Summer Months June came busting out all over! Busy, busy month! Graduation caps a flying, wedding bells rang for many brides and grooms walking down aisles. Fathers are honored in the month of June. A day fit for a king, although he is really king of his Castle all year long! Its hot! Beach time, all want to go on vacation! July arrives with explosions of light and color, picnic tables groaning with the weight of home cooking, red juicy watermelons, frosty cold pitchers of lemonade and iced tea. Colorful bowls waiting to be filled with Granny's homemade ice cream. Ending the evening of the Fourth of July at the ball park. Dad will soon be at bat! Summer fruit ripening, Jasmine and Jacaranda blooms scent the evening air. Stars and moon seem to shine brighter during this time of the year. Wonderful summer evenings. August seems the laziest month of the year. School youngsters hate it to end, as vacation time will soon be over, moms can hardly wait! It's hot both day and night and many wander to local lakes, streams and city pools.  Dad, king of the grill, has his busiest month. The harvesting of fruit and vegetables has kept Mom in the kitchen with canning for the winter months. Memories of my teen years when our home was situated on 25 acres of Apricot trees. Local farmers came during fruit season to borrow fruit ripened on our trees. They would leave a bounty from their gardens on back porch.  What pleasant surprises were those summer mornings, we would eat our fill, canning the rest for winter. The cellar shelves were laden with, you guessed it, lots and lots of mason jars filled with apricots and apricot jam! August for many is really not the laziest moth of the year. Rural areas prepare for county and state fairs. Mom and I won our share of blue ribbons and sweepstakes, she in the Senior Division and I in the 4-H Department. Summer my favorite season, enjoy it with me.   Mary S Summer Sounds We were leaning against the iron gate that was keeping the cows outta the flowerbed, the hens from the open field. We talked about the heat, about the blue sky, about the need for a good rain. "Ssssh," he said. "Listen." "Listen! It's the cows chewing." Grandpa was right. Summer was a season of sounds. In those evenings when we sat on the porch while stars shimmered in the summer sky we sweated, we swam, we listened to the June bugs' buzzing on the welcome mat, to the ice clinking in glasses of fresh lemonade, to the frequent clap-clapping of the screen door. The porch always beckoned, its squeaky swing a song on the afternoon's soundtrack. A lawn-mower blade sliced through the sultry air whirring through the grass. A catch-up conversation from the kitchen 'n faint fragrance of baked bread settled a peace over the soul. Through an open window there came sounds of someone practicing Beethoven's "Ode to Joy" on a piano. Yes, summer has a rhythm all its own. The flutter of flip-flops on the way to the pool, the pop-pop-pop of fireworks, the notes of crickets, the splashing of waves against a shore. White sheets sounding as sails as they filled with air on the clothesline. There're few prettier sounds on a summer afternoon than the thwack of bat meeting ball~  especially when the kid who hit it had struck out already twice in a row. Listening to summer's sounds the one most worth mentioning is also the one hardly necessary to say 'cause it's everywhere there're children 'n baseballs 'n water 'n freedom~   laughter. By Errett Summer S unlight flowing through your hair U nderneath the shady tree, you watch your first shooting star at night M usic and magic at your first summer party of the year M oney to earn at your job E verything hot and cool R aces you to the water slide Summer is a time to see old and new friends. Summer is a time to make nice, ice, old lemonade. Summer is a time to throw huge parties. Summer is a time to waddle in the rain. Summer is a time to go star-gazing in the darkness of the night. Summer is a time to dream and go to far-away places. Summer may be a time to say goodbye for Seniors. Summer may be a time to be lost in his arms forever. Summer may be a time to pick fresh flowers. Summer may be a time to start over