Fresh and Cool: Party-Perfect Recipes

Summer Vegetable Dip
2 tomatoes, seeded and chopped
1 cup chopped celery
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cucumbers, diced
1 envelope plain gelatin
1/4 cup cold water
1/4 cup boiling water
1 pint mayonnaise
1 teaspoon salt
Dashes of Tabasco
White pepper to taste

Drain finely chopped vegetables on paper towels. Soften gelatin in cold water and add boiling water. Let cool. Fold in mayonnaise and seasonings. Add vegetables and refrigerate. Serve with crackers. May be spread on sandwiches. Makes 1 quart. – Mollie Stock

Bourbon Slush
2 1/2 cups of tea
12 ounces frozen lemonade
6 ounces orange juice
2 cups Bourbon
1/2 to 3/4 cup sugar
6 cups water 

Make a quick simple syrup by stirring the sugar in really hot water to dissolve. Combine all ingredients in a large container and mix well. Pour into a milk jug or freezable container and freeze overnight. It will be slushy when ready to serve.

Sweet Corn Salsa
A little hot sauce balances the flavors in this salsa when fresh regional sweet corn is sugar sweet.
2 cups corn (4 ears boiled or grilled, cut from the cob)
1 jalapeño, halved, seeded and minced
3 tablespoons minced red onion
Juice of 1/2 lime
1 tablespoon extra-virgin olive oil
1/2 teaspoon Tabasco sauce
1 1/2 tablespoons chopped fresh cilantro

Salt and freshly ground pepper to taste
Combine all ingredients in a medium bowl. Gently toss. Taste to adjust seasonings with more salt or hot sauce. Serve with tortilla chips or as a vibrant topping for fish, tacos or chicken. – Melissa Townsend