This is another great summer dish. Keep checking back for more summer recipes.

12 oz. bow tie pasta

12 oz. radatone accordian pasta

1 1/2-20 oz can pineapple, drained

2 bunches of green onions, chopped

3 C celery chopped

2 C red flame grapes, halved

1 1/2 C cashew halves

6, boneless, skinless chicken breats. Seasoned, cooked and cubed.

Cook pasta according to package directions. Drain and cool pasta. Add remaining ingredients to cooled pasta. Top with dressing and toss lightly.

Dressing:

2 C Mayonnaise

Salt & Pepper

1-16 oz Kraft coleslaw dressing

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This is a common dish for weddings, bridal showers and other gatherings. It is another great summer meal because you do not have to heat up the house. It is filling but not too heavy. My family often uses this recipe and it is always a hit.

6 chicken breasts, cooked and chopped

3/4 C chopped red grapes

1/2 celery, chopped

1 C. mayonnaise

Garlic salt

Dill weed

Lawry’s seasoning salt, optional

Blend all ingredients, adding garlic salt, sill weed and seasoning slat to taste. Serve on croissants or pita bread.

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As the summer becomes hotter, the less we want to heat up our house by using the oven for cooking. This Southwestern Salad is a great meal for hot summer days. It is light, yet has vegetables and protein. Add cut up fresh fruit or a summer fruit slush and you have a great meal for your family.

1 can black beans, rinsed and patted dry

1 lb bacon, cooked and crumbled

1 can 1(C) corn, cooked and drained

1/2 red pepper, chopped fine

1/2 green pepper, chopped fine

1/2 head green cabbage, chopped finely

1/2 head romaine lettuce, chopped

Touch of chopped cilantro

4 small tomatoes, chopped (use vine ripe)

1 to 2 C grated Colby Jack cheese

1 small can sliced black olives

DRESSING:

Salsa Ranch Dressing

Mix together equal parts of salsa and Ranch dressing. Dice 1 Avacado and put into the dressing to prevent it from turning dark. Squeeze half a lime over the top of the whole salad before tossing. Add salt and pepper to taste. You can put tortilla chips around the outside of the bowl for presentation effect and cover the top with homemade corn strips. Make homemade corn strips for a salad topper by thinly slicing corn tortillas and quickly frying them in a very hot oil.

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This is a great summer dish because you do not have to use your oven to cook it. Quick and easy to prepare. Summertime is busy time so, less time in the kitchen, the better.

6 chicken breasts (boneless/skinless)

1 T canola oil

3 cloves garlic (minced)

1 C chicken broth

1/2 C balsamic vinegar

2 T honey

1/2 tsp pepper

3 scallions (chopped)

salt & pepper to taste

Heat oil in non-stick pan and saute chicken 4 minutes each side or until brown. Alternatively, grill chicken each side 3 minutes to brown. Remove chicken from pan and add garlic. Stir 30 seconds, then add remaining ingredients. Return chicken to pan, reduce heat, cover and simmer 25-30 minutes. Salt and pepper to taste and serve with fresh vegetables and bread. Done in 40 mins.

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