Summer Time Foods

Homemade Country Potatoe Salad

6 medium potatoes 
1 small onion chopped 
1 C. chopped celery 
1 tsp. celery seed 
1 tsp. salt 
4 hard cooked eggs, diced 

Dressing:
2 eggs well beaten 
3/4 C. sugar 
1 tsp. cornstarch 
salt to taste 
1/4 to 1/2 cup vinegar (to taste) 
1/2 C. cream or evaporated milk 
1 tsp. yellow mustard 
3 T. butter, softened 
1 C. mayonnaise 

Mix eggs with sugar, cornstarch and salt. Add vinegar 
cream and mustard. Cook until thickened. Remove from 
heat and beat in butter. Add mayo and mix until smooth. 
Cool 

Cook potatoes in their jackets until tender. Cool. 
Peel and dice. 

Mix potatoes gently with the remaining ingredients; 
then add to cooled dressing. Fold gently and chill.

Creamy Peanut Butter Chocolate Bars

These are rich and satisfying and highly addictive.  The chocolate-peanut butter combination is hard to resist.

Crust

8 medium-sized butter or chocolate chip cookies (I used Chips Ahoy)
1/4 cup butter, melted

Chocolate Layers

2 1/2 cups milk chocolate chips

Peanut Butter Filling

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups confectioners'/icing sugar
2 tsp. pure vanilla extract

Preheat oven to 325F.

In food processor or blender process cookies until finely ground.  Add butter and mix together completely.  Press crumb mixture into bottom of greased 8 x 8 baking pan and bake 10 minutes.  Cool to room temperature.

Melt chocolate in double boiler over slightly simmering water.  Or microwave the chocolate, stirring every 30 seconds until completely melted.  Pour half of the melted chocolate into pan and smooth evenly over crust.  Place pan in refrigerator.  Keep remaining chocolate warm.

To prepare the peanut butter filling, blend peanut butter and butter together until smooth, using a food processor or electric mixer.  Slowly beat in icing sugar and then add vanilla.  Beat until smooth.  Spread peanut butter filling over the chilled chocolate layer.  Finish by pouring remaining warm chocolate over filling and spreading smooth.  Chill in refrigerator one hour or until firm.  Cut into bars and serve.

Yield:  24-36 bars

Source:  Mrs. Fields Cookie Book

Brenda's Canadian Kitchen

Paula Deen's Salmon Burgers

Salmon Burgers

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 T soy sauce

1 tsp. fresh lemon juice

1/2 tsp. salt

cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread sesame mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Makes 8 patties.

Sesame Mayonnaise

1 cup mayonnaise

2 cloves garlic, minced

1 tsp. soy sauce

1/2 tsp. sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup

Source: Food Network