By Cathy Addoms
Summer is a time to enjoy the great outdoor weather and the long days. If you’re planning a summer BBQ or a 4th of July celebration, these sides will make a festive addition and are sure to be a hit.
Cheese and Pea Macaroni Salad
A summer treasure from the past.
This salad is from a 1980’s cookbook by Miriam B. Loo. Her family owned the card company from Colorado Springs called “Current, Inc.” The salad in the cookbook is called “Summer Macaroni Salad” but our family always affectionately calls it “Cheese and Peas Salad”. The recipe has seen some adjustment over the past 35 or so years.
- 1 –10 oz package of frozen peas, thawed
- 4- hard cooked eggs, chopped
- 1/3 cup sweet pickle relish
- 1 cup chopped celery
- 1/2 to 1 cup chopped onion
- 1/2 –1 cup diced swiss cheese
- 1/2 pound bacon, cooked and crumbled
- 2 cups dry tiny shell macaroni , cooked and rinsed and cooled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chopped parsley
Combine mayonnaise and sour cream. Toss all ingredients together and fold in the mayonnaise, sour cream mixture. Chill at least 1 hour to blend flavors.
Serves 8 and can be kept for 3-4 days.
Fresh Cranberry Salad
And, just to compound your amazement in past recipes here is another family favorite. This is a recipe for the holidays and one that is more than the sum of its parts. If you don’t know what is in it you would not be able to guess!
This is a start the day before recipe!
- 2 cups raw cranberries ( just use the bag)
- 3/4 cup sugar
- 3 cups mini marshmallows
- 2 cups chopped, unpeeled red apples
- 1/2 to 1 cup red or green grapes cut in 1/2
- 1/2 cup toasted coarser chopped walnuts
- 1 cup whipped Whipping cream /1/4 tsp salt
Chop the cranberries in the food processor, using on and off method to just coarse chop. In a large bowl combine the cranberries, sugar, and marshmallows. Cover bowl and put in the fridge overnight. Stir before going to bed. Before serving prepare apples and grapes, add to the cranberries mix with the walnuts. Whip cream with the salt and fold into the salad.
This is not a great keeper so do not make too far in advance.
Homemade Marshmallows
Another fan favorite and hit with the kids are homemade marshmallows. These are great year round but especially in the summer during s’mores season and again at the holidays when everyone likes to see marshmallows in their hot chocolate.
These are great for summer cookouts and the kids will likely want to eat these without anything else for dessert.
- 4 packages unflavored gelatin
- 3 cups sugar
- 1 1/4 cup light corn syrup
- 1/4 tsp. Salt
- 2 tsp. Vanilla extract
- 1 1/2 cups powdered sugar
Brush a 9×13 glass baking dish with vegetable oil. Line the pan with parchment paper and brush the paper with oil also. Set aside.
Pour 3/4 cup of water in a bowl of a stand mixer. Sprinkle the gelatin, all 4, over the water. Let stand until the syrup is ready.
Place 3 cups of sugar and the corn syrup with 3/4 cup water in a saucepan. Insert a candy thermometer and cook, without stirring, until the mixture reaches soft-ball sage (238 at sea level) 216 in North Park (8650). This takes up to 9 minutes.
Using the whisk attachment, beat the hot syrup in to the gelatin, VERY SLOWLY ON LOW SPEED, gradually raising the speed, beating until the mixture is very thick. Beat in the vanilla.
Pour the mixture into the pan, smooth the top with spatula if necessary. Set aside until marshmallow becomes firm. Do not cover it! After at least 3 hours or overnight.
Sprinkle the top of the marshmallows with a liberal amount of powdered sugar and turn out on the counter. Peel off the parchment. Cut with a sharp knife that has been brushed with vegetable oil. Roll the marshmallows in more powdered sugar as you cut them.
Store in a plastic bag or air tight container. These freeze well.
(Editor’s Note: Cooking with Cathy is a favorite column which was discontinued when her former national publication ceased to exist. We are honored to give Cathy Addoms this regular column, so she can continue to share her food and entertaining with all of us. Thank you Cathy!)
