Keep Your Kitchen Cool And Your Appetite Satisfied

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Keep your kitchen cool and your appetite satisfied ( News Letter ) Thu, 22 Jul 2004, at 11:19 p.m.
This news letter is from an AOL food chat and printed with permission of host Judee
I don't know about you but here in Oregon it is Too Hot To Cook so this chat is just in time. It is 95 today and going to top 100 for the next couple of days. I can't wait to try several of these recipes myself. I hope you find some you will try too.

**This is a permanent mailing list. If you want your name removed e-mail me.

Welcome back Around Our Kitchen Table. Here we are in the third week of July, and although many places are having a milder summer than predicted, we still all have days when it's Too Hot to Cook! Host Food Judee has collected an appetizing array of dishes to keep your kitchen cool and your appetite satisfied. Although some of these require some cooking, it's a minimal amount of stovetop preparation; in some cases, you could even purchase pre-cooked meat or seafood. So, grab a cool drink, turn that fan to face you and enjoy tonight's hour!

Margarita Fruit Dip

1 8-oz. pkg. cream cheese, softened
1/3 cup frozen margarita drink mix, thawed
2 Tbsp. orange juice
1 tsp. grated lime or lemon peel, if desired
1/4 cup whipping cream, whipped

In medium bowl, beat together cream cheese, margarita mix, orange juice and peel until smooth. Fold whipped cream into mixture. Cover and chill 1 hour to blend flavors. Serve dip with strawberries, cherries, peach slices and other fresh fruit. 12 servings
***End of Recipe***

Creamy Peach Soup
Serves 6

4 medium peaches -- peeled, pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk, plain yogurt, or soy yogurt
1/2 cup part-skim ricotta cheese or mashed tofu
2 teaspoons orange liqueur
2 tablespoons honey or maple syrup
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl. Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and serve.
***End of Recipe***

Strawberry Shrimp Melon Salad

1 cup lemon yogurt
1 tsp. lemon juice
2 Tbsp. honey
2 cups watermelon balls
2 cups cantaloupe balls
2 cups halved strawberries
1/2 pound cooked medium shelled shrimp

In small bowl, combine yogurt, lemon juice and honey and blend well. In large bowl, combine remaining ingredients. Pour dressing over and toss very gently to coat. Serve immediately on lettuce lined plates.
***End of Recipe***

No Cook Chicken Fruit Salad

1 cup low fat raspberry yogurt
1/4 cup mayonnaise
2 Tbsp. honey
4 cups torn butter lettuce
1/2 pound sliced cooked chicken breast, cut into strips
1 cantaloupe, cubed
1 cup raspberries
1 cup blueberries

Combine yogurt, mayonnaise and honey in small bowl and whisk to blend. Chill. When ready to serve, place lettuce on serving platter. Top with chicken breast and fruit and drizzle with salad dressing. 4 servings
***End of Recipe***

Brie Peach Sandwiches

You can add meat to this sandwich if you wish (fresh shrimp would be a fabulous addition), but the combination of tangy brie and the sweet and spicy peach preserves are perfect all by themselves.

1/2 cup peach preserves
1 fresh peach, peeled and chopped
1 tablespoon minced green onions
1 teaspoon raspberry vinegar
1/8 teaspoon red pepper flakes

Combine all ingredients and set aside. Makes enough for 8 sandwiches.

For each sandwich:
Mayonnaise
Crusty French rolls
Butter lettuce
Brie cheese
Assemble sandwiches with the peach mixture just before serving.
***End of Recipe***

Polynesian Platter

1. 1/2 cup fat-free mayonnaise
2 Tbsp. finely-chopped fresh cilantro or flat-leaf parsley leaves
1 1/2 Tbsp. fresh lime juice
1 Tbsp. mango chutney
3/4 tsp. Thai curry paste, preferably green, to taste*
1/2 cup non-fat half-and-half cream
6 cups leftover cooked rice or 6 cups cooked couscous
12-16 leaves leafy dark green lettuce (depending on size)
1 can or jar (14-15 oz.) white asparagus or hearts of palm, rinsed, drained and halved lengthwise and crosswise
2 medium cucumbers, peeled, seeded and diced
1 can (8 oz.) water chestnuts, drained, rinsed and quartered
1 can (11 oz.) canned mandarin or Clementine orange segments
2 cups bite-sized pieces papaya, mango, cantaloupe, or melon
12 oz. (3/4 lb.) steamed or grilled shrimp, peeled (pre-cooked is ok)
1/3 cup finely-minced fresh cilantro or flat-leaf parsley leaves, for garnish (optional)

Using a blender or a medium bowl and whisk, make dressing by blending mayonnaise, cilantro (or parsley), lime juice, chutney and curry paste until smooth and well blended. Slowly blend in cream. Set aside. Transfer dressing to serving pitcher.

