Depends a lot on the sort of appliances you have. Microwaves, convection ovens, and counter-top appliances like crock-pots, electric skillets, and toaster ovens don't heat the house as much as running a conventional oven or even cooking on the range.

I would consider outdoor cooking as well. Depends on the type of grill and/or camp stoves you have, of course. But you could do the actual cooking outdoors, then serve and eat inside in the air conditioning.

I'd also think about cooking early in the day, before it really heats up. Think in terms of stuff that can be prepared in the morning, then be served cold; at room temperature; or warmed up quickly just before eating.

It's hot here too Stacie, not that hot though. I just put a some pork in the crockpot for pulled pork sandwiches. I'll make some coleslaw later.

When it's really hot I find I don't eat much and neither do my kids. I keep it simple with sandwiches. My daughter who is 20 months loves tomato sandwiches. How old are your girls?

Tracey

This can be halved:

RED PEPPER SOUP(serves 10-12)
1 TBL olive oil
4 TBL butter
7 red bell peppers, seeded & chopped
1 carrot, sliced
3 shallots, sliced (I have used green onions)
1 garlic clove, minced
1 or 2 ripe pears, sliced or ne 8 1/4 oz can pears, drained & sliced
Four 14 1/2 oz cans chicken broth
2-5 drops Tabasco, optional
1 tsp sugar
Salt & pepper to taste
Sour cream to garnish

Heat oil & buter in large saucepan; saute peppers, carrots, shallots, garlic & pears over medium heat for 10 minutes. Add broth, Tabasco, sugar, salt & pepper. Bring to a boil & simmer 30 minutes; let cool. Puree in food processor & serve hot or cold. Garnish with sour cream.~~

CHICKEN & SPINACH PASTA SALAD (SERVES 4-6)
2 cups tri-colored rotini pasta
2 1/2 cups shredded fresh spinach, washed w/stems removed
2 cups cooked chicken, cut in bite-sized peices
1 large tomato, diced
1 1/2 cups sliced fresh mushrooms
1/3 cup fresh Parmesan, shredded
2 sliced bacon, crisply cooked, crumbled
1/3 cup olive oil
3 TBL Dijon mustard
1 tsp lemon juice
1/4 tsp garlic powder
Salt & pepper
1 TBL water

Cook pasta al dente. Rinse under cold water & drain well. In a large salad bowl, combine pasta, spinach, chicken, tomato, mushrooms, cheese & bacon. In a separate bowl whisk together remaining ingredients until smooth. Pour dressing over pasta mixture & toss gently. Serve immediately.~~Slice of Paradise

Shrimp added to this is good:
FETUCCINE PRIMAVERA (serves 5)
1 cup broccoli florets
1 cup zucchini, sliced
1/2 cup chopped bell pepper
1/2 cup chopped onion
1/2 tsp dried basil
3/4 cup butter or margarine
2 fresh tomatoes, peeled & cut in wedges
1/2 cup mushrooms, sliced
1 tsp salt
12 oz pkg fettuccine
Parmesan, grated

In skillet over medium-high heat, saute broccoli, zucchini, green pepper, onion & basil in margarine until tender. Stir in tomatoes, mushrooms & salt & simmer 5-10 minutes. In the meantime, cook fetuccine as directed on label; drain. Toss vegetable mixture with hot pasta. Sprinkle w/Parmesan.~~Lasting Impressions

If you have a crockpot, this is one of my favorites:
FRENCH DIP SANDWICHES (serves 8 )
2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

GAZPACHO
1 cucumber, peeled & cut in chunks
1/2 green bell pepper, seeded & cut in chunks
1 small onion, cut in chunks
2 tomatoes, peeled
1/2 ripe avocado, peeled
4 cups tomato juice
3 TBL olive oil
2 TBL wine vinegar
1/2 tsp dried oregano
Salt to taste

Using the sttel blade of a food processor, coarsely chop the cucumber. Transfer to a bowl. Process the green pepper & onion until finely chopped. Add to the cucumber. Cut the tomatoes into 1/4" cubes. Cut the avocado into 1/2" cubes. Add the tomatoes & avocado to the cucumber along with the tomato juice, oil, vinegar, oregano & salt. Chill at least 2 hours.~~Far by the Sea

There was a good thread here on chicken salad. Check below.

Here is a link that might be useful: Chicken Salad

I also make vegetable quesadillas. This is another good one since it's better at room temp. I've also added chicken to it.

Chinese Vegetable Lo Mein
This is a recipe for several people as it calls for one pound of dried noodles. It can be made ahead and tastes
best at room temperature. Just halve the recipe for 2-3 people.

1 pound Chinese noodles, cooked, rinsed in cold water, and drained (I use Chinese noodles only; they're made
w/flour and egg; they are flat like linguini)
1/4 c. vegetable oil
1 minced serrano pepper
2 T. minced garlic
pound sliced mushrooms
2 c. sugar snap or snow pea
½ pound bok choy, sliced thin
1/2 bunch scallions, sliced

Sauce
1/2 c. tamari or soy sauce
4 T. toasted or dark sesame oil (or use a combination or regular and toasted/dark)
1 T. sugar (I often use sweet Mirin)
Cayenne to taste
Black pepper to taste

In wok, heat oil, stir in garlic and pepper. Add mushrooms until soft. Add vegetables until wilted, about 3
minutes. Remove veggies, add back liquid into wok. Add noodles and sauce. Stir fry until dark and the sauce is
absorbed.

To answer questions the girls are 3 and the youngest turns 1 today:) I know that I don't like to eat much when the temps get out of control and neither do they. Both are more vegetarians than eating lots of meat. Luckily we have our own veggie garden that supplies lots of goodies.

