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The recipe theme for June is Cook Out and Picnic Favorites! Submit recipes to Sally@webspresso.com
Please do not double space your recipe - thanks!

ribb.gif (2936 bytes)JOY WON!

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THIS MONTH'S COOKS: Sherie  Kathy  Bonnie   Candi  CarolMiss   Doris  Glennis   Jeannette  Joy   Judi    Nancy  Sally  Sharon Tami


pmshe.gif (4088 bytes)Great summer drink
1 can Frozen pink lemonade (or other variety of frozen juice/drink)
Ice cubes
Mix the can of frozen pink lemonade in the blender and add ice cubes until it is the consistency of an icy. Serve on those HOT, HUMID days.
Variations:
    Adults: May add one half to one full can of Rum, or Vodka to      lemonade and Ice. You may add fruit to it also, but rinse off the syrup     if it has any.


pmkat.gif (3863 bytes)Apricot Salad
2 pkg's 3oz. size, Apricot jell-o
2 cups boiling water
1 pkg. 8oz size, cream cheese, softened
1 cup milk
1 can, 20oz. crushed pineapple, undrained
1 carton, 4oz., frozen whipped topping, thawed
Dissolve jell-o in boiling water & set aside. In a mixing bowl,beat cream
cheese until smooth. Stir in jell-o. Add pineapple & mix well. Fold in
whipped topping & pour into about a 2 1/2 qt. bowl. Chill as you would
jell-o. Serves about 10 . Enjoy :o)


pmbon.gif (4080 bytes)Cucumber Dressing Salad
1/2 cup mayonnaise dash of pepper
1/2 cup sour cream 1/2 tsp. dill seed
1 tsp. chopped chives 3/4 cup sliced cucumbers
1/4 tsp. salt
Mix all ingredients well and chill.

Cucumbers And Tomatoes
A couple of tomatoes quartered
Some cucumbers sliced
And a onion sliced
Pour Red Wine and Vinegar Salad dressing over (Really douse it good) and let chill for several hours!


pmshar.gif (4270 bytes)Picnic Pasta Salad
16 oz. Rotini pasta
8 oz. can of tomato sauce
1 c. Italian dressing
1T. chopped basil (fresh or dried)
1 T. chopped oregano (fresh or dried)
1 c.sliced mushrooms
5 Roma tomatoes, coarsely chopped, (1 1/2 c.)
1 medium red onion, chopped
2 1/4 sliced ripe olives, drained
1 large cucumber, coarsely chopped (1 1/2 c.)
Cook and drain pasta, rinse with cold water. Mix tomato sauce, dressing, basil, and oregano. Add remaining ingredients and toss. Makes
12 servings.

Peggy's Easy Kahlua Fruit Dip
1 pint sour cream
6 T. Kahlua
6 T. brown sugar
Mix together and serve with a platter of fresh fruit...Yummy!


pmjean.gif (4171 bytes)Quick "No Fuss" Baked Beans

You guys know I'm into no fuss - if there's an easy way to do it I opt for it.
2 cans of Bush's Original Baked Beans (I like Bush best)
2 tbsp (more or less to your liking) "Real Bacon" (my daughter likes Baco's)
1 tbsp of prepared mustard
1 tbsp brown sugar
1/4 cup of your favorite bbq sauce
1 tsp of onion powder (real onions are great if you can use them - my family objects)
1 tsp of garlic powder (same for the garlic)
Remember it's all to personal preference and taste
Combine all the ingredients put in the slow cooker (or crock pop) for 3 to 5 hours or pop into the oven for an hour or so. It's a very flexible, forgiving recipe. Yummy and nearly just like mama used to make. Enjoy!


pmdoris.gif (4201 bytes)WORLD'S BEST MACARONI OR POTATO SALAD
This is my quantity recipe that serves 24 that I use for catering and large gatherings. Just adjust the proportions accordingly for a smaller salad. It also may be doubled.
16 Cups cooked macaroni**, or diced cooked potatoes, cooled
2 teasp. salt
1 teasp. pepper
1 teasp. paprika
2 Cups finely chopped celery
1/2 C. thinly sliced green onions, if desired
1/2 C. parsley flakes
12 hard-boiled eggs
3 Cups mayonnaise (I use Hellmann's which is called something else on the West Coast?)
1/2 Cup sweet pickle juice*
Sprinkle potatoes or macaroni with salt, pepper and paprika. Let stand while preparing vegetables. Add celery, onion and parsley. Reserve 3-4 eggs for garnish. Dice remaining eggs coarsely and add to vegetables. Toss lightly together. Thin mayo with sweet pickle juice. Add sufficient mayo dressing to moisten salad to desired consistency. Cover and chill for at least 1 hour. At serving time, mound salad in large bowl lined with greens. Garnish with egg slices and sprinkle lightly with paprika. Small slivers of green and red pepper may also be used as a garnish if desired.
*Any sweet pickle juice can be used. I often drain the juice from sweet pickle relish. Trust me, this makes the BEST salad and the pickle juice is the secret ingredient!
**Fool Proof method for cooking your macaroni. Bring water to a full boil in large pot. Add macaroni, stir, cover and remove from heat. Let stand 30 minutes. Stir again, then rinse and drain. Your macaroni will be cooked to perfection for use in salad.

