Jellied Avocado Tomato Sauce
1 (10 1/2 oz.) can tomato soup
Juice of 1/2 lemon
1 (3 oz.) lemon Jello
1 c. hot water
Salt to taste
1 c. celery, diced fine
Worcestershire sauce to taste (about 2 t.)
1 avocado, diced finely
Dissolve Jello in hot water, add tomato soup, lemon juice, salt and Worcestershire sauce. let partially set and add celery and avocado.

Italian Vegetable Toss
1 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. fresh mushrooms, sliced
1 (6 oz.) can artichoke hearts, drained, rinsed and chopped
1 c. pitted ripe olives, sliced
1/2 c. green onions, chopped
3/4 c. Italian salad dressing
1 med. avocado, seeded, peeled and sliced
1 med. tomato, seeded and chopped
Cook macaroni according to package directions. Drain. Rinse with cold water, drain well.
In a large bowl combine macaroni, broccoli, cauliflower, sliced mushrooms, artichoke hearts, ripe olives and chopped onion. Toss with Italian dressing. Cover and chill several hours.
At serving time, toss vegetable mixture with avocado and tomato. Makes 12 to 16 servings.

Creamed Cucumbers
5 cucumbers, peeled and sliced
1 onion, sliced
1 c. mayonnaise
1 t. parsley flakes
1/4 t. pepper
1/4 c. vinegar
1 t. salt
1/4 t. garlic
1/4 c. sugar
2 drops hot pepper sauce
1/4 t. onion salt (optional)
Combine cucumbers and onions. Cover and let stand for one hour. Combine all remaining ingredients, pour over cucumbers and mix well. Refrigerate for several hours.

Copper Pennies
Slice and cook “fork” tender, but still crunchy (about 20 minutes):
2 pounds carrots
Drain and cool. Place in dish in layers:
1 onion, sliced
1 green pepper, cut into strips
Prepare marinade bringing to a boil:
1/4 t. Worcestershire sauce
3/4 c. apple cider vinegar
1 t. prepared mustard
1 can tomato soup
Salt and pepper
1 c. sugar (or less)
1/2 c. salad oil
Pour over carrots and chill at least 24 hours.
Note: The Salad Luncheon recipe used 4 cups carrots for the same dressing, and cooks them in salted water. Refrigerate them 6 to 8 hours before use. Keeps a couple of weeks.

Cauliflower and Broccoli Salad
1 c. mayonnaise
1 T. granulated sugar
1 T. vinegar
1/2 t. pepper
1 t. salt
1 head cauliflower, broken into tiny flowerets (7 c.)
1 bunch broccoli, broken into tiny flowerets (4 c.)
1 med. onion, chopped
Mix mayonnaise, sugar, vinegar, salt and pepper in a large bowl. Add vegetables and toss to mix. Serve soon or cover and chill up to 2 days.
Makes about 10 cups.

Broccoli and Cauliflower Salad
1 sm. head cauliflower, broken into sm. pieces
3 stalks or head of broccoli, broken into sm. pieces
1 lg. stalk celery, diced
1 c. raisins, brown/white
1 c. salted sunflower seeds
1 c. crispy bacon, crumbled
1/2 c. red onion, diced
Dressing:
1/2 c. sugar, or less
2 T. vinegar
1 c. mayonnaise
1/4 to 1/2 t. celery seed
May be made the day before and keeps well.

Asparagus Salad
1 can (10 1/2 oz.) cream of asparagus soup
1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1/2 t. lemon flavoring
2 t. minced onions
1 can (1 lb.) asparagus, drained
2 t. pimento, mined
1/2 c. celery, diced
1/2 c. pecans, chopped
1/2 c. diced green pepper
1/2 c. mayonnaise
Heat and stir the asparagus soup and cream cheese until well. blended. Dissolve gelatin in boiling water. Add flavoring. Cool and add the asparagus, celery, green pepper, onion, pimento, pecans and mayonnaise. Stir into the soup, cheese mixture. Pour into a mold or 8x10 inch dish.

