Summer holidays are about taking time to escape from your regular world. We all need to get away from the daily grind to renew and refresh ourselves.
This summer, my family will be spending time at the cabin. Just a few hours away, it is far enough away to remove us from the endless list of jobs at home. It seems that we work like crazy to prepare for a holiday, weeding the garden, cutting the grass and picking the strawberries.
We get the place looking spotless inside and out, only to leave it.
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Summer is also a time for great seasonal treats like fresh berries, cool, crisp watermelon and finger food.
These recipes can be served at a picnic, potluck or beach.
WATERMELON COOLER
2 c. lemonade 500 mL
3 c. seedless watermelon[ 750 mL
1 c. crushed ice 250 mL
Put the ingredients in a blender. Mix until smooth and pour into glasses and serve. Makes four servings.
Source: Simple and Delicious Magazine.
CHEESEBURGER WRAPS
1 lb. ground beef 450 g
4 slices finely chopped bacon
1 small onion, finely chopped
2/3 c. Cheese Whiz 150 mL
1 refrigerated crescent roll packs 235 g
Preheat the oven to 400 F (200 C). In a skillet, brown the meat and onion, drain extra liquid and stir in the cheese until thoroughly combined. Set aside.
On a baking sheet, roll out the dough into approximately a 14 x seven inch rectangle. Spread the meat mixture onto the dough. Roll up the dough gently with your hands. Hold firmly and seal any perforations. Place seam side down on a baking pan and bake for 20 minutes or until lightly browned. Slice into pieces. Serves six.
Source: kraftcanada.com.
CHICKEN AND GRAPE SALAD WRAPS
2 c. chopped cooked chicken or canned chicken, drained 500 mL
1/4 c. finely sliced celery 60 mL
1 c. halved red grapes 250 mL
3 tbsp. chopped green onions45 mL o1/4 c. mayonnaise 60 mL da
sh of salt, pepper and seasoning salt to taste
4 large tortillas s
af lettuce
In a mixing bowl, combine the chicken, celery, grapes, onions, mayonnaise and spices until well combined. Place a lettuce leaf on the top of each tortilla. Spoon approximately one cup (250 mL) of the chicken mixture in each tortilla. Flatten and roll up the tortilla and slice into several pieces to serve.
Note: This chicken mix is also delicious in a fresh croissant.
CHOCOLATE RASPBERRY DESSERT
1 c. flour 250 mL
1/2 c. finely chopped 12pecans 5 mL pe1/4 c. melted butter or 6 margarine0 mL ma
8 oz pkg. softened cream 2 cheese 0 g
c/2 c. sugar 125 mL
2 c. whipped topping 5 or whipped cream, divided00 mL or
packages instant chocolate pudding
serving size)
3 c. cold milk 750 mL
3 c. fresh raspberries 750 mL
Preheat oven to 350 F (180 C). In a mixing bowl, combine the flour, pecans and butter until crumbly. Press into a 13 x nine inch (22 x 33 cm) pan and bake for 10 minutes or until slightly browned. Cool.
Beat the cream cheese and sugar until smooth. Gently fold in one cup (250 mL) of the whipped topping or cream and spread over the cooled flour mixture.
Mix the chocolate pudding mix and milk together for two minutes. Pour over the cheese mixture and top with the remaining whipped topping or cream. Chill for several hours. Garnish with fresh raspberries just before serving. Cut into 12 pieces.
Source: kraftrecipes.com.
SASKATOON BERRY SNACK CAKE
2 c. flour 500 mL
1 1/2 c. sugar 375 mL
1/2 c. chilled butter or 12margarine 5 mL ma tsp. baking powder 5 mL
1 c. milk 250 mL
2 eggs, separated
2 c. fresh saskatoon 50 berries0 mL bertsp. lemon juice 5 mL
1/8 tsp. cinnamon 0.5 mL
Combine the flour and sugar. Cut in the butter until crumbly. Set aside 1/2 cup (125 mL) for the topping. Add baking powder, milk and egg yolks to the remaining flour mixture. Stir until well combined. Beat egg whites until soft peaks form and fold them into the batter. Pour into a greased nine x 13 inch (22 x 33 cm) pan.
Sprinkle the saskatoon berries with the lemon juice and cinnamon. Place berries on top of the batter and top with the remaining crumbs. Bake at 350 F (180 C) for 30 minutes. Cool and cut into pieces. Store in the refrigerator.
OLD-FASHIONED CRACKER JACK COOKIES
1 c. butter or 250 margarine mL margc. sugar 250 mL
1 c. brown sugar 250 mL
2 eggs
2 tsp. vanilla 10 mL
1 3/4 c. flour 425 mL
1 tsp. baking powder 5 mL
1 tsp. baking soda 5 mL
2 c. oatmeal 500 mL
2 c. puffed rice cereal 500 mL
1/2 c. chocolate chips 125 mL
In a large mixing bowl, cream butter with sugars. Add eggs and vanilla and mix until blended. In another bowl, combine the flour, baking powder, baking soda, oatmeal and cereal together. Add to sugar mixture and stir in the chocolate chips. Roll the dough into balls and place on a greased cookie sheet. Flatten with a fork and bake at 350 F (180 C) for 12 minutes.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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