From the moment the school doors close for the summer, my kids look forward to Canada Day and the official kickoff to summer. The best part of this holiday is the fireworks erupting over the water at our cottage.I remember my daughter at about four years old, watching the fireworks, waving a small flag in the air and belting out a scrambled version of the national anthem.At this time of year, everyone is ready to kick back and relax. Kids and adults alike put away the schedule and shut off the alarm clock.Part of summer is eating whenever and wherever you want. My fondest childhood memories are eating at the beach, enjoying favourites like nanaimo bars, puffed wheat cake, monster cookies, watermelon and a hotdog or devilled egg.Enjoy this delicious and casual summertime menu but don’t forget the sunscreen when relaxing outdoors.Sunscreen updatesEach year, the Environmental Working Group, an American consumer advocacy group, puts out a sunscreen safety guide.The 39 top beach and sports products that earned EWG’s green or health conscious rating all contain zinc or titanium. Zinc oxide and titanium dioxide reflect light off the skin and are considered to be the best choice. Avoid products that contain oxybenzone, now being labelled a hormone disrupting compound.Avoid products that contain parabens, sodium laureth and sodium lauryl sulfates.To see a full list, visit www.ewg.org.Saucy burgersThese burgers are often requested at our house. They are great for Canada Day because this dish can simmer, allowing family and friends to eat them whenever they are hungry. Complete the meal by serving the layered salad and fresh fruit.1 c. ketchup 250 mL1/2 c. chili sauce 125 mL2 tbsp. Worcestershire sauce 30 mL1 c. water 250 mL1/4 c. brown or white sugar 60 mL2 tbsp. dry mustard 30 mL1/2 c. chopped onion 125 mLMix the ingredients together in a large casserole dish or slow cooker. Heat and add cooked burgers to the sauce. Serve warm with fresh hamburger buns, bacon, a cheese slice and mustard if desired.Sparkling lemonadeThis beverage is refreshing on a hot summer day when served over ice with a lemon garnish.4 c. white grape juice 1 L1 12 oz. frozen lemonade, thawed 355 mL 4 c. club soda 1 LCombine and make a Canada Day toast.Layered saladI like this salad because I can make it ahead of time.1 small to medium head of lettuce, chopped4 green onions, chopped2 stalks of celery, chopped2 hard boiled eggs, peeled and sliced2 c. mayonnaise 500 mL2 tsp. sugar 10 mL2 c. frozen peas 500 mL10 strips bacon, cookedand chopped1/2 c. grated cheese 125 mLPlace lettuce on the bottom of a large salad bowl. Place onions, celery and eggs in layers. Cover lettuce mixture with mayonnaise and sprinkle with sugar. Add peas, bacon and cheese. Cover and let stand for 24 hours.Strawberry cream dessertThis red and white dessert will score top marks for presentation on Canada Day.1 1/2 c. graham crumbs 375 mL1/2 c. butter, melted 125 mL1 8 oz. cream cheese, softened 250 g2 tbsp. milk 30 mL3 c. whipped cream, stiff peaks 750 mL4 c. fresh strawberries, washed, halved (divided) 1 mL3 1/2 c. milk 875 mL2 boxes 4 serving size instant vanilla puddingMix graham crumbs and melted butter, press into a 9 x 13 inch (22 x 33 cm) pan. Set aside. In a mixing bowl, beat the cream cheese and two tablespoons of milk until smooth. Fold in 1 1/2 cups (375 mL) of whipped cream until blended and spread over the graham crust. Top with cut strawberries.In a large bowl, combine the remaining milk with the pudding mix until blended thoroughly. Pour over the berries. Set for at least five hours or overnight if possible. Before serving, top with whipped cream and garnish with remaining strawberries. Adapted from Kraft Kitchens.Rhubarb cakeThis is a family favourite.1/3 c. oil 75 mL1 1/2 c. sugar 375 mL1 tsp. vanilla 5 mL1 egg1 c. sour milk 250 mL1 tsp. baking soda 5 mL2 c. flour 500 mL2 c. fresh rhubarb, cut fine 500 mLCrumb Topping3/4 c. brown sugar 175 mL1 tsp. cinnamon 5 mLPreheat oven to 375 F (190 C).Mix oil and sugar, add vanilla, egg and sour milk. In a mixing bowl, combine the flour and soda. Add to sugar mixture and stir until combined. Fold in rhubarb and pour into a 9 x 13 inch (22 x 33 cm) pan. Mix topping and sprinkle over the batter. Bake in heated oven for 35 to 40 minutes.Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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