Cucumber Salad

I'm not sure you could really call this a "salad" since it's really just marinated cucumbers but that's what it was called in the cookbook. It came from a Swedish cookbook my mom has and it's one we've enjoyed for years. The nice, cool, crisp cucumbers really are enjoyable during the hot summer months.

Cucumber Salad

2 cucumbers, thinly sliced
1/2 c vinegar
1 1/2 c water
1/2 c sugar
chopped parsley for garnish

Mix vinegar, water, and sugar, stirring until the sugar dissolves. Add the sliced cucumber to the marinade and chill in the fridge for several hours. You can reuse the marinade.

Blueberry Buckle

I got this recipe from friends several (many) years ago when I was still working. Kevin must have brought it in to the office one morning when we were doing a potluck and I got the recipe from his wife. A yummy way to use the abundant blueberries at this time of year.

Blueberry Buckle

2 c flour
1/2 tsp salt
2 tsp baking powder
3/4 c sugar
1/4 c shortening or butter
1 egg
1/2 c milk
2 c blueberries

topping:
1/2 c brown sugar
1/3 c flour
1/2 - 1 tsp. cinnamon
1/4 c soft butter

For the cake part, mix the flour, salt, and baking powder together in a small bowl. Cream the sugar and shortening or butter. Add the egg and milk. Mix in the dry ingredients. Fold in the blueberries. Spread into a greased 9" pan.

Mix together the topping ingredients with a pastry blender. Sprinkle on top of the blueberry mixture.

Bake at 375* for 45-50 minutes until cake tests done.

You can also double this for a 9x13 pan.

Chicken and Sausage Skewers

This recipe is from the Food section of The Washington Post from a few years ago. I saw it, thought it sounded good, made it a few times and found it to be delicious, then forgot about it. For some reason it came to mind again last month, but it took me a while to find the recipe. Turns out it was in my recipe box. I made it a few weeks ago for the family and again Saturday night when we had friends over. It was a big hit both times. So glad I found it again.

Chicken and Sausage Skewers
serves 6

2 cloves garlic, minced
1 tsp. Dijon mustard
1/4 c red wine vinegar
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 c mild olive oil
1 1/2 lbs boneless chicken breasts, cut into 1-inch pieces
1 1/2 to 2 lbs mild link sausage*


In a medium bowl, combine the garlic, mustard, vinegar, oregano, salt, and pepper. Slowly whisk in the olive oil. Pour the mixture into a large ziploc bag and add the chicken pieces. Close the bag and gently shake to combine thoroughly. Refrigerate for at least 2 hours or up to 8 hours.

If using precooked sausage, cut into 3/4 inch pieces and refrigerate until ready to use. If using fresh sausage, poach the sausages in simmering water for 20 to 25 minutes or until cooked through. Remove from the water and let cool, then cut into 3/4 inch pieces and refrigerate until ready to use.

Prepare the grill. On one skewer thread a piece of chicken, then sausage (sideways, through the skin), repeat ending with a piece of chicken until you have skewered all the meat. Cook on the grill over medium heat about 6 minutes per side.

*You can use any type of sausage you like, pork, turkey, chicken sausage w/seasoning, or sweet Italian, which is what I usually use.