Recipes - Recipes associated with the Summer Season
Salad with Bacon Bits
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
1 teaspoon celery seed
6 hard-cooked eggs, diced
2 eggs, beaten
1/3 cup white sugar
1 tablespoon cornstarch
salt to taste
3 slices of cooked bacon chopped
1/4 cup apple cider vinegar
1/4 cup apple white vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
Place the potatoes into a large pot, and fill with enough
water to cover. Bring to a boil, and cook for about 20 minutes,
or until easily pierced with a fork. Drain. Cool, peel and
dice. Transfer to a large bowl, and toss with the onion, bacon,
celery, 1 teaspoon of salt, and hard-cooked eggs. While the
potatoes are cooking, whisk together 2 eggs, sugar, cornstarch,
and salt in a saucepan. Stir in the vinegar, milk, and mustard.
Cook over medium heat, stirring frequently, until thickened,
about 10 minutes. Remove from heat, and stir in the butter.
Refrigerate until cool, then stir in the celery seed and mayonnaise.
Stir the dressing into the bowl of potato salad gently until
evenly coated. Chill several hours or overnight before serving
for best flavor.
of July Barbeque Chicken
3 cloves garlic, minced
2 teaspoons butter
1 cup ketchup
1 teaspoon red wine vinegar
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
3 dashes Tabasco
8 large chicken breast halves, bone-in with skin
In a saucepan, saute the garlic in butter until tender. Add
the next 8 ingredients. Bring to a boil, stirring constantly.
Remove from the heat and set aside. Grill the chicken, covered
over medium heat for 30 minutes, turning occasionally. Baste
Grill 15 minutes longer or until juices run clear. Continue
basting and turning during the last 15 minutes of cooking.
18-ounce package yellow cake mix
11-ounce can mandarin oranges, drained
3-ounce package instant vanilla pudding
20-ounce can crushed pineapple, drained
12-ounce carton frozen whipped topping, thawed
Preheat the oven to 350°F degrees. Grease and flour two
9-inch cake pans. Mix the cake according to the package directions.
Add the drained oranges, beating until well combined. Pour
in the prepared pans. Bake about 25 minutes or until a wooden
pick inserted near the center comes out clean. Cool 10 minutes
and turn out of the pans onto wire racks to cool completely.
For the icing, mix the pudding and pineapple together. Gently
fold in the whipped topping. Ice between the two layers and
on the top and sides of the cake. Store in the refrigerator,
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