July Garden Tips: Midsummer Heat

July is considered midsummer, which means a lot of dry hot days and I can summarize what you need to do this month in four simple words:

1. Weed
2. Deadhead
3. Mulch
4. Water

Keeping ahead of the weeds, especially if you grow organically, is so important this time of year. One week can go by and if you haven't weeded and mulched the weeds can take over a garden or a flowerbed. The mulch really does help, but it's important to weed, then mulch. Once you do this, the weeding chores will be much easier. I've been weeding the day after it rains, and this has really helped a lot.

Deadheading is important for annuals and perennials. Some perennials may be done blooming, but deadheading still keeps the plant looking nice and allows more energy to go into developing next year's blooms. If it's a plant that does keep blooming then removing the dead blooms will help it continue to bloom. Some plants may need to be trimmed down to keep a neat appearance. A lot of herbs need this, which is why harvesting is important even if you can't use what you clip off. Either give them away or bundle into clumps and dry in a shed or garage. Lemon balm, oregano, sage, lavender, chives, mints, rosemary, and other perennial herbs are ones that need this done to keep looking nice for the entire summer.

Annuals need to be deadheaded to keep looking good. A few will do okay without it, but some will stop blooming such as snapdragons, some petunias, Cape daisies (Osteospermum)and pansies are examples. It never hurts to snip off old blooms, and usually it will benefit the plant. If the plants look good, and they are blooming well, then don't worry about it.

Watering this time of year can be tricky. Try to water in the morning before it's too hot. If you water in the hottest part of the day it will dry too quickly. If you water at night, it can cause mildew or other problems with some plants. The slugs also tend to do more damage if the plants and foliage are damp at night. Soaker hoses are one of the best ways to water when you can use them. Turn them on for a couple hours in the morning to soak things down well, and they'll be okay.

Watch plants on windy, hot days. They will dry out VERY quickly, especially container plants. You may need to water more on these days.

July can be a chore heavy month, but your landscape and garden will look better and produce more if you watch the watering, deadheading, mulching and weeding this month.

It's Strawberry Season! On OFL we have tips and recipes:
http://oldfashionedliving.com/strawberry.html

~Brenda

Summer Salads for Hot Days

We're in the midst of summer, and if you're growing your own herbs you should be able to harvest about now, especially the perennial plants. Farmers Markets and local produce stores should have a nice selection of fresh herbs as well. These salads use fresh vegetables and herbs. Feel free to substitute different herbs if you wish. If you have thyme and oregano instead of basil and parsley try substituting those in the recipe. Tarragon is a very distinct, strong herb but you can use thyme, basil, rosemary or another herb in it's place. The flavor won't be the same, but that doesn't mean it won't work for you.

Fresh Corn Salad

Ingredients:

2 cups fresh sweet corn, cut off cob

1 green pepper, diced

1 ripe, but firm tomato diced

fresh ground pepper

kosher or sea salt to taste

This is good just like it is, but you can also drizzle it with a nice vinegar and oil dressing.

Marinated Green Beans with Herbs

Ingredients:

2 pounds fresh green beans, ends snipped

1 small sweet onion, sliced very thinly

1/4 cup granulated sugar

3/4 cup wine vinegar

1/4 cup chopped fresh parsley

3/4 cup olive or vegetable oil

1 1/2 tsp. salt

3/4 tsp. dry mustard

2 tbsp. chopped fresh basil

1 tsp. chopped fresh tarragon

fresh nasturtiums

Cook the beans in boiling water for 10-15 minutes. Drain and rinse under cold water. Combine the sugar and vinegar. Stir until sugar is dissolved Add the remaining ingredients and pour over the onion and green beans in a bowl. Toss and chill overnight. Just before serving garnish with nasturtium blooms.

Herb Marinated Spaghetti Salad

Ingredients:

1 pound spaghetti, any type

6 tbsp. wine vinegar

1/4 cup olive oil

2 tbsp. fresh parsley, chopped

2 tbsp. fresh basil, chopped

1/2 tsp. dry mustard

1 tsp. salt

1/2 tsp. ground black pepper

1 clove garlic, minced

1/2 cup Parmesan cheese, grated

1/2 cup green onions, chopped

1/2 pound fresh mushrooms, sliced

Optional: 1/2 cup sliced olives

Cook spaghetti according to directions. Drain and rinse in cold water. Add the mushrooms, green onions and olives, if you are adding them, to the spaghetti and toss gently. In a small bowl or jar mix the herbs, mustard, salt, pepper, garlic, vinegar and oil. Shake or mix together with a whisk. Toss, and top with the cheese. Chill for 24 hours.

Pea and Bacon Salad

Ingredients:

Two 10 ounce packages of frozen peas, thawed OR

the same amount fresh peas, boiled 5 minutes and rinsed

1/2 cup sweet onion, sliced very thinly and halved

1/2 cup celery, chopped

1 tbsp. chopped fresh basil

1 cup sour cream

1/2 tsp. salt

1/2 tsp. ground black pepper

10-12 slices bacon, fried, drained and crumbled

Combine the peas, onion, celery, basil, sour cream, salt and pepper. Chill several hours. Stir in the bacon.

Try these basil recipes we have on OFL:

http://oldfashionedliving.com/basil2.html

~Brenda

The Hot Days of Summer

There is a garden in every childhood, an enchanted place where colors are brighter, the air softer, and the morning more fragrant than ever again. ~Elizabeth Lawrence

Even in the Midwest the summer days can be uncomfortable, especially if the humidity is up in the 70's, and the temperatures in the 90's. I tend to avoiding using the oven when at all possible, and IF I have to use it I bake in the early morning. We have ceiling fans which really help a lot around the house, and last year we put one in the kitchen. I've noticed a big difference since using it to cool things off. I know the tips I have below mention that fans only circulate rather than cool, which is true, but that circulation makes things seem cooler.

