50 FAVORITE SUMMERTIME RECIPES: Appetizers, Salads, Entrée’s & Side Dishes, Desserts, Mexican Salsa Dip, Strawberry Salad, Grilled Apple Chicken, Strawberry and Chocolate Pie, Rhubarb Crisp, Summer Corn Chowder, Texas Rattle Snake Salsa,more

SNEAK PEAK:

Table of Contents:
Appetizers
• Mexican Salsa Dip
• Tropical Fruit Salsa
• Fruit Salsa
• Hot Pretzels
• Fresh Fruit Dip
• Rye Bread Dip
• Texas Rattle Snake Salsa

Salads
• Strawberry Salad
• Broccoli Salad
• Olive Salad
• Fresh Pear Salad
• Summertime Italian Pasta Salad
• Three-Bean Salad
• Grilled Turkey Caesar Salad
• Pasta-Salmon Salad
• Green Bean & Mozzarella Salad

Entrée’s & Side Dishes
• Grilled Apple Chicken
• Grilled Pesto Pizza & Grilled Barbeque Pizza
• Summer Corn Chowder
• Togue (Fish) Chowder
• Pulled Pork BBQ
• Cube Steak Teriyaki
• Deep Fried Cajun Turkey
• Pork Chop Loaf
• Portuguese Kale Soup
• Shish Kabobs
• Barbequed Lobster Tails with Seasoned Butter
• Vegetarian Chili
• Fresh Tomato Bake
• Stuffed Zucchini
• Grilled Lipton Potatoes
• Herbed Corn
• BBQ Steak Dinner
• BBQ Sauce for Hot Wings or County-Style Pork Ribs
• Grilled Onions (Glazed)

Desserts
• Strawberry and Chocolate Pie
• Cheese Cake
• Rhubarb Crisp
• Camp Fire Dessert
• Punch Bowl Dessert
• Hot Fudge Pudding Cake
• Banana Bread
• Banana Split Supreme
• Rhubarb Cake
• Raspberry Chocolate

Refrigerator Roll
• Banana Delight
• Monkey Bread

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APPETIZERS
Mexican Salsa Dip
1 16oz. Sour Cream
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips

On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa Spread the 8 oz. Bag of cheese on the tomatoes and green peppers Let sit 15 minutes with tortilla chips

Tropical Fruit Salsa (Makes 3 cups)
1 Mango, peeled and cut into ¼ - inch cubes (1cup) ½ cup diced Red Bell Pepper
2 Kiwi, peeled and diced
¼ cup sliced Green Onions
2 tablespoons snipped fresh Cilantro
1 Lime
1 Small Jalapeno, seeded and chopped
1 can (8 ounces) crushed pineapple in juice, not drained

1. Cut mango into ¼ inch cubes and dice bell pepper and kiwi using a knife. Thinly slice green onions. Snip cilantro. Zest lime to measure 1-teaspoon juice. Chop jalapeno pepper using a food chopper.

2. In bowl, combine mango, bell pepper, green onions, kiwi, cilantro, lime zest and juice, jalapeno and crushed pineapple. Mix gently. Refrigerate until ready to serve.

3. Spoon salsa over grilled or baked chicken or fish.
Fruit Salsa (Makes 2 cups)
Mix Together:
½ cup Cantaloupe, diced
½ cup fresh pineapple, diced ¼ cup red bell pepper, diced ¼ cup yellow bell pepper, diced ¼ cup purple onion, diced

1- ½ Tbs. Lime Juice
1 tbs. Fresh Mint leaves, minced 1 tbs. Light brown sugar, packed 1 tsp. Jalapeno pepper, minced ¼ tsp salt
¼ tsp. Lime zest, minced

Hot Pretzels
Ingredients:
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels

Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.

Fresh Fruit Dip
8 oz. Softened cream cheese
7 oz. Marshmallow cream (Fluff)
3 tbsp Orange Juice

Mix cream cheese in mixer. Then add marshmallow cream and mix. Add Orange juice and mix. Beat until smooth. Dip fresh fruit such as strawberries, melon, bananas, apples and pineapple in chilled dip.

Rye Bread Dip
1 ½ cups Mayo
16 oz. Sour Cream
1 tbsp Dill Weed
1 pkg. Dried beef
2 tbsp diced onion

Mix ALL ingredients- make sure to cut up beef. Let sit overnight or at least a few hours before serving. Serve with rye bread.
Texas Rattlesnake Salsa
Salsa Base:
Chop the below ingredients in a food processor. Just throw as much as you can in the processor, and hit spin. Add it all to a bowl and mix together until it is all completed.

2 cans Del Monte Diced Jalapeno & Onion Tomatoes…Don’t Drain. (Regular diced or stewed tomatoes will work but they’re not as good) ½ white onion
2/3 Cup cilantro
1 clove garlic

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