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Summer recipes keep you cool

By on June 9, 2010

cole slaw

Warm weather means more get-togethers and plenty of meals outdoors. This year, make a few new dishes that are crowd pleasers. The first two recipes are quick side dishes that can be made ahead. The other two take some time and aren’t cooked on the grill, but they are well worth the extra effort for small gatherings.

Copper Pennies Salad

2 pounds carrots, sliced in rounds and boiled or steamed (do not overcook)
1 small onion halved then sliced very thin
1/2 green pepper halved then sliced very thin


1 (10-3/4 ounces) can tomato soup
3/4 cup vinegar
2/3 cup sugar
1/3 cup oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Place veggies in serving bowl. In another, mix all dressing ingredients. Combine dressing with veggies and marinate overnight. Serve using a slotted spoon — Darlene, New York

Easy Cole Slaw

2/3 cup mayonnaise
1/4 cup sugar
3 tablespoons milk
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag coleslaw mix

Combine all ingredients except cole slaw mix in a large bowl and combine well. Add the cole slaw mix and toss to coat. Cover and refrigerate several hours or overnight to allow flavors to blend.
Serves 6 to 8 — Nancy, Virginia

Caramelized Onion Burgers


2 tablespoons olive oil
4 medium onions, sliced
2 teaspoons sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 teaspoon salt


1 pound ground beef
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/2 teaspoons salt
1/4 teaspoons freshly ground pepper
4 burger buns, toasted
4 slices tomato, optional
lettuce, optional

Onions: Heat olive oil in a frying pan. Cook onions and sugar in hot oil over low heat 20 to 25 minutes or until onions are caramelized, stirring often. When caramelized, stir in 1/4 cup water, vinegar and salt. Set aside and keep warm.
Burgers: Combine beef, parsley, tomato paste, Worcestershire sauce, salt and pepper. Shape into 4 patties. Grill over medium hot heat until cooked to your desired degree of doneness. Serve on buns with caramelized onions and, if desired, tomato and lettuce. — Nancy, Virginia

Shrimp Egg Rolls

4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen small cooked shrimp
1 bag coleslaw
1 can water chestnuts, chopped
1 tablespoon vegetable oil
1/4 teaspoon salt
1/2 teaspoon pepper
12 egg roll wrappers
additional oil for deep-fat frying

For sweet and sour sauce, combine cornstarch, sugar, pineapple juice, vinegar, ketchup, and soy sauce. Heat in a medium saucepan over low-medium heat until smooth (I used a wire whisk). Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Remove from heat and set aside. In a large skillet, stir fry the shrimp, cole slaw and water chestnuts in 1 tablespoon oil until crisp-tender; cool slightly. Stir in salt and pepper. Position egg roll wrappers with long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water to seal. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375 F. Fry egg rolls a few at a time for 4 to 5 minutes or until golden brown. Turn often. Drain on paper towels. Serve with sweet and sour sauce. 1 dozen egg rolls. You can substitute cooked leftover chicken or pork in place of the shrimp. — Heather, New York

photo by starmist1

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