We enjoyed dinner by the pool when my best friend, Vonda, visited with her husband, Mike, and their daughter, Hannah. Our simple summer supper included several favorite recipes I've requested from friends.
Menu
Hamburgers
Hot Bacon Swiss with Corn Chips
Roasted New Potato Salad
Asian Slaw
Ice Cream
Pink Lemonade
Hot Bacon Swiss
Although my friend Lara Graham usually doubles this recipe when she serves it to girlfriends, there is rarely any left for her husband when we leave!
1 cup grated Swiss cheese
1/2 cup mayonnaise
8-ounce block of cream cheese
1 jar Hormel Bacon Bits
Crushed Ritz crackers (about 1 sleeve)
Mix cheese, mayonnaise and cream cheese with a blender, then spread mixture into a baking dish. Top with Hormel Bacon Bits, then crushed Ritz crackers. Bake at 350 degrees for 25 minutes, or until bubbly. Serve with corn chips.
Roasted New Potato Salad
This recipe from Debra Norton is delicious served warm as soon as it's tossed, but leftovers are good served chilled the next day.
2 tablespoons olive oil
2 pounds small red potatoes, diced
1/2 sweet onion, chopped
2 tablespoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8-10 slices crisp, cooked bacon, crumbled
1 bunch green onions, chopped
1/2 to 3/4 cup Ranch dressing
Salt and pepper to taste
Place olive oil in a jelly roll pan; add potatoes and the next four ingredients, tossing to coat. Arrange in a single layer. Bake at 425 degrees for 30 to 35 minutes, or until potatoes are tender, stirring occasionally. Cool slightly, then transfer to a large bowl. Toss together potatoes, bacon and green onions. Drizzle dressing over a little at a time, and toss with potatoes. Add salt and pepper to taste, and garnish with green onions. Serve immediately, or cover and chill.
Oriental Broccoli Slaw
This recipe is a summertime favorite around here. I first sampled it when a sweet lady from our church, Karen Pruitt, invited the young mothers of our congregation over for a pool party a few years ago. Karen asked us to bring sack lunches for our children, and she treated us mommies to a delicious ladies lunch.
1 pound bag broccoli slaw
1 cup sunflower seeds
1 cup slivered almonds
2 packages ramen noodles (Oriental or chicken flavored)
3/4 cup oil
1/4 cup vinegar
1/3 cup sugar
Seasoning packets from ramen
Toss broccoli slaw, sunflower seeds and slivered almonds in a large bowl. In a smaller bowl, whisk oil, vinegar, sugar and seasoning packets from ramen. Toss with dressing. Just before serving, break up ramen noodles and toss them in (uncooked and crispy). Notes: This recipe stretches to feed a crowd, but can be halved for a family dinner. Unfortunately, it doesn't keep well, so encourage guests to enjoy extra servings while it is fresh.
