STAY COOL WITH THESE!
Jennifer's Summer Berry Surprise
Caroline's Partytime Drunken Franks
Devil's Deviled Eggs
Chopped Salad
911 Vegetable Soup
Beef and Asparagus Stir-Fry
Grilled Indonesian Beef Kabobs
Grilled Cajun Spareribs
Italian White Bean and Tuna Salad
Tomato and Peppers Side Dish
Alabama Slaw
Navajo Fry Bread
El Rancho Grilled Bread
Ruby Sauce Over Ice Cream
JENNIFER'S SUMMER BERRY SURPRISE
This was invented by a bartender named Jennifer at the Copper Kettle in our local Resort; it's quite a lovely summer delight!
Serving Size : 1
1 cup crushed ice
1 oz raspberry schnapps
1 oz vodka
1 oz creme de cassis
3 oz prepared sour mix, or orange juice
Fresh raspberries for garnish
Lemon slice or lime slice to garnish
Combine all ingredients except garnishes in a blender; process until just combined and "slushy". Pour into a large goblet, and garnish with fresh raspberries and citrus slice.

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PARTYTIME DRUNKEN FRANKS
I concocted this for a party of about 75 people that I crammed into my little efficiency apartment in the early '70s!
Serves 8-10, but easy to double or triple
Prep.Time: 20 minutes
1 cup Ketchup
1/2 cup Chili Sauce
3/4 cup Bourbon
1/4 cup Onion -- finely chopped
1/2 cup Sugar
1 teaspoon Louisiana Hot Sauce
1 pound "Li'l Polksas" or Cocktail Franks
Combine all ingredients except franks in saucepan and heat on medium heat until almost boiling. Lower heat; simmer uncovered 5 minutes. Add franks; simmer 8-10 minutes until heated through. Serve hot in chafing dish.

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DEVIL'S DEVILED EGGS

Yields 16 deviled eggs (halves)
Prep.Time: 40 minutes
8 Hard-Cooked Eggs
1/4 cup Mayonnaise
2 teaspoons Hot Pepper Vinegar, or mixture of white vinegar andTabasco to taste
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/8 teaspoon White Pepper
1/8 teaspoon Cayenne
Paprika
Peel eggs; carefully cut in half lengthwise. Remove egg yolks to a small bowl; mash well with a fork. Add remaining ingredients except paprika; beat to blend well. Spoon yolk mixture into egg white halves and sprinkle with paprika. Cover and refrigerate until ready to serve.

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CHOPPED SALAD
I hate wrestling with huge lettuce leaves! There are dozens of versions for this salad; this is by Mortimer's Restaurant (wherever that is *LOL*).
Serves 6
Prep.Time: 20 minutes
2 bunches watercress, washed and stemmed
1 head romaine lettuce
1 head Boston lettuce
1 Hass avocado -- diced
2 green onions with tops -- thinly sliced
2 ripe tomatoes -- diced
2 cups diced cooked chicken
8 slices crumbled crisp cooked bacon
3 hard cooked eggs -- chopped
2 tablespoons chopped chives -- diced
2 ounces crumbled Blue cheese
DRESSING:
1 clove garlic -- minced
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and fresh ground pepper
Chop watercress and lettuces into a chiffonade; place in a large salad bowl. Add the remaining salad ingredients in the order listed, arranging them attractively in circles. In a small bowl, combine dressing ingredients; pour evenly over salad and serve immediately, tossing the salad at the table.

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911 VEGETABLE SOUP
Quick, easy, and a great dish to take advantage of a loaded-down garden! Tyler Florence did this on Food TV, and I fell in love with it (the SOUP, not him! *L*...he is cute though!)
Serves: 4
Prep.Time: 30 minues
3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
5 ears fresh corn kernels, cut off the cobs
1 quart chicken broth
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon Cajun spice blend
Salt and pepper, to taste
2 dashes red pepper sauce
1/4 cup fresh cilantro, coarsely chopped, for garnish
In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips.

