SUMMER RECIPES
These summer recipes will keep the kids smiling and their tummy full. They are easy and kids love them. Actually adults love them too!
HAMBURGERS WITH A SMILE
Summer Recipes
 4 pounds of hamburger meat
Salt and pepper to taste
Form patties and cook until done. Make mustard, mayonnaise and ketchup “smiles” on the patties and serve on a big bright plate or platter with buns on the side. Offer sliced pickles, onions, tomatoes, lettuce and varieties of sliced cheese.
HOT DIGGIDY DOGS
Summer Recipes
8 hot dogs
4 slices American Cheese, each cut into 6 strips
Slit hot dogs to within 1/2" of ends. Insert 3 strips cheese in each slit.
Place on an ungreased cookie sheet, cheese side up. Bake at 375 degrees until the cheeses melts.
Serve on hot dog buns with mustard or ketchup. If desired, place relish and chopped onions on the side.
Serves 8.
SUMMERTIME SLOPPY JOES
Summer Recipes
 2 lb. hamburger
2 ( 12 oz.) bottle catchup
salt to taste
pepper to taste
hamburger buns
Directions:
Cook hamburger, mash with a fork so meat can come apart. Drain fats from meat. Season with salt and pepper to taste. Add catchup. Simmer under low heat for few minutes. Put on hamburger buns and enjoy.
LUAU KABOBS
Summer Recipes
This is a great island treat for your Hula Luau party.Arrange chunks of chicken tenders, ham and watermelon, and pineapples. Add orange and banana slices, grapes and cherry tomatoes around the chunks. Lay out wooden kabobs skewers and let the children make their custom kabobs.
Skewers are available in fun shapes like starfish and pineapples.
FRIED WORM SANDWICHES
(perfect for a Pail and Shovel Party)
 10 hot dogs
10 hot dog buns
3 tablespoon butter, softened
Assorted condiments
Slice each hot dog in half lengthwise and then each of those halves in thirds to make worm-like strips. You will want 6 or so for each hot dog bun.
Make a few cuts along the length of each strip on the skin si and heat over medium heat until they are hot and curly like worms. Heat the hot dog buns if desired.
Serve the worms on the buns and top with mustard or ketchup. Offer condiments on the side such as shopped onions, relish, and pickles.
*Adjust the amount to the number of children you are expecting at the party.
SUNMARINE SANDWICHES
small submarine sandwich rolls, 1 per child
slices of deli turkey, ham, pastrami and roast beef, 1 of each per child
lettuce, sliced or shredded
American and Swiss cheese slices, 1 of each per childpickle slices
mustard and mayonnaise
Place bread in a bright colored basket and assemble meat, cheese, pickles and lettuce on a platter or plate.
Serve mustard and mayo on the side.
Let the children make their own sandwiches and let them enjoy.
TUNA BOATS
My sister used to make these every week when I was a little girl.
1 (6 oz.) can tuna, drained
1/2 c. mayonnaise
1/3 c. chopped celery
1/4 c. chopped pickles
2 lg. French rolls, about 6-inches long
1/2 c. shredded American cheese
2 olives, sliced
Combine tuna, mayonnaise, celery, and pickle in a mixing bowl. Stir and set aside.
Place one French roll on a cutting board; carefully cut a thin slice, lengthwise, off the top of the roll.
Scoop out the roll by removing some of the bread. Leave about a 1/2-inch shell. This is one "boat". Now it’s time to make one more.
Place the "boats" on the plate and sprinkle 2 tablespoons of shredded cheese into each "boat". Fill the "boats" with tuna mixture and sprinkle with remaining shredded cheese.
Heat the sandwiches until cheese is melted. Cut the slice of American cheese diagonally. Thread two toothpicks through the cheese to 2 sails and place one on each boat.
FLIP-FLOP SANDWICHES
 These sandwiches bring a whole new meaning to the term “foot longs”. First, make the filling below or filling of your choice. Then use foot shaped cookie cutters to shape prepared sandwiches into feet then pipe some mustard, ketchup or mayonnaise on top for the flip-flop straps. *When using mayonnaise, add a little food coloring like orange or green.
FILLING:
CHICKEN SALAD FILLER
2 cup cooked chicken, chopped
1/2 cup celery, chopped
1- 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1 hard-cooked egg, chopped (optional)
Mix together and spread onto a slice of bread. Top with another slice of bread and you have a great filler.
TROPICAL HAM ROLLS
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5 green onions, chopped (optional)
Small can of pineapple, small chunks (optional)
Lay the ham slices out and spread with cream cheese. Add a spoonful of pineapple on each (optional). Place one green onion on each ham slice if desired. Roll the ham slices tightly. Cut into bite sized pieces and serve.
JELLO SUNSHINE SALAD
Summer Recipes
1 sm. box orange Jell-O
1 sm. box lemon Jell-O
1 c. hot water10 ice cubes
4 lg. bananas
1 sm. can crushed pineapple, drained, save juice
Cool Whip
Mix Jell-O with water until dissolved. Add ice cubes. Stir until Jell-O thickens. Add sliced bananas and pineapple. Place in refrigerator until set.Spread Cool Whip on top.
RANCH DIP
· 1/4 cup plain yogurt
· 2 tablespoons mayonnaise
· 2 tablespoons sour cream
· 1/2 Tablespoon of onion powder
· 1/2 Tablespoon of garlic powder
· Coarse salt and ground pepper
Blend ingredients together in a bowl and chill until ready to serve.
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