Savor cool recipes during hot summer days

One of my friends at the Senior Center reminded me that we are in the dog days of summer right now. Although it has been somewhat cooler, the brown grass, turning leaves on trees and wilting flowers tell us that we are well into the long hot summer months.

In thinking about some cool foods to serve, we have several recipes to share with you today, including a delicious ice cream pie recipe. I think you will enjoy this recipe as well as the spinach salad and the gelatin salad. Both are cool and very enjoyable during these dog days of summer.

Helen Hunt of Cape Girardeau has shared several of her favorite recipes with us. I think it makes celebrating with food something really special when you can connect a person to a certain recipe. Helen has done a great job in doing just that. It is obvious that each of these recipes have a special relationship to her friends and family.

Dorothy's Salad

1 No. 2 size can crushed pineapple, drained, reserving juice

2 packages lemon gelatin

3 1/2 cups boiling water

4 sliced bananas

Mix all of the above ingredients together, pour into dish and set aside.

2 eggs, beaten

2 tablespoons flour

1/2 cup sugar

1/2 cup pineapple juice

Combine the above ingredients and cook until thick. Cool mixture. Spread over gelatin layer. Whip 1 cup cream with a little sugar until stiff. Spread over second layer; top with chopped nuts.

The recipe has had several different names over the years including four Layer Dessert, but I like Helen's way of naming it after her family member, Sandra.

Sandra's Favorite Dessert

For the crust:

1 1/2 cups flour

3/4 cup margarine

1/2 cup chopped pecans

Mix above ingredients and pat into bottom of a 9-by-13-inch-baking dish. Bake at 350 degrees for 15 minutes. Cool.

For the second layer:

1 (8 ounce) package cream cheese

1 cup powdered sugar

1 cup whipped topping

Combine these ingredients and spread onto cooled crust.

For the third layer:

1 large package instant chocolate pudding

3 cups milk

Prepare as directed on package. Spread on the second layer. Cover with whipped topping and sprinkle with chopped nuts or chocolate curls.

Refrigerate until ready to serve.

When I was growing up we always called these cookies Jelly Jewels. I loved spooning the jelly into the center of each cookie at Christmastime. I especially like seedless red raspberry jam in mine.

Hazel's Cookies

1/4 pound (1 stick) margarine

1/2 cup brown sugar

1/8 teaspoon salt

1/2 teaspoon vanilla

1 egg yolk, reserving egg white for later use

1/4 cup white sugar

1 cup flour

Mix ingredients well and chill. Roll dough into balls. Beat egg white until foamy. Roll balls in egg then in chopped nuts or coconut. Bake at 350 degrees for 10 minutes. Dent center with spoon and bake until lightly browned. Fill dent with dot of strawberry or apricot preserves.

This slaw recipe is a great way to have a quick salad in the refrigerator.

It will keep for several weeks, so don't be afraid to make a large batch and enjoy.

Twenty Four Hour Slaw

1 medium head cabbage

1 green pepper

1 cup celery

2 teaspoons salt

1 teaspoon mustard seed

1 teaspoon celery seed

3/4 cup sugar

1/2 cup vinegar

Shred vegetables fine and combine all ingredients. Mix well to evenly coat the vegetables with the liquid ingredients. Refrigerate at least 24 hours before serving. This will keep for several weeks.

My friend Grace Hoover got me started on oyster cracker snack mix several years ago. I bake mine after adding the wet ingredients and it's especially good with mixed nuts added in.

Oyster Cracker Snack Mix

Combine:

1 package Hidden Valley Ranch salad dressing mix

1/2 teaspoon garlic powder

1/2 teaspoon dill weed

1/2 teaspoon lemon pepper

1 cup salad oil

2 (12 ounce) packages oyster crackers

Place crackers in a plastic zip-top bag. Pour the rest of the ingredients over. Close bag and toss to evenly coat all crackers. Store in covered container.

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This pie would make a delicious summertime treat. You can keep in the freezer and serve as needed.

Joan's Pie

3/4 stick margarine

2 1/2 cups crispy rice cereal

1/2 cup chopped pecans

1/2 cup brown sugar

1 cup coconut

Melt margarine and combine all other ingredients. Press into pie pan, reserving 1/2 cup for top garnish, and chill. Fill with any flavor softened ice cream. Garnish top with reserved crumbs. Freeze until ready to serve.

Spinach Salad

2 packages frozen chopped spinach, thawed and squeezed till dry

1/2 cup chopped onion

1/2 cup celery

1 cup grated Cheddar cheese

3 hard cooked eggs, chopped

Combine all the salad ingredients together and mix well.

For the dressing:

1 1/2 cups mayonnaise

1 teaspoon salt

1/2 teaspoon Tabasco sauce

1 1/2 teaspoons vinegar

1 tablespoon horseradish

Combine these dressing ingredients together and blend well. Pour over salad.

Top with bacon bits just before serving.

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Jodi Thompson of Jackson, Mo., has shared some very unusual recipes with me and this one is intriguing as well. Baking a cake in the crockpot is different, but might be a very creative way for a college student to bake a cake in a dorm room.

Chocolate Peanut Butter Cake

2 cups chocolate cake mix (can be made with diabetic cake mix)

1/2 cup water

1/3 cup creamy peanut butter

1/2 cup chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot.

Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours. Turn cake out of can and frost as desired.

The Chili's restaurant has excellent chicken enchilada soup and this recipe is copied after their menu favorite. Give it a try and see for yourself.

Chicken Enchilada Soup

1 tablespoon vegetable oil

4 large chicken breast fillets

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina flour

3 cups water

1 cup enchilada sauce

16 ounces Velveeta cheese

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish: Shredded cheddar cheese

Chunky salsa

Crumbled corn tortilla chips

In a large pot, heat 1 tablespoon of oil over medium heat and brown chicken breasts for about 4 to 5 minutes per side. Remove and set aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick. Serve soup in cups or bowls, and top with shredded cheddar cheese, crumbled corn tortilla chips, and a little salsa.

I hope you have a terrific week. You will be busy if you try all of the recipes shared here today. There are several I plan to try as well. 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.