July Means:
Outdoor Eating and Time to Knit Recipes
Our gardens are full of cucumbers, lettuce, squash, tomatoes and Roses! Below are some tried 'n true recipes for summer eating that saves time for knitting!
California Salad
Salad:
1 Bunch spinach and red lettuce or romaine
1/2 Red onion, chopped
1/2 Pound Monterey Jack Cheese, shredded
1 Can Mandarin Oranges, drained
2 Eggs, hard boiled and chopped
3/4 Cup Dried Cranberries or Golden Raisins
1 Fuji Apple, chopped
1 Avocado, diced
1 Cup Slivered Almonds
Marinate apple and chopped avocado in Italian Dressing to keep from browning. Tear spinach and lettuce, Add apple, avocado and almonds. Mix with the other ingredients.
Top with Sweet 'n Sour Italian Dressing
Dressing:
1 Cup Sugar
1 tsp Dry Mustard
2 tsp Celery Seed
1 tsp Pepper
1 tsp Garlic Powder
3/4 Cup Red Wine Vinegar
2 Cups Oil
Mix ingredients well in blender, till smooth. Serve over salad.
Serves: 8
Time Saver Note:
I keep a jar of the Dressing in the refrigerator, I usually make 2 or 3 batches at a time. It is a good marinade for chicken and pork as well as a salad dressing. Overnight Layered Salad
1 Medium head Iceberg Lettuce, washed and chilled
1 Bunch green onions
8 oz Can of waterchestnuts
1/2 Green or Red bell pepper, seaded
2 Stalks celery
1 10 oz Frozen peas, not thawed
Sauce:
2 Cups Mayonnaise
2 Tbsp Sugar
1 tsp Salt
1/4 tsp Garlic powder
Topping: 3 hard boiled eggs, chopped and 3/4 pound bacon,f ried, drained and grated cheddar cheese
In serving bowl, place cut lettuce on the bottom then layer sliced green onions, drained sliced waterchestnuts,diced bell pepper, sliced celerty and frozen peas.
Combine sauce ingredients and spread over peas.
Top with toppings.
Cover and refrigerate overnight.
Serves: 6
Time Saver Note:
Make it the nite before- using prepared veggies from store or from your refrigerator. Bleeker Street Mozzarella Salad
1 lb Mozzarella Cheese, diced
2 Large tomatoes, wedged
Fresh basil chopped to taste
2 Cups blanched zucchini, slices
Red Onion, slices
Italian Seasonings
Italian Dressing
Prepare vegetables and cheese. Mix in large bowl with dressing.
Serves: 4-6
Time Saver Note:
When I cook zucchini for dinner, I make extra and put aside for this salad.
This reminds me of summer in NYC, a cafe on Bleeker street had the best salads. Brown Rice Pea Salad
4 cups cooked brown rice, drained
1/2 cup green onions, chopped
1/4 cup fresh parsely chopped
1/2 cup celery, chopped
1 bag frozen peas, thawed
1 cup spanish peas
Oriental Dressing, to taste
Salt and pepper to taste
Mix all ingredients, except peanuts. Let stand in refrigerator for a few hours or overnight. Top with peanuts before serving.
Serves: 6
Time Saver Note:
Make the night before with extra rice.
We use Tropics Oriental Dressing, from Hawaii but any " Oriental " style salad dressing works. Chilled Corn Salad
1 Can ( 12 oz ) whole kernel corn, drained
1 Small onion chopped
1/2 Cup chopped Green Bell pepper
2 Tbsp minced fresh parsley
2 Tbsp cider vinegar or Japanese Rice Wine Vinegar Seasoned
1 Tbsp vegetable oil
Salt and pepper to taste
Mix all ingredients, cover and chill at least 4 hours.
Serves: 6
Time Saver Note:
Great with BBQ. Fast and easy I use the salad bar at the grocery store for the bell pepper and onion chopped. Green Bean, Walnut Salad with Feta Cheese
1 Cup coarsely chopped walnuts
3/4 Cup Olive oil
1/4 Cup White vinegar
1 Tbsp fresh dill, or 1 tsp dried
1/2 tsp minced garlic
salt and pepper
1 1/2 lb Fresh green beads or frozen thawed.
