Cooperative Living June 2014 - 31

READER RECIPES
Cooking can create heat that makes your kitchen uncomfortable as summer temperatures
creep up. For those with air conditioning, your unit has to use additional electricity (and
thus incur additional cost) to remove this heat from the air. Here's how to " beat the heat "
while cooking this summer:
* When boiling pasta or potatoes for use in cold salads, use the stove in the early morning
or late evening when it is cooler, then store in the refrigerator until needed.
* Cook outside. Your grill can be used not only for burgers, hotdogs and steaks, but also for
veggies and even pizza. Some grills include a single burner on the side that can be used
to cook anything you'd cook on an indoor range.
* Bring portable cooking appliances such as electric skillets and slow cookers to your deck
or patio, using an extension cord and making sure the area isn't left unattended while
animals or children are nearby.
Summer Salads
BROCCOLI TERIYAKI SALAD
Dotty Hevener of Staunton
INGREDIENTS:
1 pkg. broccoli slaw
1 cup unsalted sunflower seeds
1 cup slivered almonds
2 small bunches green onions,
chopped
2 pkgs. beef flavor ramen noodles,
crushed
Dressing:
1 cup oil
1
⁄3
cup red wine vinegar
½ cup sugar
2 pkgs. beef seasoning (from noodles)
DIRECTIONS: Mix all salad
ingredients except noodles. Mix
dressing ingredients separately and
just before serving, put uncooked
ramen noodles on top of vegetables,
pour dressing over and stir.
BONUS COLE SLAW
Juanita Fisher of Vinton
INGREDIENTS:
4 cups cabbage, shredded
Grated carrots
1 cup frozen peas, thawed
1
⁄3
cup vinegar
½ cup vegetable oil
9 pkgs. Equal and 1 T sugar
(or ½ cup sugar)
½ t poppy seeds
1 t dry mustard
¼ t salt
¼ t pepper
1 cup dry roasted peanuts
DIRECTIONS: Combine cabbage, carrots
and peas in a large bowl. Mix remaining
ingredients except peanuts and
blend. Pour over slaw mixture and refrigerate.
Add peanuts just before serving.
June 2014/www.co-opliving.com
MARINATED CUCUMBERS,
ONIONS AND TOMATOES
Patricia Harbin of Louisa
INGREDIENTS:
3 medium cucumbers, peeled and
sliced ¼ " thick
1 medium onion, sliced and
separated into rings
3 medium tomatoes, cut into
wedges
½ cup vinegar
¼ cup sugar
1 cup water
2 t salt
1 t black pepper (coarse fresh
ground if you have it)
¼ cup oil (either olive or
vegetable)
DIRECTIONS: Combine all ingredients
in a large bowl and toss to mix
well. Refrigerate at least 2 hours before
serving.
BLACK-EYED SUSAN SALAD
Susan Weir of Onancock
INGREDIENTS:
15-oz. can black-eyed peas,
drained
10-oz. pkg. frozen corn kernels,
thawed
2 T chopped pimento peppers
½ cup chopped celery
(optional)
2 T minced onion
¼ cup apple cider vinegar
1 T white sugar
1 T Worcestershire sauce
½ t garlic salt
½ t pepper
¼ cup vegetable oil
DIRECTIONS: Combine the
black-eyed peas, corn, pimento,
celery and onion in a mixing
bowl and set aside. In a separate
bowl, whisk together the vinegar,
sugar, Worcestershire sauce,
garlic salt and pepper. Slowly
whisk in vegetable oil until the
dressing emulsifies. Stir dressing
into the vegetables until evenly
coated. Refrigerate 4 hours or
overnight.
TACO SALAD
Joann Frazier Hensley
of McGaheysville
INGREDIENTS:
1 to 1¼ lb. 90 percent lean
ground beef
1¼-oz. pkg. taco seasoning
mix
1 can (14½-oz.) diced tomatoes
with mild green chilies
½ cup water
1 bag (16 oz.) frozen gold &
white corn
1 medium head iceberg lettuce,
shredded
6 oz. Doritos Cool Ranch chips
Garnish: fancy shredded
Italian-style cheese
DIRECTIONS: Cook beef in
skillet until browned, stirring to
crumble. Drain grease. Add
seasoning mix, tomatoes, water
and corn. Bring to a boil. Reduce
heat and simmer 10 minutes.
Layer lettuce, meat mixture and
cheese on serving plates.
Arrange chips around lettuce.
Serve immediately.
MOLDED TUNA SALAD
Debbie Randolph
of Locust Grove
INGREDIENTS:
1 can tomato soup
2 envelopes Knox
unflavored gelatin
8-oz. pkg. cream cheese,
softened
1 cup mayonnaise
2 cups (3 6-oz. cans)
water-packed tuna,
drained and flaked
1 cup finely chopped celery
½ cup finely chopped onion
Salt and pepper to taste
Pinch of sugar
1 T lemon juice
DIRECTIONS: Empty soup
in small pan over medium
heat. Dissolve gelatin in ½
cup warm water. Add to soup
and stir until completely
dissolved. Mix cream cheese
and mayonnaise until thoroughly
creamed. Add soup
to mixture, stirring well. Add
drained and flaked tuna
(can hand mix, but electric
mixer does a better job).
Add celery, onion, salt, pepper,
sugar and lemon juice.
Stir by hand until thoroughly
mixed. Grease inside of jello
or fish mold with mayonnaise.
Pour mixture in mold and chill
overnight. Invert onto platter
and serve with assorted
crackers. 
29
ZELENO/ISTOCK/THINKSTOCK

Cooperative Living June 2014

Table of Contents for the Digital Edition of Cooperative Living June 2014