Summer
Summer cooking
guide
Dressings & Dips
Boo’s Favorite Taco Dip (2) 8 oz cream cheese 1 cup Pace Picante or salsa of your choice 2 cups cheddar cheese 2 cups shredded lettuce 1 large tomato, chopped ½ can black olives ½ jar green olives
Dressing
Mix cream cheese with salsa & spread onto a serving dish. Layer top with black and green olives, lettuce, tomato and Cheese Serve with Tortilla chips & Enjoy By Heather Isaak, Gascoyne, ND
Eilene’s Blue Cheese Dressing
¾ cup mayo or miracle whip ¼ cup vinegar 3tbsp sugar Very good if let cool in refrigerator for a couple of hours. By Donna Eldredge, Scranton, ND
French Dressing
1 pkg crumbled blue cheese 2 cups mayo 3 large garlic cloves chopped 1 cup sour cream 2 tbsp vinegar 1 tsp sugar
1 cup sugar 1 cup ketchup ½ cup vinegar 2 tsp grated onion ½ tsp salt 1 cup Wesson oil
Mix well. Place in qt jar in refrigerator. Keeps well By Donna Eldredge, Scranton, ND
Mix first 5 ingredients in blender or mixer. Gradually add oil. Mix well. Place in qt jar in refrigerator. Keeps well
Tips 1. Make the dressing directly in the salad bowl. If you make the dressing directly in your big salad bowl, that’s one less bowl to wash! Transfer any extra dressing to a storage container, then throw your greens into the bowl, and your salad is ready to toss. It’s also a great way to transport a salad with-
out having to bring the dressing separately — just put the sturdier salad ingredients on the bottom, top with the greens, and toss when it’s time to eat!
it’s being combined with unseasoned ingredients. The best way to taste your salad dressing is to taste it with a lettuce leaf or some other ingredient that’s going into your salad. This way, you know exactly how 2. Taste your dressing properly. your vinaigrette will taste with, say, pepRemember that dressing is a seasoning. pery arugula, and you can make adjustBy itself, it should taste pretty strong since ments as needed.
Salads
Amazing Crunchy Corn Salad 1 can whole kernel corn drained 2 small cans Mexicorn drained 2 cups grated cheddar cheese 1 cup mayo 1 cup green pepper chopped ½ cup red onion chopped 10 ½ oz bag coarsely crushed Fritos corn chips. Chili cheese are best if you can find them. Mix first 5 ingredients and chill. Stir in corn chips just before serving. By Jill Anderson, Lemmon SD
Crunchy Pea Salad 1- 10 oz bag frozen peas- thawed 1 cup chopped Celery ½ cup chopped green onion. Combine 1st 3 ingredients and then add dressing Dressing ¼ cup mayo ¼ cup sour cream ½ tsp salt & pepper Mix well before adding 1 cup shredded cheese Add to pea mixture mixing well. Chill until Service- Yields 8 servings By Donna Eldredge, Scranton, ND
BLT Pasta Salad Ring Macaroni Salad 1 box penne macaroni ½ cup chopped celery ½ cup chopped onion 2 cups diced cucumbers (I prefer English cucumbers or fresh garden cucumbers) Salt and pepper to taste Optional - chopped tomatoes and peppers Cook macaroni and rinse with cool water Mix all ingredients well and then add dressing.
2-1/2 cups uncooked bow tie pasta 6 cups torn romaine lettuce 1 medium tomato, diced 4 bacon strips, cooked and crumbled 1/2 cup ranch dressing 1 Tablespoon barbecue sauce 1/4 teaspoon pepper Cook pasta according to package directions. Drain. Then rinse pasta under cold water. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Summer cooking
guide
Sides
Lasagna Toss 1 lb ground beef ½ cup chopped onion 1garlic clove chopped ½ tsp salt 1 ¾ cup spaghetti sauce 6 oz cooked and drained spiral noodles 1 cup cottage cheese 2 cups shredded mozzarella cheese divided
Shrimp Bread Slice French bread down the middle, butter both sides. Bake in oven @ 350 until brown on both sides. Mix 8 oz cream cheese, 2 tbsp sour cream, 2 tbsp mayonnaise, 1 tbsp parmesan cheese and mix well. Add 2 finely diced cloves of garlic and a bag of small shrimp to the mixture. Mix well. Spread over the bread and top with grated mozzarella and Monterey jack cheese. Bake until the cheese is melted. By Donna Eldredge, Scranton, ND
In large skillet brown beef, onion, garlic and salt. Stir in spaghetti sauce and simmer until heated through. Remove 1 cup meat sauce. Stir cooked noodles in to remaining sauce. Place ½ noodle/ sauce mixture into a greased 2 qt casserole. Layer cottage cheese and 1 cup mozzarella. Add remaining noodle mixture Top with the 1 cup of meat sauce and remaining mozzarella Sprinkle with Parmesan cheese Cover and bake @ 350 for 25 minutes. Let stand for 5 minutes before serving. By Donna Eldredge, Scranton, ND
Grilling Tin foil Salmon 1 package cream cheese 1 lemon sliced Olive oil Seasoning of choice, such as fresh rosemary, thyme or lemon pepper.
Grilled Salmon
Oil tin foil with olive oil, top salmon with the cream cheese, seasonings and sliced lemon. Close tinfoil packet and place on top rack of warm grill. Cook until salmon is flakey and cream cheese is melted.