Chicken Salad
3/4 c. wild and white rice, mixed together and cooked
1/2 green pepper, diced
3 green onions with tops, diced
Sm jar artichokes
1 doz. green olives, sliced
2 c. cooked chicken, diced
Dressing:
1/4 c. mayonnaise
Juice from artichokes
1/2 t. curry powder
Almonds or cashew, optional
Mix and enjoy!

Frozen Banana Split Salad
1 (3 oz.) cream cheese
1 pt. sour cream
2 T. lemon juice
1/4 c. maraschino cherries
1/4 c. nuts, chopped (optional)
3/4 c. sugar
1/8 t. salt
1 (13 oz.) crushed pineapple, drained
2 bananas, thinly sliced
Beat sour cream, juice, sugar and salt with cream cheese. Add remaining ingredients and freeze 12 hours.

Frog Eye Salad
Part 1:
1/2 c. sugar
Dash salt
1 egg
2 T. flour
3/4 c. pineapple juice from chunks
1 t. lemon juice
Cook until thick, stirring constantly; cool.
Part 2:
2/3 c. acini pepe 44 (pasta) ronzoni
1 qt. water
Cook in water, rinse and cool.
Mix parts 1 and 2 with any or all of the following:
1 lg. can mandarin oranges, drained
1 can pineapple chunks, drained
Fresh green grapes, sliced in hal
1 can fruit cocktail, drained
Mix well with 1 medium container Cool Whip. Chill and serve, keeps well for several days.

Snappy Carrot Salad
1 t. sugar
1/2 t. salt
3/4 c. sour cream
1/8 t. cloves
1 t. lemon juice
1/2 c. raisins
1 1/2 c. carrots, shredded
1/2 c. celery, chopped
Stir together gently sugar, salt, cloves, sour cream and lemon juice. Mix together remaining ingredients. Fold in sauce. Chill several hours.

Oriental Coleslaw
1/2 head cabbage, shredded
4 green onions, chopped
1 or 2 chicken breasts, cooked and cubed
Put these ingredients in one container.
1 pkg. chicken Ramen noodles, crumbled
2 T. sesame seeds
1/2 c. slivered almonds
Toast almonds and sesame seeds until brown, and cool. Put these ingredients in another container.
3 T. sugar
1/2 c. oil
1/2 t. pepper
1 pkg. seasoning mix from Ramen noodles
3 T. vinegar
1 t. salt
Put dressing ingredients in another bowl.
Note: Dressing can be added to cabbage mixture if serving the same day. To keep noodles, nuts, and seeds crisp, it is best to mix just before serving. When doubling recipe, just 1 1/2 packages of seasoning is needed or to your taste.

