SUMMER RECIPE BOOK
Sizzlin’ Sizzlin’
SUMMER RECIPES
Secret recipe for successful volunteerism
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Directions: Bring
Secret recipe for successful volunteerism
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MARINATED BEAN SALAD
BY: MARY BETH WOLFF
1 can kidney beans, drained and rinsed
1 can wax beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can black beans, drained and rinsed
1 medium onion, sliced thinly and quartered
1 green pepper, deseeded, sliced into rings and quartered
5 stalks celery sliced
DRESSING:
1/2 cup sugar
1/2 cup vinegar
1/2 cup olive oil
1 tsp dry mustard
1 tsp salt
1/2 tsp dried tarragon
2 tbsp parsley
Put all vegetables in an extra-large bowl. Combine dressing and whisk. Pour over vegetables, seal airtight. Shake before serving. Serves 15+. Keeps up to one month refrigerated.
MARINATED BEAN SALAD
BY: MARY BETH WOLFF
1 can kidney beans, drained and rinsed
1 can wax beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can black beans, drained and rinsed
1 medium onion, sliced thinly and quartered
1 green pepper, deseeded, sliced into rings and quartered
5 stalks celery sliced
DRESSING:
1/2 cup sugar
1/2 cup vinegar
1/2 cup olive oil
1 tsp dry mustard
1 tsp salt
1/2 tsp dried tarragon
2 tbsp parsley
Put all vegetables in an extra-large bowl. Combine dressing and whisk. Pour over vegetables, seal airtight. Shake before serving. Serves 15+. Keeps up to one month refrigerated.
KENOSHA
KENOSHA COUNTY
Staller Estate WINERY
W8896 County Hwy. A Delavan, WI (608) 883-2100
www.stallerestate.com
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Bachelorette • Weddings • Engagements • Birthdays
MULLED SPICE WINE
FROM: STALLER ESTATE WINERY
1 375 ml bottle Ruby Classico Port
1/2 bottle Lady In Red wine
1 tsp ground cinnamon
1/2 tsp ground cloves
1 disposable tea bag or coffee filter
1 orange
Combine wine in a heatable warming pot. Place cinnamon and clove in a disposable tea bag and seal (or use a coffee filter, fold and staple to make a bag). Place spice bag into warming pot. Gently warm for 10 to 20 minutes (Do not boil, you will boil all the alcohol away). Just prior to serving, place 2 to 3 orange disks in pot. Serve in a heat resistant cup to avoid breaking your glassware.
MAKE IT YOUR OWN
Add more port for a stronger spice wine (or brandy if you like it even stronger). Add sugar to taste. Experiment with other spices such as allspice, anise stars, vanilla, ginger, etc. Substitute mulling spices for the cinnamon and clove.
Staller Estate
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Bachelorette
MULLED SPICE WINE
FROM: STALLER ESTATE WINERY
1 375 ml bottle Ruby Classico Port
1/2 bottle Lady In Red wine
1 tsp ground cinnamon
1/2 tsp ground cloves
1 disposable tea bag or coffee filter
1 orange
Combine wine in a heatable warming pot. Place cinnamon and clove in a disposable tea bag and seal (or use a coffee filter, fold and staple to make a bag). Place spice bag into warming pot. Gently warm for 10 to 20 minutes (Do not boil, you will boil all the alcohol away). Just prior to serving, place 2 to 3 orange disks in pot. Serve in a heat resistant cup to avoid breaking your glassware.
MAKE IT YOUR OWN
Add more port for a stronger spice wine (or brandy if you like it even stronger). Add sugar to taste. Experiment with other spices such as allspice, anise stars, vanilla, ginger, etc. Substitute mulling spices for the cinnamon and clove.
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BLUEBERRY SHRUB
2 pints blueberries
2 cups sugar
Vinegar
Optional – ginger, basil, cinnamon or other flavorings
Combine two pints lightly mashed blueberries in large bowl with two cups of white sugar. Add any favorite flavorings if desired – ginger, basil, cinnamon, etc.