and heal your wounds. Summer may be a time to try again and meet new friends. Summer may be a time to lay back and relax into another world. Unknown Summer's Day Lazing on a flower-bed All the little butterflies dance overhead flying from flow'r to flow'r while I take a nap in the shade of a bow'r A coloured joy to a sleepy eye they flicker-flack as they're fluttering by It's such a pleasure to be so pleased to be at ease on a Summer's day Dozing lightly as I might All the little honey-bees suck their delight, crooning a little song they will spend their summer-days humming along When winter comes they will doze like me but they will wake when the summer's a spree It's such a pleasure to be so pleased to be at ease on a Summer's day And then my friends come from all around to share the joy of just being alive You never heard such a happy sound It's like the whole world is heaving a sigh No clouds in the sky Whipped cream on the pie... Lazing on a flower bed All the little butterflies dance overhead Dozing lightly as I might All the little honey-bees suck their delight The Summer sun greets a happy elf Oh, I'm in love with the Summer itself It's such a pleasure to be so pleased to be at ease on a Summer's day Erland Peter A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.   James Dent  Fairest of the months!  Ripe summer's queen The hey-day of the year With robes that gleam with sunny sheen Sweet August doth appear.    R. Combe Miller Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time.   John Lubbock  How sociable the garden was. We ate and talked in given light. The children put their toys to grass All the warm wakeful August night.    Thom Gunn, Last Days at Teddington Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit.  A few of those days and you can become drunk with the belief that all's right with the world. Ada Louise Huxtable Now is the time of the illuminated woods ... when every leaf glows like a tiny lamp. J. Burroughs The old, wooden shed Stranded in a sea of wheat, Waiting for harvest. Daniel Denault Dirty hands, iced tea, garden fragrances thick in the air and a blanket of color before me, who could ask for more? Bev Adams The serene philosophy of the pink rose is steadying.  Its fragrant, delicate petals open fully and are ready to fall, without regret or disillusion, after only a day in the sun.  It is so every summer.  One can almost hear their pink, fragrant murmur as they settle down upon the grass: 'Summer, summer, it will always be summer.'   Rachel Peden I walk without flinching through the burning cathedral of the summer.  My bank of wild grass is majestic and full of music.  It is a fire that solitude presses against my lips. Violette Leduc, Mad in Pursuit If a June night could talk, it would probably boast it invented romance.   Bern Williams Breakfast Strata I like to serve this as breakfast for overnight company because you set it up completely the day before.  Then, when you and your company wake up, you pop this in the oven.  It makes the whole house smell good too.  While you are waiting for it, we usually serve some store bought mini-muffins or cut up fresh fruit with vanilla yogurt to spoon on top.      8 slices whole wheat bread cubed 3 cups sharp Cheddar cheese, grated 11/2 - 2 cups chopped ham (most of one of those ham steaks) Pepper to taste 4-5 Granny Smith apples, sliced & rolled in cinnamon & sugar remaining ingredients 8 eggs 2 cups milk 1/2 - 1 teaspoon dry mustard Worcestershire sauce to taste 1/4 cup butter (1/2 stick), melted Feel free to add more cheese, ham, or apples to this dish.  The above amounts fit into my 8 x 8 by 2 inches deep Pyrex pan.   Layer in order half of the bread, half of the cheese, all of the ham (sprinkled generously with fresh pepper), all of the apples slices, the remaining bread cubes, and the remaining cheese. In a blender combine the remaining ingredients except the butter. Pour over the casserole, top with melted butter and refrigerate overnight. Bake uncovered in a 350 oven for 45 to 60 minutes or until firm to the touch.  Because I use a square pan, we cut into square servings. Makes 6 nice size squares to serve 4 (someone will want seconds, guaranteed).  