By Heidi Bell Gease
I don’t know about you, but when summertime comes I don’t much feel like cooking. It’s hot and I’d rather be outside.
That’s why I like to keep a bowl of pasta salad and a jug of iced tea in the fridge, ready for a quick snack or light meal.
Here’s one of my favorite pasta salad recipes. The original version came from the Rapid City Journal years ago.
If you have a favorite pasta salad recipe you’d like to share I’d love to try it!

Heidi’s Pasta Salad
8 oz. (3 c.) uncooked pasta (shells, spirals or penne work well - I like to include some Wacky Mac for color)
1 can tuna, drained (the original recipe calls for a 16-ounce can of salmon, drained with skin and bones removed - also very tasty but more rich)
1 c. thinly sliced carrots
1/2 c. green stuffed olives, halved
1 c. frozen peas, partially thawed
1/2 c. chopped fresh parsley
1/2 c. red pepper, julienned
1/2 c. chopped celery

Dressing
1/4 c. vegetable oil
3 T. lemon juice
1 T. rice vinegar
2 t. Dijon mustard
1 t. dillweed
1/2 t. salt
1/4 t. pepper

Cook and drain pasta. Mix with 1 T. oil and refrigerate. Whisk dressing ingredients together, then add dressing to pasta, fish and vegetables. Mix together and chill 30 mins. before serving.

By Jomay Steen

Shawn Dargie, Custer County Market manager, has ventured for the first time into the oceanic waters of the Atlantic to bring live Maine lobsters to the middle of the Black Hills.
After the success of last year’s fresh salmon shipped directly from the Alaskan coast, it only made sense to go with lobsters for this year.
“We decided it would be nice to have lobster here. A company in Maine was willing to ship them to us,” he said.
The lobsters will be baited, caught and shipped out that same day. The live creature will be packed in ice, the cold sending them into a hibernating mode, then flown directly to Rapid City and trucked to Custer.
“When they get here, we’ll put them in tanks,” Dargie said.
Each lobster will weigh about 1-1/4 pounds, enough for one person. There will be detailed instructions with illustrations on how to cook the lobster. That’s included.
Customers who ordered by June 24 can pick them up July 3.
Dargie said they already have 65 orders.
“We weren’t sure how it was going to go over so we didn’t set a limit. We’ll just work with what we get,” the store manager said.
To cook lobsters: Use a pot big enough to hold six quarts of water and two lobsters at a time. Bring the water to a boil. Drop the lobsters in headfirst and cover the pot. Once the water returns to a boil, cook 10 minutes for the first pound of lobster and 3 minutes for each additional pound.
If the lobsters weigh 1-1/2 pounds each, they will be done in about 12 minutes. Base the time on the weight of one lobster, not the total weight. Remove the cooked lobster from the pot, drain by snipping off tips of claws. Serve with melted or clarified butter.
For more information, call 673-2247 or e-mail customerservice@custercountymarket.com.

By Tanya Manus

I’m not what you’d call outdoorsy. I’m not a hunter, hiker or camper, but I do have fond memories of fishing for crawdads.
This week’s Food story takes me back a few years to a beautiful sunny day I spent crawdad fishing with friends in the mountains of northeastern Arizona.
Crawdads, also known as crawfish, crayfish or mudbugs, thrive in lakes and streams. My friends lived within easy walking distance of a stream where lots of the little mudbugs were just waiting for us. To catch them, my friend’s husband loaded up some old pantyhose with gobs of raw bacon. We dipped the bacon in the water and when we pulled it up, many little crawdads were clinging to it.
We must have caught dozens, which we carried back to my friends’ house. The crawdads were boiled, and then we stood in the kitchen taking them apart to nibble on the small but delicious meat inside.
The meat, which tastes much like lobster, can be used in all kinds of stews, entrees, salads and even as pizza topping. I encountered crawdads again just last Thanksgiving at a church potluck dinner. A local man with Louisiana roots brought a crawfish pie. Flavorful but not too spicy, it was a surprising and tasty addition to the holiday menu.
I’ll definitely be at next year’s Crawfish Festival in Sturgis. Meanwhile, I found a recipe from a home cook on RecipeZaar that is so tempting that it makes me want to go crawdad fishing again.

