
1 cup shredded tex mex cheese blend
1 small can (the mini one) sliced olives.

Mix together and put in a glass oven proof dish.

Topping:
1 cup tex mex shredded cheese.

Put cheese on top and bake until bubbly.

Serve with corn chips.

Shrimp Dip:
2 cups sour cream
1 lemon
1 clove garlic (you can use granulated garlic to taste)
1/2 tsp celery seed
1/4 lb shrimp (cooked and chopped) More if you like

Mix all the ingredients together a few hours ahead of time, chill well and serve with chips.

You can vary the seasonings in the shrimp dip. I do not add salt as the chips are already really salty. Taste it on a chip before adjusting the seasoning.

In hot weather I put the shrimp dip in a larger bowl of ice to keep it cold.

------
Proud parent of a Dwight International School Honour Roll Student

tourist
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tourist  Friend of PR
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British Columbia CANADA
Member since 7/23/07
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Date: 7/21/12 3:16 PM

Sounds great, Michelle - hope you have good weather!

I don't really do recipes except for baking, but here are my particular takes on potato salad and coleslaw. Because DH will not eat raw onions (and no, don't try to tell him green onions aren't the same, or even chives if he sees them) I had to find ways to make these salads have some crunch and flavour. So we use grated carrot, apple chunks and sunflower and pumpkin seeds. Cider vinegar with the mayo is the best and when I feel adventurous I use a good sized dollop of grainy mustard instead of regular.

------
http://bgballroom.wordpress.com to follow the progress on my next ballgown.

Luckylibbet
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Luckylibbet
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Date: 7/22/12 0:27 AM

My absolute favorite for really HOT weather - okroshka, which I call Russian gazpacho.

Into a large serving bowl put finely chopped:
1 cup ham
3 hard boiled eggs
1 small cucumber
6 radishes
3 green onions

Add:
1 46 oz can tomato juice, preferably low sodium
1 32 oz jar borscht (beet soup)
1/2 - 3/4 tsp dry mustard mixed with 1/2 cup sour cream

Mix and refrigerate - at least 3 to 4 hours

Serve cold garnished with chopped fresh dill.

Serves 10 -12. You truly need a very large bowl to mix this, otherwise cut in half.

------
Suo ergo maledicto

Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary. - Steve Jobs

JTink
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Date: 7/22/12 8:30 AM

I'm glad you started this site. I'm going to have to come up with a dish for the Association Picnic and the Luau, in the next month. Both are out doors. I usually just wimp out and cut a watermelon in to chunks. I'm real skittish about putting foods out in the heat. When I go to these functions, I actually stay away from anything other than the baked beans, fruits and cake/type desserts. I don't even eat what is cooked on the grill.

My favorite easy "indoor" dinner is a one pot thing. I put 3 or 4 boneless/skinless chicken breasts in a large skillet and let them cook till no longer pink on the outside. Then I add at least one onion, some mushrooms and a can of turkey(or chicken) gravy. I let it simmer on the stove for at least 45 minutes. I serve it over rice or with stuffing. Husband loves this kind of thing. I also change it up and instead of turkey gravy, I add a jar of spaghetti sauce and serve with rice or noodles.

Michelle T

Michelle T
Intermediate
British Columbia CANADA
Member since 8/24/02
Posts: 4466
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In reply to tourist <<


Date: 7/22/12 12:22 PM

Tourist, our husbands are both in the tech industry and both have an aversion to raw onions.

The original bean dip recipe called for a chopped red onion. I figured there are enough onions in the salsa, so I leave it out.

DH will only eat onions in meat loaf if they are cooked first, he will not eat it otherwise.

I am okay with it, my dad loved raw onions and always smelled of them.

I do not like traditional potato salad with eggs or tons of dressing. I have been looking for an alternative for a few years. Nicoise Salad without the eggs is one of my favourites too.

------
Proud parent of a Dwight International School Honour Roll Student

goodworks1
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Illinois USA
Member since 7/19/03
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Date: 7/22/12 12:38 PM

Thanks for starting this thread. I'm making at least 2 of these recipes TODAY.

About this time of the summer I start running out of ideas and motivation....

------
blog: goodworks1.wordpress.com

birdmcfarland
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birdmcfarland
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Pennsylvania USA
Member since 8/1/08
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Date: 7/22/12 1:56 PM

this is one of the best things I've ever made and is in regular rotation in my house:

http://www.epicurious.com/recipes/food/views/Golden-and-Crimson-Beet-Salad-with-Oranges-Fennel-and-Feta-236187

Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

Read More http://www.epicurious.com/recipes/food/views/Golden-and-Crimson-Beet-Salad-with-Oranges-Fennel-and-Feta-236187#ixzz21NKa3N5c
2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided

4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips

1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper

1 1/2 cups coarsely crumbled feta cheese

Preheat oven to 400F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.


Read More http://www.epicurious.com/recipes/food/views/Golden-and-Crimson-Beet-Salad-with-Oranges-Fennel-and-Feta-236187#ixzz21NKVPxsi

Kristine Kay
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Kristine Kay
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Michigan USA
Member since 4/3/07
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Date: 7/22/12 2:10 PM

For the grill... The world's easiest salmon!

We use the pre-packaged frozen fillets from Costco, but fresh works just as well.
Marinate fillets in some teriyaki sauce, then put on the (prepared with Pam/brushed with olive oil) grill. Brush with honey, and fli over after about 6 minutes. Re-apply the honey when you flip (if it's without the skin).

So easy, we even do this when we go camping!

------
When life gets you down... Just Keep Sewing!
www.kbdesigns74.blogspot.com

AdaH
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AdaH  Friend of PR
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Iowa USA
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Date: 7/22/12 7:24 PM

Fresh green beans, new potatoes and a ham bone.
Cook in chicken broth with some onion.
My grandma and mom both made this in the summer when the green beans were ready for harvest.

------
Ada

jadamo00
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New York USA
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Date: 7/22/12 7:40 PM

Pie, pie, pie. No summer fruit is safe. I make this easier by doing a Rustic Country Crust instead of a double crust. I make 24 oz of pie dough at a time, halve and freeze the disks.

For a pie, roll 12 oz of dough into a circle 15". Put it in the pie pan -- should be 3" of extra pie dough all around. Fill it (4 cups fruit, 1T lemon juice, 1/3 c sugar, 2T cornstarch, a little salt). Gather up the crust like this:



Take a disposable aluminum foil roasting pan, and flatten it a little. Put pie in there (to catch drips) and put it on the floor of the oven. 425 degrees 25 minutes. Then move it to the top rack of the oven for 10 minutes. Then the lowest rack of the oven 15 minutes.

No soggy bottom crust! Very little sugar in the pie means more vanilla ice cream!

This is a VERY EASY RECIPE because you will get invited everywhere for dinner and then you never have to cook...



As Rose says, "When you know how to make good pie, you will always walk down the street with a secret smile on your face." !!!



j.







-- Edited on 7/22/12 7:49 PM --

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