Remember, we serve other things with this.  If you have really big eaters, use a bigger (not deeper) pan and double the recipe...or make two. Ham Brunch Casserole 12 sl Day old white bread 1 lb Ham, cubed 2 c Cheddar cheese, shredded 2 c Jack, shredded 12 Eggs 3 c Milk 1/2 t Salt and pepper Grease a 9x13 inch pan. remove the crusts from the bread and cut into 1/2 inch strips. Line the bottom of the pan with half of the bread slices. Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, milk, salt, and pepper. Pour over the casserole. Cover and refrigerate overnight. Bake in a 350 oven for 1 hour. Cool the casserole before serving. Super Subs 2 loaves unsliced Italian Bread -- (about 1 lb each) 1 (8oz) pkg cream cheese -- softened 1 cup (4oz) shredded cheddar cheese 3/4 cup sliced green onions 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce 1 pound thinly sliced fully cooked ham 1 pound thinly sliced roast beef 12 to 14 thin slices dill pickle Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2" shell (discard bread or save for another use). Combine cheeses, onions, mayo, and Worcestershire; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickle on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hrs. Cut into 1-1/2" slice   Make Ahead Party Sandwich A no-fuss, make ahead entree 2 (1-pound) unsliced loaves Italian bread 1 (8-ounce) package cream cheese, softened 1 cup shredded cheddar cheese 3/4 cup sliced green onion 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce 1 pound thinly sliced fully cooked ham 1 pound thinly slice cooked roast beef 12 thin slices dill pickle 6 peperoncini, seeded and chopped Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-inch shell (discard removed bread or save for another use). Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves and sprinkle with chopped peperoncini. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. To serve, cut into 1 1/2-inch slices. Makes 12 to 14 servings. Marinated Tuna Sandwiches 4 hoagie or French rolls 4 tablespoons olive oil 2 cloves garlic, bruised 4 tablespoons red wine vinegar 1 red onion, sliced thin 1 (2.25-ounce) can sliced black olives 2 ripe tomatoes, sliced 1/2-inch thick 2 (6.5-ounce) cans white albacore tuna, drained 4 tablespoons chopped fresh basil leaves Salt and freshly ground pepper to taste Tear off 4 sheets of plastic wrap, each large enough to wrap a sandwich. Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar. On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap. Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich. If you have only thought of a tuna sandwich as the typical tuna/mayonnaise one, then you have been missing a real taste delight! Makes 4 sandwiches. Grilled Bruschetta Loaf The key is to use your favorite good quality Italian dressing for great results. 1 long loaf French or Italian bread, halved lengthwise 1 cup Italian dressing 4 sliced plum tomatoes 1 cup shredded Mozzarella cheese 1/2 cup shredded Parmesan cheese 1/3 cup minced fresh basil Brush the cut side of the bread with the Italian dressing. Grill cut side down for 3 minutes. Layer the tomatoes over the bread and top with the cheeses. Return to the grill and grill cheese side up for another 2-3 minutes or until the cheese melts. Sprinkle with the fresh basil and serve hot. Makes 6 servings. Texas Tuna Melts 1 can tuna fish, drained 1/4 cup mayonnaise      1 cup grated cheddar cheese 1 tin green chilies, drained 1/2 cup salsa 1/4 cup finely chopped red pepper 4 crusty rolls Split rolls in half and set aside. Combine remaining ingredients and mix well. Top each roll with tuna mixture. Bake in 400 degree oven for 10 minutes until hot. 4 servings Chicken Salad Sandwiches 2 cups cooked diced chicken Miracle Whip Salad Dressing 1 cup chopped celery 2 tbsp. pickle relish 1/8 tsp. dry mustard 1/2 tsp. dill Mix together ingredients. Chill for several hours.      