Quick Summer Recipes That You Haven't Tried

Ready to try some new quick summer recipes? My friends Tawra and Jill from Living On A Dime are sharing some of their family favorites and I'm willing to be that there's something in here that you haven't tried yet. Up until this week I haven't come across the minty peas and onions recipe below and gave it a try. It was an instant family hit and will make a regular appearance on our summer menu from here on out.

Easy and Delicious Summer Recipes

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Watermelon Pickles

3 pounds white portion watermelon rind, cubed
5 cups sugar
2 cups cider vinegar
1 cup water
1 Tbsp. whole cloves
1 Tbsp. whole allspice
3 cinnamon sticks, 3 inches each
1 lemon, sliced

Put watermelon cubes in a large pot with enough salted water to cover. Soak overnight. Drain. Cover with fresh, cold water and bring to a boil. Cook over low heat until tender. Drain. In another large pot, combine sugar, vinegar and water. Tie cloves, allspice, cinnamon and lemon in a cheesecloth bag. Add to sugar mixture and stir over medium heat until mixture boils. Boil 5 minutes. Add watermelon cubes and simmer until translucent, about 15 minutes. Remove spice bag and pack pickles in hot, sterilized jars. Refrigerate 2 weeks before using. Makes 4 quarts.

Strawberry Lemonade

I have served Strawberry Lemonade for two or three wedding rehearsal dinners. I made the lemonade and dropped in frozen strawberries to keep the lemonade cool without diluting it. You can also freeze the strawberries in a mold with lemonade to do the same thing. It is so simple and people like to have their own strawberries in their cups.

I buy the lemonade mix at Smart and Final in the gallon size, that makes 6 gallons and I make 7 gallons with it. I get compliments on how refreshing my lemonade tastes because it is not as sweet as full strength. I keep an empty gallon jug, which is marked so I know how much concentrate to pour in before adding the water for one gallon of lemonade.

Here's a trick to keep the lemonade cold when serving in the 5 gallon cooler jug (like an Igloo). Fill a clean gallon milk jug with water and freeze. Drop that in the lemonade and keep another milk jug with water in the freezer to use when the first one melts. Then keep switching them out until the lemonade is gone. The lemonade stays cold and it doesn't get diluted. And…I don't outrun my ice maker!

Where we live, it's nice to have something cold on tap outside. Since we don't snack between meals and only have water to drink between meals, this is an occasional treat, especially when we have guests. It makes everyone feel special and gets them outside when the temperatures are in the 100's. We have plenty of shade and water play to keep them cool too. There are just times when they have to go out to play!

Thank you for your ideas!

Sheri

Minty Peas and Onions

2 large onions, cut into 1/2 inch wedges
1/2 cup sweet red pepper, chopped
2 Tbsp. cooking oil
2 (16 oz.) pkgs. frozen peas
2 Tbsp. fresh mint, minced or 2 tsp. dried mint

In a large skillet, saute onions and red pepper in oil just until onions begin to soften. Add peas. Cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute. Serves 4.

Delicious Homemade Garlic Salad

8 stalks celery
8 carrots
1 pint Hellmann's or Best Foods mayonnaise (no substitutes)
1/4 tsp. garlic powder
1 tsp. garlic salt

Place celery and carrots in a blender with a little water. Chop finely, drain and dry between two paper towels. Add garlic powder, garlic salt and mayonnaise. Mix well and chill overnight. Serves 4.

Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit http://www.hillbillyhousewife.com/livingonadime.htm