If rice (or couscous) has been refrigerated, use a fork to break down clumps. Slightly dampen with sprinkles of hot water, cover with a wet paper towel and microwave briefly to soften and slightly reheat.

Arrange lettuce leaves on 4 dinner plates to cover surface. Place a mound of rice (or couscous) in the center of each plate. Dividing each equally between the plates, arrange hearts of palm, cucumber, water chestnuts and fruit over and around rice or couscous. Arrange shrimp in a circle at border between rice and other salad ingredients.

At this point, salads can be stored in refrigerator, if desired, (covered in plastic wrap) about 1 hour. (Before serving, let chilled salads come to room temperature.)
At serving time, re-blend dressing if ingredients have settled. Lightly drizzle a small amount of dressing over each salad. Sprinkle salads with cilantro (or parsley), if using. Serve salad with remaining dressing on side.

*Thai green and red curry pastes are available at Asian markets and in the Asian foods section of most supermarkets. Another curry or chili paste, or Hoisin sauce, can be substituted.

Makes 2 cups dressing and 15-16 cups salad
***End of Recipe***

Marinated Tomato Salad

This used to be a strictly mid-summer dish. But, now that most markets sell beautiful red, ripe, tomatoes still on the vine, we can have decent tomatoes all year long – if we're willing to spend the money. Though not quite as good as our own summer tomatoes in August, they are certainly more than adequate in this dish. Every Spring and Summer BBQ needs to have a delicious fresh tomato salad - something we can never get enough of ourselves.

6 tablespoons Extra Virgin Olive Oil
1 ½ teaspoons Dijon Mustard
2-3 tablespoons Balsamic Vinegar
2 large Garlic Cloves, chopped fine
12 Basil leaves, in fine chiffonade
2 tablespoons Shallots, chopped
3 tablespoons Chives, chopped
¼ cup Oil Cured Olives, pitted and sliced
Salt and freshly ground Black Pepper to taste
6 large or 12 small very ripe Tomatoes (red or yellow), cut into wedges

GARNISH:
Whole basil leaves or long chives with some chive blossoms

1. Make Vinaigrette by placing all ingredients except tomatoes into a non-reactive bowl and combining thoroughly with a whisk.

2. Place tomatoes in a pretty, oval, flat serving dish with low sides and pour vinaigrette over all. Toss well. Let sit for 15 minutes before serving. Do not refrigerate this. Fresh raw tomatoes should never be refrigerated, or they will lose all of their flavor.

PRESENTATION SUGGESTIONS:
Just before serving, place long chives in a decorative lattice patter over the tomatoes and scatter chive blossoms over all.

SERVES: 12, as part of a buffet
***End of Recipe***

Rice & Ham Salad

1 1/3 cups long grain rice, cooked
1/4 cup French salad dressing
3/4 cup mayonnaise
1 tablespoon finely chopped green onion
1/2 teaspoon curry powder, or to taste
1/2 teaspoon salt, or to taste
dash pepper, to taste
1/2 teaspoon dry mustard
8 ounces cooked ham, cut in thin strips, (1 1/2 cups)
1 cup sliced cauliflower
1 cup frozen green peas, cooked & chilled
1/2 cup chopped celery
1/2 cup thinly sliced radishes
Toss rice with French dressing; chill thoroughly. Combine mayonnaise, onion, curry, salt, mustard, and dash of pepper. Toss with rice. Add ham and vegetables; toss. Mound salad on chilled melon or avocado slices, or lettuce cups. Serves 6.
***End of Recipe***

