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Add Some Flavor to Summer’s Last Holiday

Garden Bow Tie Salad

(Courtesy of Taste of Home)

Ingredients:

  • 1 medium cucumber
  • 1 yellow summer squash
  • 1 medium zucchini
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • 4 cups fresh broccoli florets
  • 3 cups fresh cauliflower florets
  • 1 small red onion, finely chopped
  • 2 packages Italian salad dressing mix
  • 4-1/2 cups uncooked bow tie pasta
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ¾ tsp salt
  • ½ tsp pepper

Directions:

  1. Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
  2. Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat. Yield: 24 servings (3/4 cup each).

For nutritional information on this recipe, click here.

Picnic Bars

(Courtesy of Taste of Home)

Ingredients:

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • ¼ cup baking cocoa
  • ½ cup cold butter, cubed
  • 2 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 cup chopped walnuts

Directions:

  1. In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.
  2. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
  3. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
  4. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen.

For nutritional information on this recipe, click here.

Bacon & Cheese Meatball Sliders

(Courtesy of Taste of Home)

Ingredients:

12 frozen bread dough dinner rolls:

  • 1 egg
  • 1 tsp water
  • 1tbs sesame seeds

Kabobs:

  • ¾ cup seasoned bread crumbs
  • 6 bacon strips, cooked and crumbled
  • 2 eggs, lightly beaten
  • 1-1/2 tsp Worcestershire sauce
  • ½ tsp garlic salt
  • 1-1/2 pounds ground sirloin
  • 1 medium sweet red or green pepper, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 6 slices process American cheese, cut into quarters

Directions:

  1. Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
  2. Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
  3. In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.

For nutritional information on this recipe, click here

MedicAlert Team Member