Season for fun!

Val.inddIn the coming weeks we’ll have recipes for all your summer get-togethers – graduation parties, Memorial Day and any reason for gathering family and friends. If you have any good recipes you’d like to share with our readers, please send them in, we’d love to use them!

UTAH’S BEST POTATO SIDE DISH

1/2 c. butter, divided
1/2 c. diced onion
1 (32 oz.) pkg. frozen shredded hash browns
2 c. shredded sharp Cheddar cheese
1 (10.5 oz.) can cream of celery soup (any flavor can be substituted)
2 c. sour cream
1/4 tsp. black pepper
1 c. coarsely crushed  butter-flavored crackers
1/2 tsp. salt
In small skillet over medium heat melt 1/2 cup butter. Add onion and saute four – five minutes. In large bowl combine thawed hash browns, cheese, soup, sour cream, salt, pepper and onion; mix well. Spoon mixture into 9-inch by 13-inch baking dish coated with cooking spray. In small microwavable bowl melt remaining butter in microwave; stir in cracker crumbs. Sprinkle over potatoes. Cover baking dish with foil and bake in 375° oven 35 minutes. Remove foil and bake 10-15 minutes or until golden brown and heated through. Serves eight.

SUNFLOWER CHICKEN SALAD

2 c. cubed cooked chicken breast meat
1/2 c. mayonnaise
1/4 c. hulled sunflower seeds
Salt and pepper
1/4 c. thinly sliced celery
1/2 c. halved seedless green grapes
1 c. cubed Cheddar cheese
In large bowl combine chicken, cheese, seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

STOVETOP MAPLE SUGAR BAKED BEANS

1 tsp. canola oil
1/2 c. tomato sauce
1 small onion, finely chopped
1 tsp. molasses
1/4 c. sugar-free maple syrup
2 tsp. yellow mustard
1/4 c. Splenda granular
1 tsp. apple cider vinegar
4-5 drops liquid smoke
2 (15 oz.) cans pinto beans (or your choice), drained and rinsed
In large saucepan heat oil, saute onion three – four minutes until slightly softened. Add remaining ingredients and stir well. Simmer on low for 30 minutes. Serves 6.

CUCUMBER-MELON RELISH

3 c. chopped cantaloupe melon
1 Tbsp. honey
1 1/2 c. chopped honeydew melon
1 medium cucumber,  seeded and chopped
1/4 c. sliced green onions
2 Tbsp. lemon juice
2 Tbsp. snipped fresh mint
In large bowl combine chopped melon, cucumber and green onions. In small bowl combine lemon juice, mint and honey; mix well. Pour honey mixture over melon mixture. Toss gently to coat. Cover and chill relish for at least one hour or up to eight hours. Stir before serving. Serve with a slotted spoon.

RHUBARB ROLLS

2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. milk
3 c. rhubarb, diced
1 1/2 c. sugar
Sauce:
2 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 tsp. vanilla
2 Tbsp. butter
2 c. hot water
Mix together flour, salt, baking powder and butter until crumbly. Stir in milk and mix. Roll dough on a floured 16-inch by 22-inch pan. Spread butter over dough and put on rhubarb and sugar. Roll up and cut and lay like cinnamon rolls in ungreased cake pan. Pour sauce on unbaked rolls and bake at 350°  for 45 minutes or until golden brown. (from Franciscan Cook Book)

MEXICAN BEEF CASSEROLE

1 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, crushed (or minced, use 2 cloves)
Salt to taste
1/2 tsp. ground cumin
1 (15 oz.) can diced tomatoes, undrained
3/4 c. yellow corn meal
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 1/4 c. Bisquick baking mix
2/3 c. milk
2 Tbsp. sugar
2 Tbsp. shortening
1 egg
1 c. shredded Cheddar cheese
Cook and stir ground beef, onions and garlic; drain. Stir in salt, cumin, tomatoes with juice, tomato sauce and chiles. Heat to boiling and reduce heat to medium. Cook, uncovered, stirring occasionally for 15 minutes. Mix Bisquick, corn meal and sugar and cut in shortening with pastry blender. Add milk and egg and stir in until moistened. Spread in three-quart casserole (or 9-inch by 13-inch baking pan). Spoon beef mixture over dough and top with shredded cheese. Bake, uncovered, at preheated 400° about 25-30 minutes, until dough is cooked through on bottom.

BANANA PUDDING CAKE

1 (18.25 oz.) pkg. yellow cake mix
1 c. water
1 (4 servings) pkg. vanilla instant pudding mix
4 large eggs
1/4 c. vegetable oil
1/2 c. mashed ripe banana (1 medium)
Confectioners’ sugar for garnish
In large bowl combine all ingredients; with an electric mixer on medium speed beat until blended. Pour into prepared pan. Bake in 10-inch Bundt pan coated with cooking spray 50-55 minutes in preheated 350° oven, or until wooden toothpick inserted comes out clean. Cool in pan 15 minutes; remove from pan and cool completely on wire rack. Sprinkle with confectioners’ sugar if desired. Serves 14.

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