Thai Chicken Salad

2/3 cup Italian dressing (Zesty)
3 Tbsp. sugar
3 Tbsp. creamy peanut butter
1 Tbsp. soy sauce
1 tsp. crushed red pepper
1/2 lb. cooked, skinless chicken
breast, cut in thin strips
1/4 lb. cheese spread, cut in 1/2"
cubes
1/2 cup julienned carrots
1/2 cup julienned pepper (green or red)
1/4 cup chopped roasted peanuts

Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ingredients. Serve in lettuce cups with remaining dressing. Garnish with green onion, if desired. 4 servings.
***End of Recipe***

Cheesy Pita Salad Sandwiches

1 md Tomato Chopped Coarsely
1/2 c Sliced Cucumbers
1/2 c Alfalfa Sprouts
1/4 c Chopped Sweet Red Pepper
1/4 c Chopped Green Pepper
1/4 c Celery
1/8 tb Coarsely Ground Pepper
1/4 c Low Cal. Italian Salad Dressing
1/2 c (2 Oz. ) Shredded Swiss
2 Whole Wheat Pita Bread Rounds Cut in Half Crosswise

Combine tomato, cucumbers, alfalfa, red & green peppers, celery, pepper & Italian salad dressing in a medium bowl. Toss well. Set aside. Divide cheese evenly into pocket bread halves, cover with paper towels & microwave at medium-high power for 30 seconds to 1 minute or until cheese melts. Open sandwiches, & stuff with equal amounts of vegetable mixture. Serve immediately.
***End of Recipe***

Tuna Salad in Tomato Cups
(makes 2 servings)

2 large firm-ripe tomatoes, about 8 ounces each
3 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 tablespoons minced fresh dill
1 tablespoon white wine vinegar
2 tablespoons minced red onion
1 6-ounce can white albacore tuna, drained and coarsely flaked
1/2 cup frozen baby peas, thawed
1/3 cup chopped celery
freshly ground pepper
8 butter lettuce leaves, rinsed and crisped
fresh dill sprigs (optional)

Rinse tomatoes. Cut 1/2 inch (1.25 cm) off the top of each tomato and reserve as lids. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell about 1/2 inch thick. Set tomatoes and lids, cut side down, on a paper towel to drain.

In a large bowl, combine mayonnaise, sour cream, dill, vinegar, and red onion. Stir in tuna, peas, and celery. Mix lightly to coat evenly. Add pepper to taste.

Line 2 plates with the lettuce leaves. Spoon the tuna mixture into the tomato cups, mounding slightly. Set cups on lettuce leaves (if tomatoes don't sit flat, trim bottoms slightly). Garnish with tomato lid and a sprig of dill (if using)
***End of Recipe***

Artichoke and Chicken Salad

4 chicken breasts, cooked, chilled and cubed
1 package Rice-a-Roni
2.25-ounce can sliced black olives
4 ounce jar sliced mushrooms, drained or 4 ounces fresh (we used fresh)
12-ounce can artichoke hearts, drained and sliced (not marinated)
1 bunch green onions tops (the green stems)
1 medium bell pepper, chopped
1/3 cup vinegar
1/3 cup oil (we used olive oil)
1/3 cup mayonnaise
2 tablespoons lemon juice
1/4 teaspoon seasoned salt
Pepper and lemon pepper to taste

Cook rice according to package directions, set aside to cool. Combine olives, mushrooms, artichoke hearts, green onion tops and green pepper. Mix together vinegar, oil, mayonnaise, lemon juice and seasonings. Add to first mixture. Chill for two hours or overnight before serving. Makes 4 to 6 servings.
***End of Recipe***

Rocky Road Pie

4 cups (1 quart) chocolate ice cream, slightly softened
1 ready to use graham cracker crust
1 cup miniature marshmallows
1 cup chocolate covered peanuts
1 cup frozen whipped topping, thawed
1 cup hot fudge topping
1/2 cup M&Ms

Place 1/2 of the ice cream in the graham cracker crust. Sprinkle with 1/2 the marshmallows and the peanuts. Layer 1/4 of the ice cream on top and sprinkle with rest of marshmallows and peanuts. Top with rest of ice cream. Freeze, uncovered, for at least 2 hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with whipped topping, hot fudge topping and M&Ms. Serves 8
***End of Recipe***