Summer eating is the best especially when you can get the produce fresh. We have some recipes for you this week that will help you plan meals with local vegetables and fruits.

By Staff
Watermelon and cantelopes are great for summer meals and in-between meal treats. They help your body replace potassium lost when you prespire from getting to hot. Enjoy this wonderful time of the year and savor the tastes of summer.
Candied Summer Squash
2 med. squash
1 c. dark corn syrup
2 T. butter or margerine
Grounnd cinnamon
Wash squash and cut in pieces. Slice crosswise if using yellow summer squash. Arrange squash slices in an oiled 1 1/2 quart baking dish. Pour corn syrup over squash. Bake at 325 for 35 to 40 minutes. Uncover and dot with butter or margarine. Sprikle with cinnamon. Bake for 5 to 10 minutes. Serves 6.
Sour Cream Potatoes
Bake potatoes (one for each serving) until well done. Cut out part of the top of potato and scoop out. Mash potatoes and add salt. white pepper, butter, cream. Parmesan cheese, sour cream and chopped onions to taste. Put back into shells and bake in a 350 oven until onions are done and potatoes are lightly browned.
Corn Pudding
2 c. fresh cut corn
1 c. milk
2 T. margarine or butter
2 T. flour
2 t. salt
1 T. sugar
3 eggs
Pepper to taste
Combine corn,milk,margarine, flour, and seasonings. Beat eggs together until light and add to corn mixture. Pour into greasd casserole and bake at 350 for 1 hour or until firm like custard. Serves 4 to 5.
Cold Slaw
1/2 c. sour cream
2 T. vinegar
1/4 t. salt
1/4c.mayonnaise
2 T. sugar
1 small head cabbage shredded
Mix sour cream, vinegar, salt, mayonnaise and sugar. Pour over cabbage and mix well.
Wilt Salad
1 onion
1 head cauliflower
1 broccoli
6 radishes
1 bell pepper
10 baby carrots
1 cucumber
orange salad vegetable
1 bottle Wish-Bone Italian salad dressing
fresh tomato if desired
Cut onions and peppers to make rings. Cut radishes and cucumbers in slices. Fix all as to make a salad. Pour dressing over it. Let set a couple of hours.
Turnip Souffle
1 lb. turnips
4 T, butter or margarine
4 T. flour
1/2 c. heavy cream
1/2 t. salt
1/8 t. pepper
1 T. grated onion
4 eggs.seperated
1/4 c. grate cheese
Cook turnips until tender. Drain and mash. Measure 1 1/4 v. mashed turnips. Melt butter and blend with flour. Stir in cream. Gradually add to turnips. Cook 5 minutes and add salt, pepper, grated onion and gratted cheese. Beat egg yolks until thick. Gradually stir in hot turnip mixture. Beat egg whites until stiff. Fold into turnip mixture. Turn into a buttered 1 1/2 quart casserole. Bake at 35 for 25 minutes. Yields 8 servings.
Sweet Potato Casserole
3 mashed sweet potaos
1 c. sugar
2 eggs
1 stick margarine, melted
1 t. vanilla
Mash sweet and add sugar,vanilla and eggs. Melt margarine and put in casserole dish.
Topping
1 c. chopped pecans
1/3 c. flour
1 c. light brown sugar
1/3 c. melted margarine
Combine all ingredients and sprinkle on top of ccasserole. Bake at 350 for 30 minutes.
Onion Shortcake
1 large onion sliced
1 stick butter
1 c. grated Cheddar cheese
1 8 oz. cream cheese
1 Jiffy cornbread mix
1 c. cream-style corn
Saute onion in butter until soft. Cool a few minutes. Add sour cream and part of cheese. Prepare cornbread mix as directed. Add corn. Pour into a 9 inch baking dish. Top with onion mixture and sprinkle with remaining cheese. Bake at 350 for 40 minutes.
Chilled Strawberry Soup
1/3 cup cold diet ginger ale
4 cups sliced fresh strawberries
1/4 cup fat-free half and half
1/3 cup Splenda
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup plain fat-free yogurt
1/4 cup no-fat sour cream
In a blender container, combine diet ginger ale and strawberries. Cover and process on blend for 30 seconds or until mixture is smooth. Add half and half, Splenda, lemon juice and vanilla extract. Re-cover and process on blend for 15 seconds or until smooth. Pour mixture into a large bowl. Add yogurt and sour cream. Mix well using wire whisk. Cover and refrigerate at least 1 hour. Makes 4 (1 cup) servings.
Each serving equals: 100 calories, 0g fat, 4g protein, 21g carbs, 64mg sodium, 124mg calcium, 4gm fiber; Diabetic Exchanges: 1 Fruit, 1/2 Starch/Carb; Carb Choices: 1 1/2.