Every year we look forward to the month of June….the official beginning of summer, grilling season, outdoor entertaining and Father’s Day. Hopefully, the rainy season has passed and we’ll be spending our days and evenings enjoying the fresh air.
This month we’re featuring outdoor entertaining recipes, in particular, Father’s Day, when many Dads prefer to stay home, sit in the yard and “chill out”. So here are some easy recipes ( most of them can be made ahead….my kind of entertaining).
Mexican Corn Dip:
3-11 oz. cans Mexicorn, drained
2 cups shredded Cheddar cheese
1-4 oz. can chopped green chiles
1 cup mayonnaise
1 cup sour cream
Tabasco or hot sauce, to taste
Cayenne, to taste
Garlic powder, to taste
Combine corn, cheese, and chiles in a bowl and mix well. Stir in a mixture of the mayonnaise and sour cream. Season with tabasco, cayenne and garlic powder. Chill, covered, until serving time. Serve with tortilla chips. May be made the night before. Serves 6-8.
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Spinach, Strawberry and Walnut Salad:
1-10 oz. pkg. fresh spinach
1 qt. fresh strawberries
Walnut pieces, as desired
¼ cup honey
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1 ½ tsp. minced onion
¼ tsp. Worcestershire sauce
¼ tsp. paprika
½ cup vegetable oil
¼ cup cider vinegar
Wash and trim spinach; spread over bottom of 13×9″ dish. Cut strawberries lengthwise and spread over spinach. Sprinkle walnuts over berries. Mix both seeds, onion, Worcestershire and paprika, and honey in blender until frothy. While blender is still running, add oil and cider vinegar. Blend well. Pour dressing over berries and spinach. Chill and serve.
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Mediterranean Orzo Salad:
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 1 lemon
1 Tbsp. minced garlic
1 tsp. dried oregano
1 tsp. salt
¼ tsp. pepper
1/4-1/2 cup sugar
2 cups orzo
½ cup golden raisins
6 Tbsp. finely chopped pitted black olives
6 Tbsp. finely chopped red onion
½ cup thinly sliced fresh basil
4 oz. feta cheese, drained and crumbled
Salt and pepper to taste
Whisk olive oil, lemon juice, lemon zest, garlic oregano, 1 tsp. salt, ¼ tp. pepper and sugar in small bowl. Cook pasta (orzo) according to package directions and drain. Combine pasta and dressing in medium bowl and toss to coat. Cool to room temperature, stirring occasionally. Add raisins, olives, onions and basil and mix well. Add feta and toss lightly. Season with salt and pepper. Yield: 12 servings.
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Summer Melon Salad:
½ (6 oz.) can frozen lemonade concentrate, thawed
¼ cup orange marmalade
2 Tbsp. Triple Sec
½ cup fresh strawberry halves
2 cups melon balls like cantaloupe, honeydew and seedless watermelon
1 small pineapple, cubed
Fresh mint sprigs, if desired
Combine lemonade concentrate, marmalade and liqueur in a bowl and mix well. Combine strawberries, melon balls and pineapple in large bowl and toss gently. Pour lemonade mixture over fruit and stir gently. Chill, covered, for 2 hours or longer. Garnish with mint sprigs. Yield: 6-8 servings.
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This next recipe is my very favorite steak marinade. I’ve used this for many years and it keeps forever in the refrigerator. I make it in a jar and just shake it well before using.
Fred Pabst Steak Marinade:
6 tsp. Adolph’s unseasoned meat tenderizer
3 Tbsp. sugar
6 Tbsp. dry sherry
6 Tbsp. soy sauce
3 Tbsp. honey
2 tsp. salt ( I use less)
2 tsp. Accent (eliminate if you can’t tolerate MSG)
Pour all ingredients into a jar with a lid ( peanut butter jar, e.g.). Ingredients mix best when sherry is at room temperature. Tender cuts of beef need be marinat4ed only for about 30 minutes. Thicker, less tender cuts should marinate for about an hour. Meat should be pierced with a fork every couple of inches. This marinade is best for using on a grill. Be sure to baste at least once…several times for thick cuts. After removing from the grill, be sure to brush on some additional marinade before serving.
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Tropical Orange Ice:
1 ½ cups sugar
3 cups water
3 large bananas, mashed
1 ½ cups orange juice
3 Tbsp. fresh lemon juice
1 tsp. lemon zest
1 Tbsp. orange zest
1-20 oz. can crushed pineapple
Boil sugar and water in saucepan until sugar dissolves. Remove from heat to cool. Combine bananas, orange juice, lemon juice, lemon zest, orange zest and undrained pineapple in a bowl and mix well. Stir in sugar syrup. Pour into 13×9″ pan. Freeze for a few hours or overnight. Cut into 1 to 2″ squares. Yield: 8-10 servings. Very refreshing.
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Frozen Strawberry Cake:
1 quart strawberry ice cream, softened
1 angel food cake, broken into small pieces
1-10 oz. pkg. frozen strawberries, partially thawed
1-8 oz. can crushed pineapple, drained
1-8 oz. carton non-dairy whipped topping (such as Cool Whip)
Combine ice cream, cake, strawberries and crushed pineapple. Fold in whipped topping. Pour into 2-8×8″ pans. Cover with foil and freeze. Remove from freezer about 15 minutes before serving. Cut into squares and serve. Yield: 18-24 pieces.