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole
4 tablespoons unsalted butter
1 lb. smoked sausage, finely diced
1 lb. medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3-3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1-2 teaspoons Kitchen Bouquet, as desired for color
1 lb. claw crabmeat, picked clean for shells
1 lb. crawfish tail

First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving. Serves 6.

By Tanya Manus

With all the rainy, stormy weather we’ve been having - not to mention the hail - barbecues will have to wait until the sun comes out again! And if our cool, rainy June puts you in the mood for some comfort food, I’ve got a great recipe.

This comes from a friend of mine who has concocted some delicious recipes. Her chicken fettucini is an easy dish that her family enjoys, and it looks and tastes fancy enough to serve to company or take to a potluck. Serve with a tossed salad and crusty bread.

Chicken Fettucini, Jennifer Style

3 cups boneless, skinless chicken chunks

fresh mushrooms

2/3 cup chopped onion

1/2 cup chicken broth

1 can creamy chicken mushroom soup

1-1/2 cups Monterey Jack cheese

Saute the chicken with mushrooms and onions in chicken broth until done. Add soup and cheese to chicken mixture; thin with milk and simmer. Cook fettucini noodles and sprinkle with Parmesan cheese. Top noodles with chicken mixture.

By Tanya Manus

My family has been camping this past week, and the cool nights and firepits in the campgrounds where we stayed put me in the mood for one yummy camping treat - s’mores.

However, we never got around to building a fire, and we no longer have the coathangers-turned-marshmallow roasters I made years ago in Girl Scouts. So we never any warm, melty s’mores made over a crackling fire.

But my mouth is still watering for these campfire treats. And, although nothing can match the taste of food cooked outside, the rain we had today has inspired me to prepare a batch of s’mores in the oven, instead.

Leave it to Hershey, whose chocolate bars are s’more perfect, to come up with a bake-at-home version - and some delicious suggestions for making this already wonderful blend of graham crackers, marshmallows and chocolate even better.

S’mores

2 graham crackers

1 (1.55 oz.) milk chocolate bar

2 large marshmallows

Center half of chocolate bar on each of 2 graham cracker halves. Place remaining 2 graham cracker halves on cookie sheet; top each with marshmallow.

On middle oven rack, broil 30 seconds or just until marshmallows are golden brown.  Immediately invert onto chocolate-topped graham crackers; press gently. Let stand 1 minute to soften chocolate. Serve immediately. Makes 1 s’more.

By Tanya Manus

My blog pal Jomay has gotten us ready for grilling season with her last post about food safety. But now that you’re ready to grill, what’s on the menu?

One of my all-time summer favorites is pasta salad - not the mayonnaise-drenched macaroni versions, but lighter salads that have lots of color and flavor, and some spice. And these salads pair well with chicken, beef or fish straight off the grill.

I was looking for some new ideas for dressing up summery salads when I came across the following recipe. “I lightened up this recipe I found on the back of a pasta box many years ago,” writes Pat Morris, Marlton, New Jersey, the woman who posted the recipe. “It’s become a staple at our home and for family gatherings.”

Fire up your grill, Jomay, because I’ve got a yummy new side dish!

Pat’s Pasta Salad

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.

By Jomay Steen

This week I rediscovered an outdoor grill in my garage that, when assembled, stands ankle high. With a bevy of friends coming for the weekend, I’m sure there will be someone who will want to grill some chicken, hot dogs or burgers—as the rest of us squat around the fire. Luckily, Holly Swee, a registered dietitian from the South Dakota Beef Industry Council, sent out some great kitchen safety tips to keep the party safe and the food tasty.
Swee says for many home cooks, food safety habits like frequent handwashing and avoiding mixing raw foods with cooked foods are already second nature. But even for the most experienced home chef, it’s always useful to give your food handling habits a quick check-up.
Check out these food safety tips and make sure they’re a part of your cooking routine at home:
Always cook ground beef to 160 F. This is the optimum temperature for a safe and savory burger.
Use the right tools. Rather than relying on colors or juices to tell you when your burger is done, get an instant-read meat thermometer so you’ll know exactly when your food is ready to serve.
Raw and cooked foods don’t mix. Use a separate cutting board when preparing raw meat, and never put cooked beef back on the plate you used for raw meat. In your refrigerator, make sure juices from raw meat can’t drip onto other foods.
Don’t forget about the leftovers. Refrigerate leftovers within 2 hours of the meal, and store leftovers in small, shallow containers for convenience and quick chilling. Reheat leftovers to 165 F throughout.
The kitchen is a “clean hands” zone. Handwashing is important at every stage of food preparation, especially after you handle raw meat and before you begin preparing food.
For information on food safety, as well as cooking tips and recipes – from economical to elegant – visit www.sdbeef.org and www.BeefItsWhatsForDinner.com/safesavoryat160.

