Beet and Havarti SaladLayered Beet/Vegetable SaladMexican Corn SaladGrilled Corn with Chipotle-Lime ButterHot Ham and Pineapple Campfire SandwichesShrimp Boil Foil PacketsDevil's Food Snack CakeJiggly Aquarium Pops

Awesome August Recipes

Sweetcorn, cabbage, beans, beets, onions, carrots, cucumbers, tomatoes, and so much more can be found at the local Farmers Markets and food stands. Be sure to check out one close to you and get in on all that fresh, locally-grown produce.

Canning season has begun! In no time, it will be in full swing. If you have a favorite canning recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to

Beet and Havarti Salad


3 med. beets, washed, trimmed

1 (10-oz.) pkg. mixed salad greens

4 oz. dill Havarti cheese, cubed (1 c.)

1/2 c. walnut halves



2 T. Dijon mustard

1 T. mayonnaise

3 T. cider vinegar

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. oil


In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender. Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.

In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.

Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads. 6 servings


Layered Beet/Vegetable Salad

1 c. peeled, diced fresh beets, or optional, precooked beets from a jar

1-1/2 c. fresh broccoli florets

3/4 c. ranch salad dressing

1 med. yellow bell pepper, cut into thin 1”-long strips (1 c.)

1 med. green bell pepper, cut into thin 1”-long strips (1 c.)

1/2 c. thinly sliced, halved red onion

1 (14-oz.) can/jar (marinated, optional) artichoke hearts, drained, quartered

4 oz. (1 c.) shredded Cheddar cheese


In small saucepan, combine beets and enough water to cover. Bring to a boil. Reduce heat; cover and simmer 8 to 12 minutes or until beets are tender. Drain. Rinse with cold water to cool. Optional, use precooked beets from a jar.

Meanwhile, in 1-1/2-quart glass bowl, layer broccoli, then 1/4 cup of the salad dressing, yellow bell pepper, cooked/jar beets, green bell pepper, onion and quartered artichoke hearts. Top with cheese. Cover; refrigerate 4 hours or overnight.

Just before serving, top with remaining 1/2 cup salad dressing. To serve, use long-handled serving spoons to reach all layers. 4 servings


Mexican Corn Salad

6 ears corn

Kosher salt

1/2 c. mayonnaise

1/4 c. cotija cheese or feta, plus more for garnish

Juice of 2 limes

2 T. chopped fresh cilantro, plus more for garnish

1 T. chili powder, plus more for garnish


Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2” water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.

In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.

Top with more cotija, cilantro, and a sprinkle of chili powder before serving. 4 servings


Grilled Corn with Chipotle-Lime Butter

8 lg. ears sweet corn in husks

1/2 c. butter, softened

1-1/2 tsp. grated lime zest

1 tsp. minced fresh cilantro

1/2 tsp. salt

1/2 tsp. ground chipotle pepper

Coarse sea salt, optional


In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes.

Meanwhile, combine the remaining ingredients. Carefully peel back husks, discard silk. Spread butter mixture over corn. 8 servings


Hot Ham and Pineapple Campfire Sandwiches

6 Rhodes Artisan French Rolls, thawed to room temp.

9 oz deli sliced ham

6 pineapple rings, cut in half if desired

6 slices cheddar cheese

2 T. Dijon mustard

1 T. honey


Cut rolls in half. Mix the Dijon mustard with the honey and spread the bottom of each roll with some of the honey-mustard mixture.

Layer each sandwich as follows: Fold a few pieces of ham and place it on top of the honey-mustard. Top the ham with a pineapple ring, cut in half, if desired. Top pineapple with a slice of cheddar cheese, and the top half of the roll.

Wrap each sandwich well with heavy-duty aluminum foil. Place the sandwiches over hot coals or a grill rack until hot, about 20 minutes depending upon the temperature of your fire. Alternatively, you can bake these sandwiches directly on top of the center rack in a 400°F oven for 15 minutes. Carefully unwrap and enjoy! Makes 6 servings.


Shrimp Boil Foil Packets

1-1/2 lbs. large shrimp, peeled and deveined

1 (12.8-oz.) pkg. smoked andouille sausage, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 lb. baby red potatoes, halved

2 T. olive oil

4 tsp. Cajun seasoning

Kosher salt and freshly ground black pepper, to taste

2 T. chopped fresh parsley leaves


Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.

Serve immediately, garnished with parsley, if desired.  4 servings


Devil’s Food Snack Cake

1 c. quick-cooking oats

1-3/4 c. boiling water

1/4 c. butter, softened

1/2 c. sugar

1/2 c. packed brown sugar

2 large eggs, room temp.

1/3 c. buttermilk

3 T. vegetable oil

1 tsp. vanilla extract

3/4 c. all-purpose flour

3/4 c. whole wheat flour

2 T. dark baking cocoa

1 T. instant coffee granules

1 tsp. baking soda

1/8 tsp. salt

1 c. miniature semisweet chocolate chips, div.

3/4 c. chopped pecans, div.


Preheat oven to 350°F. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.

Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil, and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.

Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting. 24 servings


Jiggly Aquarium Pops

3 c. lemon-lime soda

1 c. Kool-Aid® Berry Blue drink (not from powder)

2 T. granulated sugar

2 (.25-oz.) pkgs. unflavored powdered gelatin

1 (10.75-oz.) frozen pound cake, thawed

1/2 c. tiny rainbow crunchy candy, such as Nerds®

2 strips green pull-and-peel licorice, cut into 1-1/2” pieces

16 mini red gummy fish


Special equipment:

8 (7-1/4”-tall) pushable pop molds


Bring the soda, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin, whisking continuously until dissolved. Pour the gelatin mixture into a medium bowl and refrigerate until it just begins to thicken (it should be thick, but still liquid and pourable), about 1 hour.

Slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7-1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into the cake slices to make a circle that fits snugly in the mold. Return the push part to each tube. Spoon 1 tablespoon of the tiny crunchy candy into each mold.

To make the seaweed, fold each licorice piece in half and then twist the folded part so that the 2 ends are sticking up and resemble aquarium seaweed.

Reserve 1/2 cup of the gelatin mixture in a small microwave-safe bowl. Using the remaining mixture, fill each mold halfway (about 1 1/2 tablespoons). Press a piece of licorice seaweed into each mold. Press in 2 fish per mold. Fill each mold the rest of the way with the gelatin mixture (about 1 1/2 tablespoons), leaving about 1/4 inch at the top; tap to remove any air bubbles. Microwave the reserved gelatin mixture until liquid, about 30 seconds. Spoon 1 teaspoon into each mold and refrigerate until completely set, about 3 hours.  8 pops!


Quote of the Week:

“The only necessary for evil to prevail is for good men to do nothing.”

~ Samuel Adams


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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