Grilling
Grilled Barbecue Chicken and Vegetables in Foil 8 aluminum foil sheets large enough to wrap around one chicken breast 4 (4-ounces each) boneless, skinless chicken breasts 1/2-cup barbecue sauce (use your favorite) 1 zucchini, sliced into thin rounds 1 red, green or yellow bell pepper, cut into thin strips 8 asparagus spears salt and fresh ground pepper, to taste extra virgin olive oil Preheat the grill to medium-high heat.For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once. Chicken is done when thermometer reads 165 F. Allow the chicken to rest for a few minutes. Serve.
Jalapeno Cheddar Burgers (Turkey or Beef) 28 oz lean turkey or beef (not extra lean) 2 tablespoons finely minced onion salt & pepper to taste 4 tablespoons cream cheese 2 oz. shredded cheddar cheese Âź teaspoon garlic powder 1 fresh jalapeno pepper, diced (seeds removed if you prefer
less spice) 1 tablespoon olive oil Rolls & Toppings as desired Preheat grill to medium or oven to broil on high. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take Âź of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil. To Grill 1.Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)
Grilled Steak and Veggie Kebabs 1/2 cup soy sauce 3/4 cup olive oil 4 garlic cloves, minced 3/4 teaspoon pepper 2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks 2 red bell peppers, seeded and cut into 1 1/2-inch pieces 1 medium red onion, cut into 1 1/2-inch pieces 10 ounces white mushrooms, stemmed 6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour Add the bell peppers, onion and mushrooms to the bowl with the reserved soy sauce mixture and toss to coat. Wrap tightly with plastic wrap and let marinate for 30 minutes. Microwave the vegetables until the onions are translucent at the edges, about 3 minutes, stirring halfway. Uncover the vegetables and set aside until the meat is fully marinated. Thread the meat onto the skewers, distributing the veggies among the pieces of meat. Grill the kebabs over medium heat, covered, turning frequently, until the meat is well browned and vegetables are tender, about 14-16 minutes. Serve.
Summer cooking
guide
Grilling
Bacon Wrapped Asparagus 1 pound asparagus ½ pound of bacon Heat grill to around 400 degrees. Break each asparagus spear in half. Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear. Toothpick the bacon through the loose end on top at an angle, so it goes through the bacon on the other side. Grill for about 25-30 minutes, flipping them over halfway through.
Perfect Ribeye 2 Bone-In Rib Eye Steaks (See Note1) Montreal Seasoning CopyCat 2 tsp kosher salt 1 tbsp freshly ground black pepper 1 tbsp orange zest
2 garlic cloves, minced 2 tsp onion powder 1 tsp dill seeds Compound Butter ½ cup softened butter 2 cloves crushed garlic 2 tbsp chopped parsley 1 tbsp chopped chives 1 tsp chopped thyme pinch of kosher salt For Steaks: In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine. Using a citrus zester, remove about half of an orange’s peel (See Note 2). Place this in the bowl and mix all ingredients together. Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear. Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Top with Herbed Compound Butter and serve. For Compound Butter: Let butter come to room temperature and place in a bowl Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine. Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper. Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm. Remove from refrigerator, unroll and slice into pieces to top each steak. Roll up and refrigerate the remaining compound butter
Desserts & Drinks
Linda’s Tapioca Salad 2/34 cups water 1 pkg 6 oz orange Jell-O 1 pkg 3.4 oz instant vanilla pudding 1pkg 3 oz tapioca pudding 1 can 15 oz mandarin oranges- drained 1 can 20 oz crushed pineapple- drained 1 8 oz cool whip Bring water to a boil. Whisk in jell and pudding mixes. Return to a boil, stirring constantly for 2 minutes. Remove from heat and let cool completely. Fold in other ingredients. Chill for at least 2 hours By Donna Eldredge, Scranton, ND
Crunchy Rhubarb Muffins ¾ cup brown sugar ½ cup oil 1 egg ½ cup butter milk 1 cup chopped walnuts 1tsp vanilla 1 ½ cups flour ½ tsp salt ½ tsp baking soda 1 ½ cups chopped rhubarb Mix above ingredients well. Mix ¾ cup brown sugar, 1 tsp cinnamon and ¾ cup chopped walnuts. Layer 1 tbsp batter, some brown sugar/ nut mixture and more batter until the muffin pan is about half full. Top with a little more brown sugar/ nut mixture. Bake @ 325 for 30 minutes By Donna Eldredge, Scranton, ND
Honey Lime Rainbow Fruit Salad
1 lb fresh strawberries, diced 1 lb fresh pineapple, diced 12 oz fresh blueberries 12 oz red grapes, diced into halves 4 kiwis, peeled and diced 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves 2 ripe bananas, diced* Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).
Tropical Sangria 1 bottle sweet white wine (I used Barefoot Sweet White Spritzer) 1 c. Malibu rum 6 oz. (3/4 c. or 1 small can) pineapple juice ½ c. orange juice *Fresh pineapple, oranges, strawberries, and kiwi, sliced Mix all together in a large pitcher and chill until ready to serve. The more fruit the better.
Watermelon Peach Spritzer 1 bottle (2 liters) lemon-lime soda Frozen sliced peaches Watermelon, cubed Ice cubes Put about 5 frozen peach slices in the bottom of each glass. Also add about 5 pieces of cubed watermelon to each glass as well. The amount of fruit you can add will depend on your glass size. I found about 5 peach slices and 5 watermelon cubes worked well for my glass sizes.
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