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This is such a busy time of the year with so many things that need to be done. I call it summertime work. Relaxing is hard for a lot of people, like me. I have not wondered what I should do next as there is always something to do, like calling a friend or writing a note just because.

With grandchildren around, they always look to see what's in the cookie jar when they come over. I am blessed. I've had the pleasure of teaching some of them how to make those wonderful chocolate chip cookies....from measuring the ingredients to taking them off the cookie sheets. They are grown-up now, and don't have time for baking cookies so they come to grammas and head for the cookie jar. Some things never change!

I need to get to recipes. Just a little of this and a little of that, starting with an easy summertime salad to bring to a pot luck or family reunion gathering.

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COLORFUL
VEGETABLE SALAD
Salad:
1 medium head of cauliflower, cut into florets (about 8 cups)
1 medium bunch of broccoli, cut into florets (about 5 cups)
3 large tomatoes, cut in 1/2-in. wedges
2/3 c. diced red onion (white is o.k.)
2 celery ribs, diced
1 medium carrot, about 6-inches long, shredded
Dressing:
¾ c. canola or vegetable
3 T. lemon juice
1 t. salt
1-1/2 t. sugar
white or black pepper

In a large bowl, combine salad ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well, mixing until sugar is dissolved. Drizzle over salad and toss to coat. It seems like there is not enough dressing for this salad but you just have to “tease” it a bit with dressing.) Makes 15-20 serving. Note: You can put salad ingredients together in a large plastic zipper bag and leave the dressing ingredients in the jar. Refrigerate both for 6 hours. Toss again and drizzle dressing over all for a refreshing salad.

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CRUNCHY GREEN BEANS
4 c. fresh green beans, cut in 1-1/2 in. pieces
1-1/2 c. diced celery
1-1/3 c. sliced, fresh mushrooms
3 t. canola or vegetable oil
1 T. cornstarch
1 c. cold water
1 T. soy sauce
1 t. beef broth granules
1/2 c. slivered almonds

Put beans in a large saucepan. Add boiling water almost to top of beans. Bring to a boil, lower heat to medium. Cook, covered until tender-crisp, about 8 – 10 minutes. While beans are cooking, saute celery and mushrooms in oil in a large skillet until tender. In a small container, combine cornstarch, water and soy sauce until smooth; gradually stir into celery mixture. Sprinkle bouillon over celery mixture. Bring to a boil over medium heat; cook and stir for one minute or until slightly thickened. Drain beans; add to celery mixture. Gently stir in almonds, saving a few to sprinkle over beans. Makes 6 servings.

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SAUSAGE/
CORN BAKE
1-1/2 lb. bulk pork sausage
2/3 c. diced green pepper
2/3 c. diced onion
4 T. butter, divided
3 T. flour
1/2 t. each, salt and pepper
1-1/2 c. milk, warmed... not hot
1 – 14 oz. can cream-style corn
3-1/2 c. medium egg noodles, cooked and drained
1/4 c. shredded cheddar cheese
1/2 c. dry bread crumbs

In a large skillet, cook sausage, breaking into small pieces; add green pepper and onion, cooking over medium heat until sausage is no longer pink. Drain and set aside.

In a large sauce pan, melt 3 T. butter over medium heat. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil; cook, stirring constantly for 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in the cheese.

Turn into a greased 9 x 13-in. baking dish. Melt remaining butter in a very small pan; stir in bread crumbs. Sprinkle over casserole. Bake at 325 degrees, uncovered, for 30-40 minutes or until heated through. Makes 6-8 servings.

Note: When cooking for two, divide casserole into 2 or 3 portions and place in smaller baking dishes. Bake one small casserole as above and place the other two in the freezer. When ready to use, thaw in the refrigerator before baking as above.

Thought for the Day: What the people want is very simple...they want an America as good as its promise.

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