Summer calls for quick, refreshing dishes

Published 12:42 pm Thursday, July 2, 2020

The heat of summer calls for a quick fix in the kitchen, but requires some thought as well as some tasty dishes. A tasty menu will call for some fresh vegetables and fruits as well as some refreshing desserts.

Some recipes you might try this summer include the following:

CUCUMBER SALAD

INGREDIENTS

1 cup Miracle Whip

1/4 cup sugar

4 teaspoons cider vinegar

1/2 teaspoon dill weed

1/2 teaspoon salt, optional

4 medium cucumbers, thinly sliced

3 green onions, chopped

DIRECTIONS

In a large bowl, combine Miracle Whip, sugar, vinegar, dill and, if desired, salt; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour.

EASY ICE CREAM SUNDAE DESSERT

INGREDIENTS

2 cups semisweet chocolate chips

1 can (12 ounces) evaporated milk

1/2 teaspoon salt

1 package (12 ounces) vanilla wafers, crushed

1/2 cup butter, melted

2 quarts vanilla ice cream or flavor of your choice, softened

DIRECTIONS

In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

FIESTA CORN CHIP SALAD

INGREDIENTS

2 cans (15-1/4 ounces each) whole kernel corn, drained

2 cups shredded Mexican cheese blend

1 medium sweet red pepper, chopped

1 cup mayonnaise

1/8 teaspoon salt

1/8 teaspoon pepper

1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed

Minced fresh cilantro, optional

DIRECTIONS

In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

ORANGE BEEF LETTUCE WRAPS

INGREDIENTS

SAUCE:

1/4 cup rice vinegar

3 tablespoons water

3 tablespoons orange marmalade

1 tablespoon sugar

1 tablespoon reduced-sodium soy sauce

2 garlic cloves, minced

1 teaspoon Sriracha chili sauce

WRAPS:

1-1/2 pounds lean ground beef (90% lean)

2 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1/4 cup reduced-sodium soy sauce

2 tablespoons orange juice

1 tablespoon sugar

1 tablespoon orange marmalade

1/4 teaspoon crushed red pepper flakes

2 teaspoons cornstarch

1/4 cup cold water

8 Bibb or Boston lettuce leaves

2 cups cooked brown rice

1 cup shredded carrots

3 green onions, thinly sliced

DIRECTIONS

In a small bowl, combine sauce ingredients.

In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened.

Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.

CHOCOLATE CHIFFON CAKE

INGREDIENTS

7 large eggs,separated

1/2 cup baking cocoa

3/4 cup boiling water

1-3/4 cups cake flour

1-3/4 cups sugar

1-1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup canola oil

2 teaspoons vanilla extract

1/4 teaspoon cream of tartar

ICING:

1/3 cup butter

2 cups confectioners’ sugar

2 ounces unsweetened chocolate, melted and cooled

1-1/2 teaspoons vanilla extract

3 to 4 tablespoons hot water

Chopped nuts, optional

DIRECTIONS

Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.