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Cooking Corner

July 23, 2011
Bernice Volkens

This last year has convinced me that summer is truly here. Summertime living is supposed to be easy. The temperatures are in the 90's and I can't bear the thoughts of dreary household chores. Yet the house won't clean itself and somebody has to whip up a meal or two.

When the corn starts to tassel and the bean rows are covered over I know we are in the middle of July and there is always so many fresh things to eat. If you are like me you no longer have a garden. Almost all of us go to a Farmer's Market that has fresh vegetables and fruits. My favorite for freshness and taste are the varieties of lettuce. We use lettuce leaves along with red and green cabbage. I had a hard time convincing my family that these leaf lettuces were just as good as the head lettuce. I also like to add onions, sliced, or the small fresh green onions to my salad. I only trim off the very ends and then use the green tops.

Some of the other vegetables a person can add to a salad are carrots, (chips, wedges or grated), tomatoes (whole, sliced or wedges), radishes (trimmed or sliced), green pepper or red peppers (strips, rings or cut into fine chunks). And don't forget to use celery, broccoli and cauliflower cut up, or anything else that is handy. I had bought some fresh mushrooms last week. I used some of them to make a steak sauce; the rest went into our salad. The fabulous final touch to any tossed salad is the dressing. Whatever the dressing is, keep it light in calories. After making the salad it is wrong to drown it in a high calorie dressing. A fresh salad tastes best even using a vinaigrette dressing.

These hot days are salad days. In the last week two people asked me for a shoepeg corn recipe I had in the paper quite a few years.

SHOEPEG CORN SALAD

3/4 cup white vinegar

1/2 cup Wesson oil

1 tsp. black pepper

1 Tbsp. water

1 tsp. salt

1 cup sugar

1 can LeSeur peas

1 (16 oz.) can of shoepeg

corn, drained

1 small jar chopped

pimentos, drained

1 green pepper, chopped

fine

1 cup celery, chopped

1 bunch onions (8 to 10)

chopped

Mix first 6 ingredients. Heat to a boil and cool. Pour over remaining ingredients and let stand overnight in the refrigerator. Will keep several days.

 
 

 

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