Here’s What’s Cooking
by BETTY BIVINS COOK
Jul 13, 2017 | 506 views | 0 0 comments | 2 2 recommendations | email to a friend | print
It’s summertime again, and not much fun to turn on the oven in the kitchen. That makes the house even hotter. So I make dishes that can be served cold, or sometimes prepared in a crockpot.
These dishes can be made ahead of time, stored in the refrigerator and served cold with butter flavor or saltine crackers.
This recipe for marinated vegetables is quick to prepare, and can be stored in the refrigerator for 24 hours until ready to serve:
 
 
MARINATED VEGETABLES
1 can English peas
1 can French-style green beans
1 cup diced celery
1 jar pimentos
1 large onion, diced (Vidalia is best)
 
 
Drain English peas and green beans and place in Tupperware or other brand covered bowl that can be sealed. Add diced celery, drained pimentos and diced onion.
 
Mix together:
1/2 cup vinegar
1 cup sugar
1/4 cup oil
2 tbsp. paprika
Salt and pepper to taste
Pour vinegar mixture over vegetables, cover and chill for 24 hours.
 
 
LOUISIANA GREEN BEANS
1 lb. fresh green beans or 2 (9-oz.) pkgs. frozen green beans
2 cups (1 lb. can) diced tomatoes
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp. salt
 
 
Cook green beans until tender. Add remainder of ingredients and cook over medium heat until all are tender.
 
 
PISTACHIO DELIGHT
30 oz. can crushed pineapple with juice
1 pkg. pistachio poudding
1/2 cup chopped pecans
9 oz. container Cool Whip
1/2 cup miniature marshmallows
About 12 maraschino cherries, chopped
 
Sprinkle dry pudding mix over crushed pineapple to dissolve. Mix in all other ingredients. Chill before serving.
 
 
CREAMY SLAW
5 oz. can Pet evaporated milk
1/2 cup Miracle Whip Light
1/4 cup apple cider vinegar
2 tbsp. sugar (or Splenda)
1 tsp. salt
1/4 tsp. celery seed
1/8 tsp. black pepper
4 cups shredded cabbage
1 carrot, shredded
1 stalk celery, diced
 
 
To make dressing: Combine milk, salad dressing, vinegar, sugar, salt, celery seed and pepper. Chill until ready to serve.
In serving bowl combine cabbage, carrot and celery. Chill until ready to serve.
To serve: Pour dressing over vegetables and toss to coat. Serve immediately.
 
 
FRUIT SALAD
1 can peach pie filling
1 medium can pineapple chunks, drained
3 cans mandarin oranges, drained
pkg. whole frozen strawberries
4 bananas, sliced (squirt lemon juice on them to keep from darkening)
1/2 cup sugar
 
 
Mix all ingredients. Best if refrigerated before serving.
 
 
7-LAYER SALAD
1/2 large head lettuce
1 can English peas, drained
1 medium green pepper
1 bunch green onions, chopped
2 cups mayonnaise
1 tbsp. sugar
Shredded cheddar cheese
Bacon, fried crisp and crumbled
 
 
Layer in given order. Refrigerate overnight.
 
 
CRANBERRY SALAD
1 lb. raw cranberries
1/2 cup sugar
1 cup water
3 oz. pkg. lemon Jello
15 large marshmallows
1 cup chopped pecans
1 cup chopped celery
1 cup chopped apple
 
 
In a large saucepan on medium heat, boil cranberries, sugar and water for 5 minutes. Add Jello and stir until dissolved.
Stir in marshmallows and beat until well blended. Cool, add pecans and celery. Chill until set.
 
 
POTATO SALAD
7 or 8 large potatoes
4 hard boiled eggs
1/3 cup chopped onions
1/3 cup chopped bell pepper
1/3 cup chopped celery
1/3 cup chopped sweet pickles
 
 
Wash potatoes (do not peel) and boil until tender when pricked with a fork. In large bowl mix onions, pepper, celery and pickles.
Cool potatoes until they can be handled comfortably; peel and cut up into chunks. Mix with other ingredients in bowl.
Chop 2 eggs and add to mixture. Add salt and pepper to taste and mix well. Stir in mayonnaise, enough to cover mixture well.
Slice remaining eggs on top of potato salad. Sprinkle with paprika and refrigerate until ready to serve.
 
 
FRIED SALMON PATTIES
1 large can salmon
1 large egg
2-3 tbsp. flour
 
 
Mix well. Make into 2-inch patties and roll in crushed saltine cracker crumbs. Fry in hot oil until lightly browned.
 
 
TARTAR SAUCE
1 cup Miracle Whip or mayonnaise
1 tsp. Worcestershire sauce
2 tsp. minced onion
2 tbsp. chopped dill pickle
 
 
Mix well and store covered in refrigeraor until ready to use.
 
 
CHOCOLATE ICE BOX PIE
4-1/2 oz. pkg. chocolate instant pudding mix
1/2 cup sugar
1 tsp. vanilla
1 cup sweet milk
8 oz. carton sour cream
 
 
Mix until thick. Pour into graham cracker crust. Cover top with Cool Whip and store in refrigerator until ready to serve.
 
 
If you have a good summertime recipe you’d like to share, please e-mail it to me at bettyc7852@yahoo.com.
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