By the way, yesterday I was apparently thinking of winter when I chose the picture of the woman dressed for travel. It was nice of you all to ignore that and not email me asking why she was dressed for the cold:)

Below the heat safety tips I have two reader tips that were sent in. Thanks ladies!


Red Cross Heat Safety Tips:
Dress for the heat. Wear lightweight, light-colored clothing. Light colors will reflect away some of the sun's energy. It is also a good idea to wear hats or to use an umbrella.

Drink water. Carry water or juice with you and drink continuously even if you do not feel thirsty. Avoid alcohol and caffeine, which dehydrate the body. Avoid using salt tablets unless directed to do so by a physician.

Eat small meals and eat more often. Avoid high-protein foods, which increase metabolic heat.

Slow down. Avoid strenuous activity. If you must do strenuous activity, do it during the coolest part of the day, which is usually in the morning between 4 and 7 a.m.

Stay indoors when possible. If air-conditioning is not available, stay on the lowest floor out of the sunshine. Remember that electric fans do not cool, they simply circulate the air.

Be a good neighbor. During heat waves, check in on elderly residents in your neighborhood and those who do not have air conditioning.

READER'S TIPS
I grew up in New Jersey, very similar to Florida in the summer time, and of course now I am where most don't even want to think about in the summer. One thing which will work in both conditions is a type of cloth hat like a swamp hat which you can soak, wring and wear - it works best in lesser humidity, but still works in the high humidity places sort of okay.

~Catherine, The Herb Lady
http://www.herbs2u.net/

Last time I went to Disneyland, I have a small microwave that goes with me. Just set it on the table and plug it in. Kids are there for the park not the restaurants.
~Kristi M.

I also have an article on OFL with summer hair care tips.

~Brenda

Cooling Off With Iced Beverages

Deep summer is when laziness finds respectability. ~Sam Keen

One of the first things health and nutrition experts will tell you is "Don't drink your calories." They usually are referring to the coffee drinks which can have as much as 800 calories. The whipped topping adds about a 100 calories all by itself. A friend gave me a recipe that I adapted to make the frappé below, and I also have a few other beverage recipes to try this summer. It's MUCH cheaper to make these drinks at home than buy them at a coffee or fast food place, give them a try.

Quick Frappé For One

Ingredients:
1/2 cup of milk
2 Tablespoons Hershey's chocolate syrup
1 Tablespoon of granulated sugar
1/2 cup coffee, cooled (I used leftover)
1 cup ice (4-5 cubes)

Add all the ingredients to the blender and process until all is mixed and frothy. The ice cubes can be a little chunky if you wish.

Notes: I use low fat chocolate milk sometimes, and skip the sugar, which is really good too. This makes one bigger glass, and is SO good on a hot day.

Berry Tea Cooler

Ingredients:
2 cups boiling water
2 strawberry or blueberry tea bags
4 cups Diet Cherry 7-Up
Lime or lemon slices for garnish

Pour the water over the tea bags and brew for 10 minutes or so. Cool. Combine the tea and 7-Up in large pitcher. Serve tea over ice.

Notes: I used strawberry flavored black tea, but you can use any variety you wish.

Lemonade Iced Tea for a Crowd

2 cans (12 ounces each) frozen lemonade concentrate, thawed
1 cup boiling water
4 tea bags, black, green or fruit flavored
3 quarts cold water

Make lemonade as directed on cans in a punch bowl or large beverage jar. Pour the cup of boiling water over the tea bags and brew for 5-10 minutes, then cool. Stir in the cold water and the brewed tea with the lemonade. Serve over ice.

Frosty Mochas

Ingredients:
1 1/2 cups 2% or skim milk
1/3 cup chocolate syrup
2 tablespoons instant coffee
3 1/2 cups ice cubes

In a blender, place all ingredients except and blend on medium speed until well mixed. Add ice cubes a few at a time, blending after each addition until smooth. Pour into 4 glasses. Serve immediately.

Notes: I included this recipe for those that might not have brewed coffee on hand.

Caramel Iced Latte

Ingredients:
1 1/2 cups strong coffee
2 cups almond milk or vanilla soy milk
2 teaspoons caramel fat-free topping
Ice cubes, as desired

Stir together coffee and milk. Drizzle topping into 2 large glasses. Fill glasses with ice cubes. Pour milk mixture over ice. Sweeten to taste with sugar if needed.

Notes: I included this recipe for those that drink soy or almond milk. You can substitute regular milk, and add a little sugar or other sweetener. I personally like putting it all in a blender and whipping it up, but either method is fine.

We have more Iced Tea Recipes on OFL.

~Brenda

Heat, Humidity & Rain, Oh My

We are back from Florida, and I have all my notes jotted down on tips I wanted to share with you all on travel and amusement parks. Today I want to share what I discovered on handling the heat, humidity and the rain.

Let's start with the rain. Umbrellas work well and the small ones can be tucked into backpacks and bags IF it's not windy. If you have any wind at all, they become pretty much useless. To be truthful, when it was sprinkling, we didn't need an umbrella because it gave us a nice break from the heat. What about rain ponchos? I learned quite a bit through trial and error. We have this lovely set of University of Michigan rain ponchos we were given for Christmas. The problem is they are meant to be used for football games in the Midwest, which take place in the fall. In 80-90 degree heat and humidity one tends to cook in a heavy rain poncho. We also learned that 7 ponchos folded and stuffed into backpacks are heavy. VERY heavy.