1 Small Red onion, sliced thin
1 ( 4 oz ) pkg crumbled Feta Cheese
Bake walnuts till toasted, set aside.
Combine oil and the next 5 ingredients. Add the green beans. If fresh cook till crisp tender and put in ice bath.
Combine all ingredients. toss to coat.
Let it stand 1 hour prior to serving.
Serves: 6
Time Saver Note:
Great with BBQ. Fast and easy I use the salad bar at the grocery store for the bell pepper and onion chopped. Spinach Rolls
1 box frozen chopped spinach, drained well
1 8oz. container sour cream
1 pkg dried Ranch Dressing
4 stalks green onion
Chopped cooked bacon
1 Pkg flour tortillas
Make sure that all moisture out of spinach is drained before mixing other ingredients into it. Mix ingredients. Spread on tortilla- leave 1/2 border on tortilla. sprinkle with bacon. Roll tortilla tight. Wrap in plastic wrap and refrigerate overnight.
Serve in bite size pieces or whole
Serves: 4- 6
Time Saver Note:
Make overnight. Great picnic or traveling - on the go food.
Zucchini Casserole
A great way to use the vegetable patch goodies
4 Cups Zucchini, cut into pieces
2 Carrots, shredded
1 Medium Onion, grated
1 Small Jar pimientos, drained and chopped
2 Cans of Cream of Chicken soup, undiluted
1/2 Cup Sour Cream
1 Pkg seasoned stuffing mix, divided.
1/3 Cup Butter, melted
Mix half the stuffing with melted butter. Put the other half of the mix in another bowl and miz it with all the ingredients. Spoon into a casserole dish and top with the buttered stuffing mix.
Bake at 350 degrees for 30 minutes until bubbly and brown.
Serves: 8
Time Saver Note:
Can be assembled ahead and frozen. Spinach Bars
4 Tbsp Butter, melted
3 Eggs
1 Cup Flour
1 Cup Milk
1 tsp Salt
1 tsp Baking Powder
1 Lb. Cheddar Cheese, grated
1 10 oz Package Frozen Chopped Spinach, thawed and drained
1 Small onion, chopped
1/2 Cup Sliced Mushrooms, optional
In a 9 x13 baking pan, put melted butter, grease pan. Mix ingredients well. Pour into prepared pan.
Bake at 350 degrees for 35 minutes.
Serves: 8Time Saver Note:
Make ahead, serve room temperature. Super Scalloped Potatoes
6 Medium potatoes
1 Can of Cream of Chicken Soup, undiluted
1 Lb. Sour Cream, loq fat , non fat or plain yogurt
3/4 Cup sliced Green Onions
1 1/2 Cup Sharp Cheddar Cheese, shredded
1/4-1/2 Cup butter, Melted
1/4 tsp Pepper
1 3 oz Can French Fried Onions
Wash potatoes, poke holes with fork. Microwave on high for 10 minutes. Turn poatoes over and microwave on high for 10 minutes more. Let stand in towel for 5 minutes.
In a bowl combine soup, sourcream, onion, cheese, pepper and melted butter. Lightly grease a 9x12 or 13" oven proof dish. Peel and slice cooked potatoes into the dish, pour the soup mixture over the potatoes. Top with french fried onions and microwave on hi for 10 minutes or till hot.
Serves: 10-12
Time Saver Note:
Made in Microwave, saves on time and heat in the kitchen. Chicken Rustica
1- 1 1/2 Lbs Boneless, chicken breast cut into 1" strips
1 Tbsp bacon, cooked, crumbled
1 14.5 oz. Can diced tomatoes, drained
1 15 oz Can Artichoke hearts, drained & quartered
1 4 oz. Can sliced mushrooms , drained
1 -1 oz. pkg dry chicken gravy mix
1/4 Cup Dry red wine
2 Tbsp dijon mustard.
Combine ingredients in a 3 1/2 quart crock pot. Stir to combine. Cover and cook on low 6-8 hours. Serve over pasta or rices.
