Cold supper
06-30-2021, 03:19 PM
#21
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,328
There is an unprecedented heat wave happening right now in the PNW and western Canada. Those areas do not historically experience the extreme high temperatures that are occurring right now. Records are being broken . Because this heat is not the norm, a great deal of us don’t have AC because it was never a necessity. Where I live we only get about 5 hours of darkness. It starts to cool after dark but the sun is up in a few hours. Having the oven on just adds to the already unbearably hot house.
06-30-2021, 05:35 PM
#22
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,416
We have a central unit and two splitters. One in my sewing room and one in our bedroom. I can keep the sewing room and bedroom at different temps then the rest of the house. The house temp is auto at 72 year round. Gas fireplaces adds more heat if needed. I grew up without air conditioning in the deep south. We had attic and window fans. I vowed never to sweat while I slept as long as I could pay the electric bill. LOL
Last edited by Onebyone; 06-30-2021 at 05:51 PM.
06-30-2021, 05:38 PM
#23
Member
Join Date: Jan 2011
Location: Loudon, TN
Posts: 68
Neither! Love eggs ... hot. Hate eggs ... cold!
Sorry, not in my hot days cold menu repertoire.
My frig has these ready to face the heat wave ...
Marinated Veggie Salad, Chinese Rice Salad, Glazed Strawberry Pie!
When I have it, feta cheese on the marinated salad.
I still like a hot protein in hot weather, so I cooked a small chicken in the crockpot yesterday. Now have the leftovers to go with all the colds.
Sorry, not in my hot days cold menu repertoire.
My frig has these ready to face the heat wave ...
Marinated Veggie Salad, Chinese Rice Salad, Glazed Strawberry Pie!
When I have it, feta cheese on the marinated salad.
I still like a hot protein in hot weather, so I cooked a small chicken in the crockpot yesterday. Now have the leftovers to go with all the colds.
06-30-2021, 05:40 PM
#24
Member
Join Date: Jan 2011
Location: Loudon, TN
Posts: 68
Great ideas, everyone. Please keep them coming. My favorite cool meal is a chicken salad with grapes and curry mayonnaise. We just finished a tuna pasta salad with crushed pineapple. I have also been putting out crudites with blue cheese dressing as a dip nightly. Almost no work.
What is your tuna pasta salad with pineapple? Sounds delish!
06-30-2021, 05:55 PM
#25
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,328
We have a central unit and two splitters. One in my sewing room and one in our bedroom. I can keep the sewing room and bedroom at different temps then the rest of the house. The house temp is auto at 72 year round. Gas fireplaces adds more heat if needed. I grew up without air conditioning in the deep south. We had attic and window fans. I vowed never to sweat while I slept as long as I could pay the electric bill. LOL
06-30-2021, 06:04 PM
#26
Super Member
Join Date: Jul 2010
Posts: 1,789
DAHLIA MEETING CARRY IN GRAPE SALAD
The first time I went through the line I passed this up, I thought it looked terrible. Then everyone started raving about the grape salad and could they have the recipe.
Trick to making this: soften the cream cheese to warm room temp. Then blend in the white sugar and finally the sour cream. Then it won't curdle. If I'm in a big hurry I microwave it.
2 pounds red seedless grapes
2 pounds green seedless grapes
1/2 cup white sugar
8 oz cream cheese softened
8 oz sour cream
1 teasp. or a double jigger of vanilla on a hot day
Topping: 1 cup brown sugar
1 cup crushed pecans
Chill overnight. Serves 15
The first time I went through the line I passed this up, I thought it looked terrible. Then everyone started raving about the grape salad and could they have the recipe.
Trick to making this: soften the cream cheese to warm room temp. Then blend in the white sugar and finally the sour cream. Then it won't curdle. If I'm in a big hurry I microwave it.
2 pounds red seedless grapes
2 pounds green seedless grapes
1/2 cup white sugar
8 oz cream cheese softened
8 oz sour cream
1 teasp. or a double jigger of vanilla on a hot day
Topping: 1 cup brown sugar
1 cup crushed pecans
Chill overnight. Serves 15
07-01-2021, 02:39 AM
#27
Super Member
Join Date: Aug 2010
Posts: 2,241
Simply shred a can of tuna (I used wild caught packed in water with no salt added), drain a can of crushed pineapple, chop a small onion, add some pasta, and mix with mayo to taste. It always seems I need more mayo in it than usual and I generally add a couple tablespoons of the pineapple juice to it all to keep it creamy. Salt and pepper and chopped parsley to taste. Easy.
07-01-2021, 06:43 AM
#28
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,829
MimiSue .... Here it is. Hope you will try it.
Please let us know what you think of it, and whether it will become a favourite.
Chinese Rice Salad
Cook ..... 1 cup long grain rice in 2 cups water
While rice is cooking, mix well .....
1/2 cup cider vinegar
1/3 cup salad oil (I use canola)
2 tbsp. soya sauce
1/2 tsp. salt
Add to warm cooked rice and mix well .....
Oil Mixture (above)
10 oz. can mushrooms, drained
10 oz. can mandarin oranges, drained
1 cup thinly sliced celery
1/2 cup slivered almonds (or more!)
1/2 cup dried cranberries (or more!)
1 cup frozen peas (not cooked)
Chill at least one hour. Toss with fork to fluff a little. Keeps well in the frig.
* can keep some of the add-ins aside and use as a garnish on top.
* original recipe called for 1/4 cup cider vinegar and 1/2 cup salad oil, but I like the *snap* of the vinegar and switched up the proportions. Sometimes I go equal portions. So play with it, according to your tastes.
Bon Appetit!!
Please let us know what you think of it, and whether it will become a favourite.
Chinese Rice Salad
Cook ..... 1 cup long grain rice in 2 cups water
While rice is cooking, mix well .....
1/2 cup cider vinegar
1/3 cup salad oil (I use canola)
2 tbsp. soya sauce
1/2 tsp. salt
Add to warm cooked rice and mix well .....
Oil Mixture (above)
10 oz. can mushrooms, drained
10 oz. can mandarin oranges, drained
1 cup thinly sliced celery
1/2 cup slivered almonds (or more!)
1/2 cup dried cranberries (or more!)
1 cup frozen peas (not cooked)
Chill at least one hour. Toss with fork to fluff a little. Keeps well in the frig.
* can keep some of the add-ins aside and use as a garnish on top.
* original recipe called for 1/4 cup cider vinegar and 1/2 cup salad oil, but I like the *snap* of the vinegar and switched up the proportions. Sometimes I go equal portions. So play with it, according to your tastes.
Bon Appetit!!
07-01-2021, 09:53 AM
#29
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
This is certainly not a recipe...lol...but when it's hot out, I like to buy the ready-made salads at Safeway. They're not bad and I don't have to cook. And, if I'm really lazy, I don't even put it into a serving bowl. The plastic bowl that it comes in works just fine. If I want to get fancy, I just add a couple of veggies to the salad, but it's not really necessary. We had the Asian salad last night.
Another idea is to boil up a whole box of pasta, cool and keep in the fridge for noodle salads s/a sesame noodles.
Another idea is to boil up a whole box of pasta, cool and keep in the fridge for noodle salads s/a sesame noodles.
07-01-2021, 10:06 AM
#30
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,829
