Beech Tree News Network

Summer seems to be a time of gathering and eating with friends and family. Since many of us take dishes to a variety of events, some of my friends have shared the following recipes. Each one is delicious!

Britney’s Broccoli Casserole

1-2 16 oz. package(s) frozen broccoli

1 can cream of mushroom soup

1 lb. Velveeta cheese or 15 oz. jar of cheese dip

1 cup cooked rice

1 sleeve of Ritz crackers

1 stick of margarine

1.     

Cook broccoli according to package directions.

2.     

Heat cream of mushroom soup and cheese until melted on low heat.

3.     

Mix broccoli and cheese mixture in a casserole dish. Add rice to the mixture. Put Ritz crackers on top, then pour melted butter on top.

Pasta Salad

1 16 oz. box of pasta (rotini, bow tie, macaroni, etc.)

1 bottle Italian dressing

Fresh, diced vegetables as desired: tomatoes, cucumbers, bell peppers, broccoli, etc.

1.     

Boil the pasta according to directions. Drain and rinse with cold water.

2.     

Stir in a bottle of Italian dressing.

3.     

Add as many fresh diced vegetables as desired.

Tonya’s Squash Relish

Vegetable Mixture:

10 c. grated squash (I use ½ zucchini and ½ yellow)

4 c. chopped onion

1 red and 1 green pepper, chopped

5 T. canning salt

Vinegar Mixture:

1 t. nutmeg

1 t. dry mustard

2 ½ t. turmeric

2 ½ c. cider vinegar

2 t. celery seed

½ t. black pepper

6 c. sugar

1.     

Combine first four ingredients and mix well (May use a food processor.). Let stand in the refrigerator overnight.

2.     

Rinse and drain well. I use a stainless steel drainer/colander.

3.     

Prepare the vinegar mixture and add to drained vegetable mixture. Heat to boiling then put into sterilized pint jars and seal.

Britney’s Strawberry Cake

1 strawberry cake mix

1 large cup or package of strawberries, sweetened (If frozen, thaw the berries.)

1 large container of Cool Whip

1 box of instant vanilla pudding

1.     

Following the instructions on the box, bake the cake in a 9x13 baking dish. Let the cake cool.

2.     

Puree the strawberries in a blender. Using the handle of a wooden spoon, poke holes in the cake. Pour the strawberry puree over the holes in the cake.

3.     

Topping: mix 1 large container of Cool Whip with 1 package of instant vanilla pudding. Then spread over the top of the cake.

4.     

Refrigerate overnight.

Shannon’s Strawberry Ice Cream

2 c. half and half

4 c. whipping cream

2 cans sweetened condensed milk

4 T. vanilla extract

2 c. fresh, mashed strawberries

In a large bowl, combine all ingredients and mix well. Pour into 1 gallon ice cream freezer container. Run for 30 minutes, and let set for 30 minutes.

Fruit Dip

8 oz. cream cheese, softened

7 oz. marshmallow cream

8 oz. Cool Whip

²/₃ c. powdered sugar

In a large bowl, whip the cream cheese until smooth. Add marshmallow cream; when mixture is smooth, add Cool Whip. Finally, add the powdered sugar and mix until smooth. Refrigerate. Serve with fresh fruit.

Kimberly Schlapman said, “There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother’s strawberry pie – she is gone on now – I feel her right with me” (https://www.brainyquote.com/topics/recipes). I enjoy learning to follow the recipes that friends and family have given me, and I enjoy sharing any recipes I have as well. After all, cooking is about sharing.