Everyone loves family reunions (ok, most of us do?), but I think we can all agree that sometimes the food turns out to be…pretty predictable. Yes, we all enjoy those heirloom family favorites that are handed down for generations, but personally, I’ve had enough deviled eggs, green bean casserole and gelatin salad to last me a looooong time.
This summer, I’m “wow-ing” my relatives and friends with some new tastes that are sure to complement the old favorites, too. Try them yourself, and who knows? They may become heirlooms, too!
Cool ‘Cado Salsa :
2 avocados, peeled, pitted and finely chopped
4 medium tomatoes (any variety, Romas work well), finely chopped
1/4 to 1/2 cup red onion, finely chopped
1 clove garlic, minced
2 T. lime juice
2 T. olive oil
1 T. red or white wine vinegar
1 T. fresh cilantro, minced
1/2 cup feta cheese
Gently mix together all ingredients, adding the cheese last. Chill for at least 2 hours. Serve with tortilla chips, corn chips or pita wedges. Note: This salsa is best served the same day it’s made. It’s delicious for days, but the avocado tends to turn a bit brown after a day or two.
Cashew Crunch Salad
10 oz. frozen peas, thawed (or 10 oz. fresh garden peas)
1 1/4 c. celery, diced
1 1/2 c. cauliflower, chopped
1/2 c. green onion, chopped
1 1/4 c. cashews, whole or chopped (to your preference)
1/2 c. sour cream (can use fat-free)
1 c. ranch-style salad dressing
1 c. cooked bacon, crumbled
Combine all ingredients and chill well. If desired, reserve a few chopped cashews and some bacon to sprinkle on top. Note: To use fresh peas instead of frozen, bring 3/4 c. water and 1 tsp. sugar to a boil in a medium saucepan. Add peas and cook over medium-high heat for 10 minutes; drain.
Maple Baked Beans (from The Lehman’s 55th Anniversary Cookbook)
1 lb. dry navy beans
4 qts. water, divided
6 slices bacon, cut up
1 medium onion
1 c. maple syrup
1/2 c. ketchup
1/4 c. favorite barbecue sauce
5 T. apple cider vinegar
1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. black pepper
Rinse beans and place in a 4-qt Dutch oven. Cover with 2 quarts cold water. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven and cover with remaining water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are almost tender. Drain and reserve bean liquid.
In a 2 1/2 qt. casserole or bean pot, combine beans with remaining ingredients. Bake, covered, at 300 degrees for 2 1/2 hours or until tender. Stir occasionally; add reserved bean liquid as necessary.
Serves 10-12.
And of course, a smashing dessert:
Lemon Sours
3/4 c. flour
1/2 c. butter or margarine
2 eggs
1 c. brown sugar
3/4 c. shredded coconut
1/2 c. chopped walnuts
1/8 t. baking powder
1 t. vanilla
1/2 t. lemon rind
1 1/2 T. lemon juice
2/3 c. confectioner’s sugar
Mix flour and butter to fine crumbs. Sprinkle evenly in 11″x9″ pan. Bake 10 min. at 350 degrees. Meanwhile, beat eggs and add brown sugar, coconut, nuts, baking powder and vanilla. Take pan from the oven and spread this mixture on top of baked crumb mixture. Return to oven and bake 20 min. longer. Mix lemon rind, juice and confectioner’s sugar to make a creamy mixture. Spread over the top as soon as you remove from oven. Let cool completely and cut into bars. If desired, garnish with candied lemon peel.
