These are some nice recipes to get into the end of summer meals. The Snickerdoodles are a favorite old Amish recipe and have an old fashioned taste.

These are some nice recipes to get into the end of summer meals. The Snickerdoodles are a favorite old Amish recipe and have an old fashioned taste.

The ceviche is such a delightful light dish and is quite easy to make, just make sure to flash cook the shrimp and scallops for one minute first then put into an ice bath immediately.

Make some nice refrigerator pickled vegetables to keep memories of the summer days.

Enjoy!

 

Shrimp and Scallop Ceviche

12 ounces medium size shrimp, shelled and deveined – fresh or frozen, flash cooked

¼ pound scallops, flash cooked

¼ cup lime juice about 5-6 limes

¼ cup fresh lemon juice, about 2 lemons

3 small red tomatoes, chopped

½ English cucumber, chopped

1 small red onion or sweet onion, chopped

2 teaspoons olive oil

1 avocado, pitted, peeled and coarsely chopped

¼ cup fresh cilantro, chopped

Salt and fresh ground black pepper, to taste

In a large pot boil water. Add 1-talbesppon salt, then add shrimp and scallops, flash cook for 1-minute. Immediately transfer shrimp and scallops to ice cold water to stop the cooking.

In a cup mix together lime and lemon juice.

Drain and chop shrimp and scallops into bite size pieces; place into a serving bowl, and add lime and lemon juice mixture, toss to coat. Cover and let marinate in refrigerator for 2-3 hours.

Chop tomatoes, cucumber, and onion. Add to shrimp and scallop mixture, stir in olive oil, and let marinate in refrigerator for another 30 minutes. When ready to serve add avocado and cilantro to shrimp and scallop mixture. Add salt and pepper to taste. Serve immediately.

 

Shrimp Boil in Foil Packets

Serves 4

1 ½ pounds large fresh shrimp, peeled and deveined

4 sweet Italian sausage links or smoked Andouille sausage, cut into ½-inch slices

2 ears corn, each cut crosswise into 4 pieces

1 pound baby red potatoes, halved

2 tablespoons Old Bay Seasoning, divided

salt and fresh ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Preheat a grill or oven to high heat, about 425 degrees.

Cut 4 -sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, and potatoes into 4- equal portions and add to the center of each foil piece in a single layer.

Fold up all 4- sides of each foil packet. Add olive oil, Old Bay Seasoning, salt and pepper, to taste; gently toss together to combine. Fold the sides of the foil over the shrimp mixture, covering completely and sealing the packages closed.

Place foil packages on grill or in a 425 degree oven and cook until just cooked through, about 12-17 minutes. Serve immediately, garnished with parsley, if desired.

 

Polish Cucumber Salad

Submitted by Bob Farrell, Huntington, NY – Start to make this the day before.

1 English cucumber, thinly sliced

Salt

1 teaspoon granulated sugar

¼ cup sweet onion

1 teaspoon red wine vinegar, to taste

½ cup sour cream, to taste

Arrange cucumber slices in a shallow plate. Salt heavily. After 24 hours press out as much water as possible. Add sugar, vinegar, and sour cream, mix thoroughly. Cover and refrigerate for at least 2 hours.

 

Refrigerator Cucumber Pickles

Makes 2 quarts.

10 cloves of garlic, peeled and cut in half

2 cups white vinegar

6 teaspoons Kosher salt

4-6 Sprigs fresh dill

1 tablespoon pickling spices

6 Kirby cucumbers, quartered lengthwise

6 medium carrots, peeled and cut in half lengthwise

¼ pound green beans, trimmed

In a saucepan, boil 4-cups of water, lower to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; bring to a boil. Stir until salt dissolves. Remove from heat.

In two 1-quart mason jars, add dill and pickling spices. Using tongs, remove garlic from brine, divide, and add to jars. Pack jars with vegetables, trimming to fit into jars.

Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. Let pickles set for a few days and keep in refrigerator up to 4 months.

 

Vegetable and Spiral Pasta Salad

1 cup uncooked spiral pasta (tricolor or whole wheat are good options also)

½ English cucumber, coarsely cut into small pieces

1 stalk celery, thinly sliced

1 small sweet onion, chopped

4 red radishes, thinly sliced

1 cup cherry or grape tomatoes, slice din half crosswise

½ cup black olives, drained and cut in half

½ cup Monterey Jack or cheddar cheese, shredded

½ teaspoon garlic powder

½ cup Italian salad dressing, more if needed

Cook spiral pasta according to package directions. Drain, rinse in cold water, drain again. Set aside.

In a large bowl toss together cucumber, celery, onion, radishes, tomatoes, olives, cheese, and garlic powder. Stir cooked pasta into vegetable mixture. Drizzle Italian salad dressing over salad and toss to coat. Serve immediately.

 

Snickerdoodles

Makes 3 dozen cookies. This is an old Amish recipe for these delightful cookies.

1 cup shortening, softened

1 ½ cups plus 2 tablespoons granulated sugar

2 large eggs

2 ¾ cups all-purpose flour

1 tablespoon cream of tartar

½ teaspoon salt

1 teaspoon baking soda

2 tablespoons ground cinnamon

Preheat oven to 350 degrees.

In a bowl mix together shortening, 1 ½ cups sugar, and eggs. Stir in flour, cream of tartar, salt, and baking soda. Chill the dough for at least 2 hours.

In a small bowl, combine the cinnamon and the remaining 2-tablespoos of sugar. Roll the dough into 1 ½ - inch balls and roll into the cinnamon and sugar mixture.

Place them about 2-inches apart on an ungreased baking sheets and bake until the edges are a golden brown, about 10 minutes. The cookies will spread out and flatten while they are baking. Cool cookies on a wire rack then put into sealed containers. These cookies will stay fresh for up to 5 days, if they last that long.

 

Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing, and second place for her Sweet Blueberry Pepper Jelly in 2015; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.