Recipe(tried): Hot Summer Night's Cool Dinner

Hi Everyone,

Bet everyone is enjoying the last days of summer relaxing and doing nothing but trying to keep cool. That is exactly what we did as we relaxed by the pool reading today. I decided I did not want to be in the kitchen so I wanted an easy meal...early in the morning I started the bread machine, the Poppyseed Dressing and the Chipotle Mayo sauce for the sandwiches. It was a wonderful meal....

Tonight's dinner was quite different as we enjoyed a Romaine Salad with fruits scattered throughout and a delightful Poppyseed dressing drizzled over. Along with that I served Turkey Sandwiches on Sun-dried Tomato Black Olive Cheese Bread, made in the bread machine.

For dessert we enjoyed Blueberry Yum Yum, I can see why they named it that, it was "yum-yum"!! The recipe came from a book called Atlanta's Favorite Restaurant Recipes...it is from Claudette's Country Kitchen.

Happy Sunday!!! Gina

Romaine Salad with Strawberries, Mandarins, Walnuts and Poppyseed Dressing
serves 4

1 bag of pre-washed and torn Romaine lettuce
1 pint strawberries, washed, hulled and sliced
1 small can mandarin oranges, drained
1 small can of pineapple tidbits, drained
1/2 cup chopped walnuts

In a salad bowl mix the Roamine with all the fruit and nuts, drizzle on Poppyseed Dressing.

Homemade Raspberry Poppyseed Dressing
The Silver Palate Goodtimes Cookbook
makes 2 cups

3 Tbsp. raspberry vinegar
2 Tbsp. honey mustard
2 Tbsp. dry white wine
2 Tbsp. fresh lemon juice
3 Tbsp. poppyseeds
1 Tbsp. minced shallots
2/3 cup sugar
1/2 cup olive oil
1/2 cup veg. oil
salt and pepper to taste
3 Tbsp. framboise liqueur
3 Tbsp. Creme Fraiche (I used sour cream)

Whisk the vinegar, mustard and wine together in a small mixing bowl. Add the lemon juice, poppyseeds and shallots and stir to mix. Stir in the sugar, gradually whisk in the oils and season to taste with salt and pepper. Finally, add the liqueur and sour cream and stir til smooth. Refrigerate til ready to serve.

Turkey Sandwiches with Gouda, Bacon and Chipotle Sauce on Homemade Sun-dried Tomato Black Olive Cheese Bread

1 lb. thinly sliced turkey breast
2 crisp bacon strips for each sandwich
1 tomato slice per sandwich
leaf lettuce
thin slices of purple onion
1 slice Gouda cheese per sandwich
1 loaf of Sun-dried Tomato & Black Olive Bread
Chipotle Mayo Sauce

Layer on each sandwich bread some chipotle mayo, about 3 slices of turkey, top with gouda, tomato, bacon, lettuce, and onion slices.

Sun-dried Tomato and Black Olive Cheese Bread
makes 1 (3 lb.) loaf of bread in DAK machine

1 package of yeast
4 cup Better for Bread flour
1/4 tsp. garlic salt
1 Tbsp. butter
1/2 cup whole pitted black olives
1/2 cup sun-dried tomatoes in oil, well drained
1 cup cubed cheddar cheese
3/4 cup sour cream
1 egg
1 cup very warm water

Add all the ingredients into the pan in the order listed, place darkness control at 11 o'clock, select white bread and push start.

Chipotle Mayonnaise Sauce

1/2 cup cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lime juice
1 chipotle chili in adobo sauce, pureed and strained*** found at Mexican grocer
1/2 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Combine all ingredients in blender and keep covered in refrigerator. Keeps for one week covered.

***If you want it hotter than this, keep on adding one chipotle pepper at a time.

Claudette's Country Kitchen Blueberry Yum-Yum
serves 10-12

Crust:
3/4 stick butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

Melt the butter with sugar. Remove from heat and mix in crumbs. Stir till combined. Spray a 9x12-inch glass dish and press the mix evenly in. Cool in fridge.

Filling:
8 oz. cream cheese
1 cup confectioner's sugar
8 oz. Cool Whip
1 lb. can blueberry pie filling

Mix cream cheese, sugar and whipped topping till well blended. Pour onto crust and top with the blueberry filling. Refrigerate til ready to serve.