More Summer Veggies - Cukes

Cucumbers, not something we would choose for a garden produce. But when it came in the CSA package, I was determined to try them in new ways. We've not been fans of cucumbers, but maybe that was because we'd previously just had them sliced raw from a relish plate. I knew I'd had salads from our local restaurant's salad bar that I liked. 
     And we were pleasantly surprised! Not only are cucumbers healthy foods, but these salads are quite tasty. Research shows 7 health benefits of eating cucumbers:
* high in nutrients, low in calories but high in many important vitamins and minerals
* Contain antioxidants
* Promotes hydration
* May aid in weigh loss
* May lower blood sugar
* Could promote regularity
* easy to add to the diet

My favorite of these two recipes is the marinated one, but they are both good and make easy salads that can extend over a few days' meals. 

MARINATED CUCUMBER, TOMATO, ONION SALAD

3 medium cucumbers, peeled and sliced

1 medium onion, sliced into rings

3 tomatoes, cut into wedges

½ cup vinegar

¼ cup sugar

1 cup water

2 tsp. salt

1 tsp. coarsely ground pepper

¼ cup oil

Whisk dressing ingredients together. Pour over prepared vegetables. Refrigerate for 2 hours or more. 

Could add feta cheese just before serving. 

CREAMY CUCUMBER SALAD

½ cup sour cream or ranch dressing or Greek yogurt or a combo

1 T. white vinegar

1 T. minced fresh dill (or 1 tsp. dried)

1 tsp. sugar

½ tsp. salt

¼ tsp. garlic powder

3 cups thinly sliced peeled cucumbers

Opt: add thinly sliced onion and/or chopped tomatoes

Ham Salad Spread - after Easter Treat

One of the things I liked best about Easter dinner was the left over ham. I'd been wanting ham salad sandwiches and after a couple of meals of leftover ham and the sides that went with it, we were ready. This recipe for Ham Salad Spread will make a good spread for sandwiches all summer when you want a lighter meal and a change from the usual deli meat sandwiches. You could even serve it on a lettuce leaf as a salad itself.
Besides tasting good, it is easy to prepare. Don't have left over ham? Use some cubed ham from the grocery store, already cooked. Want a smaller amount? Just reduce the ingredients, maybe one egg, a little chopped celery and pickle relish, a dash of mustard, and enough mayonnaise to make the consistency spreadable.

HAM SALAD SPREAD

3 cups ground fully cooked ham

2 hard-cooked eggs, chopped

2 tablespoons finely chopped celery

4 teaspoons sweet pickle relish

1 cup mayonnaise

1 tablespoon prepared yellow mustard

Directions: Mix ham, eggs, celery, and pickle relish together in a bowl. Combine mayonnaise and mustard together in a separate bowl, pour over ham mixture. Stir to coat. Refrigerate until serving time. 

Ham was the star of Easter dinner, but the other dishes
were great also. 

Mother's Day - Mom's recipe

Happy Mother's Day to all! A day to recognize and honor mothers of the past, present, and future. We had a wonderful lunch with my daughter and my two granddaughters (and my husband and son-in-law). Steaks, grilled veggies, fresh rolls, corn-on-the-cob, Jello salad, ice cream and brownies. What?? Jello salad? Wasn't that a thing in the 1960's? Jello is so 'old school' that my spell check doesn't even recognize it! But, Yes, in my recipe notebook there are 3 cards for jello salads in my mom's handwriting. So this Mother's Day I prepared one of them in her honor. Good memories. The next generation (who swear they don't like jello) even thought it was good, "almost like dessert". 

WHIPPED CREAM CARROT SALAD           

Mom's salad in one of her bowls. 

1 package (3oz) orange Jello (prepare as usual)

While warm add: 

3 oz cream cheese

1 cup mini marshmallows

Stir until dissolved.

Cool. When Jello starts to set add:

1 cup crushed pineapple

1 cup grated carrots

½ cup chopped pecans

½ cup whipped topping (original recipe says whipped cream or Dream Whip, I updated it for Cool Whip)

½ cup mayonnaise

Stir to blend and cool to completely set. 

Ice cream is always the best end of a good meal. Especially
when it is Call Hall ice cream! 

Make Mine Beef

Our ranch's new sign

May is Beef Month, and while our meals include a lot of beef year round, we appreciate the month to call attention to our product. With warm weather and salad meals we may find ourselves using other meats, but here is a tasty beef and pasta salad recipe to enjoy this summer. 

It is best eaten the same day, after mixing at room temperature, since the tomatoes will continue to break down. But leftovers that have been kept in the refrigerator are also great. Sometimes I warm my serving just a little in the microwave to enhance the flavors after it has been chilled. It makes a lot! Good for a salad lunch when you need to take a big salad, or for when you need leftovers for a few days. 

COWBOY PASTA SALAD      

 

Serve with crackers or rolls for a complete light meal. 

Ingredients:

½ pound dried mini pasta shells

5-6 slices bacon, diced

1 ½ pound ground beef

teaspoons cumin

pinch red pepper flakes

salt and pepper

1 cup mayonnaise

¼ cup barbecue sauce

2 tablespoons spicy brown mustard

2 tablespoons Worcestershire sauce

1 teaspoon hot chili sauce

2 cups frozen corn, thawed

1 ½ cups cherry tomatoes, halved

1 ½ cups shredded sharp cheddar cheese

(I altered the original recipe to reduce the pasta and increase the ground beef, as well as a few other tweaks)

Directions:

1.     Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.

2.     In the meantime, sauté bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and a pinch of salt and pepper. Drain off fat. Set aside to cool completely.

3.     In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add the cooked pasts, bacon, beef, corn, tomatoes, and cheese; toss to combine and coat.

4.     Enjoy right away or refrigerate until ready to serve.

You will need a large bowl to mix the ingredients together.