Beech Tree News Network

This is the season for cookouts and using fresh fruits and vegetables. I’ve come across some new (to me) recipes. I enjoy using new recipes along with our family favorites. I hope you enjoy these, too.

Tonya’s Squash Relish
•    10 c. grated squash (½ yellow, ½ zucchini)
•    4 c. chopped onion
•    2 green bell peppers
•    5 T. canning salt
A food processor may be used to shred everything. Put all in a large bowl with 5 T. canning salt and sit in the refrigerator, covered, overnight. Rinse and drain well. Prepare vinegar mixture. Add to vegetables in a large pot and bring to a boil. Pack hot into hot jars. These usually seal without a hot water bath.
Vinegar Mixture:
•    2 ½ c. cider vinegar
•    6 c. sugar
•    1 tsp. nutmeg
•    1 tsp. dry mustard
•    1 tsp. turmeric
•    2 tsp. celery seed
•    ½ tsp. black pepper

Chris’ Corn on the Cob for a Crowd
•    Shucked and washed fresh corn
•    Boiling water
•    Cooler
After removing the shucks and washing the corn, put it in a cooler. Bring a large kettle of water to a boil. Pour the boiling water onto the corn and shut the lid. Wait 30 minutes or so, and it will be ready to eat.

Britney’s Squash Casserole
•    3 lbs. yellow squash, sliced
•    5 T. butter or margarine, divided
•    1 small onion, chopped – about ½ cup (optional)
•    1 c. (4 oz.) shredded sharp Cheddar cheese
•    2 large eggs, lightly beaten
•    ¼ c. mayonnaise
•    2 tsp. sugar
•    1 tsp. salt
•    20 round buttery crackers, crushed – about ¾ cup
Cook squash in boiling water in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels. Melt 4 T. butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next four ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Melt remaining 1 T. butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole. Bake at 350 degrees for 30 to 35 minutes or until set.

Mexican Cornbread Salad
•    1 (8.5 ounce) package dry corn bread mix
•    1 (4 oz.) can chopped green chile peppers
•    2 (16 oz.) cans pinto beans, drained
•    1 (16 oz.) bottle Ranch-style salad dressing
•    1 green bell pepper, chopped
•    2 (15.25 oz.) cans whole kernel corn, drained
•    2 tomatoes, chopped
•    1 (3 oz.) can bacon bits
•    8 oz. shredded Cheddar cheese
•    1 green onion
Prepare corn bread mix according to package directions, adding green chile peppers. Set aside, allow to cool, and crumble. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover, refrigerate 2 hours and serve chilled.
(http://allrecipes.com/recipe/17182/mexican-cornbread-salad/print/?recipe...)

Orange Lemonade
•    12 c. water
•    Country Time Lemonade flavor drink mix (enough for 1 gallon)
•    2 c. orange juice
•    1 c. sugar
•    1 navel orange, sliced (optional)
•    1 lemon, sliced (optional)
Add water to drink mix and sugar in a 1-gallon container; stir until mix is dissolved. Add orange juice. Add fruit. Serve over ice.

(http://www.kraftrecipes.com/recipes/summertime-orange-lemonade-145677.aspx)

Orange Crush Ice Cream
•    2 cans sweetened condensed milk
•    1 c. sugar
•    1 small can of crushed pineapple, drained (optional)
•    1 two-liter bottle of Orange Crush (Sunkist or Nehi can also be used.)
Combine sweetened condensed milk and sugar; add pineapple; mix well. Pour into ice cream freezer container. Slowly add Orange Crush, stopping below the fill line on the freezer can and stir. Make ice cream as usual.

 (http://www.recipelink.com/msgbrd/board_31/2002/APR/9753.html)