Quick Summer Recipes for Guests?

[Guest guest]

Hi everyone, sorry I've not been able to post for a while (you were warned!) -

but we are in the midst of selling, buying, having visitors for four days (see

subject line above), packing and moving. Whewww! In the midst of all this,

one of our furkids has become ill, so it's off to the vet in a few minutes . . .

 

Ah but the recipes: I know there are lots of good recipes in there, but I was

wondering what other members might have tried that was really really good

(but which could be toned down spice-wise for those who don't feel about

spicy food as we do). With all that's going on, we'll be taking our visitors out

to

eat quite a bit, but we must be hospitable and give them some meals here!

LOL

 

These people are decidedly NOT vegetarians, and I don't think veggie

burgers and other faux meats would be successful. And what with

sightseeing, I need to be able to prepare whatever menu/s I decide on in a bit

of a hurry with the minimum of fuss.

 

Any ideas? They arrive Monday . . .

 

Best love,

 

Pat

[Guest guest]

One of the easiest things I make in the summer is pasta salad. You can

spice it up a lot, or leave it mild. Here's my favorite, and it's

relatively quick (the most time being taken up by chopping carrots and

cooking pasta!):

 

Ingredients:

2 or 3 whole carrots, diced into small cubes

1 small package of frozen sweet corn

1 small package of frozen peas

1/2 onion finely diced (although, I usually use a goodly amount of

onion powder, as I don't like onions in my pasta salad)

approx. 2 cups of mayo (more if you like it that way)

1/2 teaspoon of chili powder (more if you want it hotter)

1/2 teaspoon mustard powder (or a teaspoon of wet mustard)

a few to several dashes of tobasco sauce (depending on how much heat you want)

1/2 teaspoon of paprika

1 box of elbow pasta, cooked, drained and rinsed with cold water

salt and pepper to taste

 

What to do:

Combine all ingregients except the veggies and mix well. Add the

veggies (the peas and corn should be straight from the freezer!) and

mix. Cover and let sit in the fridge for at least an hour before

serving so all the flavors mix.

 

That's it!

 

If I'm bringing this to a party, I usually make it the night before

and let it sit in the fridge overnight. I think the tobasco gives good

flavor, and the jalepeno tobasco works really well with this too. Oh!

and you can also use fresh corn and peas, but I used the frozen just

for convienence.

 

Gina

[Guest guest]

Thanks so much for the lovely pasta salad recipe - definitely a keeper!

 

The latest weather predictions have for mid-20s C and rain - wouldn't ya just

know it when you want to take people on a walking tour of some of the best

parts of the city! However, our visitors will probably not melt down like sugar

plums.

 

With the weather being what it is, I figure I'll go two ways (hah!): stir-fried

dishes (with or without chillies, depending on their taste <sigh>) and crockpot

dishes. And salad for lunch regardless. That way most things can be sliced,

chopped, mixed, etc. ahead of time and then either scooped up out of the

slow cooker or tossed in the skillet all at the last minute.

 

If this sounds overly organized for me, don't laugh. We disorganized souls

have to put on a good front! It'll probably be chaos as usual.

 

Thanks again - and now off to do some more packing! (Did I mention I was in

the midst of moving? Yeah, of course I did.)

 

Love, Pat

[Guest guest]

um, if you mentioned moving, *I* missed it. Where are you going?

Beth

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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