Cool Summer Recipes
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Volume 042

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Cool Summer Recipes

This summer has been exceptionally hot all over the United States. I thought this would be a great opportunity to offer a variety of summer recipes to keep you cool duing these hot months. As usual they are great recipes and very easy to make. Eating lighter foods during hot temperatures will help you feel better overall. And make sure your selections always include fresh fruits and vegetables in season.

In my cookbook, Soul Food Lovers', there are a lot of cool summer salads for you to try.

Below are a few summer recipes that will help you bet the summer heat.

Summer Sub Sandwich

1 (1 pound) loaf unsliced French bread
1 (3 ounce) package cream cheese, softened
8 slices fully cooked ham
6 slices provolone or your favorite cheese
1 (4 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced

Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone and mushrooms. Replace top. Cut loaf in half; wrap in paper towels.

Microwave on high for 45-60 seconds. Remove top; add lettuce, tomatoes, onion and peppers. Replace top. Cut into serving-size pieces.


Summer Corn Salad

2 cans whole kernel corn, drained
1 green pepper, chopped fine
1 bunch green onions, chopped fine
1 jar pimento, drained and chopped
1/2 c. ripe olives, sliced
1 c. grated Cheddar cheese 8 oz low calorie or regular Italian Dressing

Toss together with salad dressing. Serves 12 to 14.


Banana Split Pie

1 1/2 bananas, sliced
1 prepared graham cracker crumb crust (6 oz.)
2 cups cold milk br> 1 (4 oz pkg) Jell-O Vanilla or Banana Cream Flavor Instant Pudding & Pie Filling
8 ozs Cool Whip, thawed
Chocolate, strawberry, and pineapple dessert toppings
Additional banana slices
Chopped nuts

Arrange banana slices on bottom of pie crust; set aside. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 2 cups of the whipped topping. Spread over banana slices.

Freeze 6 hours or until firm. Let stand at room temperature or in refrigerator 15 minutes or until pie can be easily cut. Top with dessert toppings, remaining whipped topping, banana slices and walnuts.

Makes 8 servings


Frozen Fruit Salad

1/2 cup white sugar
2 cups water
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
4 bananas, sliced
1 (20 ounce) can crushed pineapple with juice
1 (10 ounce) package frozen strawberries, thawed

Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries and mix well.

Pour into 9x13 inch glass pan. Freeze until solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut.


Easy Homemade Vanilla Ice Cream

4 cups half-and-half or light cream
1 (14 ounce) can Sweetened Condensed Milk
2 tablespoons vanilla extract

In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.


Endless Summer Lemonade

12 lemons, thinly sliced
3 cups SPLENDA® No Calorie Sweetener, Granulated
4 trays ice cubes
8 cups cold water

Thinly slice lemons crosswise. Try to remove as many seeds as possible. Put lemon slices into a large punch bowl. Pour sweetener, over the top of the lemons.

Using a potato masher or wooden spoon, pound lemons and sweetener mixture until granules dissolve and lemon slices are broken. Add ice cubes and stir in cold water. Serve in tall glasses. Refreshing


Peanut Butter Cheesecake

1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce

In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well

Recipes are from AllRecipes and Nancy's Kitchen

For low-fat soul food recipes, visit Soul Food Low-fat Recipes

Great Soul Food Recipes offers a variety of regular and low-fat menus. Recipe Center


Cool Summer Food Tips

· Making homemade salads during the summer can get quite expensive, so don't forget to visit your local farmer's market or road side stand. They offer great value for your money and fresh vegetables are always better than store bought on any day of the week.

· When it's hot outside, always drink plenty of water. This is the best defense against the warm temperature and since your body needs to stay hydrated, water is a far better for you than soda or alcohol.

· For your picnic, make sure you store your salads in the cooler with plenty of ice after you serve them. If your salad must stay out for a while, store away after 20 to 30 mnutes. This will prevent anymore from getting sick.

·If you decide to cook out this summer remember never cross-contaminate your food. Use a different utensil for raw and cooked foods.

Visit us next month for more exciting cooking tips.


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Until Next Time!

Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
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