First Tuesday Recipes for June

photo courtesy of Jill Wellington, pixabay

I know it seems like 2020 has lasted for years, but we’re actually only five full months in. Don’t ask me how that happened. I hope you’re all staying safe and being careful.

This month I’m sharing three recipes that are easy to make and generally well-received by everyone (i.e., picky eaters). If you have a recipe (or more than one) that you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your contribution!

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Macaroni and Cheese

This one comes courtesy of my father

12 oz. elbow macaroni

6 T. butter

6 T. flour

3 c. milk

12 oz. sharp cheddar cheese, grated

salt and pepper

breadcrumbs

Cook macaroni al dente according to package directions; drain well.

Preheat oven to 350 degrees. Melt butter in a large pan over medium heat (I use the same pan I used to make the macaroni). Add flour and whisk for a full minute. Add milk and continue to whisk sauce until slightly thickened. Add cheese and stir until cheese is melted and sauce is smooth. Add salt and pepper to taste.

Add cooked macaroni and stir until well coated. Pour macaroni and cheese into a greased casserole dish and sprinkle with breadcrumbs to your liking (my family prefers seasoned breadcrumbs). Bake for about 35 minutes or until nice and bubbly.

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Pizza Stromboli

1 loaf frozen bread dough, thawed

2 eggs, separated

1 T. grated Parmesan cheese

1 T. olive oil

1 t. dried parsley

1 t. dried oregano

1/2 t. garlic powder

1/8 t. pepper

8 oz. pepperoni slices

2 c. shredded mozzarella cheese

4 oz. mushrooms, sliced, either cooked or canned

a handful of sliced pepperoncini

1 sm. red or green pepper, diced

other fillings of your choice

1 can pizza sauce, warmed

Preheat oven to 350 degrees. On a greased baking sheet, roll out bread dough into a 15 x 10″ rectangle.

In a small bowl, combine 2 egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder, and pepper. Brush over dough, using all of mixture.

Layer pepperoni, mozzarella cheese, and other filling ingredients (everything but the pizza sauce) on dough. Roll up from one of the long sides. Pinch seam and tuck ends under loaf.

Beat egg whites with a fork. Brush egg whites onto loaf.

Bake immediately for 35 minutes or until golden brown. Serve with pizza sauce.

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Frozen Creamy Fruit Pops

1 1/4 c. frozen raspberries

1 1/4 c. frozen strawberries

1/4 c. honey

1 T. lemon juice

dash salt

7 oz. plain Greek yogurt

2 T. buttermilk

Place first 5 ingredients in a food processor. Process until smooth.

In a large bowl, combine yogurt and buttermilk; stir until well-combined. Pour fruit mixture into yogurt mixture and stir gently until mixed. Divide mixture among 10 2-oz. pop molds. Top with the pop mold bases or make your own: put a foil lid on each pop and insert craft stick into yogurt mixture until it’s poking out about 1 1/2 in. Freeze completely.

Enjoy!

Until next time,

Amy

P.S. I almost forgot! Cape Menace: A Cape May Historical Mystery is out! Thanks to everyone who preordered and if you didn’t, you can get your copy here: https://books2read.com/u/mv5ao6. You can order a paperback from Amazon, too!

Cover Reveal…Followed by First Tuesday Recipes for September!

It’s here! First my street team saw it, then my newsletter subscribers, and now it’s time to show the rest of the world. The cover of The Worst Noel is here and I love it! Are you ready?

The Worst Noel is available to pre-order as an ebook through all the major online retailers and, through some glitch that is no doubt my fault, as a paperback from Amazon. Other retailers will have the paperback in November.

Want to order a paperback copy? Click here.

Want to order an ebook from Amazon? Click here.

Want to order an ebook from another retailer? Click here.

If you’ve already ordered, THANK YOU! As we get closer to the ebook release date, I’ll be posting more about The Worst Noel, so stay tuned. And feel free to use the share buttons below!

And now for The First Tuesday Recipes for September. If you get my newsletter, you already have the recipe for Muddy Buddies. Here on the blog this month we’ve got a summery salsa, a dessert, and a fabulous side dish that’ll go with almost anything.

First, thanks to Maggie King for submitting her recipe:

Cucumber and Avocado Salsa

1/4 c. diced and seeded cucumber

1 lg. avocado, peeled, seeded, and chopped

1 sm. Roma tomato, diced

1 1/2 T. red onion, minced

2 t. Serrano chile, minced

1 t. fresh cilantro, minced

3/4 t. salt

2 T. fresh lime juice

Carefully fold all ingredients in a medium mixing bowl, guacamole-style. If doubling, don’t double the lime juice.

Makes about 1 1/4 cups.