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BEEF AND ASPARAGUS STIR-FRY
I found this in Taste Of Home Magazine, submitted by JoLynn Hill of Roosevelt, Utah. It's quick and easy to prepare----just remember to have all ingredients at hand and ready to use before you begin! I have taken the liberty of omitting 1 cup sliced Cauliflower that JoLynn adds with the asparagus (but you're welcome to use it), and I increased the Tabasco because we like hot spicy foods.
Serves: 6
Prep.Time: 30 minutes
2 teaspoons Beef Boullion Granules
1 tablespoon Soy Sauce
1 tablespoon Ketchup
1 tablespoon Red Wine Vinegar
2 tablespoons Cornstarch
1/2 cup plus 2 tablespoons Water, divided
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Tabasco sauce
1 pound Boneless Round Steak (3/4" thick)
3 tablespoons Vegetable Oil, divided
2 cups fresh Asparagus Pieces
1 medium Red Bell Pepper -- julienned
1 small Onion -- cut in 1/4" wedges
Hot cooked Rice
In a cup, combine the boullion, soy sauce, ketchup vinegar and 1/2 cup of the water; mix well and set aside. In a medium bowl, combine cornstarch, remaining water, salt, pepper and Tabasco. Slice beef into 3-inch strips; toss with the cornstarch mixture. In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat; stir-fry half of the beef until cooked as desired; remove from the skillet. Repeat with remaining beef and 1 tablespoon of oil. Stir-fry asparagus in remaining oil 4 minutes. Add red pepper and onion; stir-fry 2 minutes. Return beef to skillet; add reserved boullion mixture to pan. Cook and stir 2 minutes longer. Serve immediately over hot cooked rice.

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GRILLED INDONESIAN STEAK KABOBS
Weber's recipe inspired this yummy.....
Serves: 4
Prep.Time: 20 minutes
MARINADE:
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh garlic
2 cups thinly sliced green onions
1 tablespoon sambal oelek, or 2 dried red chiles, crushed
1/4 cup packed brown sugar
1/4 cup fresh lime juice (about 2 medium)
1/2 cup ketchup
1/2 cup ketjap manis, or soy sauce
1/4 cup water
PREPARATION:
1 pound beef tenderloin or top sirloin steak -- cut in 1-1/2" cubes
Vegetable oil for brushing kabobs
1/4 cup creamy peanut butter
In a medium bowl, combine all marinade ingredients in the order given, stirring after each addition; mix well. Place beef cubes into a heavy plastic sealable bag; pour marinade over and seal bag tightly. Refrigerate about 2 hours. Meanwhile, f using wooden skewers, be sure to soak them in cold water at least 30 mintues before grilling so they don't burn.
Preheat grill. Remove beef cubes from marinade and thread onto skewers, reserving marinade. Lightly brush skewers with vegetable oil; place in the center of cooking grate. Grill 10-12 minutes (Charcoal: Direct/High; Gas: Direct/High) turning once halfway through grilling time.
Meanwhile, pour reserved marinade into a small saucepan and bring to a boil. Add peanut butter and whisk until thickened. Serve warm with grilled kabobs.

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GRILLED CAJUN SPARERIBS
I don't remember where I got this recipe; it's an old stand-by for when I crave good ole ribs!
Serves: 4
Prep.Time: 45minutes
4 + pounds Pork Spareribs (2 big slabs)
1 teaspoon Cayenne
1 can Beer (12-oz.) -- at room temperature
Water
Salt for Seasoning
1 cup bottled Barbecue Sauce (I use Open Pit)
1/4 cup Dry Red wine
1 tablespoon Honey
1 tablespoon Tabasco sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Cayenne
Place ribs in large kettle with cayenne and beer; add enough water to cover; bring to boil. Lower heat; cover and simmer 30 minutes. Drain; pat dry with paper towels.
Meanwhile, in a small saucepan, combine remaining ingredients; bring to boil. Lower heat; cook and stir 3-4 minutes or until well-blended.
Place ribs bone-side down on oiled rack 5-6" above gray coals; place saucepan with sauce on side of grill. Grill, turning and basting with sauce occasionally 20-30inutes, or until ribs are browned and cooked through.

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ALABAMA SLAW
Direct from Alabama, via Danny Henderson in Huntsville, in Southern Living Magazine 11/00
Serves: 12
Prep.Time: 30 minutes
1 small savoy cabbage -- shredded
1 small red cabbage -- shredded
DRESSING:
1 1/4 cups sour cream
3/4 cup mayonnaise
2 tablespoons prepared horseradish
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
Place shredded cabbage in a large bowl. In a medium bowl, combine dressing ingredients; pour dressing mixture over cabbage and toss well to coat. Cover and chill.

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ITALIAN WHITE BEAN AND TUNA SALAD
A simple Italian classic, it's perfect to quickly put together for a light lunch or supper.
Serves: 6
Prep.Time: 30 minutes
2 cans Italian Cannellini Beans -- drained and rinseed
1 Red Onion -- chopped
1/4 cup Fresh Parsley -- chopped
3 tablespoons Olive Oil
3 tablespoons Red Wine Vinegar
Salt and Pepper to taste
1 can Solid White Tuna (7-oz.) -- drained
Combine beans, onion and parsley in salad bowl. Whisk oil and vinegar and pour over beans; cover and chill completely. Line serving plates with lettuce and spoon bean mixture into center. Top with chunks of tuna and pass additional salad dressing on the side.

