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Jun 22, 2011

Summer Recipes

4 c. thinly sliced zucchini

1 tbsp. water

1 tsp. salt

3 tbsp. grated parmesan cheese

1 sm. onion, chopped

2 tbsp. margarine

Freshly ground pepper

Put all ingredients except cheese in skillet. Cover and cook 1 minute.

Uncover and continue cooking and turning with wide spatula until just tender.

About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.

6 c. fresh cucumbers

1 c. sweet pepper, sliced thin

2 onions (into rings)

1 tsp. salt

1 tsp. celery seed

2 c. sugar (I use 1 1/2) works fine

1 c. white vinegar

Mix all ingredients well. Refrigerate and let stand overnight.

4 lg. cucumbers

1/2 to 1 pt. sour cream

5 tbsp. mayonnaise

1 to 1 1/2 c. water

1/4 c. vinegar

2 to 3 tbsp. sugar

1/4 c. cream

Onion slices (optional)

Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix

water, vinegar and sugar to taste. Add cream. Beat in sour cream and

mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a

day before serving.

1 c. sugar

1/4 c. butter

1/2 c. dark corn syrup

1/2 tsp. vanilla

1/2 tsp. salt

Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200

degrees for 1 hour.

6 ripe tomatoes, peeled and sliced

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme or marjoram, crushed

1/4 c. finely snipped parsley

1/4 c. snipped chives

2/3 c. salad oil

1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and

vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times.

Drain off dressing and pass with tomatoes.

1/4 c. mayonnaise

1 tsp. vinegar



Garlic powder

Onion powder

3 lg. cucumbers

Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to

taste. Peel and slice cucumbers and add to mixture. Let cucumbers

marinate for at least 2 hours before serving.

Green tomatoes

Boiling water


Wash as many green tomatoes as you want to can. Slice and place in sterile

wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint

jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To

Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or

flour (your choice), place in hot oil and fry until golden brown.

2 c. ziti

1 c. chopped tomatoes

1/4 c. olive oil

1 tbsp. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

1/4 tsp. oregano

8 oz. Mozzarella, diced

6 sun-dried tomatoes, minced

2 tbsp. chopped basil

Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt,

pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and

basil. Toss to blend.