During the summer I eat quite a few sandwiches and after awhile I got tired of the same old thing… so I started looking for new recipes that sounded good to me. I have tried most of the following; my favorite, so far, being the Eggplant Sub.
Bacon-Mushroom Cheeseburgers
2 lb. ground beef
Salt - to taste
freshly ground pepper - to taste
12 thick bacon slices
1/2 lb. white button mushrooms - sliced 1/4 inch-thick
6 green onions, white and green portions - cut-into 1-inch pieces
1 Tbs. olive oil
1/2 pint cherry tomatoes - halved
6 oz. sharp white cheddar cheese, sliced
6 hamburger buns
Preheat a gas grill to medium-high heat. Place a griddle-Q on the grill rack and preheat according to the manufacturer’s instructions.
Divide the ground beef into 6 equal portions. Using a burger press, form the meat into patties. Season with salt and pepper; set aside.
Place the bacon on the griddle and cook until golden and crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain. Scrape the excess fat into the well of the griddle.
In a bowl, stir together the mushrooms, green onions, olive oil, salt and pepper. Spread the vegetables out on the griddle.
Cook, stirring often, until the vegetables are golden brown and tender, 10 to 12 minutes. Add the tomatoes and cook, stirring often, until just tender, 3 to 5 minutes. Transfer the vegetables to a bowl. Scrape the excess fat into the well of the griddle.
Place the burgers on the griddle or directly on the grill and cook for 3 minutes. Turn the burgers over and top with the cheese, dividing evenly. Cook for 3 to 4 minutes more for medium-rare, or until done to your liking.
Transfer each burger to the bottom half of a bun. Top each with 2 bacon slices, some of the mushroom mixture and the top half of a bun. Serve immediately. Serves 6.
BBQ Pork Sandwich
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 soft hamburger buns with seeds
Bbq sauce
Cole slaw
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Serve on hamburger buns topped with BBQ sauce and cole slaw.
Catfish Sandwiches with
Cajun Remoulade
Catfish:
1 1/2 pounds catfish fillets - rinsed and patted-dry
1 box (8.5-ounce) corn muffin mix
2 tablespoons Cajun seasoning
1 egg
1/2 cup all-purpose flour
Canola oil - for frying
Remoulade:
1 scallion, finely chopped
1 1/4 cups mayonnaise
1 tablespoon capers, finely chopped
1 teaspoon Cajun seasoning
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
Sandwiches:
1 loaf store-bought garlic bread - baked per-package directions
Butter lettuce
Sliced tomatoes
Sliced red onions
Cut catfish fillets in half; set aside. In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes.
Remove to plate lined with paper towels.
Cajun Remoulade:
In a small bowl, stir together all ingredients. Set aside.
Sandwiches:
Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.
Cheese Sandwich Souffle
8 slices homemade-style white bread - 3 to 4-inches square, crusts removed
1/4 pound thinly sliced cheese - (Muenster,-provolone, fontina or Gruyere)
2 ounces prosciutto or boiled ham - thinly-sliced, optional
3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt
Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread. Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.
Eggplant Sub
2 eggs
1 c. dry bread crumbs
1 med. eggplant - peeled and sliced 1/4 inch thick
4 (10 inch) submarine sandwich buns - split
Leaf lettuce
1 jar (7-1/4 ounces) roasted red peppers - -drained and sliced
8 slices mozzarella cheese
2 med. tomatoes - thickly sliced
1 can (2-1/4 ounces) chopped ripe olives, drained
Italian or vinaigrette salad dressing
In a shallow bowl, beat the eggs. Place the bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. Bake at 350 for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes, and olives. Sprinkle with salad dressing; replace bun tops.
Open-Faced Tomato, Mozzarella and Basil Sandwich
8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta - sliced in 1/2 lengthwise
4 cup pesto
Kosher salt
freshly ground black pepper
32 basil leaves
Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices. Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto (store left-over pesto for another use). Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
Pesto
1/4 cup walnuts
1/4 cup pignoli - (pine nuts)
3 tablespoons chopped garlic - (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

