First Tuesday Recipes for July

photo courtesy of Pexels/pixabay

It’s summertime and, according to song, the living is easy. Actually, I don’t think it’s all that easy because I don’t love the heat and humidity. Give me cooler temperatures any day.

But this is the season for al fresco parties and get-togethers, so I’ve got a few recipes today that should make entertaining a little bit easier.

The first one was submitted by Sharon Aguanno–thanks, Sharon!!–and it sounds really good. She adapted it from a recipe she found online. You can read it here.

Crabmeat Dip

Ingredients:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked (packaged or fresh will work just as well)
1/8 teaspoon garlic powder
salt and pepper to taste
For additional flavor, try a little Old Bay Seasoning; for a kick, try a little cayenne pepper.
1 (1 pound) loaf round, crusty Italian bread

Directions:

Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Add Old Bay and cayenne if using. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven; stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

 

I have a recipe to share this month that came from my grandmother. I don’t know if I’ve shared it before in my newsletter, but it I have, consider this a sign from the universe that you really need to try it.

Lemon Jell-O Cake

1 small box lemon Jell-O

1 package lemon cake mix

3/4 c. vegetable oil

3/4 c. cold water

4 eggs

Icing:

2 c. powdered sugar

1/4 lemon juice

Directions:

Preheat oven to 350 F.

Using an electric mixer, beat Jell-O, cake mix, oil, and cold water for 5 minutes. Beat the eggs and add to batter; beat again until well-blended. Pour mixture into an ungreased 13 x 9 baking dish.

Bake for 30-40 minutes, until cake tests done. In the last few minutes of baking, mix together the icing ingredients.

While the cake is still hot, prick the top of it all over with the tines of a fork. Spread icing over the top and return to the oven for 2-3 minutes.

 

This next one comes from an old friend.

Tropical Fruit Salad

1 cantaloupe, cut into bite-sized chunks

1 small papaya, cut into bite-sized chunks

2 mangoes, cut into bite-sized chunks

2 kiwi, cut into bite-sized chunks

1 small can crushed pineapple, drained well

Sauce:

2 T. lime juice

1 T. honey

1/4 t. salt

Directions:

Mix fruit in a large bowl. In a small bowl, combine sauce ingredients. Pour sauce over fruit and toss gently to coat.

If desired, sprinkle some grated coconut over the top. Serves 6.

 

And last but certainly not least, is one I got from my mother. This gets rave reviews wherever I take it, and with good reason.

Ramen Noodle Salad

1 pkg. beef-flavored ramen noodles

1 bag coleslaw mix

1/2 c. slivered almonds

1/2 c. sunflower seeds

3 T. sesame seeds

Dressing:

flavor packet from ramen noodles

1/2 c. olive oil

3 T. rice vinegar

2 t. sugar

Directions:

Break noodles into small chunks while they’re still in the package. Mix all ingredients together in a large bowl. Combine dressing ingredients and whisk well. Keep salad and dressing separate until time to serve, then toss salad with dressing.

 

Happy Fourth of July to all my American friends!

Until next time,

Amy