My advice on dealing with rain at an amusement park is this: buy the cheapest, thinnest rain ponchos you can find before you go on your trip. Everyone can stuff them in a pocket, or put them all in a backpack where they will be with you, and can be pulled out when needed. Watching the weather is always a good idea, but sometimes it's not right on the money. Lockers are also available at parks, but they do you little good when you are across the park and the downpour starts. (Yes, that one is from experience.)

I have a list of tips on handling the heat. Some are very simple, but make a big difference.

1. Find the shade when walking or sitting whenever possible.

2. Dress for comfort, rather than fashion. Loose, comfortable and light clothing is the way to go.

3. Hats are good, but can make you sweat more if they are too big or heavy. Choose light hats and put up longer hair so it's off your neck.

4. If the park you visit has inside and outside attractions, save the inside ones for the hottest part of the day or alternate between the two so you spend some of the time out of the sun.

5. Find out the hours of the park. IF you don't need to be there from opening to closing, consider going later in the day, and staying until it closes. The evening is cooler, and often things aren't quite as crowded, depending on the day of the week. If you have an option of leaving and returning, then go early in the day, take a break, and return later when it starts to cool down.

6. Mist fans are all the rage. DO NOT wait and buy these at an amusement park. They are anywhere from $15.00 to $20.00 and up. Stop at Walmart or Target and pick them up for less than ten bucks. They do take batteries, so remember to pick those up too. These are great for kids, and lessen the "whine factor" quite a bit as I discovered.

7. Keeping coolers cold is SO important. We didn't take one to the park but we used one on the way to Florida and on the way home. Don't scrimp on ice--you can buy it along the way. Keep your meat, cheese and especially mayonnaise or anything with eggs or dairy in it COLD. Food poisoning will not be a memory you want during your trip. Drain the cooler whenever the ice starts to melt.

Below is a picture of my three kids at Epcot. Isabelle, who's been a newsletter and blog reader of mine since Emily was a baby, wanted to see how grown up they were now. The kids are 10, 16 and 17, and growing up way to fast:)


~Brenda

Friday Recipes: Tea Treats

Summer is a wonderful time to host a tea party. If you are wondering what to serve along with your tea, Old Fashioned Living has numerous ideas that can help. We've outlined a few below, as well as included links to some tasty recipes out there in blogland. First, Brenda has put together some fabulous recipes, a summer tea menu in fact, that I know you will love:

A Summer Tea Menu
By Brenda Hyde

Near the end of the summer, when it's just starting to cool off, is a lovely time to give a small tea party with family and friends. Pick a bouquet from your flower gardens for your centerpiece. If you have a vegetable garden, send some of your harvest home with your guests along with a small bouquet. The cherry recipes use dried cherries, but if you have fresh cherries in your area be sure to place some in a pretty bowl for guests.

Herbed Quiche Appetizer

10 eggs
2 cups cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon seasoned salt
1 pound Swiss cheese, grated
1 can sliced mushrooms (8 oz.)
1/2 cup butter -- melted
1 tablespoon minced herbs---oregano, parsley, minced
garlic, basil, chives, chervil, etc.
salt and pepper to season

Preheat oven to 400 degrees. In large bowl, beat eggs, cottage cheese, flour, baking powder and seasoned salt. Stir in cheese, mushrooms, butter, salt, pepper and the herbs. Pour into a 13 x 9 x 2 inch glass baking dish. Bake uncovered 15 minutes at 400 degrees . Reduce heat to 350 degrees and continue baking for 35-40 minutes. Cut into bite-size squares. Serve hot or cold.

Mini Onion Tarts

1 1/2 cup butter cracker crumbs
1/3 cups butter
2 cup chopped sweet onion
3/4 cup milk
2 eggs
3/4 tsp. salt
3/4 cup shredded cheddar cheese
1 tsp. sweet paprika
1 tsp. minced fresh parsley

Combine crumbs and two-thirds of the butter in a bowl and mix well. Press the mixture on the bottom and up the sides of mini muffin tins. Heat remaining butter in a skillet, over medium heat, add onions and sauté for 10-12 minutes, until tender and just beginning to caramelize. Divide onions among muffin cups. Now combine milk, eggs, and salt and whisk well. Pour over the onions into muffin cups. Divide the grated cheese between muffin cups and sprinkle with paprika. Bake at 350 degrees, until a toothpick inserted in center comes out clean. Remove from oven and gently remove from muffin tin. Garnish with minced parsley and serve warm.

Cherry Scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cup flour
1 1/2 tablespoon granulated sugar
1/2 tablespoon baking powder
1/3 cup Half and Half -- plus 1 tablespoon
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Cherry Cheese Spread

1 cup dried cherries
1 cup water
2- 8-ounce packages cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon lemon zest

In a small heavy pan simmer the dried cherries in water until water is reduced to about a tablespoon. Remove pan from the heat and cool. In a medium sized bowl, beat the remaining ingredients together with the cherries and water once they have cooled. Serve with scones or crackers.

Cherry Tea

6 cups water
1/4 cup maraschino cherry juice
4 tea bags---black or green tea
1 teaspoon lemon juice

Boil the water, remove from heat and add the tea bags. Brew for 5 minutes. Pour into a teapot with the juices. Serve in cups warm, or over ice. This is easily doubled.

