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Patty Craig: A Slice of Time

Summer foods are so good! I appreciate the abundance of berries, fruits, melons and fresh vegetables. Even iced tea tastes better during the warm months, and homemade ice cream is a special treat.

I asked a few ladies about sharing some of their favorite summer recipes and their responses are below. Gail Sheehy (an American author, journalist, and lecturer) said, “When men reach their sixties and retire, they go to pieces. Women go right on cooking.” Like many of you, I enjoy cooking and look forward to trying these recipes.

Carissa's Squash casserole
Slice and cube squash. Then, boil until tender and drain.
Spray baking dish with Pam and pour the squash into the dish.
Slice enough Velveeta cheese to cover the squash.
Mix one egg, 1 1/2 c. salad dressing (like Miracle Whip), 1 chopped onion, and salt and pepper to taste. Spread this mixture over the squash and cheese.
Bake for 20 minutes at 350 degrees. Then, add Ritz crackers and bake for another 20 minutes longer.

Cherry Salad
1 large package cherry Jell-O
2 c. boiling water
1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, juice and all
1 (8 oz.) tub Cool Whip
Dissolve Jell-O in 2 cups of boiling water. Add cherry pie filling and pineapple. Stir and put into 9x13 pan. Put in refrigerator and let set. Spread with Cool Whip when ready to serve.

Peach Praline Pie
4 c. sliced peaches (about 2 pounds)
¾ c. sugar
2 T. quick-cooking tapioca
½ c. sifted flour
¼ c. firmly packed brown sugar
4 T. (1/2 stick) margarine
½ c. chopped pecans
1 pie shell (frozen)
Mix peaches, sugar, and tapioca in a large bowl; let stand while preparing the pecan mixture.
Combine flour and sugar; cut in butter until crumbly. Then, add pecans.
Sprinkle 1/3 of the pecan mixture over the bottom of pie shell. Top with peach mixture. Then, sprinkle remaining pecan mixture on top.
Bake at 450 degrees for 10 minutes. Lower heat to 350 degrees and bake for 20 minutes or until peaches are tender and topping is golden. Serve warm or chilled. Also, good with butter pecan ice cream.

Juanita’s Lemon Pie
1 graham cracker pie shell
1 can Eagle Brand milk
1 small can frozen lemonade
1 8 oz. container Cool Whip
Thaw the lemonade and mix with the Eagle Brand milk. Fold in the Cool Whip and pour into the graham cracker crust. Freeze and serve when desired.

Strawberry Delight
1 small package strawberry Jell-O
6 T. corn starch
2 c. sugar
2 c. water
1 Angel Food cake
8 oz. cream cheese
1 large container Cool Whip
1 c. sugar
1 quart sweet, fresh strawberries, capped and washed
Mix Jell-O, corn starch, 2 c. sugar and water; cook on medium heat until thick. Then, cool.
Break the Angel Food cake into bite size pieces and press into a 9x13 pan. Mix the cream cheese, the sugar, and the Cool Whip; pour this mixture over the Angel Food cake pieces. Next, add the strawberries on top of the cream cheese mix. Finally, pour the cooled glaze mixture on top of the strawberries.

Jan’s Strawberry Pie
1 quart ripe strawberries, capped and washed
1 baked pie shell
1 small box strawberry Jell-O
3 T. corn starch
1 c. sugar
1 c. water
Optional topping: 1 T. whipped cream dropped on each pie slice
Bake a pie shell. Mix Jell-O, corn starch, sugar, and water; cook on medium heat until thick; and let cool. Fill the pie shell with strawberries, and then pour the cooled Jell-O glaze over the strawberries. Optional topping: Drop 1 T. whipped cream on each slice of pie.
Alternate preparation: Replace the strawberries with sliced peaches and the strawberry Jell-O with peach Jell-O.

I hope you enjoy the recipes and have a very happy 4th of July!

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