Celebrate summer with ice cream

smcclanahan

I scream, you scream, we all scream for ice cream. How many times have you or your children been known to yell this out? I can recall as a child we would travel to Centralia, Ill., to see my grandmothers and we would start this famous chant so Mom and Dad would stop at the Dairy Queen in Nashville, Ill., on the way.

July is National Ice Cream month, and we look forward to having our share of the tasty frozen treat. We kicked off the monthlong "celebration" by cranking a freezer full Sunday evening. It was a pretty good recipe and called for a few different ingredients, and I would like to share that recipe with you today. Maybe you can include it in your Independence Day celebrations.

Homemade Ice Cream

A 6-egg equivalent of carton pasteurized egg product, about 1 1/2 cups

2 cups sugar

1 teaspoon salt

1 (3 ounce) package instant vanilla pudding mix, dry

1 envelope Dream Whip, dry

2 teaspoons vanilla

1 quart liquid non-dairy creamer

1 pint half-and-half

Mix all ingredients together. Pour into a 6-quart freezer and finish filling to 2/3 full with milk. Freeze according to manufacturer's directions.

Before freezing, you may add fresh fruit or 1/2 cup cocoa mixed in with the sugar for a chocolate flavored ice cream.

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Carol Bierschwal of Cape Girardeau has shared several of her favorite summertime recipes with us. When the garden produces more then you can use, try using the produce in these recipes or freezing it for later use.

Zucchini Apple Bread

4 cups flour

1 tablespoon baking soda

1/4 teaspoon baking powder

1 1/2 teaspoon salt

1 1/2 tablespoon cinnamon

1/2 teaspoon nutmeg

1 cup shredded apple

5 eggs

2 cups sugar

1 cup brown sugar

1 1/2 cup oil

1 tablespoon vanilla

2 cups shredded zucchini

1 1/2 cups nuts chopped

Combine first six ingredients; set aside. Combine eggs, sugars, oil and vanilla in a bowl; beat at medium speed. Stir in zucchini, apple and nuts.

Add dry ingredients stirring just until moistened. Spoon batter into three greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool pans 10 minutes; remove to wire rack and cool completely. This freezes very well when put in a plastic zip top bag.

Cucumber and Tomato Salad

2 cucumbers

1 large tomato

1 small green bell pepper

1 small purple onion

1/3 cup vegetable oil

3 tablespoons sugar

3 tablespoons red wine vinegar

3/4 teaspoon salt

1/8 teaspoon pepper

Cut cucumbers and tomato in half. Remove seeds. Chop cucumber, tomato, bell pepper and onion. Whisk together oil and next four ingredients in a large bowl until sugar dissolves. Add cucumber mixture, tossing to coat. Cover and chill 3 hours. Yields 2 cups.

South of the Border Yellow Squash Casserole

2 pounds sliced yellow squash

2 cups crushed tortilla chips

1 (10 ounce) can cheddar cheese soup

1 (10 ounce) can cream of mushroom soup

1 (4 ounce) can chopped green chiles

1/4 cup onion, chopped

2 eggs beaten

2 tablespoons taco seasoning

1 cup shredded cheddar cheese

Cook squash slices, covered in water for 8 minutes or until tender. Drain. Combine squash, chips, and next six ingredients stirring gently; spoon into a greased 13-by-9 inch pan. Sprinkle with cheese and bacon bits (if desired) bake at 450 degrees for 30 minutes.

Cajun Spiced Casserole

1 small yellow squash cut into 1 inch chunks

1 small red onion, chopped

1 (10 ounce) package frozen okra thawed or can use 3 cups fresh okra

1 tablespoon plus 1/4 cup vegetable oil, divided

1 pound ground turkey or beef

1 teaspoon each chili powder and dried thyme

1/2 teaspoon ground cumin

1/4 teaspoon each salt and pepper

1 can (14 ounce) stewed tomatoes

1 cup each cornmeal and flour

1 tablespoon each baking powder and sugar

3/4 cup milk

1 egg

Preheat oven to 400 degrees. In skillet saute squash, onion and okra in 1 tablespoon oil 10 minutes until browned; set aside. In same skillet, saute turkey or ground beef and next five ingredients for 5 minutes until meat is cooked. Stir in tomatoes and vegetables and bring to boil; set aside. In small bowl, stir together cornmeal and next three ingredients. In another bowl, whisk together milk, remaining 1/4 cup oil and egg. Blend liquid into dry ingredients. Pour into 2 1/2 quart casserole dish. Spoon beef or turkey mixture in center. Bake for 25 minutes until corn bread is brown. Yields 4 servings.

Zucchini Patties

2 cups grated zucchini

2 tablespoons chopped onion

2 eggs beaten

1 teaspoon salt

1/4 cup Parmesan cheese

1/2 cup cracker crumbs

2 teaspoons oil

Mix all ingredients together. Form patties and lay in a non-stick skillet in which oil has been heated. Fry patties for 2 minutes on each side or until lightly brown.

Rob Weeks of Cape Girardeau developed this recipe for beef stroganoff, and it is a keeper. It is quite delicious and one recipe I know you will enjoy.

Beef Stroganoff

1 1/2 pounds sliced beef (sirloin, tip, tenderloin, etc.)

3 tablespoons lemon juice

1 tablespoon cooking oil

Freshly ground pepper, to taste

1 medium onion, chopped

2 tablespoons butter or margarine

1 pint sour cream

2 tablespoons chili sauce or tomato paste

1 teaspoon salt

Have meat cut into strips about an inch long and 1/3 inch thick. Put in a deep plate or bowl and sprinkle with lemon juice, oil, and pepper.

Cover and let stand 30 minutes. Fry onion in butter or margarine until slightly golden; add meat and fry over brisk heat until it becomes gray in color, turning continuously. Mix sour cream with salt and chili sauce or tomato paste and pour over meat. Simmer over lowered heat about 5 minutes, or until sauce is thick. Serves 4.

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I hope each of you will have a wonderful July 4th holiday spending it with friends and family. Should you try a new recipe to serve with an old favorite, please send in those recipes to share with other readers.

So, until next week, happy cooking!

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.