SUMMER RECIPES - 8/3/2010
 
SEA ISLAND SALAD
 
INGREDIENTS: 1 (7 oz. ) pkg. macaroni, ½ c. mayonnaise or salad dressing, ½ c. sour cream, ½ tsp. celery seed, ½ tsp. onion salt, 1 (7 oz.) can tuna-drained, 3/.4 c. diced milk Cheddar cheese, 1 (10 oz.) pkg. frozen peas-thawed, 2 Tbs. minced green pepper, 2 Tbs. diced pimiento
DIRECTIONS: Cook macaroni according to package directions. Stir in mayonnaise blended with sour cream and seasonings. Gently stir in green peas Note: One cup of diced chicken or ham may be substituted for tuna.
 
 
GREEN BEANS WITH BACON
 
INGREDIENTS: 6 slices thick bacon-chopped, ½ c. onions-chopped, 1 tsp. garlic-minced, 1 lb. fresh green beans-trimmed, 1 c. water, 1/8 tsp. salt, pepper to taste
DIRECTIONS: Place bacon in large deep skillet. Cook over medium heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper to taste and serve.
 
 
TROPICAL SLAW
 
INGREDIENTS: 1 (20 oz.) can pineapple tidbits, 1 c. chopped walnuts, 3 c. shredded cabbage, 1 c. dried cranberries, 1 (11 oz.) can mandarin oranges, 2 (8 oz.) cartons key lime yogurt, 1 c. miniature marshmallows, ½ tsp. salt, 1 c. flaked coconut
DIRECTIONS: Drain pineapple bits. In large bowl, combine cabbage, oranges, coconut, marshmallow, pineapple, walnuts, cranberries and salt. Add yogurt and toss. Cover and refrigerate several hours or overnight.
 
 
FRESH FRUIT AND YOGURT ICE POPS
 
INGREDIENTS: 2 c., fresh blueberries-raspberries-strawberries-and sliced bananas-mixed, 2 c. plain or vanilla yogurt, ¼ c. white sugar, 8 small paper cups, 8 popsicle sticks
DIRECTIONS: Place the mixed berries, sliced bananas, yogurt and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired. Fill paper cups ¾ full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
 
 
POCKETS OF LEMON CAKE
 
INGREDIENTS: 1-Pillsbury white cake mix, 1-1/4 c. water, 1/3 c. oil, 4 egg whites, FILLING: 1 can lemon pie filling or 1 (3.4 oz. lemon instant pudding and pie filling-prepared TOPPING: 1 can Pillsbury Creamy Supreme Lemon Crème or Vanilla Frosting, 1 (8 oz.) container Cool Whip-thawed
DIRECTIONS: Heat oven to 35 degrees. Grease and flour 9x1” baking pan. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake @ 35 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled. In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.
 
 
KEY LIME DESSERT
 
INGREDIENTS: 2 c. crushed graham crackers, 1-1/2 cans sweetened condensed milk, ½ c. margarine-melted, 4 egg yolks, 1 c. lime juice, 8 oz. Cool Whip
DIRECTIONS: Preheat oven to 350 degrees. Combine graham crumbs and margarine; mix well. Press into 9”square pan. Combine milk, yolks and lime juice. Pour over crust. Bake 20 minutes or till set. Cool 30 minutes. Top with whipped topping
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMERS MARKET