Itís the season for tasty, light and refreshing recipes. Here are a few of my favorites that you might like. Remember to refrigerate salads when not serving.


Itís the season for tasty, light and refreshing recipes. Here are a few of my favorites that you might like. Remember to refrigerate salads when not serving.



Enjoy!



 



Summer Fruit Salad



1/2 cup orange juice



1/4 cup lemon juice



1/4 cup lime juice



1  pint fresh strawberries, culled and cut in half



1  pint fresh blueberries



4  fresh peaches sliced, and sprinkled with tablespoon of lemon juice



1  Kiwi, peeled and cut into 1/4 inch slices



 



In a small bowl stir together orange, lemon and lime juices. In a large bowl toss together strawberries, blueberries and peaches, pour juice mixture over this and stir to coat. Chill for an hour or two and serve, garnish with Kiwi slices.



 



Cole Slaw with Citrus Dressing



1  small head green cabbage, about 7-8 cups, shredded



1  large carrot, grated



1  yellow pepper, thinly sliced



4  scallions, white parts, thinly sliced



1  orange



2/3 cups sour cream



1/4 cup mayonnaise



1/4 cup lime juice



1  teaspoon lemon



2  teaspoons cider or champagne vinegar



2  teaspoons granulated sugar



 



Grate 2 teaspoons of zest from orange into a large bowl. Squeeze 2 tablespoons of orange juice from orange and add to bowl.  Whisk in sour cream, mayonnaise, lime juice, lemon juice, sugar, vinegar, salt and black pepper, to taste.



Fold in shredded cabbage, scallions, carrots, and pepper. Toss to coat, cover and refrigerate for at least 30-40 minutes, stirring every 10 minutes to mix and coat.



 



Yellow or Green Squash Fritters



2  cups yellow or green squash, seeds removed, finely chopped



1  small Vidalia or sweet onion, finely chopped



1  large egg, beaten



Salt and fresh ground black pepper, to taste



1/2 cup all-purpose flour



Canola oil



 



In a large bowl stir together squash, onion, egg, salt and pepper. Stir to mix well. Stir in flour. Heat 1/2 inch canola oil in a skillet over medium high heat. When oil is hot drop batter by tablespoonfuls into hot oil. Fry about 3 minutes on each side until golden brown, turn only once. Drain fritters on paper towels.



 



 



Chicken Salad with Pineapple



(Start to make this the night before.)



1  20-ounce can pineapple tidbits, drained



1  can mandarin orange segments, drained



1/2 cup mayonnaise



1/4 cup sour cream



2  tablespoons orange juice (Optional)



2   cups cooked chicken, shredded



2  stalks celery, thinly sliced



1/2 orange, red or yellow bell pepper, chopped



1/2 cup black olives sliced in half



1/4 cup Vidalia or sweet onion, finely chopped



6  lettuce leaves, like Romaine, Boston or Bibb lettuce



 



In a bowl toss together pineapple and mandarin oranges, cover with plastic wrap and refrigerate for 6-8 hours or overnight.



In a bowl toss together shredded chicken, celery, chopped pepper, olives, and onion.



In a small bowl whisk together mayonnaise, sour cream and orange juice. Stir into chicken mixture, stir to coat. Cover bowl with plastic wrap and refrigerate for 6-8 hours or overnight.



When ready to serve stir in pineapple and mandarin oranges into chicken mixture, toss to mix evenly. Lay lettuce leaves on salad plates and spoon chicken mixture onto lettuce leaves.



 



Macaroni Salad with Shrimp



1  16-ounce package elbow macaroni or twists



3/4 pound fresh medium shrimp, flash cooked



4  hard boiled eggs, chopped



2  large tomatoes, seeded and finely chopped



1  medium Vidalia or sweet onion, finely chopped



1  medium cucumber, seeded and finely chopped



3  cups mayonnaise



2  tablespoons vinegar



1-2  tablespoons yellow prepared mustard, to taste



1/2   cup milk



2-3  tablespoons granulated sugar, to taste



Salt and fresh ground black pepper



 



Cook macaroni according to package directions. Drain and rinse with cold water, drain again.



In a large bowl mix together macaroni, shrimp, eggs, tomatoes, onion, and cucumber.



In a small bowl whisk together mayonnaise, vinegar, milk, sugar, salt and pepper, taste. Pour over macaroni mixture, stir to mix evenly. Cover with plastic wrap and refrigerate for 2-4 hours before serving.



 



Horseradish Potato Salad



4  large baking potatoes



1/2 cup mayonnaise



1/2 cup sour cream



2  tablespoons prepared horseradish



1  tablespoon fresh parsley, chopped



Salt and fresh ground black pepper, to taste



3  hard boiled eggs, chopped



4  smoked bacon slices, crisply cooked and crumbled



1/4 cup chopped Vidalia or sweet onion



 



Peel potatoes and cut into 1-inch cubes. Cook in a pot of boiling salted water to cover, cook for about 12 minutes or until tender, do not overcook. Drain and cool.



In a large bowl whisk together mayonnaise, sour cream, horseradish, chopped parsley, salt and pepper, to taste. Stir in cooked potatoes, eggs, bacon and onion. Cover with plastic and refrigerate for at least 2-3 hours before serving, best overnight.



 



Easy Lemon Bars



From Eagle Brands



1  package lemon or yellow cake mix



1/2 cup butter (one stick), softened



1  egg plus 3 egg yolks



2  cups finely crushed saltine crackers, about 4 ounces



1  14-ounce can condensed milk



1/2 cup fresh lemon juice



 



Preheat oven to 350 degrees. With an electric mixer beat cake mix, butter and 1-egg in a large bowl until crumbly. Stir in saltine crumbs. Set aside 2 cups of crumb mixture. Press remaining crumb mixture on bottom of greased 13 x 9 inch baking pan. Bake 15-20 minutes or until lightly golden.



With a whisk beat 3-egg yolks, condensed milk, and lemon juice. Spread over prepared crust.  Top with reserved crumb mixture. Bake 25 minutes or until set and top is golden. Cool, refrigerate within 2-hours. Cut into bars, store leftovers covered in refrigerator.



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.