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Shortbread Cookies

2 sticks plus 2 tablespoons softened butter
1 cup sugar
2 cups flour
scant 1 cup (a little less than 1 cup) of corn starch


To get the instructions, click here

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Grown-Up Southern Tea Room
Chutney Chicken Salad for Two

1/2 of a stalk of celery, chopped
1 thick slice of red onion, chopped
1/2 of a small apple, peeled and chopped
2 tablespoons of chopped pecans
12 red seedless grapes, cut in half
2-3 tablespoons of mayonnaise
2 tablespoons of mango chutney (like Major Grey's)
Salt and pepper, to taste
2 cups of chopped cooked chicken
Four slices of fresh white or whole wheat bread, or two large croissants
Additional mayo for bread
Curly lettuce and tomato, optional

To get the instructions, click here

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Cinnamon Chip Scones

2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 c. butter
1/2 c. cinnamon chips, heaping
1/2 c. heavy cream
1 egg
1 tsp. vanilla

To get the instructions, click here

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Cherry Tassies

1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

To get the instructions, click here

See the rest of their tea party menu, including Cucumber sandwiches, scones and other goodies here

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Sour Cherry Financier

1 stick unsalted butter
1 cup powdered or caster sugar
1/2 cup almond meal
5 tablespoons all purpose flour
1/2 teaspoon salt
4 large egg whites, room temperature
1 teaspoon pure almond extract
24 sour cherries, pitted from the bottom so the stem remains attached (process described above)

To get the instructions, click here

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Strawberry Tea Bread

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons of cinnamon
2 cups sugar
4 well-beaten eggs
1/2 cup canola oil
1 teaspoon vanilla
2 cups of fresh or frozen (thawed) strawberries

To get the instructions, click here

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Creamy Date Nut Filling

5 packages of cream cheese softened(20 oz.)
1/2 tsp. salt
2 c chopped walnuts
2 2/3 c chopped dates

To get the instructions and to see other fillings, click here

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Coconut Cherry Petits Gateaux

1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) coconut milk
2 tablespoons (30gr) unsalted butter, melted and cooled
1/4 teaspoon coconut extract
1 3/4 cups (220gr) all purpose flour
2 teaspoons baking powder
1 cup cherries, pitted and halved
3 tablespoons raw pumpkin seeds, chopped

To get the instructions click here

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Pastry Cream Filled Fillo Shells

1 large box instant chocolate pudding
1 1/2 cups heavy whipping cream
1/2 cup milk
fruit for garnish (such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc)

To get the instructions click here

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Classic Shortbread

2 cups all purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar

To get the instructions click here

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Lemon Cheesecake Bars

Crust:
1 stick butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup flour
Cream Cheese Filling:

8 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 egg
1 teaspoon grated lemon rind
Lemon Curd:

4 egg yolks
1 tablespoon corn starch
3/4 cup sugar
3/4 cup water
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons butter

To get the instructions click here

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Friday Recipes: Fourth of July

I apologize for my absence this week. Brenda has been taking up the slack posting her Monday Gardening Tips and Wednesday Reader's Questions. I on the other hand have been working feverishly on a different project that has consumed all of my time.

However, this weekend in the US we celebrate American Independence Day. I just couldn't bring myself to pass up the opportunity to share some of the amazing recipes that Old Fashioned Living has to offer. Traditionally, we Americans tend to cook out on the 4th, whether it be at a park over a charcoal grill, or at home on the gas grill surrounded by family and friends. 

I've already posted some recipes such as Summer Herb Drinks, a variety of Fruit Salads, several for Iced Tea, and some really great recipes for the grill.

So this week I'm going to focus Pasta Salads and Desserts. I hope you and enjoy them. Brenda and I wish you a happy and safe 4th of July weekend! 

Tuna Macaroni Salad

3 cups uncooked macaroni

2 cans light tuna in water, drained

1 stalk celery, diced

1/2 small red onion, chopped

3/4 cup mayonnaise

1/3 cup lemon juice

1 tsp. seasoned salt

1/4 tsp. ground black pepper

Cook macaroni, drain and rinse with cold water. Place in a large bowl. Add the drained tuna, celery and onion. Toss gently to mix. In a small bowl mix the mayonnaise, juice and seasonings. Add to the macaroni mixture and toss with a wooden spoon or rubber spatula. Chill and serve.

Seafood Pasta Salad

1/2 pound medium or small pasta shells

1 cup salad shrimp, precooked type

1 cup chopped crabmeat, fake is okay

1/4 cup diced celery

1/4 cup green onions, chopped

1 can sliced mushrooms

3 hard boiled eggs, chopped

1/2 cup shredded Parmesan cheese

1 can artichoke hearts, diced

1 8 ounce bottle Italian dressing (light or fat free)

Optional: chopped olives

Cook pasta according to package directions. Drain, rinse with cold water and chill. Add the chilled pasta to a large bowl and mix well with salad dressing. Add the shrimp, crab, celery, onions, mushrooms and artichoke hearts. Chill again until ready to serve. Just before serving add the eggs and cheese; mix again.

Spicy Macaroni Salad

1 pound elbow macaroni 

4 hard-cooked eggs, chopped

1 cup chopped celery

1/3 cup finely chopped red bell pepper

1 jalapeno pepper, seeded and minced

1/3 cup chopped red onion

1/2 cup buttermilk

1/2 cup light mayonnaise

2-1/2 tablespoons wine, herb or cider vinegar

3 tablespoons snipped fresh chives

1-1/4 teaspoons salt

1/2 teaspoon ground black or red pepper

Cook pasta according to pkg. directions, rinse in cold water and drain. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Cover and refrigerate up to 24 hours.