Ham Salad Sandwiches      1/2 lb cooked ham      1 large dill pickle      4 hard cooked eggs      Salt & pepper      1 tsp mustard      1 or 2 Tbsp. mayonnaise      Grind together the ham, pickle & eggs. Season with pepper & mustard. (can pulse mixture in food processor). Moisten with mayonnaise to spreadible consistency. Taco Salad 2 med. size green peppers 2 med. size tomatoes 1 head lettuce 1 bag dorito's(taco flavor is the best) 1 bag shredded sharp cheese 1 lb. hamburger 1 pkg. taco seasoning 1 can kidney beans 1 bottle catalina dressing Brown and drain hamburger. Add seasoning. Cut all veggies into bowl, add chips, cheese, kidney beans. Mix in hamburger. Add dressing and stir well..serve chilled or warm...add sour cream if desired. Serves: 10 Ortega Gazpacho (cold soup)      1 (24 ounce) jar Thick & Chunky Salsa 2 cups water 1 cup finely chopped celery 1 cup peeled and diced cucumber 1 cup finely chopped green bell pepper 1 cup finely chopped red bell pepper 1 cup chopped tomato 1/4 cup chopped green onion 1 clove garlic, minced salt and pepper to taste 1/4 cup chopped fresh cilantro (optional) 1 cup croutons (optional) 2 sevings   Swan's Summer Soup Cold soup 4 large tomatoes 1 avocado - peeled, pitted and diced 1/2 cup fresh corn kernels 2 tomatoes, chopped 1/4 cup chopped fresh cilantro 1 tablespoon fresh lemon juice salt and pepper to taste Using a juicer, extract the juice of the 4 large tomatoes. In a medium bowl combine the tomato juice, avocado, corn, diced tomatoes, cilantro and lemon juice. Season to taste with salt and pepper. Divide between two serving bowls and serve. 2 servings Belgian Waffle Sundaes These fast and easy sundaes bring back fond memories of pajama parties and lazy Sunday mornings. Wonderful for a dessert or as a really indulgent breakfast, these sundaes are truly scrumptious. If you are ambitious you can use your favorite homemade waffle recipe in place of the frozen waffles. 1/2 cup raspberry jam 6 frozen Belgian waffles 1 pint vanilla ice cream 2 cups raspberries 1 cup whipped topping 1/4 cup chocolate syrup Melt the jam in a small pan on the stove or in the microwave until smooth. Heat the waffles according to the package directions and place a waffle on each plate. Top each waffle with a few scoops of the ice cream. Sprinkle the raspberries over top, and drizzle with the melted jam. Top with a few tablespoons of the whipped cream and drizzle the chocolate sauce over the whole sundae. Heavenly Pie 1 8oz pkg cream cheese -- softened 1 14oz can sweetened condensed milk 1/3 cup lemon juice 1 9oz crtn frozen whipped topping -- thawed 1/2 cup chopped pecans 1 cup drained fruit, pineapple or peaches, -- mandarin orange,etc 2 graham cracker pie crust, 9 inch Combine cream cheese, condensed milk, and lemon juice; beat until smooth. Fold in whipped topping. Stir in pecans and drained fruit; pour into pie shells and refrigerate for several hours. Yield: 2 pies Layered Pudding Delight 14 whole graham crackers 1 package vanilla instant pudding -- (6 ounce size) 2 cups milk 1 cup whipped topping 1 can cherry pie filling -- (21 ounces) Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding with milk as directed on package. Let stand 5 minutes. Blend whipped topping into the pudding. Spread half of the pudding mixture over the crackers; top with remaining pudding and crackers. Spread cherry pie filling over top layer of crackers. Chill 3 hours. Serves 9. Peach Cream Pie 2 cups vanilla wafer crumbs 1 stick margarine -- melted 1 (14oz) can sweetened condensed milk 1/2 cup lemon juice 1 carton frozen peaches -- (1 pint, or 2 cups) 1 carton frozen whipped topping -- (9 ounce), thawed Make crust of 2 cups vanilla wafer crumbs and 1 stick melted margarine. Press into 9-inch pie plate and chill.Blend condensed milk and lemon juice until thick. Partially thaw frozen peaches; put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust. Yield: 1 (9-inch) pie Summer Lemonade Pie 1 can (6 ounces) frozen lemonade concentrate- part thawed 2 cups softened vanilla ice cream 1 tub whipped topping thawed 1 graham cracker crust Beat lemonade concentrate in large bowl on low speed with electric mixer for about 30 seconds. Add ice cream 1 cup at a time, beating until well blended. Stir in whipped topping until smooth. Spoon into crust, making a pretty top with rubber spatula. Freeze 4 hours or overnight to until firm. Let stand at room temp. when ready to eat until pie can be