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August 2008 Food Focus
Pitch-in Time!
Send off summer with colorful pizazz
Vacation time is starting to wane and school days now appear on the calendar. But if your extended family or neighborhood association is planning one last big bash by the lake or retention pond as a summer send-off, here’s a variety of reader-submitted recipes to give your pitch-in a little colorful pizazz. Pictured are Joan Garber’s “Marinated Veggie Salad” (front), and Barb Pigati’s “Mexican Fudge,” served on chips.
Food prepared by Emily Schilling/Photo by Richard G. Biever
Marinated Veggie Salad
1 pint cherry tomatoes, halved
1 med. zucchini, cubed
1 med. summer squash, cubed
1 med. cucumber, cubed
1 sweet yellow pepper, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 can (6 oz.) pitted ripe olives, drained
1 small red onion, chopped
1 cup Italian salad dressing
In a large bowl, combine all ingredients. Cover and refrigerate overnight.
Joan Garber, Peru, Ind.
Mexican Fudge
2 cups (8 oz.) shredded Cheddar cheese
2 cups (8 oz.) shredded Monterey Jack cheese
3 eggs
1⁄2 cup salsa verde
Tortilla chips
Combine cheeses in a bowl. Beat eggs and salsa together in another bowl. Spread 1⁄2 of cheese mixture over the bottom of a 9-by-13-inch cake pan. Pour salsa and egg mixture over cheese in the pan. Spread the rest of the cheese mixture over all this. Bake at 350 F for 30 minutes. Cool for a few minutes. Cut into squares and serve on tortilla chips.
Barb Pigati, Spencer, Ind.
Wedding Punch
1 pkg. cherry powdered soft drink mix
1 pkg. strawberry powdered soft drink mix
2 cups sugar
3 qts. water
1 can (6 oz.) frozen orange juice concentrate
1 can (6 oz.) frozen lemon juice concentrate
1 qt. ginger ale
Mix cherry and strawberry powdered soft drink mixes, sugar, water, orange juice concentrate and lemon juice concentrate together. Add ginger ale before serving.
Marietta Miller, Bloomfield, Ind.
Chocolate-Strawberry Dessert
1 pkg. (181⁄4 oz.) chocolate cake mix
1 qt. fresh whole strawberries
1 carton (15 oz.) strawberry glaze
2 cartons (12 oz. each) frozen whipped topping, thawed, divided
1 cup chocolate frosting
Shaved chocolate
Prepare and bake cake according to package directions, using 13-by-9-by-2-inch baking pan. Cool completely on a wire rack. Set aside five strawberries for garnish. Slice remaining strawberries. Cut cake into 1-inch cubes. Place half of the cubes in a 6-quart glass punch bowl. Top with half of the sliced strawberries; drizzle with half of strawberry glaze. Spread with 31⁄2 cups whipped topping. In microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often. Cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze, whipped topping and frosting. Top with remaining topping. Cover and refrigerate until serving. Garnish with shaved chocolate and reserved strawberries. Yield: 24-28 servings.
Michele Lee, Lafayette, Ind.
Written By: eceditor
Date Posted: 7/28/2008
Number of Views: 239
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