Cilantro Tomato Pasta Salad

1 cucumber

1 cup ripe red tomatoes, diced

1/2 cup red onion, finely chopped

2 tablespoons fresh lime juice, fresh

1 tablespoon cilantro, chopped

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

Bean and Pasta Salad

2 cups cut green beans

1 1/2 cups garbanzo beans

2 cup cooked pasta, macaroni or shells

2 T. red onion (minced)

1 cup Italian salad dressing

Toss. Season with salt and pepper to taste and toss again. Refrigerate several hours. Toss right before serving.

Garden Pasta Salad

2 cups pasta of your choice

1 cup Italian or Caesar dressing

1 cup cubed mozzarella or provolone cheese

1/4 cup parmesan cheese

3/4 cup mushrooms

1/2 red onion

1 cup chopped green pepper

1 cup chopped smoked ham

1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.

Italian Rotini Salad

1/2 of a one pound package of Rotini Pasta

1 cup sliced fresh mushrooms

1 cup diced pepperoni

1/2 cup shredded cheddar cheese

3 large green onions, sliced

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine Rotini, mushrooms,pepperoni, cheese, and green onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve immediately or chill. Makes 6-8 servings.

Low Fat Potato Salad

10 small New (red) potatos baked in slow cooker with a little water until soft, and then sliced (don't peel) 

1-3 cloves garlic, crushed and sliced

1/4 cup sweet pickles, diced, or relish

1/4 cup firm tofu, diced

Chopped chives, to taste

1 small radish, diced

1/4 cup fat free sour cream

1/8-1/4 cup mayo

Red pepper to taste

Combine all ingredients the day before serving, chill, and enjoy.

Herbed Potato Salad

1/8 cup olive oil

1/4 cup wine vinegar

2 tablespoons minced shallots

4 anchovies, minced

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh marjoram

3 cups green beans, trimmed

2 pounds potatoes, peeled, cut into 1/2-inch cubes

1 cup red onion, sliced thinly and chopped

Mix olive oil, vinegar, minced shallots and the minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season to taste with salt and pepper and set aside. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. Boil potatoes until just tender. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of the warm dressing over potatoes and toss to coat. Place potatoes on a very large platter in the center. Toss the beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion and remaining herbs. Serve warm or at room temperature. Note: You can mix together all the leftovers after the meal to store and eat the next day.

Banana Split Squares

Ingredients:

1 large package (21.5 or 23.7 ounces) fudge brownie mix

2 bananas, thinly sliced, dipped in lemon juice and drained

1/2 cup crushed nuts

2-3 flavors of your favorite ice cream

Chocolate topping, whipped cream, extra nuts, cherries

Preheat oven to 350 degrees. Prepare brownie mix as package directs; spread in a 9x13 pan. Bake 20-25 minutes; cool. On brownie, layer bananas, nuts and four cups one flavor ice cream, then 2 cups another flavor and 4 cups another. Cover and freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; offer additional toppings. Serves 12-16.

White Chocolate-Mint Tart with Strawberries & Blueberries

Makes One 9-Inch Tart; 6 to 8 Servings

5 tablespoons unsalted butter 

2 tablespoons sugar 

1 1/3 cups graham cracker crumbs 

4 ounces white chocolate 

1 1/2 cups heavy cream 

1/4 teaspoon pure mint extract 

1 pint fresh strawberries

handful of blueberries

1. Preheat the oven to 350 degrees. Melt the butter in the butter warmer or saucepan. Combine the sugar and graham cracker crumbs in the medium-size bowl and stir in the melted butter. Press the graham cracker mixture evenly across the bottom and all the way up the sides of the tart pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp and golden, 6 to 8 minutes. Set aside to let cool.

2. Finely chop the chocolate and place in a large bowl. Heat the heavy cream in the saucepan until almost boiling. Whisk the hot cream into the chocolate until smooth. Whisk in the mint extract. Refrigerate until completely cooled.

3. Whip the chocolate mixture with the electric mixer until it holds soft peaks. Refrigerate until ready to serve, up to 3 hours. Spoon into the cooled tart shell and smooth with the spatula.

4. To serve, slice the tops off the strawberries and slice thin. Place wedges of the tart on 6 individual dessert dishes and spoon some strawberries and blueberries alongside each wedge.

Patriotic Swirl Cake

1 box French vanilla or white cake mix

1/2 can cherry pie filling

1/2 can blueberry pie filling

Frozen whipped topping, thawed

Mix the cake as directed on the box, pour into a 9x13 pan that has been buttered or sprayed well. Open the cherry pie filling and dot on tablespoons full of the glaze/liquid part of the filling in 3 or so spots on top of the batter. Alternate pattern using the blueberry pie filling. Using a butter knife run it through the batter and the filling to swirl it together. Bake according to the box directions. When cake is done and cooled add the remaining cherry and blueberry pie filling over the top of the cake evenly. Cut and spoon out pieces of the cake onto plates and top with a spoonful of whipped topping.

Variation: You can frost the cake with the whipped topping and spoon the filling over the whipped topping.

Tip: Save the remaining 1/2 cans of pie filling to spoon over pudding or ice cream!

Sponge Cake with Raspberry Sauce

Ingredients:

6 eggs, room temperature

1 tablespoon lemon juice

1 tsp. grated lemon or orange peel

1 cup granulated sugar

1 cup cake flour

2/3 tsp. salt

Sauce:

1 cup fresh raspberries

1 tablespoon cornstarch

1/4 cup butter

1 cup sugar

1/2 tsp. lemon juice

Preheat oven to 325 degrees. Lightly grease and flour the bottom of a 10 inch tube or Bundt pan. Sift flour and salt. Set aside. Break eggs into a large bowl. Add lemon juice and grated rind. Beat at high speed with electric mixer until soft peaks form, 12-16 minutes. Add sugar to egg mixture in a fine stream while beating eggs for about 2 more minutes. Change to lowest speed and add flour mixture. Scrape sides and beat for 30 seconds. Pour batter into pan and bake 50 minutes or until toothpick comes out clean. Place pan upside down on cooling rack, but do not remove cake until cooled.

