SIMPLE SUMMER RECIPES to CELEBRATE SUMMER

Whamburgers

Blend bottled barbecue sauce with lightly seasoned ground beef. Shape into patties. Place on grill about 5 inches from coals. Grill on one side; turn. Spoon additional barbecue sauce over patties and grill until done. Serve on hot toasted buttered buns with additional heated barbecue sauce and assorted relishes. Serves: 8


Crunchy Peanut Chicken

1/3 c all-purpose flour
1/2 t salt
1/4 t pepper
1-3 lb. broiler-fryer chicken, cut in pieces
1 egg
2 T milk
1 c finely chopped dry roasted peanuts
1/2 c butter, melted

Combine flour, salt and pepper; coat chicken pieces evenly. Beat egg and milk together. Dip chicken in egg mixture, then coat with peanuts. Put pieces skin-side up in a 13 x 9x 2 inch baking pan. Pour butter over chicken. Bake at 400 degrees 1 hour, or until chicken is tender. Remove from oven. Cool slightly at room temperature; refrigerate.

Mock Crab Cakes

2 1/2 c shredded zucchini
1 egg, lightly beaten
2 T chopped onion
1 T butter, melted
1 t prepared mustard
3/4 t Old Bay seasoning
1 c seasoned bread crumbs
2 T vegetable oil

In a bowl, combine the zucchini, egg, onion, butter, mustard and Old bay seasoning; mix well. Shape into five patties; coat with breadcrumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels. Serves 5


Grilled Summer Squash

1 lb. Yellow squash or zucchini
1 t olive oil
2 T fresh lemon juice or herb vinegar
salt and pepper to season
1 t fresh rosemary -- chopped

Cut the squash in half lengthwise. Brush with a mixture of oil, fresh lemon juice and rosemary. Season with salt and pepper. Grill over medium-hot coals, 4 to 6 inches from the heat, for 15 to 20 minutes, turning every few minutes. Cook until tender. Serves: 8


Broccoli Waldorf Salad

6 c broccoli florets
1 large red apple, chopped
1/2 c raisins
1/4 c chopped pecans
1/2 c prepared coleslaw dressing

In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Serves 10


Just in Case Fruit Salad

a can of fruit cocktail drained -- save a little juice for after
a container of cool whip
a small bag of mini marshmallows
bananas sliced

mix all together -- if it looks a little dry add some fruit cocktail juice -- a little bit at a time to your own liking (you don't want it watery!) you can add coconut angel flakes too if desired. Serves 8-10


Switchel

1 c boiling water
1 T honey
1 T herb vinegar (made with apple-cider vinegar)

Fill a cup with boiling water to dissolve the honey. Serve hot or iced for a low-calorie, winelike drink. In days of yore, this energy refresher was drunk as a thirst quencher. It also acts as a diuretic, and its potassium gives added energy. Serves: 1

No Bake Bumblebee Cookies

1 c peanut butter
2 T honey
2/3 c nonfat dry milk
6 T crushed Cheerios
4 T sesame seeds
unsweetened cocoa
sliced almonds
tray lined with wax paper

In large bowl, mix peanut butter and honey. Stir in nonfat dry milk, sesame seeds, and crushed cereal. Mix well. Mold one teaspoonful of dough into oval shape for each bee body. Place on tray. Repeat until all dough is used. Dip toothpick into cocoa powder and spread gently across the top of the bee bodies to make stripes. Place sliced almonds in the sides for wings. Refrigerate for 30 minutes. Makes about 40 bees.


Homemade Strawberry Ice Cream

1 envelope unflavored gelatin
1/4 c water
3/4 c sugar
3 c crushed fresh strawberries
1/4 t salt
1 c heavy cream

In cup, combine water and gelatin; set aside 3 minutes to soften. Place cup in pan of very hot water, or microwave, until gelatin dissolves. In a large bowl combine gelatin mixture with strawberries, sugar and salt. Refrigerate until well chilled.

Meanwhile, beat cream until soft peaks form. Fold strawberry mixture into cream and freeze in electric ice cream freezer following manufacturer's directions. Or, freeze in roasting pan; once frozen, cut into cubes and whip with electric mixer. Pack in freezer container and allow to ripen for several hours before serving. This easy recipe could be frozen in a baking pan and beaten with an electric mixer if an electric ice-cream freezer is not available. Makes about 2 quarts