sliced with knife. Enjoy by your pool on a hot summers day! Coffee Toffee Cooler 1/2 cup Strong black coffee, chilled 1 1/4 cup Toffee or caramel ice cream 2 tbs Caramel or amaretto syrup 1/3 cup Sparkling water 1/4 cup Sweet whipped cream 1 tbs Toasted almonds, chopped In a blender, mix coffee, ice cream, syrup and water until smooth Top with whipped cream and almonds Serves 1 Iced Strawberry Tea 1 pint Fresh strawberries 4 cups Tea, chilled 1/3 cup Sugar 1/4 cup Lemon juice Save a few berries out for garnish. Puree the rest Strain the pulp into a pitcher Add tea, sugar, and lemon juice. Stir until sugar is dissolved Chill and serve over ice with berries on top Citrus Tea Cooler 3 Tea bags, black 1 1/2 cups Boiling water 1/2 cup Lemon juice 28 oz Ginger ale, or Sprite 3/4 cup Sugar 1 cup Orange juice Ice cubes Brew tea in hot water, and let steep for about 5 minutes Strain out bags, and stir in sugar until dissolved In a pitcher, place a trays-worth of ice cubes Over the ice, add the tea mixture, lemon and orange juices. Stir until chilled. Add soda pop before serving Makes 2 quarts Peach Fizz Cocktail Recipe 1 cn Frozen limeade(6oz) 1 pk Gelatin,peach(3oz) 1 cn Peaches,sliced cling(29oz) 2 tb Lime juice 1 Tonic water,chilled(20oz btl) Lime slices In 3-quart pitcher, prepare limeade concentrate as label directs. Measure 1 cup reconstituted limeade into 1-quart saucepan; over high heat, heat to boiling. Remove saucepan from heat. Stir peach flavor gelatin into hot limeade, stirring until gelatin completely idssolves. Stir mixture into limeade in pitcher. Place half of peaches and their syrup in blender; blend at high speed until pureed. Repeat with remaining peaches and syrup. Stir puree and lime juice into limeade mixture. Refrigerate at least 1 hour or until well chilled. To serve, stir tonic water into limeade mixture. Garnish with lime slices 12 Servings Mock Champagne Cocktail 2/3 c Sugar 2/3 c Water 1 c Grapefruit juice 1/2 c Orange juice 3 tb Grenadine syrup 28 oz Ginger ale; chilled Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving. 12 Servings Lime Rickey Cocktail 4 Servings 1/2 c Fresh lime juice 1/2 c Sugar Syrup (2/3 c sugar + 2/3 c water, boil & cool) 1/2 ts Bitters (12 dashes) 3 c Club soda GARNISH Lime-peel spirals Mix lime juice, syrup and bitters in glass measure. Pour into 4 ice-filled tall glasses. Top each with 3/4 cup soda. Garnish with lime peel. 4 Servings Colossal Pina Colada Cocktail 2 c Skim milk 2 c Unsweetened pineapple juice 1 tb Vanilla extract 1 tb Coconut extract 2 tb Sugar Ice cubes Mint sprigs for garnish Combine all ingredients, except ice cubes & mint, in a blender container and blend on high speed until frothy. Pour into 6 tall glasses filled with ice cubes. Garnish with mint sprigs, if desired. Thicker Variation: Omit ice cubes. Freeze the pineapple juice in ice-cube trays, blend these cubes with the other ingredients and garnish with mint. 6 Servings Mock Champagne Cocktail 2/3 c Sugar 2/3 c Water 1 c Grapefruit juice 1/2 c Orange juice 3 tb Grenadine syrup 28 oz Ginger ale; chilled Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving. 12 Servings Lime Rickey Cocktail 4 Servings 1/2 c Fresh lime juice 1/2 c Sugar Syrup (2/3 c sugar + 2/3 c water, boil & cool) 1/2 ts Bitters (12 dashes) 3 c Club soda GARNISH Lime-peel spirals Mix lime juice, syrup and bitters in glass measure. Pour into 4 ice-filled tall glasses. Top each with 3/4 cup soda. Garnish with lime peel. 4 Servings Colossal Pina Colada Cocktail 2 c Skim milk 2 c Unsweetened pineapple juice 1 tb Vanilla extract 1 tb Coconut extract 2 tb Sugar Ice cubes Mint sprigs for garnish Combine all ingredients, except ice cubes & mint, in a blender container and blend on high speed until frothy. Pour into 6 tall glasses filled with ice cubes. Garnish with mint sprigs, if desired. Thicker Variation: Omit ice cubes. Freeze the pineapple juice in ice-cube trays, blend these cubes with the other ingredients and garnish with mint. 6 Servings EMail  Mary Comments are appreciated Send Mail to Mary  Back To My Index Page More Mail From Mary is a proud member of: Harmony-Editors More Mail From Mary copyrighted© 6/1/01 Graphics By Granstaxi1