Thanks to my mother for this side dish recipe:

German Potato Salad

6 medium potatoes

6 slices bacon

1/2 c. chopped onion

2 T. flour

2 T. sugar

1 t. salt

1 t. celery seed

dash pepper

1 c. water

1/2 c. (you may like a little less) white vinegar

2 hard-boiled eggs, sliced

Cook potatoes until tender, then drain well, peel, and slice. Cook bacon until crisp; drain, reserving 1/4 c. drippings. Crumble the bacon and set aside. Cook the onion in the reserved drippings until tender (and a little browned). Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in bacon and potato slices. Heat through, tossing lightly. Add egg slices; toss gently just to mix.

And last, but certainly not least, thanks to Sharon Aguanno for contributing this dessert recipe she found here on allrecipes.com:

Pineapple Upside-Down Cake Foil Packets

1 1/2 T. brown sugar

1 T unsalted butter

1 pineapple ring

1 maraschino cherry

1 shortcake dessert shell

Vanilla ice cream for serving (optional, but why wouldn’t you include it??)

Preheat grill to medium-high or an oven to 450 degrees.

Tear off a 12′ x 12′ square of aluminum foil.

Mound the brown sugar and butter in the center, then top them with the pineapple slice and the cherry.

Top with the dessert shell, flat side up.

Fold in the sides of the foil and seal to form the packet. Grill each packet for 12-13 minutes.

To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

 

Thanks to everyone who contributed! And thanks for being part of my cover reveal for The Worst Noel. If you haven’t subscribed to my mostly-once-a-month newsletter, click this link.

Until next time,

Amy

First Tuesday Recipes for June

The unofficial start of summer may have been over Memorial Day weekend, but according to Mother Nature’s calendar, summer officially starts this month.

In the spirit of lazy summer days, I have three recipes for you this month that are a combination of easy and cool.  Serve them if you have people over, but make sure they’re people you like–because I guarantee they’ll be back after they taste these offerings.

 

Sharon’s Potato Salad

I tried this recipe just a couple days after Sharon sent it to me and it’s my new favorite potato salad. I have one child who hates potato salad and she asked for seconds. It’s that good. A quick note: I only had half an onion, so I used that instead of a whole onion. I also grated it instead of chopping it.

8 Small/medium potatoes

4 hard-boiled eggs, 1 for the top if you want to make it pretty

1 medium onion (optional), chopped

1 cup mayonnaise

1/4 cup milk

3 tablespoons white vinegar

1 tablespoons prepared mustard

2 or 3 Tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

Paprika

1 In a large pot, cook potatoes in boiling water until tender. Drain and cool. (I like to refrigerate for at least an hour to keep potatoes firm.) Peel potatoes; cut into bite size pieces. Chop eggs, saving one for the top, and add to the potatoes. Add chopped onion.

2 Dressing: combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving. Yield: approximately 8 servings.

 

Orange Slush: for adults only!

9 c. water, divided

2 c. sugar

2 teabags, your choice of flavor

1 12-oz. container frozen orange juice concentrate, thawed

1 12-oz. container frozen lemonade concentrate, thawed

1 qt. vodka

In a medium saucepan, boil 7 c. water. Add sugar and stir until dissolved.

Heat remaining 2 c. water and add the 2 teabags. Set aside while tea steeps, then discard teabags.

In a 13×9″ baking dish, mix the orange juice concentrate, lemonade concentrate, and vodka. Add sugar water and tea, stir to combine well, and place in freezer. Allow mixture to become slushy, stirring occasionally.

To serve, fill glass 2/3 full with slush, then top with ginger ale or lemon-lime soda.

 

Four-Layer Dessert

Crust:

I stick butter, melted

1 c. flour

1/4 c. chopped walnuts

Filling #1:

1 8-oz. package cream cheese, softened

2/3 c. powdered sugar

1/2 large container Cool Whip

Filling #2:

2 3-oz. packages instant pudding (either chocolate or pistachio are best, in my opinion)

3 c. milk

Topping:

remaining Cool Whip

To make:

Preheat oven to 350 degrees. In a medium bowl, combine topping ingredients until crumbly. Press into 13×9″ dish. Bake for 15 minutes, then allow to cool completely.

In a medium bowl using an electric mixer, mix ingredients for Filling #1 until fluffy. Spread on cooled crust.

In another medium bowl using an electric mixer or whisk, mix ingredients for Filling #2. Spread over first filling layer.

Cover entire dessert with the remaining Cool Whip and chill until ready to serve.

 

I hope you enjoy this month’s selection of recipes. I’m always looking for new stuff, so if you have anything to share, please let me know! I’d love to feature your recipes in upcoming posts.

Until next time,

Amy