Dear $$firstname$$,

BACON CHEESEBURGER PASTA

This tasty skillet dish from Melissa S. of Elk River, Minnesota will make summer supper planning a little easier. It’s a kid-approved favorite that comes together quickly.

• 8 ounces uncooked tube or spiral pasta
• 1 pound ground beef
• 6 bacon strips, diced
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

For more pasta recipes, visit the Taste of Home Recipe Finder.

top

Patriotic Taco Salad

One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda J., Oroville, California

• 1 pound ground beef
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups cherry tomatoes, halved

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

top

Fennel Green Salad

Herb grower Mary E. of Tucson, Arizona says, "Fennel is a hardy plant with many uses. One favorite is this crisp salad. The subtle fennel dressing has a wonderful homemade flavor."

• 3 cups torn salad greens
• 1/4 cup sliced fennel bulb
• 3 tablespoons chopped red onion
• 3 fresh mushrooms, sliced
• 2 tablespoons chopped sweet red pepper
• 1/3 cup vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup finely chopped fennel fronds
• 1/2 teaspoon honey
• 1/8 teaspoon salt

In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat. Yield: 4 servings.

For more salad recipes, visit the Taste of Home Recipe Finder.

top

Honey-Lime Fruit Plate

"This sweet-tart salad is simple yet elegant," relates field editor Joan H. of North Richland Hills, Texas. "I can easily assemble it for a family dinner, and it's special enough for company."

top

Minted Iced Tea Cooler

"This cool rose-colored tea quenches your thirst in the most delightful way," says Debbie W. of Lusby, Maryland. "It's a pleasant blend of fruit and mint flavors. It's very easy to make, but more special than traditional iced tea."

For more iced tea recipes, visit the Taste of Home Recipe Finder.

top

Time to Soak Up Some Sun..

Sun Tea, that is! With these two great products from Country Store, sipping a cold glass of iced tea just got better!

Enjoy the afternoon sun as you sip a glass of old-fashioned sun tea you made with our classic Sun Teapot. Easy to use, it holds up to 2-1/2 quarts of your favorite brewed tea.

Iced Tea Spoons (set of four) help you serve your tea in high style. The set of four spoons are 8-3/8 in. long and are made of stainless-steel.

top

Berry Good Tips

Berries come in many varieties and have their own peak seasons. When purchasing or picking berries, select those that are plump. Avoid those that are bruised, mushy or moldy. Don’t purchase the packages with juice-stained bottoms. One pint of berries usually is equal to about 1-1/2 to 2 cups.

Berries are fragile and very perishable. Before refrigerating, sort through and discard any crushed, mushy or moldy fruit. Store unwashed berries in their container for 1-2 days. For longer storage, refer to the information on the package.

To freeze, arrange in a single layer on a plastic-wrap lined baking sheet. Once frozen, transfer to a freezer container or bag. Freeze for up to 1 year. Gently wash berries before using.

top

Red, White and Blue Dessert

Serving the rich, fresh-tasting dessert decorated like the flag is a great salute to the nation's independence! I used a new recipe I found and made some modifications based on tricks my grandma taught me. —Sue G., Columbus, Wisconsin

For more dessert recipes, visit the Taste of Home Recipe Finder.

top

Watermelon Ice

"This sweet frosty snack is so refreshing on hot summer days," writes Darlene M. from Mt. Hood, Oregon. Store it in the freezer, so it's a snap to scoop and serve in snow cone cups.

For more watermelon recipes, visit the Taste of Home Recipe Finder.

top

Looking for Lighter Fare?

Corny Chicken Wraps

"My girls like these tortilla roll-ups very much—they'll ask for them practically every week!" says Sue S. of Valatie, New York. Tender chicken combines with canned corn and salsa for a fast-to-fix main dish.

Refreshing Raspberry Cooler

This beverage explodes with raspberry flavor! It's a wonderful summertime treat from Doreen P. of Qualicum Beach, British Columbia.

Honey-Citrus Iced Tea

A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. The blend is sweetened with honey. -Sheila B., Columbus, Ohio

Grilled Corn and Peppers

"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy W. of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."

For more light recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option.

top