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Hot days of July are tinted with tiny breezes and lots of sunshine. Everyone is busy. Even the kids, who sleep in till noon, wake up with energetic plans and healthy appetites. Refrigerator raids are an all day occurrence in most homes.

Besides their four food groups of pizza, burgers, soda pop and ice cream (just kidding), some kids really do look for fruits, veggies and the salad bowl when perusing the fridge shelves. And thank goodness most of our young ones enjoy cooking for themselves.

Here are a few easy summer salads that teens and younger ones can make. They might even share with mom and pop. All recipes are from family recipe box.

Chicken Fruit Salad

3-4 cups cooked, chopped chicken

8 ounce can pineapple tidbits, drained

1 cup seedless grapes, halved

1 cup chopped unpeeled apple

½ cup chopped walnuts, optional

¾ cup mayonnaise or salad dressing

 

Toss all ingredients together in mixing bowl.

Make sure mayo is blended in well.

Add salt and pepper if desired.

Cover and refrigerate until cold.

Can be served as salad or stuffed in pita bread

for quick on-the-go sandwiches.

Sauerkraut Salad

32 ounce jar or 29 ounce can sauerkraut with juice

1 large sweet onion, chopped

1 cup chopped celery

1 cup chopped green, yellow or red sweet peppers

4 ounce jar pimento, drained and chopped

1 cup sugar

Combine all ingredients in large mixing bowl.

Mix well. Cover and chill for 24 hours.

Mix again and serve on grilled hot dogs, brats,

or drain and use as condiment for ham sandwiches.

A sweet-tart salad that saves well in refrigerator.

 

 

Frozen Fruit Salads

 

3 ounce pkg. cream cheese

8 ounce carton strawberry or peach yogurt

¼ cup chopped pecans

Fresh fruit = sliced peaches, strawberries,

blueberries, bananas (dip in orange juice to

prevent browning)

 

Using electric mixer, beat cheese, yogurt and

sugar until creamy. Stir in fruit and nuts. Spoon

mixture into muffin cups that have been lined with

cupcake papers. Fill to top of paper. Cover

pan with foil and freeze until solid, about 4 hours.

To serve, remove from cups, peel off paper. Place

in individual serving bowls, surround with sliced fresh

fruit.

Variations=favorite yogurts, fruits, nuts

 

 

Fruit Salad Platter with Dreamy Dressing

 

1 bunch curly leafed lettuce

1 avocado, peeled, seeded, sliced

Dipped in lemon juice to prevent browning

3 bananas, cut into eighths, dipped in lemon juice

3 slices pineapple, cut in halves

6 plums, pitted

12 orange slices

6 wedges cantaloupe or honeydew melon

18 watermelon balls

2 cups seedless grapes

Dressing: 3 individual packets Dream Whip mix

1 cup milk

1 ½ teaspoon vanilla

3-4 tablespoons 4x sugar

½ cup whipped cream cheese

 

Have fruit well-chilled. Arrange lettuce on a large salad

platter. Arrange fruits on lettuce. In center of platter place

a bowl for dressing.

Dressing: In bowl, beat Dream Whip, milk, vanilla

Sugar until well blended. Beat in cheese. Store in

refrigerator. Makes 6 servings.

Variation: Chocolate dressing-beat in 3 teaspoons baking cocoa.

 

Contact Connie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Here is the latest information on the available
new cookbook put out by the Clark County Fair
Baked Goods committee.

Available now:  Dishes of the Day Cookbook
Baked Goods Department
Clark County Fair
282 recipes in a spiral bound book
Cost: $10.
Can be picked up
at the Fair office at 4401 S. Charleston Pike, Springfield
during office hours  or
during fair week at the Baked Goods Department
or go online to www.clarkcountyfair.org