Sauce: Combine cornstarch with 1 tablespoon cold water; stir to make a smooth paste. Melt butter in saucepan. Stir in sugar, raspberries, and cornstarch mixture; bring to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in lemon juice. Cool. Cut the cake into slices and top with sauce. You can sprinkle with confectioner's sugar and top with chocolate shavings for an extra touch.

Amazing Fruit Salad

1 pint fresh blueberries

1 pint fresh hulled strawberries or raspberries

2-/12 cups fresh pineapple chunks

2 cups seeded watermelon chunks

2 bananas, sliced 1/2"

2 tbs. lemon juice

2 kiwifruit, peeled and sliced

1 small can mandarin oranges, drained

2 pkg. (3 ozs. each) cream cheese, at room temperature

1/3 cup confectioner's sugar

1-1/2 tsp. fresh lime juice

1 cup whipping cream, whipped

1/4 tsp. grated lime peel

Toss bananas and lemon juice to keep from browning. Place in a glass bowl. In a layering effect, place the pineapple, blueberries, one half of the strawberries, oranges, kiwifruit, watermelon, and the remaining strawberries/or raspberries.

In a bowl, with a mixer, beat the cream cheese until smooth. Add the sugar slowly and continue beating. Add lime juice and incorporate; then the lime peel. Lower speed, and add one-half of the whipped cream. Mix until blended. Lower speed again, and add the remaining whipped cream. Pour dressing over fruit allowing it to drizzle inside the bowl. Chill for at least 1 hour.

 

Patriotic Poke Cupcakes

1 (18.25 ounce) package white cake mix 

1 (3 ounce) package strawberry or cherry flavored gelatin mix 

1 cup boiling water 

1 (8 ounce) container frozen whipped topping, thawed 

1 (3 ounce) package instant vanilla pudding mix 

1 teaspoon vanilla extract 

1 cup milk

fresh blueberries, red and blue sprinkles, nonpareils or colored sugar

Prepare and bake cake mix according to package directions for a cupcakes. Poke holes in cupcakes while still hot with the round handle of a wooden spoon. Be careful not to poke all the ay through to the bottom. 

Make gelatin with only 1 cup of boiling water. Pour gelatin over cupcakes while warm. Cool the cupcakes. Beat together whipped topping, pudding mix, milk and vanilla extract. Frost mixture over cooled cupcakes and refrigerate until ready to serve. Easy but good!

Decorate with fresh blueberries, red and blue sprinkles, nonpareils or colored sugar.

Visit our recipe section and our holiday section for even more!

Friday Recipes: Summer Herb Drinks

I actually am going to share an article with you today that my co-author, Brenda wrote. It was perfect, I was looking on Old Fashioned Living for some refreshing summer drinks and this really hit the spot. I thought it would make the perfect piece for Friday Recipes!

Cooling Off With Herbs

by Brenda Hyde

You simply can never have too many summer drink recipes, especially when you grow fresh herbs! There is nothing that refreshes more than a glass of herbal iced tea or punch made from herbs you've grown. Also, learn to be creative--substitute another lemon herb for the lemon balm, or lavender for the mint in a cooler. Try different combinations and come up with your own unique summer beverage!

Summer Herb Tea Punch

1/2 cup granulated sugar
1 sprig lemon balm
5 sprigs borage (young leaves best)
1 sprig salad burnet
3 anise or anise hyssop leaves
2 cups of hot black tea
Juice of 3 oranges
Juice of 2 lemons
ginger ale
Fresh Mint

Pound the sugar, salt and herbs in a mortar or a bowl with a wooden spoon. Pour the tea and fruit juices over them. Cover and allow to stand for several hours. Strain and pour over ice in the punch bowl, fill the rest of the way with ginger ale. Use fresh mint to float as a garnish.

Iced Spearmint Tea with Strawberry Nectar
From: Herbs: A Country Garden Cookbook
by Rosalind Creasy and Carole Saville

Sugar Syrup:

1 cup granulated sugar
1 cup water
Zest of 1 orange, cut into strips

4 1/2 cups water
1/4 cup dried spearmint, or 3/4 cup fresh spearmint
1 cup sliced strawberries
1 cup strained freshly squeezed orange juice
Ice cubes
Fresh spearmint sprigs and strawberry slices, for garnish (optional)

To make the sugar syrup, in a medium saucepan, combine the sugar, water and orange zest. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool. Pour the syrup through a fine-mesh sieve placed over a bowl, pressing down on the orange zest with the back of a spoon to extract as much of the flavorful oils as possible. Discard the zest and set the syrup aside.

In a medium saucepan, bring the water to a boil, then remove from the heat. Crumble the spearmint and add to the water; let steep for 5 minutes to obtain a strong infusion. Strain through a fine-mesh sieve placed over a large bowl. Discard the mint and let the infusion cool. Meanwhile, place the strawberries in a fine-mesh sieve set over a medium bowl. With the back of a spoon, press the berries through the sieve, leaving the pulp and seeds behind. Scrape any purée clinging to the bottom of the sieve, and then add all the purée to the cooled infusion. Add the orange juice and 1/2 cup of the sugar syrup to the tea and stir vigorously. Taste and add more sugar syrup as desired. (Store any remaining sugar in the refrigerator for when you make another batch of tea.) Cover and refrigerate the tea until well chilled. Just before serving, fill a large pitcher with ice and add the tea. Pour into chilled glasses. Garnish with a sprig of mint and a slice of strawberry, if desired. Serves 6.

