A Cook's Wares - www.cookswares.com


"Serving The Cooks Of America Since 1981"

Discussions

Tea Shoppe

Cart

Help

Main Recipe Directory

Summer Recipes from Our e-Club Members

We believe some of the finest recipes are those perfected in your homes, served with success time after time to family members and guests. Proof of this is the Three Rivers Cookbook, which contains recipes of home chefs in the Pittsburgh area where we live. The recipes are outstanding. As a result, we are beginning a recipe collection with the best recipes of our customers. It is part of the on-line gourmet community we are nurturing. We hope you will be a part of it. If so, please send us by email one or two or more of your favorite summertime recipes. We will put them in a format so that members of our community can access them, free of charge, of course. We will credit each with your name. Please tell your friends about our new recipe collection and see if they would like to be part of it. And encourage them to join our e-club to get regular updates.

		Bow Tie Pasta with Broccoli or Asparagus
		Crab Cakes
		Stuffed Flounder
		Strawberry Mint Sherbet
		Summer Squash Casserole
		Grilled Duck
		Orange Salad
		Vegetable Gratin
		Zucchini Muffins
		Summertime Salsa
		Corn Dip
		Santa Fe Black Bean Salad
		Paradise Cake
		New Orleans Bayou Burgers
		Grilled Tuna Salad
		Mexican Summer Appetizer
		Stuffed Chicken w/Roasted Red Pepper Vinaigrette
		Fruity Pasta
		Grilled Potato Salad w/Chipotle Vinaigrette
		Romagnoli's Warm Pasta

Bow Tie Pasta with Broccoli or Asparagus
by Mary Shearer

3 Large garlic cloves, minced
1 Tsp. Dried red pepper flakes
2 - 3 Dashes hot pepper sauce
Approx. 1/4 cup olive oil
1 Tbls. Butter
1 Bunch cooked broccoli or one pound cooked
    asparagus cut into bite size pieces
    (save water to cook bow ties in)
Salt to taste
Black pepper to taste
1/4 Cup grated parmesan cheese
1/2-3/4 lbs. Bow tie pasta,
    cooked in water vegetables were cooked in

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add broccoli or asparagus, salt and pepper, saut� until well coated about 8-10 minutes. If looks dry add a little more olive oil. Add parmesan cheese, mix well. Put bow ties into skillet and toss to coat

Makes 4-6 Servings as side dish or 4 main servings
Tastes better the next day!

Crab Cakes
by Mary Shearer

1 pound crab meat
2 eggs beaten lightly
2 Tbls. mayonnaise
1 tsp. prepared spicy mustard
2 slices day old bread, crusts removed
approx. 1/2 cup seasoned commercial bread crumbs
1 tsp. parsley
1/2 tsp. Old Bay seasoning
Cracker meal for dredging cakes

Mix all ingredients except crab in a large bowl. Add carefully picked crab meat. Mix gently. Shape into cakes. Dredge each cake in cracker meal. Refrigerate for at least 1/2 hour (not necessary, but makes them much earlier to fry). Fry in oil or butter until browned on each side. May also be broiled.

Stuffed Flounder
by Mary Shearer

Prepare stuffing using Crab Cake recipe.

Use approximately 1-1/2 lbs. flounder (even number of filets).

Using Pyrex baking dish put a little oil in bottom of dish. Layer half of filets in dish. Spread each filet with desired crab mixture. Then layer each filet with another filet on top. Brush a generous amount of mayonnaise on top of each. Don't be afraid to put on the mayo this will make it moist. And sprinkle paprika over all. Bake for approximately 20 minutes at 400 degrees. Fish is done when opaque and stuffing is piping hot.

