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Summer Recipes

Published 11:48am Wednesday, August 15, 2012

Easy potato salad

1 can potatoes, drained

2 boiled eggs

1 red bell pepper, chopped

1 small onion, finely chopped

1/2 cup mayonnaise

Mashed potatoes and other ingredients into a bowl. Stir until mixed well.

Fruit salad

1 can fruit salad

1 pkg. lime gelatin

1 qt. vanilla ice cream

Drain fruit, reserve juice. Add enough water to make 1 cup, heat and dissolve gelatin. Add ice cream and fruit and mix well. Refrigerate until set.

Hint for the week: Serve cheese at room temperature (70 degrees).

Sparkle punch

1 bottle club soda

1 jar cranberry juice

1 qt. vanilla ice cream

Combine all ingredients into a punch bowl. Stir until ice cream is melted.

Food hint: For an added touch to your tea, add lemon drops or hard mint candy instead of sugar.

Broccoli salad

1 small pkg. broccoli salad mix

1 tablespoon salt

1 lg. onion, chopped

1 3/4 cup sugar

3/4 cup water

3/4 cup vinegar

Combine broccoli and salt and let stand for an hour. Add onion and stir well and let stand 20 minutes. Drain well. Mix sugar, water and vinegar. Bring to boil in a saucepan and pour over broccoli mixture. Toss well and cool. Cover and refrigerate for several hours. Makes 4 to 5 servings.

Carrot and pecan casserole

3 lbs. sliced carrots

2/3 cup sugar

1/2 cup margarine

1/2 cup chopped pecans

1/4 cup milk

1 egg, slightly beaten

3 tablespoons all purpose flour

1 tablespoon vanilla

1/4 tsp. nutmeg

Cook carrots until tender, about 15 minutes. Drain and mash carrots. Stir in remaining ingredients. Pour into greased 2 qt. casserole dish. Bake at 350 degrees for 40 minutes. Yields 10 to 12 servings.

Banana pudding

1 pkg. instant vanilla pudding

2 or 3 bananas, sliced

vanilla wafers

Make pudding according to directions. Place sliced bananas in a casserole dish. Put a layer of pudding on top, then a layer of vanilla wafers and repeat until all ingredients have been used.

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