Favorite Recipes
Below are a few of our favorite recipes for Summer.
I hope you will enjoy them as much as we do.
Summer Steak Marinade
1/2 cup soy sauce
1/4 cup chopped green onion
3 Tablespoons lime juice
2 Tablespoons brown sugar
1/8 teaspoon hot pepper sauce
1 garlic clove, minced
1 1/2 pounds sirloin steak (1 inch thick)
Combine first six ingredients in large resealable bag. Add beef. Refrigerate for two hours or overnight, turning occasionally. Broil or grill 4-6 minutes or each side. Delicious marinade to use in the summer when you grill!
Chicken Salad for Fifty Guests
Here is a recipe I like using when I'm expecting a large crowd. Works especially well for ladies' luncheons.
10 cups cooked chicken, shredded (5-6 whole chickens)
10 cups diced celery
3 cups salad dressing
2 pounds red grapes (cut in half)
1 Tablespoon salt
1 teaspoon pepper
3 cups cashews (chopped if desired)
1 1/2 cups chopped onions
Cook chicken in large roasting pans and shred. May do this a day ahead if desired. In large bowl, mix chicken with remaining ingredients. Serve on leaf of lettuce, or on buttered crescent rolls. Very good.
Ranch French Bread
(This is a favorite of all my daughters & has won a purple ribbon at the county fair.)
2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
1/2 cup sugar, divided
2 cups warm buttermilk (110-115 degrees)
1/2 cup butter or margarine, softened
3 eggs
1 envelope original ranch salad dressing mix
2 teaspoons salt
8-9 cups all-purpose flour
In mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for five minutes. Add the warm buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place on a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in x 12-in rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 4 loaves. May wrap and freeze if desired.
Chocolate Fudge Cake
This cake is the best chocolate cake I've tasted in years and very easy to make. Try it. I'm sure you'll be delighted!
1 cup mini chocolate chips (divided)
1 pkg. 2-layer chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 container (8 oz) frozen whipped toppping
2 Tablespoons sliced almonds
Preheat oven to 350 degrees. Grease and flower two 9-inch round baking pans. In large bowl, beat cake mix, dry pudding mix, eggs, sour cream, oil and water on low speed until moistened. On medium speed, continuing beating for two minutes. Stir in 2/3 cup mini chocolate chips. Spoon into prepared pans. Bake 30-35 minutes until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans and invert onto racks; gently remove from pans. Cool cakes completely.
Frosting: Place frozen whipped topping and remaining chips in microwaveable bowl. Microwave on high for 1 minute. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 20 minutes to thicken. Place one cake layer on serving plate; top with 1/4 of the chocolate frosting and add second cake layer. Spread top and side with remaining frosting mixture. Garnish with almonds. Store in refrigerator. Makes 18 servings. This cake's flavor and fudge-like texture improves when stored overnight in the refrigerator. Delicious!
Squash Casserole
2-3 medium sized squash, sliced & quartered
1 small bell pepper, diced
1 teaspoon sugar
1/2 cup milk
2 Tablespoons butter, melted
1 small bag potato chips
1 cup grated cheddar cheese
Preheat oven to 350 degrees. In medium saucepan, cook squash in boiling water until tender. Drain off water and mash squash. In medium bowl, combine cooked squash, peppers, sugar, milk, and melted butter. Place in grease casserole dish. Sprinkle crushed potato chips over mixture and then top with grated cheese. Bake for 20-25 minutes until golden. Serves 6-8.
Five-Cup Salad
1 cup fresh pineapple chunks or 1 can (8 oz) chunked pineapple
1 cup (11 oz) mandarin oranges
1 cup sliced apples
1 cup sour cream
1 cup miniature marshmallows
In large bowl, combine the fruit, sour cream and marshmallows. Cover and refrigerate for several hours. Easy and so yummy. Serves 6-8.
Deborah Vogts
Country at Heart