BARBECUE SAUCE
1 Cup Oil
2 Cups Cider Vinegar
2 Tablespoons Salt
1 Tablespoon Poultry Seasoning
1 teaspoon Pepper
1 Egg
Place all ingredients in a medium sauce pan. Beat with electric mixer or wire wisk for one minute. Bring to a boil. Refrigerate until cool and then use to marinate and baste chicken on the grill. Mmmmmmmm, good! (This is a Cornell University Cooperative Extension recipe.)


pmnan.gif (4279 bytes)Heavenly Angel Food Cake
1 Angel Food Cake
1 Large package of Pudding
2 Cups sliced strawberries or whole raspberries
1 Small can crushed pineapple
12 Oz. Cool Whip
Slice cake horizontally. Mix Cool Whip, dried pudding mix and drained  pineapple together with mixer on low speed. Fill between layers and ice cake  with it. Top with strawberries or raspberries.
For low fat-lower cal. use Fat free prepared Angel Food cake Sugar Free Pudding, and Light Cool Whip! It really is good!

Potatoes on the Grill
2 red or white skin potatoes
1/2 green pepper
1/2 onion
seasoning salt
3T. margarine or butter
Cut potatoes, peppers and onions into small bite size pieces. Spray foil with  none stick cooking spray, place 3T. butter or marg. on foil. Place the  potatoes, peppers and onions on foil. Season to take with seasoning salt.  Seal foil tightly around mixture, put on the med. grill for 20-25 min. Flip a  couple times while cooking.
I usually make two packs at time, believe me they get eaten!


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ribb.gif (2936 bytes)Savory Potato Salad
Note: You can double or triple this recipe to your liking. I just copied it out of the book. We like to have extra on hand for the next day to send in lunch’s etc.

10 oz. Round Red Potatoes
c Chopped Celery
2 tbsp. Chopped Fresh Parsley
1 (2 oz.) jar diced pimiento, drained
c non-fat mayonnaise (or low-fat)
3 tbsp. Non-fat or Low-fat Sour Cream
1 tbsp. Canned low-sodium chicken broth
tsp. Rubbed sage (or packaged)
tsp. Pepper
tsp. Dried whole thyme

Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool completely. Peel potatoes, (or not, I like the skin left on, good for you and good looking), and cut into inch cubes. Combine potato, celery, parsley, and pimiento.Combine mayonnaise and remaining 5 ingredients; stir well. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and chill. Yield: 4 ( cup) servings. If done as directed this is a yummy low calorie potato salad. Fat: 0.1g Cal: 76 Exchange: 1 grain Calcium: 15mg Sodium: 213mg Carb: 16.5g Protein: 2.4g Fiber: 1.3g Cholesterol: 0mg

Fruit Kabobs with Yogurt-Pineapple Dip
I am improvising as to size of pieces according to the recipe. These are originally for appetizers so the apples are in small pieces. You can do them in big chunks and still have a great dessert!

2 med. Size red apples (or Granny Smith);  med. Pears;  2 tbsp. Lemon juice ;42 unsweetened pineapple chunks;  42 seedless red or green grapes (about pound); 42 fresh hulled strawberries; and the Yogurt Pineapple Dip below

Cut each apple and pear into 21 bite-size pieces, combine apple and pear, lemon juice tossing lightly.
Thread apple, pear, pineapple, grapes and strawberries alternately onto 24 six inch skewers. Serve kabobs with Yogurt Pineapple Dip. Yield 42 appetizers.

Yogurt Pineapple Fruit Dip

8oz. Package of reduced fat cream cheese, softened
8oz. Cartons of Vanilla Low-fat Yogurt
1 tsp. Lemon juice
tsp. Grated orange rind
1/8 tsp. Coconut extract
8oz. Can unsweetened crushed pineapple, drained.

