Enjoy summer produce; come inside and cool off with pie

Posted Tuesday, Jul. 15, 2014  comments  Print Reprints
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For Sunday dinner, I wanted to make something special for our grandkids who were coming over to eat and swim. I bought a small sliced Smithfield ham and decided to do rice and a salad and deviled eggs. The Mikester surprised us all with his Pineapple Sweet and Sour Sauce to go over the rice; his addition was a complete success!

We are enjoying the summer produce so much and the Corn and Mexican Squash recipe not only tastes good but makes the vegetables taste wonderful and in a different way.

I noticed that some markets have fresh strawberries on sale so I experimented and made an old family favorite -Thompson's Strawberry Pie. I took some to a neighbor and we each had a slice. If I keep the entire pie, there seems to be a "mouse" who slowly gobbles up it up, and "he" doesn't need a lot of extra sugar.

Mike's Sweet and Sour Sauce

Ingredients:

• 2 (14 ounce) cans pineapple tidbits (drained and reserve the juice from both cans)

• 3 Tablespoons cornstarch

• 2 Tablespoons vegetable oil

• 1 pinch cayenne pepper

• 1/2 cup ketchup

• 1/2 cup light brown sugar

• 1/3 cup white vinegar

• 2 Tablespoons soy sauce

• Black pepper-to taste

Directions:

1. Drain both cans of pineapple over a bowl.

2. Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside.

3. In a small saucepan heat oil over medium-low heat; add in cayenne pepper and stir 2 minutes.

4. Add in ketchup, brown sugar, vinegar and soy sauce, cook stirring until simmering.

5. Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.

6. Reduce heat to LOW and simmer for 3-4 minutes.

7. Mix in the pineapple tidbits.

Season with black pepper to taste-if desired.

Corn and Mexican Squash Casserole

• 2 pounds summer squash, like zucchini and yellow crookneck-washed and cut in large slices

• 1 large sweet onion-chopped

• 4 ears fresh, sweet corn-remove husks and silk

• 4 Tablespoons butter

• 1 cup grated Monterey Jack cheese

• 1 or 2 seeded jalapenos, finely chopped

1. Cook squash in one cup water until tender about 10-15 minutes. Drain in colander.

2. Saute onion in butter.

3. Cut corn off cob.

4. Combine squash, onion, corn, jalapenos and cheese.

5. Pour into casserole.

Bake at 325 degrees for about 30 minutes.

Thompson's Fresh Strawberry Pie

• 1 package cream cheese

• Whipping cream

• 1 (9 inch) pie shell, baked and cooled

• 1 quart fresh strawberries-washed, rinsed, tops removed and sliced

• 1 cup sugar

• 3 Tablespoons cornstarch

• 1 cup whipping cream

1. Mix cream cheese with enough whipping cream to soften and spread over the bottom of a baked and cooled pie shell.

2. Place half the strawberries in the cheese-coated pie shell.

3. In a saucepan, mash the remaining berries until the juice runs.

4. Mix the sugar and cornstarch in a bowl and slowly stir in the sugar and cornstarch mixture.

5. Cook slowly for about 10 minutes, stirring occasionally.

6. Cool and pour over the uncooked berries in the pie shell.

Chill and serve with whipping cream.

You know it's really summertime when I get my gardening and watering finished and come inside at 8:15 a.m.

Have a good week in Parker County, be sure and visit your favorite farmer's markets.

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