It’s too hot to cook unless you have air conditioning. Can you imagine having to work around all the hot ovens of a restaurant, or even at a factory? How can anyone work in those conditions? Lot of people are lucky to be working in air conditioning places.
I don’t have central air or air conditioning. I never liked it and I waited all winter for hot weather to come. But being in the 90s is too hot. The humidity makes it worse.
I got some fresh zucchini this week. I love the zucchini bread recipe I have, but I have found many different ways to make it. For example, you can put crushed pineapple or applesauce in the batter. I talked with one lady who had a recipe for chocolate zucchini bread. I don’t think I would care for that — I’m not a chocolate person. I can eat it, but I have my own favorite sweets I enjoy more.
When I was growing up, we only got candy once a week on pay day, which was Friday. Mom and Dad would buy two bags of candy for us to enjoy. Sometimes during our school lunch period I wouldn’t buy milk, then go with friends to George’s Five and Dime Store for penny candy. Those were the good ol’ days.
Until next time, enjoy these recipes.
• 1 bunch broccoli, cut up
• 1/2 cup raisins
• 1 small red onion, sliced thin
• 12 strips bacon, fried crisp and crumbled
• 1/2 cup water chestnuts, sliced
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tbsp. cider vinegar
In large bowl, combine broccoli, raisins, onions, bacon, and chestnuts. Cover and refrigerate. Dressing: combine mayonnaise, sugar, and vinegar. Toss veggies and dressing about one hour before serving. Note: I put chopped pecans in mine.
Cashew Chicken Salad
• 2 1/2 lbs. cooked chicken breasts, ½in pieces
• 3/4 cup celery
• 1/2 cup green onions, chopped
• Whisk together: 1/2 cup mayonnaise, 1 tbsp. mustard, 1 oz. chicken base
Combine chicken, veggies, and mayo mixture. Cover with plastic wrap. Refrigerate overnight. Add 1/2 cup cashews just before serving. Serve on croissant, bread, or bed of lettuce.
Dilled Shrimp and Tortellini Salad
• 1/2 cup fresh dill, chopped fine
• 1 sm. sweet onion (vidalia is best)
• 1/2 cup olive oil (I use canola oil)
• 3/4 cup fresh lemon juice
• 1 tsp. fresh black pepper
• 1 lb. whole shrimp, cooked
• 8 oz. cooked cheese tortellini
• 1/2 cup fresh grated Parmesan cheese
Combine all ingredients in large covered bowl. Shake or stir periodically to evenly distribute liquids. Chill at least three hours before serving.
Raspberry Pretzel Salad
• 1 1/2 cup crushed pretzels
• 3/4 cup melted margarine
• 2 tbsp. powdered sugar
• 8 oz. cream cheese
• 8 oz. cool whip
• 1 cup powdered sugar
• 1 lg. pkg. raspberry gelatin
• 1 (10 oz.) pkg. frozen raspberries
• 2 cups boiling water
Mix crushed pretzels, margarine, and 2 tbsp. powdered sugar and press into 9×13 pan. Bake 10 minutes at 350 degrees. Cool. Mix raspberry gelatin and water until dissolved, add frozen raspberries, pour slowly over top. Refrigerate about three hours. Note: You could alternately use strawberry gelatin and frozen strawberries.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.