Its summertime and the livin is easy
- Bob Schoenberg
- Regal Courier - Features
It is just a coincidence that the recipes this month were contributed by three people with the same last name. Ken Miller, of course, is the well know real estate agent here in King City and Vicki is his business partner and wife.
Pat Miller is another King City resident, but she just happens to have the same last name.
July's warm days and nights, means it is the unofficial opening of the 'neighborhood potluck party' season in and around King City.
There are plenty of get togethers for everyone, in the backyard, down at the Town Hall, anywhere and anytime neighbors can find an excuse to share good food and good company.
On the 4th of July there are two popular potluck meals in King City that attract most everyone.
•Starting at 1:30 p.m. King City neighbors make their annual trek down to the King City Civic Association Town Hall where plates and utensils are provided and table space and the kitchen are used for anyone who brings a dish of their favorite food to share. It's an informal party and it draws big crowds year-after-year.
•In addition many neighbors along Matador Lane, all the way to Fischer Road, hold a block party on the 4th of July. This is the fifth year that the neighborhood has held this potluck. Anyone is invited to attend as long as they bring along their favorite dish to share. Jo Hinsdale who lives at 16995 Matador Lane is organizing this year's bash, which promises to be bigger and better than ever. For more information call Jo at (503) 639-1441.
Here are some proven winners from past potlucks.
Ken Miller's World Famous
Summer Gazpacho Cold Soup
Makes 10 servings.
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber,
tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil,
parsley, sugar, salt, and pepper. Blend until well-combined but still slightly
chunky. Chill at least 2 hours before serving.
Vicki Miller's Sweet Potato Rolls
2 cakes compressed yeast or 2 pkgs. of dry yeast
1/2 cup lukewarm water
1 cup milk (scalded)
1/4 cup sugar
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup butter
1 cup mashed cooked or canned sweet potatoes (yams)
5-5 1/2 cups flour
1 1/2 cup quick oats uncooked
Pre-heat oven - 350 degrees Fahrenheit,
Soften yeast in lukewarm water (use warm water for dry yeast).
Pour scalded milk over sugar, salt cinnamon, nutmeg and butter in a large bowl.
Add mashed sweet potatoes.
Beat until well blended.
Stir in enough flour to make soft dough.
Turn out onto a lightly floured board or canvas.
Knead until smooth and elastic (8 - 10 min).
Place in greased large bowl turning to grease top.
Cover and let rise in warm place until double in size (about 1 hour).
Punch dough down, divide in half, and divide each half into 16 equal pieces.
Shape each piece into a smooth ball.
Place 16 rolls into each of two greased - 9 inch square baking pans.
Brush with melted or liquid shortening.
Cover and let rise in warm place until nearly double in size (25 - 30 min.)
Bake 20 - 25 min.
The Miller's 24-Hour
Shred 1 medium head lettuce and place in 4 qt. bowl
1/2 cup sliced green onions
1 cup thin sliced celery
1 can - 8 oz. water chestnuts sliced
Open 1 pkg. frozen peas and sprinkle over salad.
2 cups mayonnaise spread on top to seal
Sprinkle on top:
2 teaspoon sugar
1/2 cup grated parmesan cheese
1 teaspoon seasoned salt (Lawry's)
1/4 teaspoon garlic powder
Cover and chill 24 hours
Just before serving sprinkle with:
3 chopped hard cooked eggs
1/2 lb. bacon cooled and crumbled
Sliced cherry tomatoes
Vicki Miller's world famous Lemon Squares
These bars are perfect on a hot summer day.
2 dozen squares.
1 cup unsalted butter
2 cups sifted all-purpose flour
1/2 cup sifted confectioners' sugar
2 cups white sugar
6 tablespoons lemon juice
1/2 teaspoon baking powder
1 1/2 cups chopped walnuts
1 tablespoon all-purpose flour
Preheat oven to 325 degrees, grease a 9x13 inch pan.
To make crust: In a large mixing bowl, beat together the butter, 2 cups of the
flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and
smooth. Bake 15 minutes.
In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the
rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1
tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix
until well blended. Pour the lemon mixture into the crust.
Bake for another 35 minutes, until filling is set. Let cool before cutting.
Pat Miller's Biscotti
1 cup sugar
1/3 cup oil
add gradually and beat well
2 cups flour
3 teaspoons baking powder
2 teaspoons anise flavor
Spread on cookie sheet and bake at 375 degrees for 10 minutes. Watch closely, if browning remove from heat. Let cool, cut and turn on sides and bake 5 more minutes.
Pat Miller's Veggie Pizza
2 8-ounce packages crescent rolls
Spread dough over the bottom of a 10x13 inch cookie sheet. Bake in 375 degree oven until lightly browned, 15 to 20 minutes. Cool completely.
Mix together 2 8-ounce cream cheese softened
1 cup mayonnaise
1 package Uncle Dan's dry salad dressing mix
1 cup broccoli
1 cup cauliflower,
1/2 cup green onion
1 cup shredded carrots
1 cup green or red peppers
Spread cream cheese mixture over cooled crust, top with vegetables and sprinkle with 1 cup shredded cheese.
Cover with plastic wrap and refrigerate 12 hours before serving. Cut into 2x2 inch squares to serve.