Wednesday, July 25, 2007

Summer Salad - Broccoli Slaw

Earlier this Summer I was visiting my cousin Kathy in Virginia. She served this delicious broccoli salad as part of her lunch buffet. It could easily be the main course for a summertime luncheon. It does just fine on its own but if you wanted a bit more substance,you could add some diced cooked chicken. Serve it with a basket of rolls and butter, add a tall glass of iced tea, and you're done!

16 ounce bag of broccoli slaw (near the bags of lettuce)
1 cup toasted slivered almonds
4 oz sunflower seeds
4 scallions, sliced
1 package ramen noodles, crushed (save the seasoning packet for another time)

4 Tbsp sugar
1/2 tsp pepper
4 TBSP rice wine vinegar
4 TBSP salad oil
2-3 TBSP sesame oil
2-3 TBSP soy sauce
Combine dressing ingredients.
Toss with the rest of ingredients shortly before serving.

Saturday, July 07, 2007

Summertime Dessert/Ice cream sandwiches all dressed up

This dessert is a nice and easy summertime treat. Ice cream sandwiches are layered in a 9x13 pan and are almost unidentifiable when this dish comes together into an elegant frozen dessert. Keep in mind that, because you are working with ice cream, you'll have to work quickly assembling this dessert. Here's what you'll need.

19 full size frozen ice cream sandwiches
3/4 cup of peanut butter (any variety)
16 oz. can of chocolate syrup or fudge sauce
1 cup of salted peanuts
12 oz. thawed Cool Whip (regular,light or fat free)

Heat chocolate syrup in the microwave for about one and a half minutes, or in a saucepan until hot. Do not boil. Remove from heat source and add peanut butter. Stir until combined. Cool to room temperature.

Line the bottom of a 9x13 pan with 9 and 1/2 frozen ice cream sandwiches. Arrange to form an even bottom layer. Spread 1/2 of the cool whip over the sandwich layer. Drizzle or spoon 1/2 of the syrup/peanut butter mixture over the cool whip. Sprinkle with 1/2 of the peanuts. Repeat with the next layer of i.c. sandwiches, Cool Whip, syrup mixture and peanuts. Cover with saran wrap and place in the freezer for at least two hours. When ready to serve, cut (while frozen hard) into 3" squares.

If you prefer pecans and butterscotch to peanuts and peanut butter, this recipe easily adapts. Replace the peanut butter with butterscotch topping and the peanuts with chopped pecans. I have made it both ways and it is always enjoyed on a warm summer day. This recipe serves 12. Enjoy!