Hello Menagerie,
How about assembling all the recipes posted into a Cookhouse TreeBook? Offer for sale with proceeds to support this site.

Here in the Central Valley of California, we are into our third week of triple digit heat. More to come next week into 111 degrees. So Hubs and I are glorying in the mountains of garden produce and beautiful stone fruits so abundant here. All manner of sandwiches, with fresh tomatoes. Salads of tomatoes, cucumbers, squash and quite happy. I got up early this morning and made a pot of butter beans to go with all those sandwiches. Spent the afternoon going over my mama’s cookbook concentrating on icebox desserts. I have plans f9r all those plums, pluots, peaches and apricots. Don’t get me going on the corn on the cob. Hubby swears it must be laced with crack. Bless all of you this fourth. We have much to be thankful for You and your Hubby are one of those blessings.

Watermelon granita –

Simply put chunks of watermelon into the blender and liquefy it. Pour through a mesh strainer and into a roasting pan that will fit in your freezer. Place the pan in the freezer for an hour or two, then scrape it with fork tines. Repeat the scraping every hour until there’s no liquid, just flakes of watermelon ice. You can spike it with liquor if you want (a splash of creme de menthe or limoncello), but not too much or it won’t freeze properly.

Layered salad…not the healthiest but delicious and crave worthy.
1 head iceberg lettuce chopped
Diced celery on top of lettuce
Diced green pepper on top of celery
Frozen bag of green peas next (not thawed)
Diced red onion next
Layer of mayo of your choice on top of onion
Shredded cheddar cheese
And topped off with homemade bacon bits
Leave in fridge over night!
Yum! 🇺🇸

Managerie – this beet salad recipe?

Tupelo Honey Pickled Beet Salad

2 pounds beets (you can use a variety of colors)
1 large Vidalia onion
2 cloves garlic
3/4 cup olive oil
1 cup cider vinegar
1/2 cup honey (Tupelo preferred, but non-pedigree honey will do)
2 teaspoons coarse sea salt
1 teaspoon ground white pepper

Peel and trim the beets and onion. Slice very thinly using a mandoline or slicing blade on a food processor. Crush the garlic with the flat side of a knife and add whole to the mix. In a separate bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the sliced beets and onions. Mix well, cover and refrigerate overnight before serving.

YIELD: 8 to 10 servings.

http://obsbite.blogspot.com/2013/12/

I had this Macaroni salad in Charleston SC some years ago and recreated it.

Cook and drain elbow macaroni then let cool. Add chopped Vidalia onion, chopped sweet green pepper. Drain canned pineapple tidbits saving some of the juice, add the pineapple to salad. Add shredded sharp cheddar cheese. Make a dressing with Dukes mayo (is there any other kind) and some of the pineapple juice and a little bit of sugar, salt and pepper.

Mix all together and let sit in refrigerator,

I was so glad you posted this today because it reminded me of my favorite summer salad recipe that I now plan to make for our July 4th celebration.

It’s a Barefoot Contessa recipe and it’s delicious. Thanks again reminding. Hope everyone here has a wonderful July 4th!

PANZANELLA SALAD RECIPE

INGREDIENTS

• Good olive oil 
• 1 small French bread or boule, cut into 1-inch cubes (6 cups) 
• Kosher salt 
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 
• 1 red bell pepper, large diced 
• 1 yellow bell pepper, large diced 
• 1 pint cherry or grape tomatoes, halved 
• 1/2 red onion, sliced in half rounds 

FOR THE VINAIGRETTE

• 2 cloves garlic, minced 
• 1 teaspoon dried oregano 
• 1/2 teaspoon Dijon mustard 
• 1/4 cup red wine vinegar 
• 1 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 cup olive oil 

INSTRUCTIONS

1. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
3. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature

https://stayingclosetohome.com/panzanella-salad-barefoot-bloggers/#mv-creation-27-jtr

Need a last minute Potato Salad? We always have the ‘gourmet style’ little potatoes.

Microwave them until done, drain and cool to touch. Chop into cubes. Add salt, pepper – toss. Add bottled good quality Blue Cheese Dressing, green onions( thinly sliced), some crumbled bacon (which I ALWAYS have in my freezer). Stir and let set for at least an hour if possible and top with Sliced Green Onions and a few Bacon Pieces & Blue Cheese Crumbles.

This is a very tasty summer salad, courtesy of Paula Deen.

English Pea Salad

4 slices bacon, cooked and crumbled (or whatever suits your fancy. No such thing as too much bacon 😁)
1 (10 /0z.) package frozen peas, thawed and drained (best made with Birds Eye Tender Tiny Peas or equivalent)
1 Cup shredded Cheddar
2 hard cooked eggs, peeled and chopped (or mashed with your hands like Paula Deen does. I prefer the latter because it results in a creamier yolk base that permeates the dressing)
3 Tablespoons mayonnaise (Duke’s if possible)
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Refrigerate until ready to serve. Add cumbled bacon just before serving.