Strawberry Mint Sherbet
by Roberta Bagni

1 pint fresh strawberries
1/3 cup sugar
1 1/2 TBSP fresh spearmint leaves
(my personal preference is for more spearmint)
3 TBSP plain yogurt

1. Hull berries and arrange on a baking sheet.
2. Place in freezer until solid.
3. Let berries soften slightly.
4. Put sugar and mint in food processor.
5. Process until finely ground.
6. Add berries and process until sherbet forms.
7. Add yogurt and process until smooth.
Serve and enjoy

Summer Squash Casserole

2&1/2 lbs. yellow squash
1/2 c. margarine
3/4 c. chopped onion
15 Ritz crackers, crumbled
2 eggs, beaten
1 jar jalapeno cheese spread
1&1/2 c. Ritz cracker crumbs
1/2 c. margarine, melted

Slice squash and cook, steam, microwave or stir-fry till tender. Saut� onion in 1/2 c. margarine and mix with squash. Add crumbled crackers, eggs, cheese. Add salt and pepper to taste. Sprinkle with melted margarine and cracker crumb mix. Bake at 350 until bubbly.

Grilled Duck
by Skip Lasky
Being a Duck hunter, this is a great way to cook ducks during the summer.

Sauce:
2 cups port wine
2 oranges
Zest from one orange
2 limes
zest from one lime
2 star anise
2 cinnamon sticks
4 cloves
3 Tbsp. Honey

Duck:
2 Mallards, plucked
1/2 onion, sliced in 1/2
1 lemon, sliced in 1/2
Celery Leaves
Pepper and Kosher Salt

Preheat your Webber with the Charcoal on one side of the grill. When they are 3/4 grey, they are ready. Place 2 cups port wine in pan, reduce by half or until slight syrup consistency is reached. Add honey, lime juice, lime zest, orange juice, orange zest, star anise, cinnamon, and cloves and let steep off heat. Strain, and reheat right before service. Take two ducks and salt and pepper both sides and inside the cavity. Place a lemon wedge, 1/4 yellow onion and some celery leaves in the cavity. Put some olive oil on a paper towel and brush the grill with it. Place ducks breast side down over the heat and cover until golden brown. Turn ducks over and place over heat and cover for two minutes. Then place them on the side of the grill that does not have the coals under it. Cover with lid, keep vents half closed and then leave them for 15-20 min. and or to desired internal temp. is reached. (Rare is the choice of this cook) This is good with Potatoes and or some spinach and garlic.

Orange Salad
by Rosalba L. Moy

3 hard boiled eggs
3-4 medium semi sweet oranges
2-3 tbs.. extra virgin olive oil to taste
salt & pepper to taste

Optional:
Red onion thinly sliced
Capers
Olives

Peal and dice oranges in medium bite size cubes. Peal cooled eggs in quarters. Dress with oil salt and pepper and toss lightly not to brake up the eggs. Serve with Italian bread as a side dish or as a main dish.

Vegetable Gratin
by Karen Martens

1/4 inch sliced vegetables
    potatoes
    par-boiled tomatoes
    zucchini carrots
    summer squash turnips
    whatever

1 medium onion, sliced
1/2 green and/or red pepper, chopped
2-4 garlic, minced
olive oil
fresh herbs, chopped
cheese, Parmesan, Provolone, Swiss, etc.
bread crumbs
salt and pepper to taste

Over medium heat, cook onions and peppers for 3 minutes. Add garlic and cook until onions begin to turn lightly brown. Place mixture in baking dish. Place vegetables, nearly upright, in rows. On each row sprinkle a little of the herbs, and cheese. When all vegetables are in place, (the dish can be tightly packed), sprinkle with remaining cheese. Salt and pepper. Sprinkle with a light crust of bread crumbs. Bake at 325� for 45 minute to an hour. Vegetables will be tender and moist.

Zucchini Muffins
by Rosalba L. Moy
These muffins are different, delicious and easy to make...

