There are recipes for every season, something hot, something cold, something subtle, something bold. All of the ingredients coming together in a perfect harmony, a kind of marriage, to become a delicious, mouth watering whole. And what better season to cook out and whip sweet and chilly concoctions than summer? So, here for your cooking pleasure is a sampling of dishes for the sweltering weather ahead.
To start us off here is an icy citrus beverage:
Summer Sparkle
48-oz. bottle ruby red grapefruit juice
12-oz. can frozen orange juice concentrate, thawed
6-oz. can frozen lemonade concentrate, thawed
2-ltr. bottle lemon-lime soda, chilled
Optional: lemon slices, fresh mint sprigs
Stir together grapefruit juice, orange juice concentrate, and lemonade concentrate in a gallon pitcher; refrigerate until chilled. At serving time, stir in soda; garnish as desired. Makes 16 to 20 servings.
Next up a sweet side dish that's healthy and tasty:
Sweet Ambrosia Salad
20-oz. can pineapple chunks, drained
14-1/2 oz. jar maraschino cherries, drained
11-oz. can mandarin oranges, drained
8-oz. container sour cream
10-1/2 oz. pkg. pastel mini marshmallows
1/2 c. sweetened flaked coconut
Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chill overnight. Makes 8 to 10 servings.
Now for the main course, an American classic:
Great American Submarine
1-lb. loaf Italian bread, halved horizontally
1/2 c. mayonnaise
1/2 lb. deli honey ham, thinly sliced
1 onion, thinly sliced
1 green pepper, thinly sliced
1/2 lb. Muenster cheese, sliced
2 3.8-oz. cans sliced black olives, drained
2 banana peppers, seeded and sliced
1 bunch leaf lettuce, torn
Salt and pepper to taste
Spread bottom half of loaf with mayonnaise. Layer remaining ingredients in order given; top with remaining half of loaf. Slice and serve. Makes 4 servings.
And we finish with a delectable dessert for every sweet tooth:
Summertime Strawberry Shortcake
3 to 4 c. strawberries, hulled and sliced
1/2 c. plus 2 tbsp. sugar, divided
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. butter, divided
1 egg, beaten
2/3 c. light cream
1 c. whipping cream, whipped
Toss strawberries with 1/2 cup sugar and set aside. Combine flour, remaining sugar, baking powder, and salt in a separate bowl. Cut in 1/2 cup butter until mixture forms coarse crumbs; set aside. Whisk together egg and light cream; add to flour mixture, stirring just until moistened. Divide dough into 6 parts; pat into biscuits and placed on a greased baking sheet. Bake at 450 degrees for 8 to 10 minutes, until golden. Cool biscuits briefly on a wire rack. Split in half with a serrated knife; spread bottoms with remaining butter. Top with berries and whipped cream; add tops. Garnish with remaining berries and cream. Makes 6 servings.
Whatever your plans this summer, don't miss out on the joys of home cooked meals and get togethers with friends and family.
And for more great recipes, check out Gooseberry Patch cookbooks. After all, that's where I found these delicious recipes.
