Recipes: August 2012
By Samantha Deebel
Well, summer has finally gotten hotter… and my kitchen is an oven itself during the day! But it’s pretty sweet that the ocean has stayed cool and refreshing, however hot it’s been.
Having a summer dinner in the garden is one of my favorite things to do during this kind of weather, and here is a menu for your own outdoor feast.
Don’t forget ice cream for dessert!
Assorted breads and crackers
Aloha spread
Crab spread
Seafood pasta salad
Mixed greens salad
Pickles and olives
Aloha Spread
1 8 oz. package of cream cheese, softened
1 cup crushed pineapple, drained
1 cup flaked coconut
1 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup pecans
Beat cream cheese until fluffy, stir in remaining ingredients. Chill for a couple of hours and serve.
Crab Spread
1/2 lb. fresh (or canned) crabmeat
1 8oz. package of cream cheese
4 eggs, hard-boiled
1/2 cup mayonnaise
Salt and pepper to taste
Pick over crabmeat for shells (or rinse and drain if canned). Finely chop the hardboiled eggs. Mix crabmeat, cheese, and eggs together. Bind together with the mayonnaise and season to taste. Chill two hours before serving.
Seafood Pasta Salad
1 lb. rotini or spiral pasta cooked, drained and cooled
1 green pepper, slivered
1 red pepper slivered
1 tablespoon capers
1 lb. shrimp, cooked and shelled
1 lb. crabmeat
1 lb. frozen peas, thawed
8 oz. of Italian salad dressing
Combine all ingredients and stir well. Chill for 4-6 hours before serving for best flavor.