4 medium zucchini diced small or processed coarsely
1 large onion minced
2 clove garlic crushed
1 tsp... oregano
1 TBS minced parsley (fresh or dry)
11/3 cup Bisquick
1-2 tsp... salt (to taste)
Pepper to taste
4 TBS parmesan cheese
4 eggs
1/3 cup extra verging olive oil

Beat the four eggs, add oil salt pepper, oregano garlic cheese and Parsley than add Bisquick gradually incorporating it slowly to form a thick batter. Add zucchini and onion to batter and mix well. Prepare non stick muffin pan or coat with butter or spray with any of your favorite. With ladle fill muffin cups almost to the top. Heat oven at 350 Degrees and bake for 30 minutes or until golden brown. Let cool and remove from pans. Serve as a side vegetable with dinner, as a snack for kids or picnic, lunch boxes any time any where they are delicious!

Summertime Salsa
by "Maggie" Tillman

15 plum tomatoes seeded then diced
1/2 bunch of cilantro, cleaned and chopped finely
1tsp of minced garlic (Jar) more if you prefer
1 can of crushed pineapple strained through cheese cloth
( you can also use other fruits such as apricots or peaches)
5 jalapenos with seeds diced finely
...more or less if you prefer, for a milder salsa leave the seeds out
salt and pepper to taste

Mix and Serve. This recipe is so simple that you could add any of your own favorite ingredients and still have a great salsa.

Corn-Dip
by Sharon Smith

1 can Mexi-Corn
1 cup Mayonnaise, regular or low fat
1 cup grated sharp cheddar cheese
1 bunch green onions, chopped fine, including green part
1 can sliced ripe olives
3/4 cup hot Picante sauce

Combine all ingredients. Chill. Serve with corn chips or Tostitos.

Santa Fe Black Bean Salad
by Esther Whitby

3/4 lb. smoked turkey or chicken breast, in one piece
2- 15 oz. cans black beans, rinsed and drained
1 jalapeno chili, minced (or 1-4 oz. can green chilies
12 cherry tomatoes
1 yellow or red pepper, chopped
3/4 cup chopped red onion
1/4 cup green onion with tops
1 tsp. minced garlic
3/4 cup chopped cilantro or parsley
1/2 cup honey mustard dressing

Cut turkey into chunks. Combine all ingredients and toss with dressing. Serve in lettuce cups with corn muffins. 4-6 Servings

Honey Mustard Dressing
by Esther Whitby

1/4 cup cider vinegar
2 tbsp. dijon mustard
2 tbsp. honey
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
pinch of cayenne pepper
1/2 cup olive oil

Mix ingredients and serve.

Santa Fe Corn Muffins
by Esther Whitby

1-8 1/2 oz. package corn bread mix
1 large egg
3 tbsp. applesauce
3 tbsp. sour cream
2 green onions, thinly sliced, including tops
1 minced jalapeno

Heat oven to 400� F. Grease six muffin cups. Mix all ingredients just enough to combine. Divide into the muffin cups and bake 16-18 minutes.

Paradise Cake
by Julie Blankenship

4 eggs
1/2 c. vegetable oil
1 small can mandarin oranges, plus juice
yellow cake mix w/ pudding

Frosting
1 16 oz. can crushed pineapple with juice
1 3 oz. pkg. vanilla instant pudding (use dry)
8 oz. cool whip- fold in and frost

Beat together eggs, vegetable oil, mandarin oranges w/juice ADD: yellow cake mix with pudding Mix thoroughly Put in greased 9x13 pan Bake 350 30 minutes. Allow to COOL.

Frosting: Mix together 1-16 oz. can crushed pineapple with juice, 1-3 oz. pkg. vanilla instant pudding (use dry) ADD: 8 oz. cool whip- fold in and frost

New Orleans Bayou Burgers
by Julie Blankenship

1 pound ground beef
1/4 cup thinly sliced onions
1 tsp. Lawry's Seasoned salt
3/4 tsp. dried basil crushed
1/2 tsp. Lawry's Garlic salt
1/2 tsp. dried thyme, crushed
1/2 tsp. hot pepper sauce

Mix together, patty the hamburgers and cook on the grill. Serve with Saut�ed onions and lettuce.

