The weather’s finally getting “summer-like” and neighbors are getting out their grills - The smells on the west side of town are amazing!

Here are a few summer recipes you might want to try:

Strawberry Salad

1 small package frozen strawberries

Two 3-oz. pkgs. strawberry Jell-O

2 mashed bananas

2 cups hot water

1 small can crushed pineapple

8 oz. sour cream

Mix water and Jell-O. Add fruit. Pour half of mixture into 8x8 dish and chill until firm.

Spread sour cream over firm Jell-O. Pour remainder of mixture over sour cream. Chill until set.

I purchased some Asian sesame dressing at the store and have used it as a marinade for chicken and pork. The other night I had some extra carrots so decided to experiment with this side dish. Easy and good, I thought.

Asian Carrots

3 carrots, peeled and sliced

1/4 cup water

2 tbsp. Asian sesame dressing

2 tbsp. orange juice

Directions: Cook carrots in water in covered medium skillet on medium-high heat 5-8 minutes or until carrots are crisp-tender. Add Asian sesame dressing and orange juice; toss to coat. Cook and stir 1-2 minutes or until heated through.

And this warmer weather means strawberries will soon be ready. That always signals the time for fruit pizza. This is a good recipe for that:

Fruit Pizza

Crust:

1/4 cup margarine

1/2 cup sugar

1 egg

1/4 teaspoon vanilla

1 1/4 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Topping:

4 oz. cream cheese, softened

1/4 cup powdered sugar

1 cup whipped topping

Fruit topping:

1 cup sliced fresh strawberries

1 (8 oz.) can mandarin oranges

2 kiwi, peeled and thinly sliced

1/3 cup fresh blueberries

1 nectarine, thinly sliced

Glaze:

1/4 cup sugar

1/4 cup orange juice

1/4 cup water

2 teaspoons cornstarch

Directions:

Mix crust ingredients and chill for 30 minutes. Then press dough onto a greased 12 or 14” pizza pan.

Bake at 350 for 12 to 15 minutes or until light golden brown. Cool completely. Spread cream cheese mix over the cooled crust.

Arrange fruit over cream cheese mixture. Combine glaze ingredients in a sauce pan; bring to a boil, stirring constantly. Boil 1 to 2 minutes until thickened.

Cool to room temperature and brush over fruit. Refrigerate and enjoy!

As always, I’m always looking for new-to-me recipes, so send them my way at P.O. Box 190, Tomah, WI 54660, or email to rosalie.ducklow@lee.net.