Serves: 4
Time Saver Note:
Made in a crock pot with ingredients in cupboard. I use leftover rice or pasta to enhance the meal.
I make this right after breakfast- make extra bacon and put it together in minutes. Gives you time to knit!
Donna Karan's Garlic Thyme Grilled Chicken
2 Whole Chickens cut into 8 pieces
15 Cloves of garlic, chopped
Juice of 2 freshly squeezed lemons
1/3 Cup Olive oil
1 tsp Salt
1 tsp Pepper
1 genrous pinch of Hot pepper flakes
2 tsp dried thyme
1/4 cup Dijon mustard
1/4 Cup white wine
Min marinade ingreients. Marinate chicken for 1 hour. Broil chicken bone side up, until golden. Turn chicken and repeat. Remove chicken from grill and place in oven for 12 minutes at 350.
Serves: 8
Time Saver Note:
I get bags of chicken cut up, chopped garlic and lemon juice all prepared, so this dish is fast and easy to prepare. I let the chicken marinate in refrigerator more than 1 hour.
Donna Karan is known for serving this to her guests and has had her staff to the house in Easthampton, NY. Side dishes include corn, tomatoes and a vinaigretted potato salad. I was still a student at Parsons and freelancing for Donna during the summer and was lucky to enjoy the meal out in the Hampton's. I was even luckier to get the recipe! French Chicken Casserole
1 Pound fresh broccoli sliced and steamed 2 minutes or
3 Pkgs Frozen broccoli, thawed and drained well
4 Cups Cubed cooked chicken
Sauce:
1/3 Cup Butter, melted
1/4 Cup Cornstarch dissolved in 1/2 cup water
1/3 Cup Chicken broth or White wine
Salt and pepper to taste
2 Cups Milk
1 Jar ( 2 oz ) pimientos
1 Pkg (8oz) Cheddar Cheese cubed
In a greased 13" x9" x2" in baking dish, alternately layer broccoli and chicken. Set aside. In a sauce over medium heat, combine melted butter, dissolved cornstarch, broth or wine, salt and pepper, milk and pimientos. Cook untils thickened. Add cheese, stir until melted. Pour warm sauce over top of chicken and broccoli. Bake at 350 for 35 minutes or until bubbly.
Yield: 6 servings.
Time Saver Note:
When I roast chicken, I put two in for the dishes like this. I cube the meat and put it in portions for casserole recipes in the freezer. Chicken & Wild Rice Casserole
1 pkg ( 6 1/4 oz) long grain and wild rice mix
3 Tbsp plus 1 tsp cornstarch
1 tsp salt
Dash of pepper
1 can ( 14 1/2 oz ) evaporated skim milk
1 can ( 12 oz ) chicken broth
2 Tbsp Butter
1/4 cup chopped onion
5 Cups cubed cooked chicekn
1/4 cup chopped pimiento
1/4 cup chopped frsh parsley
Cook rice, set aside. In saucepan, mix together, cornstarch, salt and pepper, gradually add milk and broth until smooth. Add butter and onion. Bring to boil, stir occassionally. Cook till mixture thickens. In a greased 2 qt casserole combine all ingredients. At this point you could freeze and cook another day. Bake uncovred at 375 degrees for 30 minutes.
Yield: 6 -8 servings.