Let sit on counter (covered) for two days. Strain syrup into a measuring cup. Add vinegar (any kind) to equal the amount of syrup. Taste as you do, so it’s not too tart.
Yields three cups of shrub. Keep in refrigerator for a week to 10 days.
To serve fill a tall glass with ice. Add 1/4 cup shrub. Top off with a carbonated beverage, including sparkling wine, etc. Instead of discarding the fruit solids, it can be used as a topping for ice cream, pound cake, etc.
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BLUEBERRY SHRUB
2 pints blueberries
2 cups sugar
Vinegar
Optional – ginger, basil, cinnamon or other flavorings
Combine two pints lightly mashed blueberries in large bowl with two cups of white sugar. Add any favorite flavorings if desired – ginger, basil, cinnamon, etc.
Let sit on counter (covered) for two days. Strain syrup into a measuring cup. Add vinegar (any kind) to equal the amount of syrup. Taste as you do, so it’s not too tart.
Yields three cups of shrub. Keep in refrigerator for a week to 10 days.
To serve fill a tall glass with ice. Add 1/4 cup shrub. Top off with a carbonated beverage, including sparkling wine, etc. Instead of discarding the fruit solids, it can be used as a topping for ice cream, pound cake, etc.
STRAWBERRY SPINACH SALAD
BY: KATHY ANDERSON
SALAD:
1 bag of spinach
1 cup pecans
1 quart strawberries, halved
1 tbsp butter
DRESSING:
1/3 cup red wine vinegar
1/2 cup sugar
1 cup salad oil
1 1/2 tbsp poppy seeds
1 tsp salt
1 tsp dry mustard
1 1/2 tbsp minced garlic
Combine all dressing ingredients (except the poppy seeds) in blender. Stir in poppy seeds. Toss before serving.
STRAWBERRY SPINACH SALAD
BY: KATHY ANDERSON
SALAD:
1 bag of spinach
1 cup pecans
1 quart strawberries, halved
1 tbsp butter
DRESSING:
1/3 cup red wine vinegar
1/2 cup sugar
1 cup salad oil
1 1/2 tbsp poppy seeds
1 tsp salt
1 tsp dry mustard
1 1/2 tbsp minced garlic
Combine all dressing ingredients (except the poppy seeds) in blender. Stir in poppy seeds. Toss before serving.
SANGRIA PUNCH
BY: DEB HEFTY
3/4 cup Country Time Lemonade or Pink Lemonade flavor drink mix
4 cups cold cranberry juice cocktail
1 cup cold orange juice
1 tbsp fresh lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced
Place drink mix into a large pitcher. Add juices and stir until drink mix is completely dissolved.
Refrigerate until ready to serve. When ready to serve, add club soda and fruit. Serve over ice. Makes eight servings, 1 cup each.
SUMMER RECIPES 2024
SANGRIA PUNCH
BY: DEB HEFTY
3/4 cup Country Time Lemonade or Pink Lemonade flavor drink mix
4 cups cold cranberry juice cocktail
1 cup cold orange juice
1 tbsp fresh lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced
Place drink mix into a large pitcher. Add juices and stir until drink mix is completely dissolved.
Refrigerate until ready to serve. When ready to serve, add club soda and fruit. Serve over ice. Makes eight servings, 1 cup each.
GREEK YOGURT POTATO SALAD
2 pounds potatoes (Yukon Gold or red potatoes)
1⁄2 onion
6 eggs
1 cup plain Greek yogurt
4 Tbsp sour cream
1 tsp vinegar
2 Tbsp yellow mustard
3⁄4 tsp salt
1⁄2 tsp black pepper
1⁄2 tsp celery seed
1⁄2 tsp dried dill weed (or 1 tsp fresh)
1⁄2 cup dill pickles, chopped
Paprika and parsley for garnish (both optional)
Peel and dice potatoes and onions, cook until tender, drain. Hard-boil the eggs. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed and dill weed to a large mixing bowl. Stir until smooth. Add cooled, diced potatoes, chopped pickles and sliced hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste.
