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We recently returned from a vacation in northern Minnesota with 14 of us and three dogs, all in three campers and one large tent…..what fun that was!! The best part being Bud and I didn’t have to share our camper with any of them! On these trips I always bring a large print book to read or food magazines to page through looking for recipes that I think you or I would like to try.

This is what I chose, among others

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SAUSAGE BREAKFAST HASH
3 T. butter or margarine, divided
1 – 20 oz. pkg. refrigerated, diced potatoes with onions (Simply Potatoes)
1 – 7 oz. pkg. brown-and-serve sausage links, sliced in 1/2 –inch pieces
1 each, small green pepper and red sweet pepper, diced
1/4 t. salt
Dash cayenne pepper
1 c. shredded Swiss cheese
8 eggs, scrambled, optional

Melt 1 T. butter in a large skillet over medium heat; stir in next 6 ingredients. Cover and cook for 12-14 minutes or until potatoes and veggies are tender, stirring occasionally.  Stir in cheese. Serve with toast, muffins or popovers.  Makes 4 servings.  Note: If you wish to have eggs, pass them separately  in a bowl.

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VEGGIES AND BEEF SANDWICH
1 round loaf (1 lb.) unsliced Italian bread
1 large sweet onion, thinly sliced
1 large green or sweet red pepper, thinly sliced
1 T. olive or vegetable oil
1-1/2 c. water
1/2 c. concentrated au jus sauce
1 lb. thinly sliced deli roast beef
3 T. horseradish sauce
7 slices mozzarella cheese

Cut bread in half, horizontally, Hollow out bottom and top of loaf carefully, leaving a 3/4 inch shell (discard removed bread or save for another use). Saute onion and green pepper in oil in a large skillet for minutes or until crisp tender.

Meanwhile, combine water and au jus sauce in a small saucepan; bring to a boil. Add beef, reduce heat to medium; cook for 2-3 minutes or until meat is heated through. Remove beef with a slotted spoon, saving 1/4 c. au jus.  Spoon onion and green pepper onto the bread bottom. Top with beef; drizzle with remaining au jus.  Spread with horseradish sauce and top with cheese.  Transfer to a baking sheet. Broil 3-4 inches from heat about  1-2 minutes or until cheese is melted. Remove from oven; replace bread top[. Cut into six wedges.

Transfer to a baking sheet; broil 3-4 –inches from heat for 1-2 minutes or just until cheese is melted. Replace bread top; Cut into 6 wedges with a serrated knife.  Makes 6 servings.  Note: You may want to serve a salad such as coleslaw, tossed lettuce salad or broccoli-grape salad, rounding out the meal with a bowl of  fresh strawberries, blueberries or peach slices, with a little half and half or whipping cream added, for a great summer meal.

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BBQ PORK SALAD
1 – 10 oz. pkg. ready-to-serve salad greens
1 – 11 oz. can mandarin oranges, drained well.
1 c. refrigerated fully cooked barbecued shredded pork, warmed
1 cup smoked almonds
1 medium apple, chopped (Braeburn or Fugi)
1/2 c. fresh snow or sugar snap peas
1/4 c. reduced-fat or regular balsamic vinaigrette

Combine first 6 ingredients in large bowl. Drizzle with vinaigrette; serve immediately.  Makes 6 servings.  Note: You can use regular almonds but the flavor of the salad is not the same. Also, If you are not planning to serve this salad immediately after preparing it, put ingredients separately in plastic bags or containers about an hour ahead of time. Be sure to sprinkle lemon or orange juice over the apples so they don’t get brown. If the greens are large, as they often are, tear them in half as it’s much easier to get them in your mouth with some of the other ingredients rather than just a big leaf of Romaine, spinach, etc. The correct etiquette is to not cut your greens with a dinner knife at the table whether it is at a restaurant or at home. (Try getting away with that at home!)

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And yes, rhubarb is still in season and canned or frozen blueberries are available anytime. This recipe uses a microwave.

BLUEBERRY-RHUBARB CRISP
2-1/2 c. diced fresh rhubarb
1/3c. sugar
2 T. flour
1 – 21 oz. can blueberry pie filling

Topping:
3/4 c. each flour and old fashioned oats
1/3 c. packed brown sugar
3/4 t. cinnamon
1/2 c. cold butter, cut in 1/4 –inch pieces

 Combine rhubarb, sugar and flour In a greased 2-qt. microwave-safe dish using a flatter rather than taller dish. Cover and microwave on High for 3 minutes; stir . Add pie filling.

Combine flour, oats, brown sugar and cinnamon in a small bowl.  Cut in butter until mixture is crumbly; sprinkle over fruit. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender.  Serve warm. Makes 6 servings.  Note:  Quick oats may be substituted for old fashioned oats .  I like to serve a scoop of ice cream with the crisp. Yum-m-m-y.

Thought for the Day: Flowers always make people feel better, happier and more helpful; they are sunshine,  food and medicine to the soul.

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