Beat cream cheese at medium speed of an electric mixer until light and fluffy, add yogurt and next three ingredients. Beat until smooth. Stir in pineapple. Cover and chill thoroughly. Yield: 3 cups.


pmtami.gif (4128 bytes)BAKED BEANS
My mother is THE BEST cook in the world and this is one that she always takes to picnics and it's always a hit!

Brown in skillet 1/2 pound hamburger, 1/2 pound bacon and 1 cup chopped onion. Add 1/2 cup Ketchup, 1 tsp. salt, 3/4 cup brown sugar, 1 tsp. mustard, 3 Tbs. vinegar, 1 - 2pound can pork & beans, 1 - 2 pound can kidney beans-drained and 1 - 2 pound can lima beans-drained. Put in baking dish. Bake at 350 degrees for 45 minutes or use a crock pot.

SUMMER FRUIT SALAD
Try this light, updated version of the clasic Waldorf salad.
2 med. Granny Smith apples, cored and sliced 1 lime
1 can (11 ounces) mandarin orange segments, drained
1 cup halved seedless red grapes
1 1/2 cups miniature marshmallows
1 carton (8 ounces) vanilla lowfat yogurt
2 Tbs. nuts, chopped
Do not peel apples. Core and slice apples. Cut apple slices into sixths. Zest lime using a lemon zester. Combine apples, lime zest, mandarin oranges, and grapes in a bowl. Add marshmallows and yogurt; mix gently using a scraper/spatula. Chop nuts and sprinkle over salad. Refrigerate until ready to serve. Yield: 12 servings Approximately 80 calories and 1 gram of fat per serving.

CHOCOLATE CHIP PICNIC CAKE
You gotta try this one...mmm!
Pour 1 1/2 cups boiling water over 1 cup chopped dates. Add 1 tsp. soda and cool. Cream 1/2 cups shortening, 1 cup sugar, 2 eggs beaten. Sift together 1 1/2 plus 3 Tbs. flour, 1/2 tsp. salt, 3/4 tsp. soda. Add to creamed mixture and then add date mixture. Pour into greased/floured pan. Mix together 3/4 cups brown sugar and 3/4 c. chocolate chips and sprinkle over top of batter.Bake at 350 degrees for 30-45 minutes. Check with a toothpick.


pmglen.gif (4264 bytes)Basic Devilled Eggs
1 dozen hard cooked eggs, cooled and peeled
1/2 cup Mayonnaise
1-2 Tablespoons prepared yellow mustard (to taste)
Salt and pepper to taste
a.. Divide eggs, placing yolks into a bowl.
b.. Mash yolks with mayonnaise and mustard until smooth and fluffy.
c.. Spoon or pipe yolk mixture into the egg whites. Garnish with a dusting of paprika.
Devilled Egg Variations
Ranch Eggs

Make basic recipe without mustard, salt or pepper.
Add envelope Ranch Dressing mix to mayonnaise and follow remaining instructions. Garnish with paprika or fresh parsley.

Cajun Eggs
Prepare basic recipe and add: finely minced ham; 2 Tablespoons of sweet pickle relish; Several drops of Tabasco sauce (to taste)

Spicy Eggs
Prepare basic recipe with the following changes: Substitute Spicy Brown or Dijon mustard for yellow mustard.
Add: 2 teaspoons garlic powder; 2 teaspoons onion powder; teaspoon Tabasco sauce; Dust lightly with cayenne pepper.
Fun garnishes for eggs
Fresh parsley leaves
Crumbled bacon
Chopped chives
Single small shrimp
Rolled ham rosettes
Rolled smoked salmon rosettes

Teriyaki Marinade
cup Sake; cup Mirin; cup Soy sauce; cup sugar

Bring ingredients to a boil in a small saucepan over medium heat. Cook until sugar dissolves, stirring constantly. Use at once or cool, bottle and store in the refrigerator.
Place a Tri-Tip Roast or Brisket into a gallon sized ziploc bag. Pour in about 1 cup of the Teriyaki marinade. Remove as much air from the bag as possible and seal. Refrigerate at least overnight, better for 48 hours, turning occasionally.
Grill meat over indirect heat (coals off to the sides), basting occasionally with marinade until done to your taste. DISCARD remaining marinade. Slice thinly and serve with sauce below:
Mix equal parts fresh Teriyaki sauce and water combined with 1 tablespoon cornstarch for a teriyaki sauce to accompany grilled meat.