By Tanya Manus

We’ve probably all got cookbooks that are like old friends - we know that when we need a tried-and-true recipe, we’ll find it there.
One of the favorites in my collection is a self-published cookbook, “Home Cooking is a Family Affair,” that I got years ago after I interviewed the book’s author. A Southern cook transplanted to Arizona, she’d grown tired of trying to keep track of years’ worth of recipe cards for her family favorites, so she assembled all the recipes in a cookbook, threw out her recipe cards, and published enough copies of the book to give to family and friends.
This home cook’s sense of humor shines through in recipes for Elephant Stew and Fried Skunk. But there are plenty of good, practical recipes that she’d used for years while her children were growing up.

I revisit this book every once in awhile, and this week, I tried her recipe for Hamburger and Potato Boats. Although the recipe calls for baking the potatoes for an hour, I used those plastic-wrapped potatoes that are ready for the microwave and eliminated a lot of the preparation time. This turned out to be a tasty weeknight meal that I will definitely make again.
Hamburger and Potato Boats
4 large baking potatoes
4 slices bacon
1 pound ground beef
3 green onions, sliced thinly
1-1/2 tsp. salt
1/2 cup sour cream
2 tbsp. butter
1/4 cup grated Cheddar or American cheese
Bake potatoes in 400 degree oven for 1 hour or until tender. Saute bacon until crisp and drain on paper towels. Pour off all the drippings from pan. Mix ground beef lightly with green onions and shape into a large patty. Brown 5 minutes on each side and break into chunks. Stir in 1/2 tsp. salt, sour cream and crumbled bacon. Remove from heat. Split potatoes in half lengthwise and scoop out centers, being careful not to break shells. Place shells in a small baking pan. Mash potatoes and beat in remaining salt, butter and just enough milk to make them creamy. Spoon beef mixture into shells, evenly topping with mashed potatoes, and sprinkle with cheese. Bake at 400 degrees for 20 minutes or until cheese is melted.

Another of my favorites from this book is Dirty Rice. Once a year, my church has a huge potluck and entertainment night, and Dirty Rice is a terrific addition to the buffet table because it feeds a lot of people.
Vickie’s Dirty Rice
2 pounds lean ground beef
2 pounds lean ground pork
1 cup diced yellow onions
1 cup diced green onions
1/2 cup diced bell peppers
1/4 cup garlic, preferably ground
1/4 cup finely chopped parsley
4 bay leaves
1 tsp. black pepper
2 cups chopped celery
2 cups cream of mushroom soup
3 tbsp. Worcestershire sauce
1/2 pound butter or margarine
In heavy pot, mix all meats together with 2 cups water on medium heat. Add all seasonings and vegetables at the start of the cooking. Cook over medium heat approximately 4 hours. Stir often! Then add the cream of mushroom soup and continue cooking for about 30 minutes. Boil 4 cups long grain rice until completely cooked. After rice has cooked, mix with the meat and seasonings. Allow to cook on low heat for about 30 minutes before serving. Serves 10.

By Jomay Steen

Land O’ Lakes Butter offers a new 1-pound packaging choice for its butter sticks. Rather than four sticks of butter per box, the corporate butter movers and shakers figured they could cut its butter stick in half and create a new selling point.
It worked.
I happen to be a buttero-holic and anytime someone wants to help me to cut down on using this creamy goody is OK with me. Rather than working from a cooking philosophy that sees a tablespoon of butter as being good and a whole stick being heaven, I can be stopped at half a stick.
According to Brian L. Delgado, manager, Communications Land O’ Lakes, Inc., in St. Paul, Minn., the quarter-cup size stick has been available in South Dakota since April.
“The concept for this packaging size was the result of insights derived from the latest demographic trends and consumer interest in convenience products,” Delgado said.
I say, “It’s not a moment too soon.”
Below are seven recipes that Delgado and Land O’ Lakes created especially for its new Half Stick-sized butter that serves up appetizers, salad, a main dish and a heavenly dessert. Take a look and enjoy.

