Friday's Food Tip: Try These Refreshing Summer Recipes!

I know what you’re thinking. It’s summer. Too hot to cook. But try these refreshing summer recipes for your next barbeque or picnic, or serve them in attractive ice bowls (you make yourself) at an indoor "end-of-summer" bash.



A DILLY OF A POTATO SALAD

5 lb. Yukon Gold Potatoes (or your favorite "potato salad" potato), peeled, cut into small chunks, and boiled until tender

1 small bunch of scallions, cut into small pieces

1/2 to 1 c. grated carrots

1 pkg. Divine Dill Dip Mix

2 c. sour cream

Place the drained, cooked potatoes in a large mixing bowl. Add scallions and carrots. In another bowl, mix the package of Divine Dill Dip Mix with 2 cups sour cream, then fold in enough of this dill dip mixture to moisen the potatoes, scallions, and carrots.

Serve warm or cold. Refrigerate any leftovers.

EXTRA TIP: Serve any remaining dill dip (that you don't use for the potatoes) with fresh veggies or chips.




THREE ANGELS GOURMET CO. VICHYSSOISE

1 pkg. Potato Cloud Soup Mix (8 servings)

1 c. half & half

7 c. water

Bring 7 cups of water to a simmer. Add the soup mix and stir it into the water with a wire whisk. Let soup continue to cook at a low simmer for about 20 minutes (until potatoes are soft). Remove from heat. Let cool a little, then add 1 cup of half & half to the soup. Put soup in a blender and blend until well mixed. Chill.

Serve cold. Top with chopped chives and/or a dollop of sour cream. Makes 8 servings.