Offering Hospitality's Recipe Swap ::: Favorite Summer Recipes

I love this fun recipe swap idea from Offering Hospitality ... if you don't have them in your Google Reader (or whatever you use to keep up with blogs, you need to go and bookmark them). I had a guest post up over there a few months ago and love the ideas and encouragement they provide. : )

I'm going to jump in their first recipe swap with one that I have previously posted on the blog. This is a fun summer salad that I LOVE. I have eaten this at countless church events and picnics and it is so good. Enjoy this repost from my archives and let me know if you try it out!

This has been a recent favorite that I've made a couple times in the past few weeks. It is one of those recipes that has shown up at countless church potlucks and brunches and just a few months ago I was finally able to track down who was bringing it so I could get a copy of the recipe. (Nancy Drew sleuthing at its finest!) You can see that the dressing has puddled a little bit under the salad - that is not the norm - this was the last serving from the bowl so all the extra dressing ended up in my plate as well. : )

Broccoli Salad

1 bunch fresh broccoli florets (cut off those stems)

1 C grated mild cheddar cheese

1 red onion thinly sliced

1/2 lb bacon - fried crisp and crumbled

Optional: can add glazed sliced almonds, walnuts or pecans and raisins (I use plain pecans and golden raisins)

Mix these ingredients together and refrigerate.

Dressing:

1/2 C mayo

1/4 C sugar

1 tsp red wine vinegar

Add dressing to salad about 30 min before serving.

Notes: I think you could definitely cut the sugar down a bit in the dressing (or even use Splenda). Also, even when I double the recipe, I don't double the bacon. The bacon gives a great flavor, but you can get by with the same 1/2 pound if you need to.

Another favorite is from the Mitford Cookbook ... which, if you are a fan of the series, there is no doubt in my mind that you will be a fan of the cookbook! : ) With all the fresh summer squash that is around right now, this is a great recipe to have on hand.

Puny’s Squash Casserole

3 T. unsalted butter, more for greasing the baking dish

8 medium yellow squash, chopped

1 medium onion, chopped

2 large eggs, beaten

2 T. minced fresh parsley

1 C. grated sharp cheddar cheese (I’ve left this out before – still good!)

1 t. salt

½ t. freshly ground black pepper

1 C. crushed potato chips (I’ve used crushed crackers in a pinch)

Preheat the oven to 350*. Lightly butter a 9x13 inch baking dish and set aside. Place the squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes, then drain into a colander. Place in a large bowl and mash with a potato masher. Add the butter and stir until melted. In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper and add to the vegetable mixture. Pour into the baking dish and bake for 20 minutes. Top with the crushed potato chips and bake an additional 10 minutes or until the potato chips have browned. Makes 4-6 servings.

Lastly, I'll share a recipe that I had for the first time on our vacation last week, and made for the first time myself as soon as we got home. : ) I made my friend Cheri's version of this recipe (the notes below are her's) and it did not disappoint!

Texas Caviar

2 cans blackeyed peas [drained...if you use black beans...drain and rinse]
1 small can of corn [drained] (or mexicorn...again-your choice)
1 lg tomato (rough chop... in winter you can use a can of rotel tomatoes, drained)
1 can green chilis
1/2 onion ( i prefer to use a red/purple onion)
1 red bell pepper [rough chop]
1 8oz bottle of zesty Itallian dressing
* 1 jalapeno seeded and rough chopped (if you like, and didn't use the blackeyed peas with them added)
salt
pepper
garlic
cilantro

I also add chopped avacado (that has been spritzed with some lime juice for oxidation) if I have some on hand...but not always.

Mix all the ingredients, allow flavors to marry a few hours preferably overnight. Serve with corn chips or tortillia chips.