Recipe(tried): Recipes for a Very Hot Summer!

RECIPES FOR A VERY HOT SUMMER

If you judge by the temperatures in the South of the United States, we will have an extremely active hurricane season. The temperature here is hot, but not extremely hot according to our standards. Tomorrow and Thursday are local holidays, so, must of the people are in beach or country houses, when possible, or in public beaches or rivers. Food is the order of the day, with as many salads as possible. Enclosed some interesting recipes for a very hot summer. Buen Provecho!

THE RECIPES:
Spinach Roquefort Salad
Mediterranean Potato Salad
Grilled Red Snapper with Orange Butter
Garden Rice
Carrot Casserole
Strawberry Chantilly

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SPINACH ROQUEFORT SALAD
Serves 8

FOR THE DRESSING:
3 oz crumbled Roquefort
1/2 cup salad oil
3 tb Balsamic vinegar
1 small onion quartered
1/4 tsp dry mustard
fresh ground pepper
1/2 tsp garlic salt
1 oz cognac

FOR THE SALAD:
8 cups spinach
1 cup croutons
1/2 lb bacon, crisply cooked and crumbled. (bacon bits is a good substitute, but never the same)

Process dressing ingredients for 5 seconds. Refrigerate until ready to use.

Place spinach in large salad bowl. Add remaining salad ingredients and dressing. Toss gently and serve.

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MEDITERRANEAN POTATO SALAD
Serves 6 to 10

6 medium potatoes
1/3 cup olive oil
1/3 cup tarragon vinegar (can be bought at the supermarket easily, or prepared adding fresh tarragon leaves crushed, and a crushed garlic clove to a wine vinegar bottle, with reasonable anticipation)
1 small onion chopped
1 garlic clove crushed
2 tsp salt
1/4 tsp ground black pepper
1/3 cup grated Parmesan cheese
1 jar roasted peppers
Romaine Lettuce

Cook potatoes just until tender in boiling salted water in a large kettle or saucepan; drain. Peel potatoes and slice into large bowl.

Combine oil, vinegar, onion, garlic, salt and pepper in a jar with screw top; cover jar and shake well. Pour over potatoes and toss to coat. Cover bowl with plastic wrap and chill at least 3 hours.

JUST BEFORE SERVING:
Toss potatoes with cheese and 1 cup chopped roasted peppers. Line serving plates with romaine and spoon the salad on the lettuce. Serve with the remaining roasted peppers and optional with green beans as garnish.

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GRILLED RED SNAPPER WITH ORANGE BUTTER
4 servings

1 tsp ground sage
1 tsp crushed dried parsley
1 whole red snapper of big size (about 2 1/2 lbs, dressed, with head and tail left on)*
1/3 cup salad oil
2 tbsp dry sherry
1 tsp salt
6 tbsp (3/4 stick) margarine
2 tbsp orange juice
3/4 tsp sugar

About 1 hour before serving, cut 4 lashes on each side of fish. Rinse with running cold water; pat dry with paper towels.

In small bowl, mix salad oil, sherry, salt, sage and parsley. Coat fish inside and out with oil mixture. Loosely wrap tail with foil.

Into saucepan, measure butter, orange juice and sugar.

ABOUT 30 MINUTES BEFORE SERVING:
Preheat the broiler. Cook butter mixture over low heat until butter melts. Place fish on rack in broiling pan. Broil fish 10 minutes per side, brushing with some orange butter.

TO SERVE:
Arrange grilled fish on platter and pour remaining orange butter sauce over fish.

*You can prepare this dish with any kind of white fish filets, and proceed with the recipe as explained.

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GARDEN RICE
Serves 8

3 tbsp butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
10 mushrooms, sliced
1 can condensed beef broth
1 tbsp Worcestershire Sauce
Water
1 1/2 cup long grain rice, uncooked
1 pkg frozen mixed vegetables
2 tbsp chopped fresh parsley

In large saucepan, with tight fitting lid (or in a caldero), melt the butter. Add onion, celery and mushrooms; saute 5 minutes.

Add broth, Worcestershire sauce and water to measure 2 1/2 cups. Pour into saucepan. Bring to boiling point. Stir in rice and and mixed vegetables. Reduce heat to medium and cook, uncovered, until almost dry, when small craters appear in the surface. Move from the bottom up just once, cover and reduce the heat to low. Cook for approximately 20 minutes. Uncover and fluff the rice with a fork. Add parsley and serve with the fish.

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CARROT CASSEROLE
Serves 6

4 cups blanched sliced carrots
1 1/2 cups plain croutons
1 cup grated, sharp cheddar cheese
2 eggs beaten
1/4 cup light cream
1/4 cup light margarine melted
1 1/2 tsp White Worcestershire Sauce
1 tsp salt

Place carrots in a buttered 1 1/2 qt. casserole. Stir in croutons and cheese. Mix remaining ingredients. Pour over carrot mixture.

Bake, uncovered, in a preheated hot oven (400 F) 20 minutes or until brown. Serve in squares with the fish and the rice.

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STRAWBERRY CHANTILLY
Serves 6 to 8

1 package vanilla instant pudding
1 package strawberry gelatin
2 1/2 cups water
1 container Whipped Topping
1 cup sliced previously sweetened strawberries

Combine (dry) pudding mix, (dry) gelatin and 2 1/2 cups water in saucepan. Cook and stir over medium heat until mixture comes to a full boil and is clear. Chill until slightly thickened.

Blend Whipped Topping into chilled pudding mixture. Chill until firm (about 3 hours).

Spoon into individual dessert glasses. Top with strawberries.