Easy Summer Recipes And Tips
- Marinades do not need to totally cover the food. Allow ¼ to ½ cup of marinade for every 1-2 pounds of food.
- Marinade fish for not more than one hour. Any more than that and the acidity of the marinade will begin to break down the texture of the fish.
- Always discard marinade in which raw meat has been soaking. Do not use it for basting. If you want to have some for basting or dipping, make extra or take off some before you pour it over the meat.
- Marinade chicken (boneless) for 1-2 hours, chicken (bone-in) 1 hour to overnight, and vegetables 30-60 minutes.
- Marinating any food is a breeze when you have the Tupperware Seasonserve container. You just place your food in, add your marinade and flip it over several times while the food absorbs all the flavors.
Easy Creamy Potato Soup
An easy creamy soup is welcome on most summer menus. Try the following recipe for a quick lunch with a sandwich or add it to your dinner menu.
2 potatoes, peeled and cubed
3 squash, peeled and cubed
1 clove garlic, crushed
1 onion, diced
1 tbsp. olive oil
Salt and pepper to taste
Sauté fresh onion and garlic in oil. Add squash and potatoes to pot; add water to cover. Cook for 20 to 30 minutes until vegetables are soft. Use hand blender to puree soup in pot for creamy effect. Serve hot with sprinkling of croutons or garlic bread.
This dessert puts a different spin on watermelon. It is a fun dessert to prepare and serve. You will enjoy the compliments your guests will bestow upon you after eating this refreshing concoction!
½ gallon lime sherbet
½ gallon raspberry sherbet (or strawberry)
¾ -1 cup raisins or mini chocolate chips
Allow the lime sherbet to become soft enough to be smoothed into a Tupperware bowl as to form rind of watermelon. Put into freezer as you soften and stir up raspberry sherbet with raisins or mini chocolate chips to make inside of watermelon. Pour into “rind” and smooth over top. Place seal on container and freeze overnight or until very hard. Hold bowl in your hands until it comes out of the container. Slice down from bottom to make halves, slice into thin slices or quarters for serving so that it looks like a watermelon.
Pour mixture into molds. Seal with sticks and seals. Freeze at 0 degrees or colder for 3 hours or more. Hold molds under warm water for a few seconds to loosen pops.
Here are several recipes for you to try. Some of them are dairy, but you can use pareve substitutions.
- 1 can fruit cocktail – place in blender, liquid and all, blend and put in molds.
- Any flavor instant pudding – use package directions and pour into molds before it sets.
- Dreamsicles – 1 20oz. bottle orange soda, one 14 oz. can of sweetened condensed milk. Mix together and put in molds. (This recipe can also be made with root beer instead of orange soda, too)
- Frozen Purple Cow – Whisk 1 cup milk with ¾ cup grape juice, ¼ cup sugar and ¼ cup lemon juice. Pour into molds and freeze. Only 62 calories per pop!
- Butterscotchcicles – 1 package butterscotch instant pudding, 1 cup root beer, 1 ½ cups water. Mix and pour into molds and freeze.
- Punch and Cream – 1 cup Hawaiian Punch, 1 cup ice cream. Mix together and pour into mold and freeze.
TIP: Put a terrycloth sweatband on a child’s wrist while eating any kind of ices and the wristband will catch all the drips. Then just toss it into the washing machine. (The wristband that is, not the child!)
Over 550 recipes and tips are featured in Rochelle’s humorous and entertaining cookbook, NOT JUST A COOKBOOK. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. What a GREAT gift! Check out www.notjustacookbook.com for FREE recipes and to order your copy online, or call 718-258-0415 for store information. Rochelle is available for cooking demo events for fundraisers as well as Tupperware demonstrations and Custom Kitchen planning with Tupperware Modular Mates. Call to find out about the SUPER SALES for August thru September! SUMMER COOKBOOK SALE-BUY 6 get 1 FREE!!