Time Saver Note:
When I roast chicken, I put two in for the dishes like this. I cube the meat and put it in portions for casserole recipes in the freezer. Great dish to make ahead and freeze. French Chicken Casserole
1 Pound fresh broccoli sliced and steamed 2 minutes or
3 Pkgs Frozen broccoli, thawed and drained well
4 Cups Cubed cooked chicken
Sauce:
1/3 Cup Butter, melted
1/4 Cup Cornstarch dissolved in 1/2 cup water
1/3 Cup Chicken broth or White wine
Salt and pepper to taste
2 Cups Milk
1 Jar ( 2 oz ) pimientos
1 Pkg (8oz) Cheddar Cheese cubed
In a greased 13" x9" x2" in baking dish, alternately layer broccoli and chicken. Set aside. In a sauce over medium heat, combine melted butter, dissolved cornstarch, broth or wine, salt and pepper, milk and pimientos. Cook untils thickened. Add cheese, stir until melted. Pour warm sauce over top of chicken and broccoli. Bake at 350 for 35 minutes or until bubbly. Yield: 6 servings.
Serves: 6
Time Saver Note:
When I roast chicken, I put two in for the dishes like this. I cube the meat and put it in portions for casserole recipes in the freezer.
Maile's Favorite Iced Tea
Ingredients:
1 can frozen lemonade concentrate, thawed
1 Gallon fresh made Tea
Note: I use Raspberry ZInger Tea from Celestial Seasonings
Mix the two ingredients in a gallon container.
To Serve:
Fresh Raspberries on a skewer with mint leaves
Serves: 6 or 1 thirsty knitter!
Time Saver Note:
Make it the nite ahead, saves time and I always have 1 or 2 gallon containers of tea for me and guests ready.
Note: Peach tea, Regular Tea or Constant Comment Tea by Bigelow works well.
Maile's Favorite Hawaiian Punch
Ingredients:
1 can frozen Hawaii's Own Guava Juice
1 can frozen Hawaii's Own Passion Fruit Juice
1 Bag ( small )frozen strawberries ( without sugar)
5 Kiwi ( peeled )
Mix the two ingredients in a gallon container. per directions on can. Slice fruit and add to punch.
To Serve:
Shaved Ice ( crushed ice) Skewer slices of strawberries, mint and kiwi for a beautiful presentation.
Serves: 6 or 1 thirsty knitter!
Time Saver Note:
Make it the nite ahead, and hide it...otherwise you need to make another one!
Hawaiian Tea Chanti
Ingredients:
Iced Tea
7 Up
Note: Use a flavorful tea like Mango, Raspberry, Peach or Green Tea works well.
To Serve:
Shaved Ice ( crushed ice) in glass. Pour glass 5/8 full of tea. Top with 7 up and add a skewer for fun.
Skewer slices of strawberries, mint and kiwi for a beautiful presentation.
Serves: 6 or 1 thirsty knitter!
Time Saver Note:
Make the tea ahead, keep in refrigerator.
When I was about 9, we had Rod Laver, Evyonne Goollagong and the Australian Tennis Teams at our house. for dinner. We learned about different foods from each other ( vegemite still seems weird to me- will try it someday! ) and the drink of the nite was a Chanty, Beer and Soda. I will always admire Rod Laver for he was a gentleman and was a ton of fun to hit with on the tennis court. He gave me a hug and a stuffed koala bear when he hit me with his serve ( I was a ball girl at his match ).
Zucchini Casserole
A great way to use the vegetable patch goodies
Cake Release for the pan
Cake:
1 Pkg White cake mix
1 Cup Sour cream
1 Container ( 6 oz ) Frozen lemonade concentrate, thawed
1 Pkg ( 3ox) Cream cheese, room temperature
3 Large Eggs
Glaze:
1 cup confectioners' sugar
3 tbsp lemon juice
1 tsp lemon zest.
Oven: 359
Prepare 12 cup Bundt pan, set aside.
Mix cake mix, sour cream, lemonade, cream cheese and eggs. Blend on low speed for 1 minute.
Scrape down the sides, and mix till well combined.
Pour batter in prepared pan. Smooth the top out.
Bake 40-45 minutes till cake springs back when touched.
Place on wire rack to cool.
Glaze:
Combine the ingredients and set aside.
Spoon glaze over hot un-molded cake.
Garnish with Strawberries and Lemon Twists if desired.
Time Saver Note:
Can be made ahead and frozen, then glazed.