FREE SUMMER RECIPES FROM MT-STUFF.COM
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YES! THESE RECIPES ARE ENTIRELY FREE! Be my guest and feel free to browse! You can print these recipes (many pages, though), bookmark to come back, and/or e-mail this page to your friends for summer enjoyment! They're ALL FREE! So, Surf, Prepare, & Enjoy! 2 tomatoes, peeled, cut into bite-sized pieces
Marinade/Dressing: Toss above veggies together with this marinade/dressing poured over, refrigerate, and eat any time you feel the urge!! (Well, it's low cal until you add the olives.) 8 cucumbers, sliced thin Put these in a large bowl of water, place a plate on top of this and let stand for 2 hours. Boil the following together until it comes to a full boil: 1-1/2 cups sugar Drain the cukes and onions and pack in plastic containers...you can use any empty plastic containers you might have around, i.e. butter containers and the like. Pour the hot mixture over these. Seal with plastic lids and store in freezer. Keeps for months in the freezer. Voila! Just thaw out when ready to use!  Gifts!I use about 4 to 5 pounds of potatoes (prefer red ones and leaving the skins on), but you can use any potatoes, peeled or unpeeled, cut up in smaller chunks and boiled until done. About 6 or 7 hard-boiled eggs, peeled, cooled, and diced. Cut the cooled potatoes up into bite-sized pieces. Toss potatoes and eggs together. Add about 1/2 cup of chopped celery and about 1 whole medium sweet onion, chopped. Toss all the above together. Add to this about 1/2 cup of sweet pickle relish and about 1/2 cup of diced dill pickles to above and toss together. Now add the following ingredients to taste, maybe 1 teas. or so of each: Chill and serve, garnished with pickle slices or hard-boiled egg slices. Enjoy! NOTE: Guess what my cousin D.L. did....e-mailed me that he substituted elbow macaroni for the potatoes and made macaroni salad. Said it turned out great...Super idea! Thanks, D.L. The smaller the potatoes are when you boil them, the faster they cook and cool off if you're in a hurry.
 7 cups of cooked, diced chicken Mix above together. Place into a large flat greased baking dish. Let stand at room temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with: 3 cups grated mild cheese (Swiss is excellent or Co-Jack) Bake at 425 degrees for 30 minutes and serve. This is something different to take to church picnics or family cook-outs and easy to make. People will rave over it!
3 pounds prepared macaroni salad from your local deli Combine the above ingredients and chill overnight (to let flavors mingle). This is easy, delicious, does not heat up your kitchen, and is absolutely great to take to church picnics. Enjoy! Christian and Military Designs 1 small container of sour cream This recipe is SOOOO EASY and delicious! (This recipe came from a friend when I lived in North Carolina and is one of my favorites!) Don't forget to have plenty of toothpicks on hand! 1 cup of sour cream Mix above ingredients together and chill. Serve with fresh pieces of broccoli, mushrooms, cauliflower, carrots, black olives, green pepper, celery, etc. Makes a great veggie tray! Enjoy!
Broccoli heads (cut in small pieces) Toss the above ingredients together with one LARGE bottle of BUTTERMILK Ranch Dressing. Chill and serve! (This is a little more work, fussing with just the heads of the broccoli and cauliflower, but well worth it when you hear the raves. Also, you can add fresh garden peas. I haven't tried that yet, but it seems like a good idea. Enjoy! 3-4 small to medium yellow summer squash, sliced thin. Place vegetables in a medium sauce pan and add enough water just to cover the vegetables. Bring to a full boil and reduce heat, cooking until potatoes are tender. Add 2 chicken boullion cubes to water and stir until dissolved. Next, make a roux of cornstarch and cold water and add to pot for thickening. Pepper and salt to taste. Add half-and-half until mixture has consistency of a chowder. Serve and enjoy! Did you know you can fry SQUASH FLOWERS and they are delicious? This will work with yellow Summer Squash and probably other types, as well. It is like eating meat and they are really yummy! If you are growing squash in your garden, you can tell the blossoms that are on very thin stems and will not be producing a fruit. Pick these, rinse them off and let them dry on a paper towel. Then, simply dip these flowers in beaten egg, roll in flour, and fry in an open skillet in a little butter or oil until lightly brown and crisp. Salt and pepper to taste. Drain on paper towels and serve. They are really delicious and probably loaded with vitamins! Enjoy! 1 large cucumber, peeled, seeded, and grated Stir together cucumber and next 5 ingredients. Spread mixture evenly over half of the bread slices, top with the remaining slices of bread. Then, trim the crusts from sandwiches. Cut diagonally and then cut in half to make little triangles. Garnish. Store in airtight container in refrigerator. NOTE: This is really easy to make and the spread is best made the day before and refrigerated so that the flavors can mingle. Let sit a few minutes before spreading onto the sandwiches. Easy prep time, too!
4 cups sliced yellow squash Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in greased 9 x 13 pan in preheated oven for 25 minutes, or until lightly browned. Makes about 10 servings 1 onion, quartered 1/2 cup vinegar 1/2 cup olive oil 1 tbsp. prepared mustard celery seed (about 1 teas) Next day: 2 pounds fresh bagged salad spinach broken in small pieces Add 6 diced hard boiled eggs Add 1/2 to 1 pound of cooked, cooled, crumbled bacon Pour the dressing over the Salad and toss! Enjoy!
Web Page by Rosemarie   
 
 
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