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How to Serve Up Summer’s Best

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July 30, 2013 · 656 Views

Photo by futureshape

 

Would you like to get more healthful vegetables into your family’s diet?

Twenty minutes or so before you are ready to serve a meal, set out a plate of raw carrots, broccoli, cucumbers, celery, pepper strips, cauliflower, and cherry tomatoes. Nibblers can’t resist, even though they might pass up a veggie platter when served with the meal.

Here’s a tasty and simple dip to encourage more munching:

VEGGIE DIP

-1 cup fat-free (or regular) mayonnaise
-1 tablespoon grated onion
-1 tablespoon ketchup
-1 teaspoon curry powder

Mix thoroughly. Refrigerate overnight.

I’ve never met anyone who didn’t love corn on the cob, have you? It is just great when we don’t have to beg kids to eat their vegetables. One thing about corn on the cob that can be difficult however is that a big pot of boiling water can steam up the kitchen on an already hot summer day. Here’s an easy fix for this common summer conundrum so that your family can enjoy this summer treat:

CORN ON THE COB

1) Place a dozen ears of un-husked corn between 2 cookie sheets. Steam in the oven at 350 degrees for about 1 hour.

2) Remove carefully and use a clean oven mitt to pull husks down before serving with butter, salt and pepper.

Need another method of preparing corn on the cob? If you’d rather not heat up the kitchen by turning on the oven, you can make it in the microwave!

1) Wrap each husked ear in waxed paper. Place up to 6 ears in microwave at a time. Microwave on high for 10 minutes, turning halfway through cooking.

2) Let stand, covered, for 2 minutes. Serve hot with butter. (Cooking times will vary based on microwave…be careful!)

Plain corn on the cob not cutting it anymore? For something just a little different, why not try some of these seasoned butters? These are also great on French or Italian bread.

TARRAGON BUTTER
Combine 1 softened stick of butter or margarine with ½ teaspoon dried tarragon leaves and 1 tablespoon chopped parsley.

HICKORY BUTTER
Combine 1 softened stick of butter or margarine with ½ teaspoon hickory-flavored salt.

GARLIC BUTTER
Combine 1 softened stick of butter or margarine with ½ teaspoon garlic salt and ½ teaspoon cracked pepper.

Photo by grabadonut

A favorite summer dessert is warm peach pie. The traditional lattice crust is a beautiful classic. But, just for fun, use cookie cutters to make shapes (like butterflies or flowers) out of crust to place on top of your summertime pies.

PEACH PIE

1) Peel and slice 5 cups of fresh peaches into a large bowl.

Mix in:
-3/4 cup sugar
-3 tablespoons flour
-1/4 teaspoons cinnamon
-dash salt

2) Pile into a pastry-lined pie plate. Dash with extra cinnamon. Adjust and seal top crust.
Bake at 400 degrees for 45 -50 minutes. Serve warm with ice cream.

Reunions, barbeques, picnics, family dinners – everyone wants cobbler for dessert. Would you like a 5-ingredient recipe so easy that you’ll have it memorized after the first time you bake it? This one is so versatile that you can use blueberries, peaches, blackberries, cherries, or raspberries – or even a combination.

EASY COBBLER

-½ cup butter
-2 cups self-rising flour
-2 cups sugar
-2 cups milk
-3 ½ cup fresh fruit

1) Melt butter in a 9 x 13 inch baking pan.
2) In a medium bowl, combine flour, sugar and milk. Beat well, but batter may be lumpy.
3) Pour mixture on top of melted butter in baking pan.
4) Drop fruit into batter. Bake at 350 degrees for 60 minutes or until golden brown.
5) Serve warm alone, or with whipped cream or vanilla ice cream.

If you want to make this a little healthier, start with 2 tablespoons bran and 2 teaspoons wheat germ in the first cup of flour that you measure out. These additions will make your flour more like whole grain.

HAPPY SUMMER!

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