Now that summer is approaching here are 5 great recipes to dishes to you must try!
This recipe gives you a great way to use strawberries in a different way over the summer. Plus it makes for a great breakfast or snack!
1/2 C. butter or margarine or solid white vegetable shortening
1 C. sugar
1/2 tsp. almond or vanilla extract
2 eggs separated
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 C. fresh crushed or diced strawberries
Cream butter, sugar and extract until fluffy. Beat in egg yolks. Sift the remaining dry ingredients. Add the sifted ingredients alternately with strawberries to creamed mixture. Beat whites until stiff but not dry. Fold into berry mixture. Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. Bake in a preheated 350 degree oven about 1 hour or tested done. Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. Freezes well. Great as is or toasted and spread with cream cheese.
This is a cool salad with a punch of color!
3 C. cooked salad shrimp
1 bunch radishes
1 jalapeno, seeded and membrane removed
3 stalks celery
1/2 red onion
2 limes or lemons
salt to taste
Dice cucumber, radishes, jalapeno, celery, and onion. Cube the avocado and add. Add the shrimp, flake the crab and add. Add the juice of the limes or lemons. Stir together. Add salt to taste. Refrigerate until ready to eat.
This dish is refreshing, healthy and is great for lunch or dinner.
1 Tbs. olive oil, divided
3 C. combination sliced zucchini and yellow squash
1 C. sliced onion
1 C. halved cherry tomatoes
1/3 C. minced fresh mint leaves
1 Tbs. fresh lemon juice
1 (4.75 oz.) can prepared eggplant caponata
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
In a large skillet over medium-high heat, heat 1/2 Tbs. olive oil. Add the zucchini and yellow squash and onion and sauté for 5-7 minutes until tender, stirring often. Remove the zucchini-yellow squash sauté to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour. Yield: 4 Servings.
Warm Chicken and Peach Summer Salad
Nothing says summer like luscious peaches in a salad.
1 Tbs. olive oil
16 oz. boneless, skinless chicken breasts
For the Peach Vinaigrette:
1 peach, peeled, seeded, and sliced
2 Tbs. fresh lemon juice
1 Tbs. white rice vinegar
1 tsp. honey
1/8 tsp. freshly ground pepper
4 C. mixed greens
2 Tbs. extra-virgin olive oil
1/8 tsp. salt
2 peaches, peeled, seeded, and each cut into 8 wedges
1/2 C. fresh blueberries
Prepare the grill. Brush one side of each chicken breast with olive oil. Arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for another 5 minutes, or until the chicken is lightly browned and thoroughly cooked. Transfer the chicken to a plate and cover to keep warm. Meanwhile, purée all the vinaigrette ingredients in a blender until smooth. Taste and adjust the seasoning. Set aside. In a large salad bowl, toss the greens with the extra-virgin olive oil and a dash of salt. Arrange the greens on 4 salad plates. Diagonally slice the chicken breasts into ½-inch wide strips and arrange them atop the greens. Arrange the peach slices next to them on the plate. Drizzle the vinaigrette over the salads. Sprinkle with pepper and top with the blueberries. Serve immediately while the chicken is warm.
The tartness of the rhubarb combined with the sweetness of the pink lemonade is a perfect blend of flavors for the summer.
1 C. rhubarb, cut up
1 C. water
3/4 C. sugar
1 6 oz can frozen pink lemonade
16 oz. lemon-lime soda
Cook all ingredients. Strain. Chill. Just before serving lemon-lime soda. Need to triple recipe for large crowd. Strained rhubarb can be used cup for cup like applesauce in a cake or cookie recipe.