Here in Houston, Texas, we will use real charcoal in an old-style Weber Kettle to grill burgers and sausages. Aided by a blend of hickory chips and mesquite chips for thick smoke.
Stop by a grab a burger on us!

Raw grated beetroot + White Balsamic vinegar, +sesame oil and lashings of whole grain mustard. Mix well and leave in fridge for a few days. Last for a few week. Delicious. Plus raw beetroot is full of nitrateswhich drop blood pressure and vasodilate. Good for the heart.

Best fresh fruit salad:

strawberries x 2 punnets
Blueberries ditto
raspberries ditto
pomegranate seeds of 1 or 2 large pomegranates. (secret way of removing seeds-cut pomegranate in half and hold over a deep bowl and bash around the sides with a thick wooden or large metal spoon. Easy.)

Can use lime juice as a dressing but I found it too sour.

Easy bean salad:

1 tin black beans drained and rinsed
1 tin chickpeas drained and rinsed
1 tin corn kernels (NOT creamed)
1 large red pepper (capsicum) chopped into little squares
1 red onion chopped into little squares

Mix all and and add any dressing you like
Serve with chopped avocado on top with some dressing poured over the avos
I guess one can add other stuff according to your taste eg bacon bits etc

Beans~Rice Chilled Salad

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice ***basmati rice is best for this salad
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups fresh corn off the cob
4 green onions sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Directions

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.  Give the salad enough time to soak up the dressing.  Canned or frozen corn can be used. Makes for a nice individual serving in 2 oz plastic cups for party fodder.

I will be making ice cubes of red Kool-aid, white cranberry juice, and some blue Kool-aid to be figured out tomorrow. Perfect for icing my selzer.

We are going to the fruit stand and my plan is a fruit salad from whatever they have picked along with my fresh picked berries.

Cheeseburgers for breakfast because I can. Happy Independence Day, may we all be thankful for this recipe tradition.

This recipe is my Grandmother’s

Green Tomato Relish

4-5 lbs. green tomatoes, chopped
2 medium onions, chopped
2 qts. cold water
1/2 cup canning salt
1 1/2 cups white vinegar
1/2 cup boiling water
1 1/2 cups sugar
1 1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon dry mustard
1 tablespoon mustard seed

Combine tomatoes and onion in crock with water and salt. Soak 3 hours. Drain and rinse thoroughly with cold water.

Combine remaining ingredients and boil for 3 minutes. Add tomatoes and onions, bring to boil then simmer uncovered for 10 minutes. If you want more color, add 1/4 – 1/2 cup diced pimento.

This will fill 5-6 half pint jars for water bath canning. Process for 15 minutes in water bath.

Beet salad – Scarlet Beet Salad with Toasted Pecan Vinaigrette
Mel and Boys Kitchen

Thank you, Menagerie!

Not mine (wish it was!) but the Oklahoma Joe beans are unbeatable. And yes, you MUST add the brisket.

“Oklahoma Joe” has won a myriad of BBQ competitions as well as produces a line of smokers that are well regarded among BBQ enthusiasts and competitors. He consistently wins the “best BBQ bean” award at virtually ALL major BBQ competitions, He shared his recipe with a local Tulsa, OK TV station.

2 15 ounce cans of pork & beans
1 15 ounce can of dark red kidney beans
1 15 ounce can of black beans
1 small red onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 jalapeno pepper (diced)
2 cups light brown sugar
18 ounces BBQ sauce
1 pound chopped BBQ brisket (optional but recommended for best results)

Preheat oven to 325 degrees. Drain beans and place in an aluminum foil pan. 

Remove seeds and dice peppers and onion. Place in aluminum pan. Mix in remainder of ingredients. Place pan on a cookie sheet and cook at 325 degrees for 2 hours. Remove from heat and let stand 30 minutes before serving.
Serves 12-18

BBQ Sauce

1 tablespoon vegetable oil 
1/2 small onion, chopped fine 
1 tablespoon tomato paste 
2 teaspoons paprika 
1 cup ketchup 
3/4 cup cider vinegar 
3 tablespoons brown sugar 
1 tablespoon Worcestershire sauce 
1/2 teaspoon celery salt 
Salt and pepper 

Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, about 1 minute.

Add ketchup, vinegar, brown sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper. Serve. (Sauce can be refrigerated in airtight container for 5 days.)

So many good things to try!

Here’s a good cookie recipe for those with a sweet tooth.

Cowboy Cookies

Cream together:

1 cup Crisco
1 cup brown sugar
1 cup sugar

Then add:

2 eggs
1 tsp. vanilla

Mix together and add to above:

1 cup plain flour
1 cup whole wheat flour
1/2 tsp. baking powder
1 tsp. baking soda

Add:

2 cups old fashion oats
1 package 12 oz. chocolate chips
1 cup pecans
(optional) 1/2 tsp. cinnamon

Bake 350 degrees for 9-12 minutes.

Happy Independence Day, CTH & Treepers!

May God Bless and keep you all! I can’t tell you how much I appreciate you and I hope you will try Menagerie’s glorious recipe and have a wonderful picnic outing!