Beech Tree News Network

Summer provides many opportunities for eating with friends and family. Since many of us take food to a variety of events, one of the following recipes may be just the one needed. They’re recipes from friends, and they’re all good!

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Pam’s Salsa

1 can rotel tomatoes

1 can black beans, rinsed and drained

1 can corn, drained

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

¼ tsp. black pepper

Optional: 1 green pepper, chopped

Optional: chopped fresh tomato or avocado

¾ c. Italian dressing

Directions:  Stir all ingredients together. Refrigerate to store. Serve with tortilla chips. 

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Cynthia’s Grape Salad

1 tsp. vanilla

8 oz. sour cream

8 oz. cream cheese

2/3 c. confectioner’s sugar

4 lb. seedless grapes, washed and drained

Directions:  Blend vanilla, sour cream, softened cream cheese and sugar until smooth. Pour over grapes. Keep chilled. 

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Jimmie Nell’s Layered Green Pea Salad

½ head lettuce, chopped into bite-size pieces

Optional:  ½ small sweet onion, chopped

1 can sweet peas, drained

6 boiled eggs, sliced

½ lb. bacon, cooked crisp and crumbled

Dressing (Recipe below)

2 c. shredded cheddar cheese

Optional:  paprika, sprinkled over top of cheese

Dressing

1 c. Mayonnaise or Miracle Whip

¼ c. Sugar

½ c. Sweet-pickle vinegar, strained (like the vinegar in Bread and Butter pickles)

Directions:  Layer in a 9x13-inch pan or large bowl in the following order: lettuce, onion, green peas, boiled eggs, bacon pieces, pour dressing over the top, cheddar cheese, and paprika. Serve immediately or store in refrigerator.

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Donna’s Pimento Cheese 

1 lb. American cheese, grated

2 large jars of diced pimentos

½ t. sugar

Miracle Whip to taste

Directions:  Mix all ingredients. Refrigerate until ready to serve.

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Tonya’s Shredded Barbecue Chicken

Chicken breast (one per person)

Salt

Barbecue sauce (such as Sweet Baby Ray’s original)

Directions:  Boil the chicken in salted water until very tender. Allow the meat to cool somewhat, then drain. Put the drained chicken in a large bowl. To pull the meat apart, use either a hand mixer or forks. Add barbecue sauce to desired consistency. To hold warm for serving, place in a slow cooker set on warm. To store, refrigerate. Serve on buns.

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Banana Split Cake

Crust

2 c. graham cracker crumbs

¼ c. sugar

1 stick margarine, melted

Filling

2 c. powdered sugar

½ c. original egg beaters (equivalent to 2 large eggs; pasteurized egg product)

2 sticks margarine, softened

3-5 ripe bananas, sliced

1 large can crushed pineapple, drained

Topping

1 large tub Cool Whip

Optional: chopped nuts, maraschino cherries

Directions:  Follow directions on graham cracker crumb box to make crust with graham cracker crumbs, sugar and margarine. Press into a 9x13-inch pan. For filling, beat powdered sugar, egg beaters, and margarine for 10 minutes. Pour on top of crust. Add layer of sliced banana, then the crushed pineapple. Top with Cool Whip. If desired, garnish with nuts and/or cherries.

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Debi’s Chocolate Ice Cream

½ gallon chocolate milk

8 oz. cool whip

1 can Eagle Brand milk

Directions:  Mix well. Pour into electric ice cream freezer to freeze.

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Marco Pierre White said, “…Recipes should be a guideline, and they shouldn’t be cast in stone” (https://www.brainyquote.com/topics/recipes). I enjoy trying new recipes, and I hope you find these useful. Happy summer cooking!