Refrigerate for at least 1 hour. Serves 6.
GREEK YOGURT POTATO SALAD
2 pounds potatoes (Yukon Gold or red potatoes)
1⁄2 onion
6 eggs
1 cup plain Greek yogurt
4 Tbsp sour cream
1 tsp vinegar
2 Tbsp yellow mustard
3⁄4 tsp salt
1⁄2 tsp black pepper
1⁄2 tsp celery seed
1⁄2 tsp dried dill weed (or 1 tsp fresh)
1⁄2 cup dill pickles, chopped
Paprika and parsley for garnish (both optional)
Peel and dice potatoes and onions, cook until tender, drain. Hard-boil the eggs. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed and dill weed to a large mixing bowl. Stir until smooth. Add cooled, diced potatoes, chopped pickles and sliced hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour. Serves 6.
GOING EAST...GOING WEST...
PASTA
COLESLAW
BY: KATHIE CRAIG
3 cups shredded cabbage
1/3 cup finely chopped onion
1/2 cup salad dressing or mayonnaise
1 tbsp sugar
1 tbsp vinegar
1/2 tsp salt
1/2 tsp celery seed
Combine cabbage and onion. Blend salad dressing, sugar, vinegar, salt and celery seed. Pour over vegetables and toss. Enjoy!
OLIVE SPREAD
BY: KATHIE CRAIG
2 (8 oz.) pkgs. softened cream cheese
4 1/4 oz. can chopped ripe black olives
1/2 cup pimiento stuffed chopped olives
1 clove minced garlic
2 tbsp olive oil
2 tbsp lemon juice
Stir together ingredients. Refrigerate, serve room at temperature.
COLESLAW
BY: KATHIE CRAIG
3 cups shredded cabbage
1/3 cup finely chopped onion
1/2 cup salad dressing or mayonnaise
1 tbsp sugar
1 tbsp vinegar
1/2 tsp salt
1/2 tsp celery seed
Combine cabbage and onion. Blend salad dressing, sugar, vinegar, salt and celery seed. Pour over vegetables and toss. Enjoy!
OLIVE SPREAD
BY: KATHIE CRAIG
2 (8 oz.) pkgs. softened cream cheese
4 1/4 oz. can chopped ripe black olives
1/2 cup pimiento stuffed chopped olives
1 clove minced garlic
2 tbsp olive oil
2 tbsp lemon juice
Stir together ingredients. Refrigerate, serve room at temperature.
RHUBARB BREAD
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup buttermilk or sour milk
1 1/2 cups rhubarb, cut in 1/2-inch pieces
1/2 cup nuts – optional
Mix together first four ingredients, set aside. Combine the next three ingredients and add buttermilk, then add the first mixture, rhubarb and nuts.
Pour into two greased and floured bread pans.
TOPPING:
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp butter
Put on top of rhubarb.
Bake at 350º for one hour. Enjoy!
SUMMER RECIPES 2024
RHUBARB BREAD
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup buttermilk or sour milk
1 1/2 cups rhubarb, cut in 1/2-inch pieces
1/2 cup nuts – optional
Mix together first four ingredients, set aside. Combine the next three ingredients and add buttermilk, then add the first mixture, rhubarb and nuts.
Pour into two greased and floured bread pans.
TOPPING:
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp butter
Put on top of rhubarb.
Bake at 350º for one hour. Enjoy!
TOMATO CUCUMBER AVOCADO SALAD
BY: DEB VOS
1 red onion, cut into thin strips
2 to 3 large ripe tomatoes, cut into wedges (or use cherry tomatoes, halved)
1 avocado, cut into chunks
1 cucumber, cut into bite size chunks
2 tbsp chopped cilantro
1/4 cup fresh lime juice
3/4 tsp salt
Combine all the vegetables and cilantro in a large bowl, gently toss. In a small bowl, whisk together lime juice and salt. Gently pour over salad.
