Welcome to My Kitchen

Summer side dishes are in demand with warmer weather finally arriving. Barbecues, picnics and other outdoor events calling for a dish to share fill calendars. Salads are an easy, portable choice for such events. Pasta, vegetable and potato-based salads often utilize items already in your pantry.

Summer Rice Salad is a nice change from the traditional macaroni salad. I developed this recipe several years ago when needing a gluten free salad, and a suitable gluten free pasta was not available.

Summer Rice Salad

3 cups cooked rice, drained and chilled

6 hard cooked eggs, peeled and chopped

1 cup diced celery

4 green onions, diced

1 cup cubed cheddar cheese

Dressing:

1 cup mayonnaise or salad dressing

1/2 cup sour cream

1/2 cup buttermilk

1 tsp prepared mustard

1/4 tsp ground black pepper

1 Tbsp finely minced fresh dill

Optional ingredients:

2 cups frozen peas, thawed

1 cup sliced black olives

1 small jar pimento, well drained

2 Tbsp sweet pickle relish

In a large salad bowl combine salad ingredients, including any of the optional ingredients.

In a separate bowl, combine the dressing ingredients, mixing until well blended. Fold dressing into salad mixture and chill 1 hour before serving. Yield 6-8 side servings.

Marinated vegetable salads offer a tangy accompaniment to barbecued meats. Whether a sweet/sour or tangy vinegar base, the combination with crisp vegetables are a palate pleasing side dish. Copper Penny Salad is easy to prepare and develops a richer flavor the longer is stands.

`Copper Penny Salad

2 1/2 pounds carrots, peeled and slice 1/8 inch thick

1 large onion, peeled and chopped

1 large green sweet pepper, seeded and chopped

Dressing:

1 can (10 3/4 ounces) condensed tomato soup

3/4 cup white or cider vinegar

1 cup granulated sugar

1/2 cup vegetable or canola oil

1 tsp ground black pepper

In a large kettle cook sliced carrots in water to cover until just tender. Drain well and return to cooking kettle.

Meanwhile, combine remaining ingredients. When carrots are well drained and returned to the kettle, add the dressing and stir well. Turn mixture into a large salad bowl, cover and chill at least 24 hours before serving. Yield: 10-12 side servings.

My father, the late Bill Steinhaus was a collector of recipes. A bachelor until in his late 40’s yet an active member in several civic organizations, he needed to do his part when potluck meals were on the schedule. He kept his collection in an old cigar box. Sauerkraut Salad was one he must have used a lot is splatters from cooking decorate the recipe card.

Sauerkraut Salad

1 large can or jar (28-32 ounces) sauerkraut, well drained and chopped

1 cup grated raw carrot

1 medium, sweet green pepper, chopped small

1 medium onion, peeled and chopped fine

1/2 cup cider vinegar

1/3 cup salad oil

1 cup granulated sugar

Place sauerkraut, carrot, sweet pepper and onion in a large salad bowl.

In another bowl, combine remaining ingredients and mix until sugar is fully dissolved. Pour over salad ingredients and toss with vegetables to thoroughly coat. Allow flavors to blend at least one hour before serving. Toss salad ingredients again just before serving. Yield: about 12 side servings.

Note: sweet red pepper is a pretty addition to this salad.

Though barbeques center around the meat dish, a sweet at the end of the meal is always welcome. My sister, Billie O’Mack of Snohomish sent me a recipe for Stupid Cookies, currently popular in that area. The recipe comes from Just a Pinch recipe website and is attributed to Dayle Click.

The recipe introduction states they are aptly named, as they are addictive, and you start feeling “stupid” because you can’t stop eating them. The unusual ingredient in the recipe is Fritos Corn Chips. With the addition of sugar and peanut butter, you have a nice, salty-sweet mix.

Stupid Cookies

1 cup white (clear) corn syrup

1 cup granulated sugar

1 cup peanut butter, creamy of chunky

1 bag (14 ounces) Fritos Corn Chips

Spread parchment paper on several cookie sheets and set aside.

Empty Fritos into a large mixing bowl and slightly crush with your hands.

In a medium saucepan, bring corn syrup and sugar to a boil. Boil for 1 minute exactly, no longer, or you will be sorry (you won’t be able to bite into the cookies.

Add peanut butter and mix thoroughly. Pour this mixture over the corn chips and mix well to evenly coat.

Work fast and drop by spoonsful onto the parchment paper making 2 1/2 mounds. When all the cookies have been formed, press any loose chips into each cookie so they stay in place when cooled. That’s it, you're done! Yield: about 30 cookies.

A request for recipes using steel cut oats for dishes other than breakfast oatmeal has come in. If you have recipes for main dishes, breads or desserts using steel cut oats, please share with your fellow readers by sending them to the address below.

I was also asked, how to get the blue berry section of the many patriotic theme desserts neatly added to the fillings. The trick is to make a dam of aluminum foil folded into a long strip and bent to shape. After both fillings have been added, gently remove the foil.

– Share your favorite summertime side dish recipes and steel cut oat recipes by sending them to: Welcome to my Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. With the daytime temperatures reaching into the 90” s, gardens and flowerbeds do better with evening watering. Less evaporation and the plants take up moisture better in the cool of night.