Cool recipes for the summertime

Kool Poppy Seed Summer Salad

2⁄3 cup olive oil

½ cup sugar

2 tbsp. poppy seeds

1 tbsp. honey mustard

1 tsp. salt

1⁄3 cup lemon juice, fresh

1 large head romaine lettuce, chopped

1 cup each sliced strawberries, mandarin oranges

¼ cup chopped red onion

1 cup chopped walnuts

1 can white chicken breast

1 large English cucumber, sliced thin

2 cup shredded Swiss cheese

Layer lettuce, chicken, strawberries, oranges, cucumbers, nuts, then red onion onto 3-4 serving plates. Set aside. Mix and shake oil, lemon juice, mustard, sugar, salt and poppy seeds. Drizzle on each salad to taste. Top with shredded Swiss cheese.

Serve with crusty Italian bread.

-- courtesy of Linda Franklin

Pimento Cheese Deviled Eggs

12 hard boiled eggs

6 oz. sharp cheddar cheese

2 tbsp. pimentos (or one small jar)

3 tbsp. mayonnaise

½ cup sour cream

1⁄8 tsp. black pepper

½ tsp. kosher salt

1 tsp. paprika

½ tsp. cayenne pepper (optional)

Boil eggs, slice in half lengthwise, remove yolk and place into medium bowl. Mash yolks up with a fork.

Grate cheese and place in the bowl, add remaining ingredients and mix well.

Spoon the mix into egg white halves. Arrange on platter and serve.

-- courtesy of Kathy Griffin

Watermelon

Mozzarella Salad

3 cup cold watermelon bite-sized balls or cubes

1 cup bite-sized, fresh, part-skim mozzarella balls or cubes

2 tbsp. honey

2½ tbsp. freshly squeezed lemon juice

2 tbsp. freshly chopped mint leaves

pinch of salt

pinch of red crushed pepper

Put watermelon cubes and mozzarella in a serving bowl. In a separate bowl, whisk together honey, freshly squeezed lemon juice, chopped mint, salt and crushed red pepper.

Pour dressing over the melon and mozzarella then toss to combine. Serve immediately.

-- courtesy of Grishma Shah

Chicken-Pineapple Kabobs

3 tbsp. soy sauce

3 tbsp. brown sugar

1 tbsp. sesame oil

¼ tsp. ground ginger

1 tsp. garlic powder

8 boneless chicken breast, cut into 2-inch pieces

1-20 oz. can pineapple chunks, drained

½ cup barbecue sauce

In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least two hours.

Preheat grill to medium-high heat.

Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15-20 minutes, turning occasionally, basting with barbecue sauce until chicken juices run clear.

-- courtesy of Luci Vieira

Cilantro Lime

Seafood Salad

½ lb. cooked, peeled shrimps cut into bite size chunks

½ lb. imitation crab meat, chopped into bite size chunks

2 tbsp. chopped fresh cilantro

2 tbsp. chopped fresh Italian parsley

2 tbsp. fresh lime juice

1 tsp. cumin

½ tsp. ground lime peel

3 fresh avocados

extra lime juice to squeeze onto avocados

3 tbsp. mayonnaise

Stir mayo, juices, peel and all spices together in a bowl to mix well.

Add crab and shrimp and stir till well coated.

Cut avocados in half, remove pit, run a spoon around the peel to make it easier to eat, sprinkle well with lime juice, salt and pepper. (Add green Tabasco sauce, optional).

Load avocados with the salad mixture and serve.

-- courtesy of Lisa 'Gayle' Goff

Sparkling

Cranberry Punch

64 oz. cranberry juice, divided

6 oz. can frozen orange-pineapple juice

1 liter 7Up or ginger ale

1 qt. raspberry sherbert, divided

Floating ring:

2 cups cranberry juice

1⁄3 cup fresh cranberries

1⁄3 cup fresh fruit your choice, strawberries, blueberries, etc.

1½ cup frozen whipped topping, thawed

Make the floating ring ahead of time, using a bundt pan. Combine all floating ring ingredients. Place in a freezer, and when it starts to set, stir to distribute the fresh fruit through out the mold.

Wait until just before serving before making punch. Put the frozen orange-pineapple in a punch bowl. Add half of the cranberry juice and half the ginger ale. Stir to melt the juice.

Add the rest of liquids as you desire. Leave room in the bowl for the floating ring.

Put some hot water in your sink. Add the frozen ring and place in it just to loosen it enough to get it out of your mold.

Place frozen ring on top of the punch and add the sherbert in the middle.

-- courtesy of Jane McMillan-

Whittaker

Kahlua

Mocha Frappe

1 tray of ice cubes

1½ oz. Kahlua

1 tsp. instant coffee (heaping)

2⁄3 cup milk (regular or 2 percent)

¼ cup chocolate syrup

4 scoops of vanilla ice cream

1 tbsp. sugar (optional)

whipped cream (for topping)

drizzle with chocolate syrup

Starting with ice cubes, place in a blender and crush for a few seconds. Turn off blender and add remaining ingredients. Blend until smooth, approximately two minutes. Top with whipped cream and drizzled chocolate syrup. Makes 2-3 servings.

-- courtesy of Mary Lee