Mango Salsa
1 cup diced plum tomato
1 cup diced, peeled mango (1 medium)
cup diced red bell pepper
cup diced red onion
cup chopped fresh cilantro
3 tbsp. fresh lime juice
1 tbsp. minced, seeded jalapeno pepper (watch the amount, tends to be too hot)
Dash of pepper
Combine ingredients in a bowl. Let stand at room temperature at least 30 minutes. Good served with grilled chicken, pork or fish

Southwestern Black Beans
1 can (16 oz.) Black beans
red bell pepper, chopped
yellow bell pepper, chopped
1 small jalapeno pepper, peeled, seeded and finely chopped
cup frozen cut corn, thawed
cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt to taste
Mix together and allow flavors to blend at least 30 minutes. Good with any southwestern or mesquite flavored grilled foods.


pmcar.gif (3764 bytes) Ruth's Heaven Cake

1 Angel food cake
1 6 oz. instant jello mix
1 tub of Cool Whip
Any fresh fruit

Make jello as instructed. In 13 x 9 baking dish break up pieces of the angel food cake into bit size pieces. Pour some of the jello over the cake. Layer on the fruit. Repeat as needed. Top with the Cool Whip.

Fruit Slush
1 cup sugar 1 pint cranberry juice
1/2 cup orange juice 2 cups fruit cocktail
4 (12 oz.) bottles of Sprite
Dissolve sugar in cranberry juice. Add orange juice and fruit cocktail. Freeze until solid. Pour sprite over slush; Stir.
Yields 12 servings

Cold German Potato Salad
2 pounds potatoes 1 small onion, chopped
1/4 cup cooked, crumbled bacon 2 tbs.. chopped sour pickle
2 to 4 tbs. chopped celery 1 hard-cooked egg, chopped
1 beef bouillon cube 3/4 boiling water
1/2 tsp. pepper 3 tbs.. oil
3 tbs.. vinegar 1 tsp. salt
Cook potatoes in boiling water to cover until tender but firm; drain. Peel, cut into vertical slices. Cool. Add onion, bacon, pickle, celery, and egg to potatoes. Dissolve bouillon cube in 3/4 cup boiling water. Stir in pepper, oil, vinegar, and salt. Pour over potato mixture. Toss. Chill until ready to serve.
Yields 8 to 10 servings

Banana Apple Waldorf Salad
1 cup diced banana 1 cup unpeeled, cored and diced apple
1/4 cup chopped walnuts 1/2 cup finely chopped celery
1/2 cup miniature marshmallows 1/2 cup Cool Whip Free
1 tbs.. fat free mayonnaise
In a medium bowl, combine bananas, apples, walnuts, celery and marshmallows. Add cool whip and mayonnaise. Mix well to combine. Cover and refrigerate for at least 15 minutes.
Serves 4


pmcan.gif (4209 bytes) Fresh Fruit on the Grill!!
Grilling brings out the sweetness in fruit and adds a light smoky flavor. Add a scoop of ice cream, some crumbled cookies, or whipped cream, and you have a dessert in minutes!! Here are some fantastic flavor combos!
Pineapple:
Cut a pineapple half into 3/4 " slices. Marinate in 2 tbs. light brown sugar and 1 1/2 Tbs. lime juice. Grill 3 to 4 minutes per side, brushing with marinade until lightly browned. Serve with coconut sorbet; garnish with toasted sweetened, shredded coconut and fresh raspberries.
Peaches:
Halve and pit 4 firm ripe peaches. Brush cut sides with 1 Tbs. melted butter and sprinkle with 1 Tbs. sugar and 1/2 tsp. ground cinnamon. Grill 2 to 3 min per side, or until fruit is easily pierced with a fork. Serve with vanilla ice cream and crumbled amaretti cookies.
Bananas:
Halve 2 firm-ripe bananas lengthwise (leave peel on) Brush cut sides with 1 Tbs. honey and 2 tsp. lemon juice. Grill 2 to 3 min per side until warm and lightly glazed. Remove bananas from peel and serve with chocolate ice cream and chocolate syrup.
Plums:
Halve and pit 8 ripe plums. Brush cut sides with honey. Grill 2 to 3 min per side, until warm and lightly glazed. Serve with sweetened sour cream sprinkled with crumbled gingersnaps.

