July Magic of the Month – Six Summer Fixin’s

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This month, we thought we’d share some side dish recipes, all of which can be enjoyed at a barbecue, picnic or simply dinner on the porch on a warm, summer night.

DAWN’S SUMMER SALAD

Dawn's salad collage

1 box twisted pasta, cooked and drained
1 English cucumber, sliced lengthwise and thinly sliced in half moon shapes
2 tomatoes, cut in half and thinly sliced
1 bundle of green onions, thinly sliced
1 large bottle of Italian dressing
This recipe is like a pizza, you can select your favorite toppings:
Green peppers
Cheese cubes
Ham
Peas
Zuchini
Olives
Anything you like!
Mix all ingredients and keep refrigerated until ready to serve.
MARION’S COLE SLAW
Dawn’s grandmother, Marion, shared this recipe with us. It’s a classic dish but an especially delicious recipe!
Cole slaw 2
1 head of cabbage, cut in half and finely shredded
1 red onion, cut in half and finely sliced
2 Fuji apples, cut in half and finely sliced (skin left on)
Dressing (this is the secret)
2 cups real mayonnaise
1/2 teaspoon vinegar
6 tablesppons sugar
1/2 cup evaporated milk, or until desired consistency
Dash of salt and pepper
STEP 1
Mix cabbage, onion and apples together in a large bowl
STEP 2
Mix all dressing ingredients in a separate bowl
STEP 3
Add dressing to cabbage mixture and stir together
STEP 4
Refrigerate until ready to serve
EMILY’S MACARONI SALAD
This is another family recipe from Dawn’s mom, Emily. It’s definitely a keeper!
Emily's macaroni salad
4 cups cooked macaroni
2 cups celery, diced 
1 jar of pimentos, drained and finely chopped
1 can black olives, drained and finely chopped
2 cups real mayonnaise 
Salt and pepper to taste (approximately 1 teaspoon each)
STEP 1
Mix all ingredients together and refrigerate overnight
STEP 2
Add more mayonnaise if necessary before serving
RED POTATO SALAD
Red Potato Salad

1 5-pound bag red potatoes, with skin, cut into small pieces

1/4 cup red wine vinegar
1 cup diced celery
1 cup diced dill pickle
1 cup red onion
1 cup real mayonnaise, more if desired
Salt and pepper, to taste
STEP 1
Boil potatoes until tender
STEP 2
Sprinkle vinegar on cooled potatoes
STEP 3
Mix all ingredients
STEP 4
Add more mayonnaise and vinegar, if desired
STEP 5
Refrigerate until ready to serve
CHERYL’S BAKED BEANS
Our mother-in-law, Cheryl, passed away several years ago. One of her many legacies is this delicious baked bean recipe.
Cheryl's baked beans
2 cans (15.5 ounces) Cannellini beans, drained
2 cans (15.5 ounces) kidney beans, drained
2 cans (15.5 ounces) pork and beans, not drained
1 pound hamburger, cooked and drained
1 pound bacon, cooked and chopped
1 cup chopped onion
2 cups ketchup
1/2 teaspoon dry mustard
1/2 cups sugar
1/2 cups brown sugar
1 teaspoon white vinegar
STEP 1
Mix all beans, hamburger, bacon and onion in a large bowl
STEP 2
In a separate bowl, mix ketchup, dry mustard, sugars and vinegar
STEP 3
Add ketchup mixture into beans and mix well
STEP 4
Place in a baking dish and bake at 350 degrees for approximately 45 minutes or until fully heated
BANANA POKE CAKE
You’ve got to have dessert and this cake is the perfect end to a summer evening!
Banana cake 5
Yellow cake mix, baked according to box directions
1 box (3.4 ounces) instant banana pudding mix, cooked and allowed to set for five minutes
Frozen whipped topping
Vanilla wafers, crushed
Bananas, sliced
STEP 1
Poke holes all over cake with straw
STEP 2
Pour pudding over cake holes
STEP 3
Refrigerate at least one hour
STEP 4
Frost with whipped topping
STEP 5
Decorate with crushed cookies and sliced bananas

 

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