Country Kitchen:
Quick Summer Recipes
By Mary Emma Allen
During the busy days of summer my daughter and I look for quick recipes
we can prepare without turning on a hot oven or make without effort after
a day at work. This is a season of barbecuing, too, so the kitchen isn't
so hot.
I think back to those years of childhood when Mother cooked and canned
over a woodstove in the kitchen. How did we manage during the heat of
summer? No wonder she often asked Father and the hired man to carry the
large kitchen table outside under the trees.
We children delighted in this picnic aura. Also, it was much cooler here
to prepare foods for canning....snipping beans, cutting corn from the
cob, shelling peas. Usually a slight breeze wafted across the yard as our
natural fan.
We'd not heard of air-conditioning in those days, so took it for granted
that summer would be hot. Even though we don't have air-conditioning in
our home today, we do use a multitude of fans when days are hot.
Simplifying Summer
My daughter and I also simplify summer dining by using paper plates and
cups. Since we have to watch our well if there's not much rain, this is
another excuse to cut down on the dish washing.
Simpler recipes include salads, foods cooked over the grill, bread made
in the electric bread maker, foods prepared in the slow cooker, a larger
quantity cooked when you're preparing meals so the next day you can eat
cold meats or foods warmed in the microwave.
Youngsters are home throughout the summer, so we have lunch to prepare
which they usually ate at school. How do we keep these meals interesting,
even though a grandson would eat grilled ham and cheese sandwiches every
day all summer?
Summer Recipes
Our granddaughter enjoys preparing MINI PIZZA. Toast English muffins.
Place on a cookie sheet. Spread with pizza sauce and sprinkle with
mozzarella cheese. Place under the broiler until the cheese has melted
and sauce heated.
Variations can involve using pepperoni, minced onion, sliced mushrooms,
diced green and red pepper, black olives, bits of ham or bacon with the
sauce and cheese.
Prepare a PIZZA-PASTA SALAD as my daughter does. This is a nice "make
ahead" dish.
In a large bowl, combine one pound cooked and drained macaroni (you can
use regular, spiral, or shells) with 1 pound cubed cheddar cheese, 3
ounces sliced pepperoni, 3 medium diced tomatoes, sliced green onions, if
desired.
In a small bowl, mix together 1/2 cup vegetable oil or olive oil, 1/4 cup
red wine vinegar, 1/2 cup grated parmesan cheese, 1/2 teaspoon salt, 1/4
teaspoon pepper, oregano and garlic powder, if desired. Pour this over
the macaroni mixture.
Cover and set in refrigerator for several hours or overnight to allow
flavors to mingle. Just before serving, top with seasoned croutons if you
wish.
FRUIT SALAD DESSERTS - Using whatever fruit is in season, cut into a
large bowl. Chill and serve topped with ice cream, vanilla pudding, or
whipped topping. Sometimes you might like to place the fruit in sponge
cups or on a slice of angel food cake.
(C) 2003 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
