Widder Curry’s End-of-Summer Recipes

Widder Curry does more than blog here at the OB Rag and at the San Diego Free Press.  She also is a wonderful chef and writer of cookbooks. Here are three of Widder Curry’s ‘end-of-summer’ recipes for  your enjoyment.  Judi is currently publishing her third cookbook – all recipes created in her southern Ocean Beach home.

Easy Jambalaya

Ingredients:

1 onion, chopped
1/2 cup green pepper
2 Tablespoons vegetable oil
1 pound fully cooked kielbasa, Polish, or spicy sausage, cut into 1/4 inch rounds
1 can diced tomatoes – large size
1/2 cup water
1 Tablespoon sugar
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon garlic powder
2-5 drops hot pepper sauce, depending on how spicy you want it
1 1/2 cups uncooked instant rice

Directions:

In a skillet, saute onion and green pepper in oil until tender. (3-5 minutes). Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil for 2-3 minutes; add rice. Cover and cook for 5 minutes until the rice is tender. Serve with a green salad.

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Appetizer:   Creamy Dill Cucumber Rounds

Ingredients:

1 large package cream cheese
1 package dry salad dressing mix – Italian, Ranch, or…
1/2 cup mayo – or sour cream – or 1/4 cup of mayo and 1/4 cup sour cream
1 large, narrow French baguette, cut into 1/4-1/2 inch round
1 cucumber – sliced in 1/4″ slices
2-3 teaspoons dried dill weed

Directions:

Mix the cream cheese dressing mix and mayo together.  Spread a thin layer on the rounds, and top with a slice of cucumber. Sprinkle with dill. Makes about 15-20 servings.

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President Obama’s Cool Summer Soup

(Chef Sam Cass) – Easy Cucumber Avocado Soup

Ingredients

5 cucumbers – seeds removed
1 Avocado
1-2 lemons
s/p to taste
1 bunch of mint
3 Tablespoon plain yogurt (Optional)
(Can use sour cream if you prefer)

Directions

In blender combine 4 roughly chopped cucumbers, the avocado, 1 -2 lemons to taste, and salt and pepper. Blend well. Dice remaining cucumber and mix with chopped mint, salt and pepper. Add yogurt if desired. Pour soup into small bowls and top with cucumber-mint mixture. Serves 4-6.