Borage Cucumber Drink

Sprig of borage
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
borage blossoms
water
ice

Place the borage, cucumber, sugar and lime juice in blender with enough water to reach an inch or so below the top. Blend well. Strain and serve over ice. Garnish with a borage blossom.

Honeydew Mint Cooler

3-pound honeydew melon
1 1/2 cups granulated sugar
1 3/4 cups fresh lime juice (or mixture of lime and lemon)
3 tablespoons chopped fresh mint leaves
3 cups cold water
1 cup cold ice cubes

Remove rind from melon, discarding it, and cut enough fruit into 1-inch chunks to measure 6 cups. In a blender puree melon in batches with sugar, lime juice, and mint until completely smooth. Pour into a pitcher with the water and ice. Add the lime juice just before serving and garnish with fresh mint leaves. About 9 cups.

Lemon Balm Mint Cooler

2 cups loosely-packed lemon balm
1 cup loosely-packed mint (apple or pineapple works well)
6 cups hot water
juice of 4 fresh lemons (1 cup)
honey or sugar to taste

Place the leaves into a 2-quart jar or pitcher. Bruise them to release the flavor with a wooden spoon. Pour hot water over leaves and let sit for 1 hour. Strain and discard the leaves. Add lemon juice and honey or sugar to taste. Mix and serve over ice with sprigs of lemon balm or mint for garnish.

More on Old Fashioned Living

Iced Tea Tips

Party Punches

Thirst Quenchers

Friday Recipes: Recipes on the Grill

Memorial Day weekend is here! Most likely you have a weekend full of plans, spending time outside with family and friends and enjoying good food on the grill. 

Over the years, we've collected quite a few recipes to share, so I've put together just a sampling of what we have. Hope you find something you like and here's wishing you and your family and relaxing weekend together.

Italian Style Grilled Chicken

8 ounces tomato sauce

3 tablespoons fresh lemon juice

2 cloves garlic, minced, divided

3 Tablespoons chopped fresh basil

1 1/2 teaspoons grated lemon peel

1 teaspoon olive or vegetable oil

3 pounds boneless skinless chicken breasts

In a small saucepan, combine tomato sauce, lemon juice and half of the garlic. Mix well. Bring to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes. Remove from heat and cool, then add the basil and set aside. While sauce is simmering, in a small bowl, combine the remaining garlic, lemon peel, and oil. Mix well. Place chicken in a glass or ceramic dish and rub with lemon peel mixture. Cover dish with plastic wrap and chill for about 30 minutes.

Preheat the grill. Place the chicken on the grill and cook for 8 minutes per side. Brush with the sauce and continue grilling for 4 to 5 minutes per side or until juices run clear when chicken is pierced with the tip of a knife. This is only 5 grams of fat per serving and 408 calories. If you don't have fresh basil, you can add either fresh oregano in it's place or dried, but use half as much if it's dried.

Mexican Grilled Steak

20 ounce top sirloin steak

2 tablespoons vegetable oil

1/2 tsp. dried leaf oregano, crushed

1/2 tsp. salt

1/4 tsp. coarsely ground pepper

1/4 cup orange juice

1 tablespoon lime juice

2 tsp. cider vinegar

2 orange slices, 1/2 inch thick

Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until as done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces. You can also use this same marinade and method for your favorite individual cuts of steak, doubling the recipe if need be for more marinade.

Grilled Potatoes

1 potato per person, red or white

onion and/or garlic powder

bacon

butter

foil

Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato.Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking a meat that doesn't take long.

Spicy Grilled Chops

4 boneless pork chops, 1/2-inch thick

1/4 cup hot salsa of your choice

2 tablespoons water

2 tablespoons orange marmalade

1/4 teaspoon seasoned salt or pepper

In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops in plastic bag or glass dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish and marinate about 1 hour, turning pork chops several times. When ready to grill, remove pork chops from marinade, reserving leftover marinade. Bring marinade just to a boil in a small saucepan and cool. Place chops on grill 4-6 inches over medium-high coals. Grill about 4 minutes per side-or until they reach desired doneness, basting with reserved marinade.

Spicy Potato Wedges

6 large potatoes

1 egg

1/3 cup milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

2 tablespoons olive oil

Scrub and slice unpeeled potatoes into wedges. In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450 for 20 to 25 minutes or until golden brown and tender.

Grilled Vegetable Salad

1 cup balsamic or herb vinegar

1 tablespoon olive oil

1 tablespoon water

2 tablespoons shallot, finely chopped

1 teaspoon dried Italian seasoning

1 1/2 teaspoons honey or molasses

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 pound baby carrots

2 red or yellow bell peppers

2 zucchini squash

2 yellow squash

1 large sweet onion

Combine first 8 ingredients in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture. Place a grilling basket (or foil that you've folded up sides to form a square, and poked holes in the bottom) on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. You can substitute other vegetables, using the same quantities.