I do have a crockpot, indoor grill, microwave and electric skillet. I didn't think about using the crock pot and we have lots of roasts in the freezer ( my folks raise cows so we get half of beef from them)

Any other pasta salad recipes would be great. I know that we will be eating lots of watermelon in the next week and we have 12 coming on Sunday for Peyton's birthday party:( So a house full of hungry people with it being 100 outside.

Stacie

My summertime favorite is a bacon-tomato sandwich -- I cook the bacon in the microwave. Sweet corn is good this time of the year -- I prepare it in the microwave, also. I love watermelon for a light lunch or dessert. Tacos would require heating up the stovetop, but the meat cooks up pretty quick. Also, maybe grilled cheese or toasted cheese sandwiches. I like the chicken salad idea. Roast is great in the crockpot, but it's too heavy for me this time of year -- I like a lot of salad, fruit, sandwiches and smoothies in the summer.

I bought a toaster oven specifically for cooking in the summer and although there are some things you can't do in it, it has cut down on the heat in the house.

Try to stay cool!!

Janet

Fruit and cottage cheese, fresh tomatoes and cucumbers, tuna salad sandwiches, on white bread with the crusts cut off, egg salad sandwiches fixed the same way, gaspascho and lots of things like corn chips and pretzels and cheese to keep your electrolites in balance!
Linda C

How about my mom's totally delicious tuna and macaroni salad? It's a cold dish.

Make your favorite tuna salad recipe; tuna, mayo, celery, onion..... and add some cooked pasta, we use medium sea shells. Mix well and chill. Good served with cold watermelon and a loaf of French Bread with butter.

Shaun,

We do that too. We also add chopped cucumbers, tomatoes, carrots, peppers, celery and radishes to the mix. It makes a hearty salad and a cool lunch too:)

Stacie

Taco salad

Much of the above and things cooked on the grill...outside! Corn on the cob, salads and of course, watermelon!

Not sure anymore....but looks like the whole country will soon be wondering!

Linda C

I've been eating a lot of fruit ice drinks the past couple months.
Whiz fruit and about an equal amount of ice cubes in a fod processor with some sugar.
For a quart of strawberries I use about 1/4 cup sugar and about an equal amount of ice cubes, maybe a bit less.

Sometimes I do peach or mango.

Served with a bit of canned whip cream this is wonderful!

If you freeze the leftovers in a bowl, it will freeze solid but a few minutes in the microwave will make it slushy agian. I've "melted" it several time with no adverse effects.

I bought a toaster oven for exactly the reasons gardenlad listed - it doesn't heat up the house. BUT it does get hot - so its parked outside, right next to my BBQ. Some veggies, like corn and cauliflower, I've nuked or lightly steamed, then finished them off by roasting in the toaster oven with seasonings.

My mother made chicken salad in the summer. To go with it we'd have some nice buttered toast or rolls. It really makes a great hot weather supper or lunch.

My Mom's Chicken Salad

2 skinless bone-in chicken breasts, *cooked, deboned and cubed
1 1/2 c. uncooked pasta, cooked accdg. to package directions, drained
1 c. diced celery
1 red delicious apple, diced
1 can baby peas, refrigerated and drained
3 hard-boiled eggs, chopped
Mayo
**Miracle Whip, opt.
salt to taste

Mix chicken, celery and apple with mayo until very moist. Gently blend in pasta and add more mayo if desired.

Carefully add in the peas and hard-boiled eggs, again adjusting moistness if necessary.

Chill and serve on lettuce with buttered toast.

Note: I always start to make the salad a day or 2 before putting it all together because everything should be cold when you mix it up.

*I used to boil or poach the breasts. Now I put them in the crockpot with a can of chicken broth. No fuss, no watching them cook. I strain the broth from cooking and use it to make soup.

I also cook the pasta and eggs the day ahead and keep refrigerated until ready to mix the salad.

**You can add some Miracle Whip if you like the salad a little sweeter. Most of the time I just use Mayo because the apple provides enough sweetness.

SHRIMP GAZPACHO

6 large ripe tomatoes (about 2 pounds)
1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
1 green bell pepper, chopped
1 red onion, chopped
1 cup tomato juice
1/2 cup bottled clam juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 1/2 teaspoons Old Bay seasoning
8 ounces cooked shrimp, cut into 1/2-inch pieces

Blanch tomatoes in large pot of boiling water 30 seconds. Drain. Refresh under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Season gazpacho to taste with salt and pepper. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.

Makes 6 to 8 servings.

Bon Appétit
Flavors of the World
August 2001

We had this tonite and my husband was scraping the bowl!
But then the tomatoes did come from his garden.
This is a favorite of ours:
Spaghetti with Fresh Tomato Sauce-4 servings
4 firm ripe tomatoes
8 stuffed green olives
2T capers
4 spring onions, finely chopped
2 cloves garlic, crushed
1/2 tsp dried oregano
1/3c fresh parsley, chopped
1/3 c olive oil
12 oz thin spaghetti
In the food processor chop tomatoes, olives, and capers.
Combine all ingredients-cover and refrigerate at least 2 hours.
Cook pasta al dente. Drain and return to pan-add cold sauce to hot pasta and mix well.
May add 1/2c fresh basil`.
I have been known to put all sauce ingredients in the food processor. Quick, easy, and tasty.
RL`

Hey, RL, we had something similar last night. Jersey beefsteaks (chopped) w/evoo, garlic, lemon juice & zest, basil, few red pepper flakes and S&P over hot angel hair pasta. (The small bit that is leftover will have some tuna added to it for lunch.)

Great idea about the food processor, thanks.

I do all of my cold sauces in the food processor. Your dinner sounds good too.