Healthy Tuna Pockets
6 oz can tuna
1/4 cup chopped pickles (optional)
1/4 cup celery
1/4 cup finely chopped black olives (optional)
2 T lemon juice
2 T plain fat free yogurt
1 Large pita bread
1/4 cup shredded lettuce
1/4 cup bean sprouts (optional)
In a small bowl mix tuna, celery, olives, pickles, lemon juice, and yogurt. Divide the mixture between the 2 halves and top with lettuce and bean sprouts.
Serves 2

TURKEY BURGERS!!!!
(If you have issues with turkey burgers...substitute turkey with ground beef :0)

1LB Ground Turkey meat
3 T BBQ sauce
3 thin slices of onion
3 T diced green pepper
3 T sliced fresh mushrooms
3 slices Mozzarella cheese
Light grill. Pat ground turkey into 6 thin patties on waxed paper. Top 1 patty with vegetables and a cheese slice, staying 1/2 inch inside edge of patty. Spread BBQ sauce to within 1/2 inch of second patty. Seal around edges by pressing together. Grill until meat is no longer pink in the center. 165 degrees F with meat thermometer, turning once, cover or wrap in foil if patties become too brown on one side. Serve with more BBQ sauce on large bun. (serves 3).

Summer Smoothies
Chocolate-Banana Milk Shake
1 cup cold nonfat milk
1 cup nonfat vanilla frozen yogurt or lowfat ice cream
1/4 cup Nestle Quik chocolate flavor powder
1/2 medium ripe banana
Place milk, frozen yogurt, Quik and banana in blender container; cover. Blend on high speed until smooth. Serve imediatley. Makes 2 servings.
Tropical Pineapple
1 cup vanilla frozen yogurt
8 oz can chunk pineapple in it's own juice, frozen
1 banana
1/2 tsp coconut extract
Blend all ingredients until smooth
Very Strawberry
1 cup frozen Vanilla yogurt
16 oz package frozen unsweetened strawberries
2 Tsp honey
pour all ingredients into blender; blend until smooth :-)
Caramel Pear
1 cup Vanilla frozen yogurt
15 oz can pears, frozen
1 T caramel flavored syrup
Blend all ingredients until smooth :0)

pmjudi.gif (3948 bytes)Taco Salad
Ingredients:
1 pound ground beef
1 package taco seasoning
1 medium can of kidney beans
2 small onions
1/2 head of lettuce
1/2 pound grated cheddar cheese
1 bag Doritos
1 bottle of Catalina dressing
Brown ground beef, drain fat. Add taco seasoning (follow package  directions). Chop up onions, add to hamburger mixture. Add kidney beans.  Remove from heat and cool.
Tear up lettuce, add cheese and Doritos in large bowl. Top with ground beef  mixture, add Catalina dressing.

  HAWAIIAN BAKED BEANS & FRANKS
2 cans (16oz) baked beans
1 pkg (16oz) frankfurters, cut into 1-inch pieces
1 1/2 cups drained, crushed pineapple
2 tbs finely chopped onion
2 tbs brown sugar
1 tbs catsup
1 tsp prepared mustard
Combine all ingredients; stir well. Spoon mixture into a 2-qt casserole.
Bake, uncovered, at 350 degrees F. for 50 to 60 minutes. Serves 6 to 8.


pmsal.gif (4086 bytes)Brisket
Works for any size brisket
Lay 2 sheets of foil in an X. Set Brisket in the center.
Poke holes in meat with a large fork. Rub both sides of meat with brown sugar.
Sprinkle a little vinegar over the sugar (any type vinegar will do).
Spread catsup over the meat (yes, it's gross to look at! LOL). Wrap the meat up tightly with the foil. Place in your crockpot, or shallow baking dish, add about 1 cup of water to the bottom of whichever vessel you are using (yes, even the crock pot).

After about 12 hours or so, remove the foil package from the pan. Discard the juices. Slice thin, and add a bottle or more of your favorite BBQ sauce. Return to pan or crock pot to heat the sauce. Enjoy!
*NOTE - can also be served without the BBQ sauce. In that case, save some of the juices to pour over the meat after you have sliced it.

Sugar-Charred Cowboy Steak
Sugar and Spice Rub
:
1 t salt
1 t black pepper (freshly cracked is best)
1/2 t garlic
2 1/2 T sugar
Combine ingredients in a small bowl. rub one side of a  2 to 3 pound sirloin steak with the steak with half of the rub mixture. Let sit at room temperature for 1 hour.
Spread the remaining rub on the other side of the steak and let it sit at room temperature for at least 30 minutes.
Cook over medium (if it's too hot, the sugar can cause a fire - so be CAREFUL!) hot grill for 5 minutes a side at medium rare.

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