As the excessive heat wave washes over Ohio this week, we all have to find creative ways to stay cool. Cranking up the air conditioning isn’t always an option if you need to keep your electric bill within reason. Jumping in a swimming pool, splashing in a sprinkler, visiting a splash pad, and tossing water balloons are all wild and wet ways to cool off.

My in-laws stay cool by sitting out in the yard under large trees for shade. As a kid, my grandparents didn’t have air conditioning. To cool off at Grandma’s house I would lay on the floor with her brown box fan rotating on high. When my husband mows, he wets a towel and lays it across his neck. Just this week, my daughters started filling nine buckets of water and setting up a tic tac toe board with them. With red footballs and green footballs in hand, they took turns tossing the balls into the water buckets in attempts at scoring three in a row for a tic tac toe! The splashing water kept them cool, and the challenging game provided entertainment. We just gathered up the buckets we had; any container would work. Dollar Tree had inexpensive footballs in two different colors for the balls that worked out well for the intended purpose.

When everyone is hot, warm heavy food is rarely appetizing. Cutting up a refrigerated watermelon cools the core and hits the spot. Popsicles, iced tea, and salads are at the top of the list for hot days at our house. Cold veggies and cheese cubes are prepped and put in baggies, are easy to grab and go. When they are cut and set at eye level in the refrigerator, we are all more likely to grab a healthier snack. Pasta, cold over hot, takes the cake in our home.

I’m including an Amish macaroni salad and summer cucumber salad recipes this week. These are great for any cookout, special occasion, or just because. When cooking in this heat, use these simple recipes and stay as cool as a cucumber while doing so. 

Contact Ashley at ashley@tippgazette.com

 

Summer Cucumber Salad

INGREDIENTS

·         2 English cucumbers (sliced thinly)

·         pinch of salt

·         1 red onion (sliced thinly)

·         1/2 cup water

·         1 cup vinegar (distilled)

·         1/2 cup granulated sugar

·         2 1/2 tbsp fresh dill (minced)

INSTRUCTIONS 

·  In a large bowl, liberally season the cucumber slices with the salt. Allow to sweat for 1 hour, drain the liquids and toss with the red onions.

·  In a small saucepan, pour in white vinegar and water on high heat and stir in sugar until fully dissolved. Pour the sugar mixture over the cucumbers and stir in the dill. Cover and refrigerate for 1 hour. Serve cold.

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Amish Macaroni Salad 

INGREDIENTS

·  2 cups elbow macaroni

·  3 hard-boiled eggs, chopped

·  1 small onion, chopped

·  3 celery stalks, chopped

·  1 small red bell pepper, chopped

·  2 tablespoons dill pickle relish

·  2 cups creamy salad dressing, such as Miracle Whip

·  3 tablespoons prepared yellow mustard

·  3/4 cup white sugar

·  2 1/4 teaspoons white vinegar

·  1/4 teaspoon salt

·  3/4 teaspoon celery seed

 

DIRECTIONS

·         In a large pot of salted, boiling water, cook the macaroni to al dente, according to the package directions.

·         Set the macaroni aside to cool.

·         In a large bowl, combine the hard-boiled eggs, the onion, the celery, the red bell pepper, and the dill pickle relish.

·         In another bowl, mix the creamy salad dressing, yellow mustard, white sugar, white vinegar, salt, and celery seed together.

·         Pour the dressing mixture over the veggie mixture.

·         Add the macaroni to the veggie mixture and mix well until combined.

·         Cover the bowl and refrigerate for at least 1 hour and up to overnight.

·         Serve chilled.