2018-06-08 / Home & Garden

Star Chefs

Summer Corn Salad

6 ears corn, husked and
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh
1/4 cup olive oil
2 Tbsp. white vinegar

Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Classic Macaroni Salad

4 cups uncooked elbow
1 cup mayonnaise
1/4 cup distilled white
2/3 cup white sugar
2-1/2 Tbsp. prepared
yellow mustard
1-1/2 tsp. salt
1/2 tsp. ground black
1 large onion, chopped
2 stalks celery, chopped

1 green bell pepper,
seeded and chopped
1/4 cup grated carrot
2 Tbsp. chopped pimento
peppers (optional)

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Strawberry Chantilly

1 cup all-purpose flour
1/4 cup packed brown
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 tsp. lemon juice

Preheat oven to 300 degrees.

Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.

Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.

In large deep bowl, stir together egg whites, sugar, strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.

In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Mango, Peach, and Pineapple Salsa

2 mangos, peeled, seeded
and chopped
2 small peaches, halved,
pitted, and cut into
1/2-inch dice
1 cup diced fresh
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced

1 cup chopped fresh
cilantro, or to taste
1 clove garlic, minced
1 small jalapeno pepper,
2 Tbsp. lime juice
1 tsp. salt
2 Tbsp. white sugar, or
to taste
3/4 cup water

Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Mexican Shrimp Cocktail

2 pounds cooked shrimp,
peeled and deveined
1 Tbsp. crushed garlic
1/2 cup finely chopped red
1/4 cup fresh cilantro,
1-1/2 cups tomato and
clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice

1 tsp. hot pepper sauce,
or to taste
1/4 cup prepared
Salt to taste
1 ripe avocado - peeled,
pitted and chopped

Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Stuffed Tomatoes

2 large ripe tomatoes
1 (10 ounce) can diced
tomatoes with green
chile peppers, partially
1/2 cup dry bread crumbs
2/3 cup shredded Cheddar
1/4 pound smoked
sausage, cut into 1 inch

Preheat oven to 400 degrees.

Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.

Bake in preheated oven for 15 minutes.

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