Summertime cooking can include refreshing foods, such as a Frozen Fruit Slush, Rhubarb Crunch and Farmer’s Casserole. During the summer, I and many others tend to be a bit more relaxed, grilling more, and using crock pot recipes versus heating up the kitchen. Those that have gardens will soon be able to use their vegetables, such as corn, tomatoes and peppers in their recipes.

We have two raised gardens in our back yard this year for homegrown tomatoes and cucumbers, due to some “little hopping backyard visitors” who like to nibble where they shouldn’t. We are hoping we have found a solution this year.

Farmer’s Casserole

Farmer’s Casserole is nearly a complete meal with the meat and potatoes. Add a salad and dinner rolls and you’re all set. You may even want to double the recipe. Leftovers are always good for the next day.

I believe this recipe may have been called Farmer’s Casserole because farmers usually like their meat and potatoes.

Ingredients

3 cups frozen shredded hash browns

3/4 cup shredded Monterey Jack cheese

1 cup diced fully cooked ham

1/4 cup chopped green onion

4 eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon pepper

1/8 teaspoon salt

Instructions

Place potatoes in an 8-inch square pan or baking dish. Sprinkle it with ham, cheese, and onions. Beat eggs, milk, salt, pepper and pour over potatoes. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 55 to 60 minutes.

* This recipe can be converted into a crockpot dish if you want. Recommended cooking time is 3 hours on medium, but I recommend taking a peek occasionally.

Grilled Iowa Chops

The Iowa Chop is a cut of meat that is better for you than many other red meats and can be found on many restaurant menus. The Iowa Chop is at least 1-inch thick, and is a center cut which originated in Iowa in 1976. The Iowa Pork Producers had a slogan called “Pork. The Other White Meat” to associate it with chicken and other light-colored meats. It was, and still is, a great way to promote pork as being a healthy alternative to chicken and beef. Iowans can feel proud that we raise pork and are known for this “Other White Meat.”

Ingredients

4 to 6 loin chops (1 to 1 ½-inches thick)

1/2 cup soy sauce

1/4 cup lemon juice

1 teaspoon minced garlic

Chopped parsley

Instructions

Place chops in a single layer in a shallow non-metal pan. Mix remaining ingredients and pour over the chops. Cover and marinate 1 to 2 hours. Grill over indirect heat 25-35 minutes, turning once. If cooked too quickly, chops will be tough. Test for doneness. Meat should pull away from the bone, and meat should feel firm. When done, grill briefly over direct heat to brown. Serves 4-6.

Rhubarb Crunch

I have heard that rhubarb is in the ripe stage in Iowa now and can be picked, cut, and cooked until August. To eat, the stalks should be 7 to 10 inches or more in length. Rhubarb Crunch is a favorite recipe for rhubarb, even if it takes a lot of sugar.

Ingredients

1 1/2 cups sugar

2 beaten eggs

4 tablespoons flour

Dash of salt

Instructions

Mix above ingredients together and add 6 cups of diced rhubarb. Put in a prepared 9-by-13-inch pan. Proceed with topping.

Topping Ingredients

3/4 cup brown sugar

3/4 cup flour

3/4 cup oatmeal

1/2 cup butter

1/2 teaspoon salt

Instructions

Mix ingredients and sprinkle the following over rhubarb. Bake in a 350-degree oven for 45 minutes or until done. Serve with whipped cream or serve plain.

Frozen Fruit Slush

With the recent weather warming up, this fruit cup recipe will be a hit with everyone, especially your children. A cool and refreshing treat, it is handy to have ready and available in your freezer for those hot summer days.

Ingredients

6-ounce can frozen lemonade

8-ounce box strawberries (slightly thawed)

1 small jar of cherries, halved

2 1/2 cups water

1/2 teaspoon any flavoring (lemon, orange, banana, strawberry, etc.)

6-ounce can frozen orange juice

1 can pineapple juice

3 to 4 bananas

1 cup sugar

Instructions

Combine all ingredients. Spoon into Dixie cups. Remove from the freezer 1/2 hour before serving. This will make it easier to eat.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share, email it to krahling93@gmail.com.