Summer is a great time to cook outside and eat with friends and family. Here are some of our favorite summertime recipies!
Aunt Rennie’s Skinny Salad
• 2 cans whole corn
• 2 cans green beans
• 2 cans LeSeur peas
• Drain all vegetables
• 3 bunches of green onions
• 3 bell peppers
• 6 sticks celery
Boil 3/4 cup apple cider vinegar, 1/2 cup oil. Add 12 packets of Equal. Pour over vegetables. Chill over night. 50 calories per cup
by: Kery Scott
Tomato, Cucumber, and Onion Salad
Ingredients
2 cucumbers peeled and thinly sliced
3 garden fresh tomatoes, cut into wedges
1 sweet onion, thinly sliced
1 cup white vinegar
2 tablespoons vegetable or olive oil
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
Instructions
In a large bowl, combine the cucumbers, tomatoes, and onions.
In a medium bowl, whisk together the vinegar, oil, water, sugar, salt, and pepper. Pour the dressing over the vegetables and gently toss to coat. Cover and store in the refrigerator (tossing a few times) for at least 1 hour before serving.
by: Jessica Stowers
Berry Trifle
Berries:
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
Lemon Cream:
1-quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store-bought pound cake, sliced 1/2-inch thick
by: Alisha Houston
Corn Dip
11 oz can Mexicorn , drained
10 oz can Ro-Tel , drained
8 oz sharp cheddar cheese , shredded
4 stalks green onions , sliced
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp chopped cilantro
salt & pepper to taste
Instructions
Combine all ingredients in a large bowl. Refrigerate at least 2 hours or overnight. Serve with corn chips.
by: Jessica Stowers
Apple Crisp
2 cups flour
1 cup sugar
1 tsp. cinnamon
½ lbs. butter
Mix until crumbly
4 cups applesauce
½ cup sugar
Mix and pour in large pan. Sprinkle crumpled mixture on top. Bake 350 until brown
by: Patti Melder
GP’s Succotash Ragout
2 tbsp butter
1 cup lima beans
2 cups fresh corn
2 medium tomatoes
1 tsp sugar
½ tsp salt
½ tsp pepper
In a wide deep skillet heat butter. Add lima and cook. Add corn and cook for about 3 more minutes. Dice tomatoes and add them to the skillet along with the sugar, salt, and pepper. Simmer on low for about 15 minutes.
By: Jessie Beams
Cornbread Salad
Unsweet cornbread
½ bell pepper
½ tomato
1 cup mayo
6 pieces of bacon (measure with your heart)
Cook cornbread, crumble and sit out uncovered for 24 hours. Stir in with other ingredients, refrigerate and serve cold
By: Holly Harken
Strawberry Spinach Salad
For the strawberry vinaigrette salad dressing (makes 1 ¼ cups total)
1 ½ cups sliced strawberries
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
¼ cup olive oil
¼ teaspoon
For the strawberry spinach salad
1 cup sliced strawberries
1 handful thin sliced red onion
5 cups baby spinach leaves
3 cups mixed greens
¼ cup chopped pecans
¼ cup feta cheese crumbles (optional)
½ cup Strawberry Vinaigrette Salad Dressing
By: Tabatha Davis
Mexican Street Corn
INGREDIENTS
6 ears fresh corn on the cob, husked
Vegetable oil
2-3 tablespoons mayonnaise
2-3 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cayenne pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
INSTRUCTIONS
Preheat the grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes until slightly charred on all sides. Cool and cut corn kernels off the cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Garnish with queso fresco and chopped cilantro.
By: Samantha Cassidy