Grilled Tuna Salad
by Robert Unsworth
A simple summer salad-accompanied beautifully with a bottle of St. Veran, Pouilly Fuisse, or any Maconnais wine -or choose a flinty California Chardonnay...

3/4 pound Ahi tuna-in 1/2 inch thick pieces
1/4 cup rinsed capers
1/2 cup diced celery
1/2 cup diced red onion
3 green onions sliced thin on a bias-white part and 1 " of green part
Juice of 1 1/2 lemons
Chopped fresh herbs-preferably parsley and tarragon...or try dill on its
own...
Field greens
Olive oil
Kosher salt
Fresh ground pepper

Vinaigrette:
1 medium shallot chopped fine
1TBS champagne vinegar
2TBS good olive oil
Kosher salt and cracked pepper

Make vinaigrette ahead of time letting shallots soak in the vinegar 1/2 hour before adding olive oil and kosher salt and pepper to taste

Dry the tuna and brush lightly with olive oil...season both sides with kosher salt and pepper...clean hot grill and oil grate to prevent tuna from sticking...grill tuna over medium coals , making nice
grillmarks-cook until almost medium...take off grill and let cool the tuna will be medium by the time it is cooled)...flake tuna in a bowl, and mix gently with capers, celery, red onion, green onion and enough olive oil to coat nicely...add lemon juice to taste-make it a bit acidic...season well with kosher salt and pepper...toss in chopped fresh herbs...set aside...

To serve: Toss dry field greens with kosher salt and pepper and then add vinaigrette and toss-arrange a mound of dressed greens on two plates and divide about 3/4 cup of tuna mixture atop the greens...will serve 2 with leftovers... Serve with grilled bread brushed with olive oil-seasoned with salt and pepper, fresh tomatoes in season, beans blanched in boiling salted water,
etc... *can also substitute swordfish, or any other firm fleshed, non assertive fish for the tuna...

Mexican Summer Appetizer
by Maria Hernandez

3 or 4 hard/firm peaches (can also use nectarines and mangos)
1 lime
Salt (preferably fine ground sea salt)
Pico de gallo

Slice the peaches 1/4 to 1/2 inch "crescent moon" pieces. Lightly salt the fruits then toss and pour freshly squeezed lime juice. Sprinkle pico de gallo over the peaches then toss, taste, and sprinkle more or less to your liking. The flavor should be well balanced between the spiciness of the pico de
gallo and the sweetness of the fruit. If the fruit flavor needs to be coaxed out, I might dust a tiny bit of sugar into the mixture. One can get a little more creative by adding different fruits to the bowel to make a spicy fruit salad... but I've been told the secret of the recipe is to keep it simple! Enjoy!

Stuffed Chicken Breast with Roasted Red Pepper Vinaigrette
by Rob Beeney

2 boneless, skinless chicken breasts
2 inferno peppers seeded and chopped fine
4 oz. goat cheese
1 clove garlic (optional)
1 tsp. fresh thyme
Salt & pepper to taste

Vinaigrette
1 red pepper roasted, peeled, seeded and chopped
1/2 cup olive oil
3/4 cup fresh basil
1/4 cup fresh cilantro
2 tbsp. red wine vinegar
1/4 cup red onion chopped
Salt & pepper

Mix the inferno peppers, goat cheese, garlic, thyme, salt and pepper... reserve. Pound chicken breast lightly with a wooden mallet until thin, then stuff with goat cheese mixture, hold together with toothpicks. Bake in oven at 325�F until done, about 25 to 30 minutes, or grill on BBQ.

