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Hot Or Cold

Having the opportunity to make decisions is a great gift. This month, you can prepare each of the following recipes and decide whether you want to experience it hot, cold or both!

Recipes and photos by Melissa Tate

Fresh Corn Salad:

Makes: 4 cups


1 1/2 cups corn (drained, if using canned)

1 cup fresh diced tomato

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 Tablespoons chopped fresh basil

2 Tablespoons olive oil, divided

2 Tablespoons fresh lime juice

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder


In a large bowl, combine corn, tomato, cucumber, red onion and basil. Set aside.

In a smaller bowl, whisk together olive oil, lime juice, salt, pepper and garlic powder.

Drizzle dressing over corn mixture and toss to coat.

Let stand for at least 10 minutes before serving to allow the flavors to mingle, or refrigerate covered until ready to serve.

For a warm corn dish, using the same basic ingredients, heat 2 Tablespoons of olive oil over medium high heat. Add onion and cook 3-5 minutes. Add corn and cook another 3 minutes. Add tomatoes and lime juice to the pan and cook 1 more minute. Remove from heat and add all seasonings, cucumber and basil. Serve warm.

Meatloaf Sliders:

Makes 10-12 sliders


Basic Meatloaf Recipe

1 1/2 pounds ground beef

1 egg

1 onion, chopped

1 cup milk

1 cup dried bread crumbs

salt and pepper to taste

2 Tablespoons brown sugar

2 Tablespoons mustard

1/3 cup ketchup


Preheat oven to 350 degrees.

In a large bowl, combine the beef, egg, onion, milk and bread crumbs.

Season with salt and pepper and place in a lightly greased 5x9 loaf pan or form into loaf and place in baking dish.

In a small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over meatloaf.

Bake for 1 hour.

To make cold meatloaf sliders you would have to first prepare a basic meatloaf which could, of course, be served warm with creamy mashed potatoes and a green vegetable. You could then set some meatloaf aside for cold sliders to be had the next day. For sliders, cut meatloaf into small squares and top with ingredients like ketchup, mayonnaise, pickles and fresh or fried onions.

Easy Apple Pie:

Makes 8 slices


1 box refrigerated pie crusts

6 cups peeled and thinly sliced apples (6 medium)

3/4 cup sugar

2 Tablespoons flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 Tablespoon lemon juice


Heat oven to 425 degrees. Place one pie crust in uncreased 9 inch glass pie plate. Press firmly against side and bottom.

In a large bowl, gently mix remaining ingredients; spoon into crust lined pie plate. Top with second crust.

Cut slits or shapes several places in top crust.

Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with foil after first 15 minutes of baking to prevent excessive browning.

Apple pie can be served immediately with a scoop of vanilla ice cream on top or, if you can let it get to room temperature, you can add 1 slice of pie, 1 cup of ice cream and 1/4 cup milk to the blender and make yourself a delicious apple pie shake!

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