Delicious and colorful recipes for the approaching summer season


Salads or a light dessert are great take-alongs to graduation parties or summer picnics. (Photo provided)



By Annette Kukoy and Jackie Shayotovich 


Lemon Mousse

    The recipe for this bright and refreshing dessert was a favorite of  Helen Wallo, who served as secretary of the Catholic Youth Organization in the Diocese of Gary for many years.

4 small packages lemon Jello

3 cups boiling water

2 cups cold water

1 (12 ounce) can frozen lemonade, thawed

1 (12 ounce) container Cool Whip, divided

    Mix Jello and boiling water together and let cool to room temperature. Mix in cold water and lemonade and refrigerate until syrupy. Fold in 8 ounces Cool Whip and beat until fluffy. Pour into large serving bowl. Refrigerate until set and then cover with remaining Cool Whip. (We sprinkled finely grated lemon peel on top of dessert before serving.)


Taco Pasta Salad

    Marie Reeves gave us her recipe for this colorful and tasty pasta salad. Marie attends Holy Spirit in Winfield.

1 package (16 ounces) spiral pasta

1 pound ground beef

3/4 cup water

1 envelope taco seasoning

2 cups (8 ounces) shredded cheddar cheese

1 small can corn, drained

1 can dark kidney beans or black beans, drained

1 large green pepper, chopped

1 medium onion, chopped

1 medium tomato, chopped

2 cans (2 1/4 ounces each) sliced ripe olives, drained

1 bottle (16 ounces) Western or Catalina salad dressing

    Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain grease. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, corn, beans, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least one hour.


Wild Rice Salad

    This flavorful salad was served by Frank David at a recent open house we attended. Frank and his wife Vickie are members of Mother of God Church in Covington, Kentucky.

3 to 4 chicken breasts, cooked and cut into small cubes

4 cups cooked wild rice

1/2 cup thinly sliced green onion

1 can (8 ounces) water chestnuts, drained

1 1/2 cups halved seedless green grapes

2/3 cup cashews

Dressing Ingredients:

1/2 cup mayonnaise

1/4 cup milk

1 teaspoon lemon juice

1/4 teaspoon tarragon

    Whisk together and chill dressing ingredients. In large bowl, toss salad ingredients, except grapes and cashews. Add dressing and chill. Just before serving, fold in grapes and cashews.


Edamame Caviar

    This simple salad is packed with protein and fiber and uses a minimum amount of olive oil.

1 package frozen shelled edamame, thawed

2 carrots, finely diced

1 cup finely diced jicama

1 small zucchini, finely diced

1 cup finely diced red or yellow bell pepper

1/4 cup fresh parsley, finely diced

1 Tablespoon olive oil (use just enough to coat veggies)

1 clove garlic, finely diced

Sea salt and black pepper to taste

    Place all ingredients in a medium-sized bowl. Mix together with a wooden spoon. Refrigerate for at least 2 hours to allow the flavors to blend.


Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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