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We recently returned from a trip to Gillette, Wyo., where Bud competed in the World Horseshoe Pitching Tournament. Over a two week period 900 pitchers in various percentage brackets competed in 98-112 degree weather. However, the pitching area was inside and air-conditioned, but with about 90 pitchers each day plus spectators (that would be me) it got quite warm. It did cool down every night after sunset to 55-60 degrees so we did sleep well, except for dogs barking and trains going by nearby. Talking to family it was as hot (plus humidity––uff da!) which we didn’t have. There were vendors selling t-shirts and caps, horseshoes (of course), horseshoe related jewelry and even a cookbook by various pitching clubs. Should I support their efforts by buying a cookbook? But, of course!

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So, today’s recipes are from the cookbook and I’ll start with an appetizer.

CHEDDAR BRUSCHETTA

12 - 3/4-inch slices french bread, cut on an angle

2 medium tomatoes, seeded and diced

2/3 c. finely shredded cheddar or mozzarella cheese

1/3 c. mayonnaise

1/4 c. grated Parmesan cheese

1 t. dried oregano

1 t. basil leaves

1/4 t. pepper

Put bread slices on ungreased baking sheets. Bake at 350 degrees 5 minutes on each side or until toasted. While bread is toasting, combine rest of ingredients; mix gently. Spread over toasted slices of bread. Bake 7-8 minutes or until bubbly. Serve warm. Makes 12 appetizers.

NOTE: Topping may be made ahead of time and kept in fridge. Take out 15 minutes before spreading on toasted bread.

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One of the ladies selling the cookbooks said this is a really good baked chicken recipe.

CRUSTY BAKED LEMONY CHICKEN

3/4 c. lite mayonnaise

1 T. fresh lemon juice

zest of one lemon, grated

1 medium clove garlic, crushed or minced small

3-4 c. corn flakes, crushed

4 boneless chicken breasts

Combine first four ingredients in a small bowl. Turn into a pie tin or shallow dish. Put cornflake crumbs in another pie tin. Dip chicken in mayo mixture, turning to coat, then in crumbs. Put in lightly sprayed 9-inch square baking dish. Bake at 350 degrees 30-35 minutes. Makes 4 servings.

*If you run out of crumbs, crush more. So long as you’re making crumbs, make lots to use again. They’re also good as a coating for fried sunnies and crappies. Keep crumbs in a tight fitting jar or plastic bag.

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An easy potato dish to put in the oven with the chicken.

RANCH-STYLE OVEN

POTATOES

2 lbs. (6 medium-sized) red potatoes, scrubbed (leave some skin on), cooked

2 t. snipped chives

10 green onions (white part) sliced

1-8 oz. bottle Ranch-style dressing, regular or lite

Cut warm potatoes in quarters. Combine all ingredients in a large bowl; turn into a lightly buttered or sprayed 3 qt. or 9x13 baking dish. Bake at 350 degrees 20-25 minutes or until hot and bubbly around edges.

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I like colorful veggies. They add so much to any meal.

CONFETTI GREEN BEANS

1-10 oz. package frozen cut green beans, thawed and drained

1-7 oz. can whole kernel corn, drained

1/4 c. butter or margarine

1/2 t. dried basil

1/2 t. oregano leaves

1/8 -1/4 t. garlic powder (optional)

1/4 c. sliced ripe olives

In a medium saucepan, combine first three ingredients; stir in seasonings. Cover and cook over medium heat 6-7 minutes or until beans are crisp-tender, stirring occasionally. Stir in olives; heat one minute.

NOTE: Can use 1-1/4 c. fresh green beans, cooked crisp in small amount of water, drained. Serves 4-5.

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And, a good-for-us dessert to go with all of this.

DESSERT FRUIT CUP

1-15 oz. can fruit cocktail, drained

1-2 medium, firm bananas, sliced

1-8 oz. can pineapple tidbits, drained

1-21 oz. can apricot or cherry pie filling

whipped topping, toasted flaked coconut and slivered almonds

Spoon fruit cocktail, dividing equally into six sherbet or sauce dishes. Top with fruits and pie filling. Garnish with topping or whipped cream, coconut and almonds. Makes 6 servings.

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Thought for the day: The best vitamin for being a friend is B-1.

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