Vinaigrette
Put all ingredients except olive oil in a food processor or blender. Blend slowly add olive oil while machine is running until smooth. Sauce is served at room temperature over the hot chicken. Serve with rice

Fruity Pasta
by Ann
Adapted from the I Love Pasta Web Site.
Try it with grilled Sausage

1 pound of medium pasta - I used bow ties
2 tablespoons extra virgin olive oil
2 cups diced cantaloupe
2 cups diced honeydew
2 medium pickling cukes, peeled, seeded, and diced
1 Tablespoon hot chili powder or to taste
1/2 cup frozen limeade concentrate, thawed
Salt to taste

Cook and drain the pasta, rinse in cold water and drain again. Place in bowl. Add cantaloupe, honeydew, cucumber, limeade concentrate, chili powder and salt. Eat!

Grilled Potato Salad with Chipotle Vinaigrette
by Annie Trimble
Adapted from: Fields of Greens by Annie Sommerville
Males 4 Servings Prep Time: 1.5 hours

Chipotle Vinaigrette:
1 Tbsp. Champagne vinegar
2 Tbsp. fresh lime juice
1/2 tsp. Dijon mustard
1 tsp. chipotle puree*
1 clove garlic, minced
1/2 tsp. salt
5 Tbsp. olive oil

Potato Salad
2 lbs. new potatoes
light olive oil
salt and pepper
1 medium red onion
1 red or yellow bell pepper
1 clove garlic, minced
A handful of salad greens
Chipotle vinaigrette (recipe included)
1 Tbsp. cilantro, coarsely chopped

Chipotle Vinaigrette
Combine the vinegar and lime juice in a small bowl. Whisk in the Dijon mustard, chipotle puree, garlic and salt. Slowly whisk in the olive oil to emulsify. *Chipotles are jalapeno peppers that have been smoked and dried. They come packed in adobo sauce, found in Mexican specialty stores. Puree a whole can at a time, reserve the rest for other delicious dishes - it will keep indefinitely.

Potato Salad
Prepare the grill. Preheat oven to 400 degrees (F). Toss the potatoes in a small baking dish with just enough olive oil to coat them lightly, and sprinkle with a few pinches of salt and pepper. Cover and roast the potatoes until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves, or quarters, if they're large, and slide onto skewers for grilling. Slice the onion into 1/2 inch thick rings, keeping each section of cut rings intact, then peel off outer skin. Insert skewer or toothpicks to keep onion from falling apart on grill. Cut pepper in half lengthwise, remove membrane and seeds, and pull away the stem. Cut into 1-inch wide strips. Add the minced garlic to a little olive oil, and brush over the vegetables. Sprinkle with salt and pepper. Wash the greens and dry them in a spinner. Make the vinaigrette. Place the vegetables on the grill, making sure the cut side of the potatoes and the skin of the peppers are facing the grill. Turn onions after about 5 minutes and, if necessary, move the peppers and potatoes to a cooler part of the grill while the onions continue to cook. The onions become very sweet as they cook slowly over the hot coals, so don't rush them. When onions are tender, and grilled on both sides, transfer to a bowl, and toss with the potatoes, peppers, vinaigrette and cilantro. Loosely arrange the greens on a platter, then spoon the vegetables over. Serve immediately.

Romagnoli's Warm Pasta
by Annie Trimble
Adapted from: Jbenz, from the Chile-head Mail List
Makes 3 servings Prep Time: 15 minutes

2 large tomatoes, coarsely chopped
Chiles - variety, to taste, chopped
1 small red onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
4 tbs. olive oil
3 tbs. red wine vinegar
� cup fresh herbs, minced (basil, oregano, thyme, etc.)
1 pound pasta (rotini), cooked

Mix all ingredients except the pasta in a container, cover, and let sit while you're cooking the pasta. Cook pasta to al dente, drain, and place in a large warmed serving dish. Pour the sauce mixture over the pasta and mix well. Sprinkle with Parmesan cheese. Serve with a dry red wine and sourdough bread. Note: Use fresh ingredients- straight out of the garden!

About Us Customer Comments Gift Certificates Free Catalog Free Weekly e-Letter Return Policy Shipping Privacy Policy

Customer Service & Inquiries email sales@cookswares.com Orders 800.915.9788