AS THE warm summer sun shines high in the Southern sky, it’s time to embrace the vibrant flavors of the season. Our July recipes showcase the best of summer’s produce, from juicy peaches and crisp cucumbers to sweet corn and zucchini.
Whether you’re hosting a backyard gathering or enjoying a quiet evening at home, these dishes will have you savoring the tastes of the season. From refreshing salads and grilled favorites to fruity desserts, let’s dig into the simple pleasures of summer together! GN
Strawberry Pretzel Salad: In memory of Pat Hopper
2 c. pretzel, crushed
4 T. sugar
3/4 c. margarine, softened
1 pkg. cream cheese, 8 oz., softened
1 c. sugar
1 container whipped topping, 8 oz.
1 lg. pkg. strawberry gelatin
1 1/2 – 2 c. boiling water
2 pkgs., strawberries, frozen,
slightly thawed, 10 oz.
In a large bowl, mix together pretzels, 4 T. of sugar, and margarine. Pat pretzel mixture in a 9×13 baking dish. Bake at 400° for 6 minutes. Cool. In a mixing bowl, mix cream cheese, and 1 cup of sugar. Fold in whipped topping. Spread over pretzel crust. In a separate bowl, mix strawberry gelatin with boiling water. Stir until dissolved. Add frozen strawberries. Refrigerate until gelatin starts to thicken slightly. Stir, then pour over cream cheese layer and refrigerate until set.
Peachy Blueberry Cobbler: Submitted by Louella Turner
1 c. sugar
2 t. baking powder
1 c. AP flour
1 t. salt
1 c. milk
1/2 c. butter, melted
3 med. peaches, peeled, sliced,
lightly sugared
2/3 c. fresh blueberries
vanilla ice cream, optional
In a medium mixing bowl, combine sugar, baking powder, flour, and salt. In a small mixing bowl, combine milk and butter. Pour over sugar mixture. Mix until smooth. Pour into a greased 12x8x2 glass baking dish. Spread peaches evenly over the top of butter. Sprinkle with blueberries. Bake at 350˚ for 50 minutes or until batter rises through the fruit and top is golden brown. Serve cobbler warm and topped with vanilla ice cream, if desired.
Fresh Summer Salsa: Submitted by Marguerite Eddins
1 habanero chili pepper, seeded, minced
4 lg. plum tomatoes, chopped
2 T. vinegar
1 t. sugar
1/2 t. salt
1 med. cucumber, peeled, diced
1 c. fresh cilantro, finely chopped
2 T. olive oil
1 t. ground cumin tortilla chips, for serving
In a small mixing bowl, combine pepper, tomatoes, vinegar, sugar, salt, cucumber, cilantro, olive oil, and cumin. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