Fresh Fruit Salad

2 crisp, tart-sweet apples, sliced, unpeeled

1 banana, sliced

1 cantaloupe, cut up into one inch cubes

1 kiwi, peeled and sliced

1 cup seedless red grapes

1 can (16 oz) pineapple chunks, drained

Honey-Cream Dressing:

1/4 cup lowfat sour cream

1 cup lowfat cottage cheese, (small curd) creamed

1 cup lowfat vanilla yogurt

2 tbsp. honey

2 tsp. lime juice

Combine sour cream, cottage cheese, and yogurt. Mix will. Blend in honey and lime juice. To make salad: combine first 5 fruits with a little of the dressing; garnish with slices of kiwi. Serve remaining dressing on the side.

Pork Spiedini

2 pounds boneless pork, cut into 1 inch cubes

3/4 cup olive oil

1 tablespoon Worcestershire sauce

1 tsp. dried thyme

2 tsp. black pepper

1/2 tsp. cayenne

3/4 cup vinegar

4 tablespoons lemon juice

1 tablespoon dried oregano

2 cloves garlic, minced

1 tsp. salt

6 thick slices Italian bread

Mix together first 11 ingredients, place in sealable bag and refrigerate 4-24 hours; thread onto skewers. Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4-5 minutes. Serve on bread. 6 servings.

Shrimp and Vegetable Kabobs

1 1/2 pounds unpeeled medium fresh shrimp

1 8 ounce bottle Italian dressing

1/4 cup Parmesan cheese

1/4 cup water

1/2 tsp. dried crushed red pepper

1 large onion, cut into chunks

16 small fresh mushrooms

2 small zucchini, cut into 1 inch slices

1 large green pepper, cut into 1 inch pieces

Peel shrimp, leaving tails intact; devein, if desired. Combine salad dressing,cheese, water and pepper. Place shrimp and dressing in a large shallow dish. Cover and marinate in refrigerator for 3-4 hours, stirring occasionally. Drain shrimp, reserve marinade. Bring marinade to a boil over high heat; remove and set aside. Alternate shrimp and vegetables on 8 12 inch skewers. Grill, uncovered, over medium coals or gas grill. 3-4 minutes on each side, until shrimp turns pink. Baste with marinade frequently. 4 servings.

Grilled Fajita Kabobs

1 1/4 pounds steak

1/3 cup Italian dressing

3 tablespoons lime juice

2 green bell peppers, cut into chunks

2 medium onions, cut into chunks

8 medium flour tortillas, warmed

Salsa

Soak bamboo skewers ten minutes. Trim fat from steak, cut into 1 inch cubes. In a small bowl combine dressing and lime juice. Thread beef, peppers and onions onto the skewers, brush with dressing. Grill 10-15 minutes until all is done. Season with salt if you wish. Serve on tortillas with salsa.

Vegetable Bratwurst Kabobs

2 medium onions

2 medium summer squash

1/2 cup oil

1/4 cup wine vinegar

1 clove garlic

1/2 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

dash pepper

1 pound bratwurst

2 red or green sweet peppers

Cut meat and vegetables into 1 inch chunks. Combine oil, herbs, vinegar and garlic. Add vegetables and meat and marinate several hours. Drain, reserving marinade. On four long skewers, thread meat and vegetables, alternating order. Grill over medium coals or heat about 15 minutes, turning and brushing frequently with marinade. Makes 4 servings.

Beef and Mushroom Kabobs

1 pound sirloin steak

1 medium green or red pepper

2 tablespoons oil

2 tsp. Dijon mustard

1/2 tsp. dried oregano

12 large mushrooms

1 tablespoon each lemon juice and water

1 tsp. honey

1/4 tsp. pepper

salt to taste

Trim fat, and cut steak into 1 inch cubes. Whisk together oil, lemon juice, water, mustard,honey, oregano and pepper in large bowl. Add beef, pepper and mushrooms, which have been cut into chunks., turning to coat. Thread onto skewers, alternating. Grill for 9-12 minutes, turning occasionally.

Jalapeno Cheeseburgers

3 pounds ground chuck

2 tablespoons seeded, chopped jalapeno peppers

1 1/2 tablespoons chili powder

3/4 cup shredded Monterey Jack cheese

12 thin tomato slices

12 hamburger buns, split and lightly toasted on grill

In a medium bowl, combine ground chuck, peppers and chili powder, mixing lightly and thoroughly. Shape into twelve 1/2 inch patties. Place on grill over medium coals or heat. Grill uncovered 14-16 minutes until no longer pink, turning once. During the last one minute sprinkle each pattie with 1 tablespoon of cheese. Place on buns with a tomato slice. Serves 10-12

Wagon Wheel Pasta Salad

2 cups wagon wheel pasta

3/4 salsa

1/3 cup mayonnaise

1/2 cup tsp. ground cumin

1/2 tsp. salt

3/4 cup canned kidney beans, rinsed and drained

1 cup diced Cheddar cheese

1 cup small cherry tomatoes, halved or quartered

1 medium bell pepper, chopped

1/4 cup sliced green onions with tops

Cook pasta according to directions; drain. Transfer to a large bowl; cool. In small bowl, mix salsa, mayonnaise and salt. Pour over pasta; mix. Add beans, cheese, tomatoes, green pepper and onions. Add more salsa to taste. Makes 10-12 servings (6 cups)

Fresh Salsa

3 large whole tomatoes, or 28 ounce can seasoned diced tomatoes

1 can (4 ounces) chopped green chilies

1/2 cup thinly sliced green onions

1 tsp. grated lemon peel

1/4 tsp. salt

1/2 tsp. oregano leaves, crushed

1/8 tsp. pepper

2 tablespoons lemon juice

Drain tomatoes if canned, chop and seed if fresh. In bowl combine all ingredients, mixing well. Cover and refrigerate several hours to blend flavors. Serve with tortillas chips. Makes 12 servings.

Try these delicious marinades!