CHICKEN & STUFFING SUPPER
Bake this satisfying meal all in one dish.
Preparation time: 20 minutes
Baking time: 30 minutes
Makes: 6 servings
Filling
2 cups cubed cooked chicken
2 cups frozen chopped broccoli
1 (10 3/4-ounce) can condensed cream of chicken soup
1/3 cup chicken broth
1 teaspoon dried thyme leaves
Topping
3 cups dried cubed herb seasoned stuffing
1 cup chicken broth
1 Half Stick or 1/4 cup Land O’ Lakes butter
1/2 cup (2 ounces) Land O’ Lakes Cheddar Cheese, shredded
Heat oven to 400 degrees. Combine all filling ingredients in large bowl. Spoon into greased 8-inch square baking dish.
Place stuffing mix in large bowl. Combine 1 cup chicken broth and butter in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil (2 to 3 minutes). Pour broth mixture over stuffing mix. Toss with fork until stuffing mix is moistened. Spoon stuffing mixture over filling. Cover baking dish with aluminum foil. Bake for 15 minutes.
Remove aluminum foil. Continue baking for 15 to 20 minutes or until filling is bubbly. Sprinkle with cheese. Let stand until cheese is melted (2 to 3 minutes).
TIP: Pre-cooked and cubed chicken can be found in the freezer section of your supermarket—just thaw and use.

RATATOUILLE PASTA
Ratatouille can be served hot, cold or at room temperature as a main or side dish.
Preparation time: 20 minutes
Cooking time: 8 minutes
Makes: 6 servings
Pasta
2-1/3 cups or 1 (8 ounce) package uncooked dried penne pasta or 2-1/2 cups or 1 (8 ounces) package of uncooked dried rotini (corkscrew or pasta twists)
Ratatouille
1 Half Stick or 1/4 cup Land O’ Lakes butter
2 teaspoons finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1 medium onion, cut into 1-inch pieces
2 medium red and/or yellow bell pepper, thinly sliced
1 medium eggplant, cut into 1/2-inch slices, quartered
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves.
Freshly grated Parmesan cheese, if desired
Cook pasta according to package directions. Drain.
Meanwhile, melt butter in 4-quart saucepan until sizzling; stir in garlic, salt and pepper. Add onion; cook over medium-high heat, stirring occasionally, until onion is softened (4 to 5 minutes). Add bell peppers and eggplant; continue cooking until vegetables are cooked through (4 to 5 minutes).
Stir in cooked pasta, 3/4 cup Parmesan cheese, tomatoes and basil. Sprinkle with additional Parmesan cheese, if desired. Serve at room temperature or refrigerate until serving time.

CABBAGE & NOODLE SALAD
A great tasting, unique version of an all-American summer salad favorite.
Preparation time: 15 minutes
Dressing
1/3 cup olive oil
1/3 cup sugar
2 tablespoons cider vinegar
1 teaspoon soy sauce
Salad
1 Half Stick or 1/4 cup Land O’ Lakes butter
1/4 cup slivered almonds
1 (3-ounce) package ramen noodles, broken into pieces
7-1/2 cups or 1 (16-ounce) package coleslaw mix
1/2 cup or 5 green onions, sliced
Combine all dressing ingredients in small bowl; mix well. Set aside.
Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, until almonds and noodles are lightly toasted (3 to 5 minutes). Drain on paper towels.
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated. 8 (3/4-cup) servings
TIP: Seasoning packet from ramen noodles is not used in this recipe.

PARSLEY BUTTERED POTATO WEDGES
This easy side dish uses frozen potato wedges.
Preparation time: 10 minutes
Makes: 8 servings
1 (24-ounce) package frozen potato wedges
1 Half Stick or 1/4 cup Land O’ Lakes butter
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Bake potato wedges as directed on package.
Melt butter in 1-quart saucepan until sizzling; stir in parsley and salt. Immediately pour over hot potatoes; gently stir to coat.

