Fresh vegetables add color, texture to meals

Summer continues to roll on by and with the hot weather comes lots of fresh fruit and vegetables. The farmer's market is full of fresh corn on the cob, green beans and new potatoes to mention only a few. If you don't have a garden, you might want to find your way to a fresh market near you to enjoy all of the season's bounty.

Joan Weeks of Cape Girardeau shares several recipes with us today that she enjoys during the summer months. The cold salads sound so good now while the weather is so hot. I hope you are able to take advantage of the markets and these recipes.

Turnips and Dip

Turnips, peeled and cut into wedges

2 cups sour cream

8 ounces cream cheese

1 tablespoon grated onion

1/4 teaspoon Worcestershire sauce

3 ounces chipped beef, shredded

Clean and prepare turnips. Combine the remaining ingredients in a bowl; mix well. Let stand refrigerated for at least 1 hour. Use as a dip for turnips.

Stacked Tomatoes

4 tomatoes, peeled and halved

salt and pepper, to taste

1/2 cup mayonnaise

1/2 cup minced green onion

1 cup grated Cheddar cheese

Place tomatoes in a buttered casserole. Top with remaining ingredients in order given. Bake at 325 degrees for 20 minutes. Serves 4.

Squash and Tomato Salad

1 small zucchini

1 tomato

Juice of 1/2 lemon

2 tablespoons olive oil

Salt and pepper, to taste

2 to 3 leaves of minced fresh basil

Slice and arrange squash and tomatoes in dish. Mix remaining ingredients and drizzle over vegetables.

Mexican Eggplant

1 medium eggplant, peeled, cubed, parboiled and drained

2 to 3 bread slices, soaked in milk and squeezed dry

1 cup sliced black olives

1 cup tomato sauce

1 1/2 teaspoons chili powder

1/4 teaspoon salt

2 cups fresh corn kernels

2 eggs, beaten

2 cups grated Cheddar cheese

Mix together all ingredients, reserving half of the cheese. Pour into a greased casserole. Top with remaining cheese. Bake at 350 degrees for 35 to 45 minutes until puffy.

Frosted Cauliflower

1 large head cauliflower

1/2 cup mayonnaise

1 1/2 teaspoons prepared mustard

2 teaspoons grated onion

1 cup shredded Cheddar cheese

Dash salt

Steam the cauliflower for 20 to 25 minutes. Drain. Mix remaining ingredients. Frost cauliflower in a casserole dish. Bake at 350 degrees for 10 to 15 minutes to melt the cheese.

Cabbage-Pineapple-Apple Slaw

3 cups finely shredded cabbage

1 cup chopped apple

1 cup pineapple tidbits

1/2 cup chopped peanuts

1/2 cup finely chopped celery

2 bananas, sliced

1/2 cup mayonnaise or sour cream

1 tablespoon pineapple juice

1 tablespoons honey

2 squeezes lemon juice

Mix first six ingredients. Place in large bowl. Mix remaining ingredients. Toss well with vegetables and fruit. Serves 6.

Marinated Brussels Sprouts

4 cups small Brussels sprouts, cooked

1/2 cup tarragon vinegar

1/2 cup oil

1 clove garlic, minced

1 tablespoon sugar

1 teaspoon salt

Dash Tabasco

2 tablespoons sliced green onions

Drain sprouts. Mix other ingredients and pour over sprouts. Chill. Serve with toothpicks for appetizer or nested in lettuce cups for a salad. Serves 6.

Cold Green Bean Mustard

1 pound green beans

6 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

3 teaspoons chopped shallots

Salt and pepper

Lettuce leaves

Boil beans 5 minutes. Run under cold water. Whisk oil and mustard until blended. Add vinegar, shallots and seasonings to taste. Arrange lettuce on platter. Place beans on top. Pour dressing over beans. Serves 4.

Refreshing Fruit Dessert

Fill wine glasses or goblets with fresh fruit variety, such as cantaloupe, honeydew, watermelon, grapes, peaches, blueberries, kiwi, or raspberries. Add cold ginger ale or 7-Up soda to cover fruit, garnish with fresh mint.

n

My friend Mary Lee Powers from the Senior Center brought these cookies to the Center last week and they were all the talk. Carrying the name Breakfast Cookies, I was curious what was in them. They are filled with bacon, corn flakes and raisins. The cookies are a very crisp cookie, great for dunking. I thought they were very interesting and wanted to share the recipe with you.

Breakfast Cookies

1/2 cup margarine, softened

3/4 cup sugar

1 egg

1 cup flour

1/4 teaspoon baking soda

10 strips bacon, fried crisp and crumbled

2 cup corn flakes

1/2 cup raisins

Cream margarine and sugar, beat in the egg. Add flour and baking soda; mix well. Stir in the bacon, corn flakes and raisins. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 15 to 18 minutes at 350 degrees. Cool 2 minutes on wire rack. Store cookies in the refrigerator. Makes 2 to 2 1/2 dozen, very crisp cookies.

I hope you enjoy these recipes and the fresh fruits and vegetables that are available right now. If you have a favorite recipe, be sure to send it in to share with others. Have a great week and until next time, 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.