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TOMATOES AND PEPPERS SIDE DISH
Another "Q&E" (quick 'n easy).......a chance to take advantage of fresh garden goodies.
Serves: 4
Prep.Time: 40 minutes
2 medium Onions -- sliced
2 tablespoons Olive Oil
2 medium Green Peppers -- cut in thin strips
2 cloves Garlic -- minced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon Red Wine vinegar
1/2 teaspoon Salt
3 teaspoons Pepper
2 large fresh ripe Tomatoes, peeled, seeded -- diced
Pitted Ripe Olives for garnish (I use Kalamata)
In a large skillet, saute onions in oil 4-5 minutes or until soft. Add peppers, garlic, basil, vinegar, salt and pepper; mix well. Cover and cook 5 minutes over low heat (Do not overcook and allow vegetables to become mooshy.) Add tomatoes and simmer 5 minutes uncovered. Serve warm, garnished with olives. Another garnishing option is some crumbled Feta or goat cheese.

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NAVAJO FRY BREAD
Make these 1 day ahead and store in an airtight container. They're great for a backyard barbgecue.
Serves: 4
Prep.Time: 30 minutes
3 tablespoons vegetable shortening
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup water -- at room temperature
4 cups vegetable oil for frying
Salt or cinnamon for sprinkling -- optional
Melt the 3 tablespoons of shortening and cool to room temperature. Into a mixing bowl, sift together flour, baking powder and salt. Add remaining 1 tablespoon shortening and blend well with your fingers. Stir in 1/2 cup of the water, and add more as necessary to form a soft but not sticky dough. Turn out dough onto a floured surface and knead briefly, 4-6 times. Quarter the dough and form each piece into a ball. Brush dough balls all over with cooled shortening. Let stand uncovered 25 minutes.
In a 10-inch heavy skillet (cast iron is best), heat 1 inch oil over medium heat to 350 degrees. With floured hands, pat each dough ball into a 7-inch round. Slip 1 at a time into hot oil and fry, using a wooden spatula to keep it submerged, until it puffs up. Continue to fry, letting it float in the oil, until golden, about 2 minutes each side. Transfer with tongs to paper towels to drain. Sprinkle each round with a little salt (or cinnamon if using). Repeat process for remaining 3 rounds.

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EL RANCHO GRILLED BREAD
This is great....easy for 1 or 2 persons or a crowd! Perfect for a hot summer evening.
1/2 cup Butter
1 envelope Dry Salad Dressing Mix (Hidden Valley Original preferred)
1 large loaf Italian or French Bread -- halved lengthwise or sliced
Melt butter in a small saucepan; stir in salad dressing mix. Remove from heat; let cool about 15 minutes. Spread butter mixture liberally over the cut sides of the bread. Place on prepared grill, cut surfaces down; grill until golden brown, about 4-5 minutes.

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CAROLINE'S RUBY RED ICE CREAM SAUCE
I found this in an old beauty shop magazine years ago, and I knew it was for me! I adapted some proportions to our tastes and it sure proved a hit with my hubby and with friends.
Yields 3-4 pints
Prep.Time: 45 minutes
1 can Tart Red Cherries (16-oz.) -- undrained
2 bags Cranberries (12-oz. ea.) -- thawed if frozen
2 packages Frozen Raspberries (10-oz. ea.) -- thawed
1 cup Sugar
1 1/4 cups Light Corn syrup
1/2 cup Orange Juice
1 Miniature Grand Marnier, optional
French Vanilla Ice Cream (Also can be served over pound cake or shortcakes.)

Drain cherry juice into a large non-stick saucepan; set cherries aside. Add remaining ingredients except Grand Marnier (and not the ice cream of course!) to the pan; mix well. Bring slowly to a boil; cook, stirring frequently over medium-high heat 8-10 minutes or until cranberrries have popped and mixture is slightly thickened. Allow mixture to cool 10-15 minutes. In a blender or food processor, puree mixture, in batches if needed. (At this point, mixture can be strained through a sieve if desired.) Place mixture in a large bowl or return to saucepan. Stir in cherries and Grand Marnier if using. Pour into sterilized pint jars; cover and seal. Refrigerate until ready to use. Serve chilled or slightly warmed, over ice cream. Makes 3-4 pints.
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