Best to serve right away. For a little zip add 1/8 tsp of red pepper flakes to the dressing.
TOMATO CUCUMBER AVOCADO SALAD
BY: DEB VOS
1 red onion, cut into thin strips
2 to 3 large ripe tomatoes, cut into wedges (or use cherry tomatoes, halved)
1 avocado, cut into chunks
1 cucumber, cut into bite size chunks
2 tbsp chopped cilantro
1/4 cup fresh lime juice
3/4 tsp salt
Combine all the vegetables and cilantro in a large bowl, gently toss. In a small bowl, whisk together lime juice and salt. Gently pour over salad.
Best to serve right away. For a little zip add 1/8 tsp of red pepper flakes to the dressing.
CUCUMBER SPAGHETTI SALAD
1 lb. spaghetti noodles
3 cucumbers, diced Garlic
1 pint half and half
1 jar Marzetti Cole Slaw dressing (original)
1 tbsp dill
Cook and cool spaghetti. Add remaining ingredients, refrigerate and let sit overnight stirring occasionally.
This makes a huge salad so might consider cutting recipe in half. It seems to “grow” overnight.
CUCUMBER SPAGHETTI SALAD
1 lb. spaghetti noodles 3 cucumbers, diced Garlic salt to taste
1 pint half and half
1 jar Marzetti Cole Slaw dressing (original)
1 tbsp dill
Cook and cool spaghetti. Add remaining ingredients, refrigerate and let sit overnight stirring occasionally.
This makes a huge salad so might consider cutting recipe in half. It seems to “grow” overnight.
ZESTY WATERMELON CHICKEN TORTILLA CUPS
4 8-inch flour tortillas
1⁄4 cup softened cream cheese
2 tbsp mayonnaise
1 tbsp cayenne pepper sauce
2 tbsp chopped green chiles
1 cup cooked chicken, chopped
1 1⁄2 cups watermelon, chopped
1⁄4 cup roasted, salted pumpkin seeds (pepitas)
1⁄4 cup sliced green onions
Preheat oven to 375º.
Using a 4-inch cookie cutter or cup, cut rounds out of each tortilla. Press one tortilla round down into each cup of a 12-cup muffin pan. Bake for 8 to 10 minutes or until tortilla cups are light brown and crispy. Remove from oven and allow to cool. In a large bowl, combine cream cheese, mayonnaise and pepper sauce until smooth. Stir in chicken and green chiles. Fold in watermelon. Divide and fill each tortilla cup with extra watermelon/chicken mixture. Divide and garnish with equal amount of pumpkin seeds and green onion. Makes 12 servings.
ZESTY WATERMELON CHICKEN TORTILLA CUPS
4 8-inch flour tortillas
1⁄4 cup softened cream cheese
2 tbsp mayonnaise
1 tbsp cayenne pepper sauce
2 tbsp chopped green chiles
1 cup cooked chicken, chopped
1 1⁄2 cups watermelon, chopped
1⁄4 cup roasted, salted pumpkin seeds (pepitas)
1⁄4 cup sliced green onions
Preheat oven to 375º.
Using a 4-inch cookie cutter or cup, cut rounds out of each tortilla. Press one tortilla round down into each cup of a 12-cup muffin pan. Bake for 8 to 10 minutes or until tortilla cups are light brown and crispy. Remove from oven and allow to cool. In a large bowl, combine cream cheese, mayonnaise and pepper sauce until smooth. Stir in chicken and green chiles. Fold in watermelon. Divide and fill each tortilla cup with extra watermelon/chicken mixture. Divide and garnish with equal amount of pumpkin seeds and green onion. Makes 12 servings.