The “theme” this week is Watermelon! I wondered how many different kinds of things you could make with watermelon. The recipe that really got me thinking about watermelon was one that was sent to me by email called Watermelon Sipper. It sounded really good so I thought some of you might like to try it.
Watermelon Sipper
6 cups watermelon, seeded, cut into chunks
1/3 cup fresh lime juice
1/3 cup sugar
6-8 oz. ginger beer
Fresh mint sprigs
This recipe calls for ginger beer, a carbonated, usually non-alcoholic beverage similar to ginger ale, but with more “bite”. Its spiciness is due to a substantial amount of ginger. Find ginger beer alongside other drink mixers (such as club soda) at specialty food stores and some grocery stores.
Puree watermelon, lime juice, and sugar in a blender or food processor. Pour into two ice cube trays and freeze solid. Place 3 or 4 watermelon cubes into each serving glass.
Pour ginger beer over the cubes.
Garnish each drink with a sprig of fresh mint.
Watermelon Sorbet with Chocolate Seeds
a 3 1/2-to 4-pound piece of watermelon (about a quarter of a large watermelon that has been halved lengthwise and crosswise)
1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
1/4 cup fresh lime juice
2 tablespoons Sambuca or other anise-flavored liqueur if desired
Cut watermelon into 1-inch-thick semi-circular slices and chop flesh coarse, reserving rind.
Arrange reserved watermelon rind slices on their sides on foil-lined baking sheets and cover tightly with plastic wrap. Freeze rinds until frozen hard, about 2 hours.
Line another baking sheet or a tray with parchment or wax paper. In a small bowl set over a small saucepan of barely simmering water melt chocolate and remove from heat. Transfer chocolate to a small resealable bag and seal bag. Snip off tip of one corner of bag to form a tiny hole and onto prepared baking sheet or tray pipe and spread chocolate into 1/3- to 1/2-inch ovals to resemble watermelon seeds. Freeze chocolate “seeds” on baking sheet until very firm, about 30 minutes. Working quickly, peel “seeds” from paper into another small bowl and keep frozen.
Discard real seeds from watermelon to yield 5 cups. In a saucepan heat 1 cup purée with sugar over moderate heat, stirring, until sugar is dissolved and stir into remaining purée with lime juice and liqueur. Chill mixture, covered, until cold.
Freeze sorbet in an ice-cream maker. When sorbet is frozen to a thick slush add three fourths of chocolate “seeds” and continue to freeze until frozen.
Working quickly, fill frozen watermelon rinds with sorbet, smoothing it with a rubber spatula. Arrange remaining chocolate “seeds” realistically on slices and smooth sorbet again. Cover sorbet with plastic wrap and freeze until very firm, about 6 hours. (Watermelon sorbet slices may be made 3 days ahead and kept frozen, wrapped tightly).
Chopped Veggie Salad With Watermelon & Feta Cheese
This type of chopped salad was once common breakfast fare in Israel. Makes 4 servings
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano
Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They’re sold on the vine, and they’re available at many supermarkets.
Watermelon Donuts
Fun Watermelon slices shaped like donuts
Sour cream
Powdered Sugar to taste
Vanilla to taste
Slivered almonds
Cut out donut shapes from 1 1/2-inch thick slices of seedless watermelon. Sweeten sour cream with sugar and a touch of vanilla to taste. Frost half of the watermelon donut slices and sprinkle with almonds. Add another layer of watermelon slices and top with sweetened sour cream. Sprinkle toasted slivered almonds and serve.

Watermelon Margarita
1 1/2 ounces Tequila
1/2 ounce lime juice
1/4 ounce agave nectar
1 slice watermelon
Muddle watermelon and agave syrup, add rest of ingredients and shake well.
Double strain into a frozen martini glass.
Garnish with a watermelon slice.

Watermelon Banana Split
A Healthy Twist to an Old Favorite
2 bananas
1 medium watermelon
1 cup fresh blueberries
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup caramel fruit dip
1/4 cup honey roasted almonds
Peel bananas and cut in half lengthwise then cut each piece in half. For each serving, lay 2 banana pieces against sides of shallow dish. Using an ice cream scooper, place three watermelon “scoops” in between each banana in each dish. Remove seeds if necessary. Top each watermelon “scoop” with a different fruit topping. Drizzle caramel fruit dip over all. Sprinkle with almonds. Makes 4 servings.
Spicy Skewered Shrimp with Grilled Watermelon
If you don’t have metal skewers, use wooden ones that have been soaked in water for 1 hour.
2 tablespoons hot paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 1/2 pounds large shrimp , peeled and deveined (about 36 shrimp)
2 tablespoons olive oil
1/2 seedless watermelon , cut into quarters, then sliced into 1-inch-thick wedges
1/2 cup sugar
In a large bowl, combine paprika, cayenne and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes (do not flip). Remove from grill. Top with skewered shrimp before serving.

Slushy Watermelon Mojitos
basis for this ruby-hued version. Be sure to keep the limeade frozen so the beverage will be slushy.
5 cups cubed seeded watermelon
1 cup sparkling water, chilled
3/4 cup white rum
1/4 cup chopped fresh mint
1 (6-ounce) can frozen limeade concentrate, undiluted
Mint sprigs (optional)
Lime slices (optional)
Arrange watermelon in a single layer on a baking sheet; freeze 2 hours or until completely frozen.
Combine frozen watermelon, sparkling water, rum, mint, and limeade in a blender; process until smooth. Garnish with mint sprigs and lime slices, if desired. Serve immediately.