SAVORY SNACK TOSS
Sweet and savory flavors are combined in this buttery popcorn snack
Preparation time: 10 minutes
Makes: 20 (1/2-cup) servings
6 cups popped popcorn
2 cups baked cheese snack crackers
1 cup sweetened dried cranberries
1 cup dry roasted peanuts
1 cup miniature pretzels
1 Half Stick or 1/4 cup Land O’ Lakes butter
1-1/2 tablespoons or 1/2 (1.2-ounce) package of dry Caesar salad dressing mix
Place all ingredients except butter and salad dressing mix in large bowl.
Microwave butter on HIGH (100 percent power) in microwave-safe bowl until melted (30 to 45 seconds). Stir in salad dressing mix. Immediately pour butter mixture over popcorn mixture; stir to coat.

SLICE & BAKE OATMEAL COOKIES
This easy oatmeal cookie will be your family’s favorite.
Preparation time: 30 minutes
Baking time: 10 minutes per pan
Makes: Two dozen cookies
1/2 cup sugar
1 Half Stick or 1/4 cup Land O’ Lakes butter, softened
2 tablespoons firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup uncooked quick cooking oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup real semi-sweet chocolate chips
Combine sugar, butter, brown sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed. Stir in chocolate chips.
Shape dough into 9×1-1/2-inch roll. Wrap in plastic food wrap; refrigerate until firm (at least 2 hours).
Heat oven to 350 degrees. Cut roll into 3/8-inch slices using serrated knife. Place 1 inch apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned and set. Immediately remove from cookie sheets. Cool completely.

ULTIMATE CAKEY CHOCOLATE CHIP BROWNIES
Chocolate chips stirred into this cake-like brownie make the bar double chocolate delicious.
Preparation time: 15 minutes
Baking time: 23 minutes
Makes: 16 brownies
3 ounces unsweetened baking chocolate
1 Half Stick or 1/4 cup Land O’ Lakes butter, softened
3/4 cup sugar
2 eggs
1/4 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup real semi-sweet chocolate chips*
Heat oven to 350 degrees. Grease bottom only of 8-inch square baking pan. Set aside.
Place chocolate in small microwave-safe bowl. Microwave on MEDIUM (50 percent power), stirring every minute until chocolate is melted and smooth (2 to 3 minutes). Set aside.
Combine butter and sugar in large bowl. Beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add milk, corn syrup and vanilla; continue beating until well mixed. Add melted chocolate; continue beating until well mixed.
Stir in flour and baking powder until well mixed. Stir in chocolate chips. Pour brownie mixture into prepared pan; spreading mixture evenly in pan. Bake for 23 to 30 minutes or until toothpick inserted in center comes out clean. (DO NOT OVERBAKE.) Cool completely.
*Substitute 1/2 cup your favorite flavored baking chips.
TIP: To melt chocolate on stove-top, place chocolate in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth (1 to 2 minutes). Remove from heat; cool slightly.
TIP: Reduce baking temperature by 25 degrees if using dark or nonstick baking pan.
TIP: To prepare brownies in 13×9-inch baking pan, double all ingredients. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
VARIATIONS:
Flavored: Substitute 1 teaspoon extract or flavoring (mint, almond, etc.) for the vanilla.
Stir-ins: One-half cup of stir-ins (nuts, toffee bits, etc.) may be stirred into brownie mixture before baking. Topping: Sprinkle cooled brownies with powdered sugar or frost with Chocolate Buttercream Frosting.

By Tanya Manus

One of my favorite salad-side dishes was inspired by a salad Albertsons used to make in its deli. Just three ingredients - cucumber, tomato and red onion - and some dressing makes a light, refreshing and delicious side dish. I don’t eat mayonnaise, ever, so I love finding summery salads like this one that are big on flavor without needing a mayo-based dressing.

We’re going to be trying a new grilled salmon recipe at my house, and this cucumber salad is a wonderful, colorful complement to fish or chicken. I am looking forward to eating this cucumber salad many times as the weather gets warmer (when it gets warmer!)

And if you have a great pasta or other salad recipe that is not made with mayonnaise, please share it! I’d love your suggestions.

Cucumber, Tomato and Onion Salad

1 large cucumber

1 medium red onion

1 large tomato

Zesty Italian dressing

Wine vinegar

Salt and pepper to taste

Slice cucumber and onion, and cut tomato into small cubes. Salt and pepper as desired. Add 1 tbsp. wine vinegar. Add enough Italian dressing to cover (more or less to desired taste).