It is HOT our there!!!

by | Jul 6, 2010

Janet Scott

The heat index has been over the top so far this Summer here in TN and it is only July!  How are you staying cool?  We seem to be spending most of our daytime hours indoors waiting for a break at the end of the day to sit outside.  Bill and I grill out a LOT though all year around so today I am going to share more recipes than anything.  I did find a great piece of information though for everyone to keep in mind about heart attacks.  Women are more prone than they think to heart disease so you might want to share that info with a friend as well, can’t hurt.

Be Heart Wise:

What are the symptoms of a heart attack in women?

Like in men, the most common heart attack symptom for women is pain or discomfort in the chest. However, women can also have a heart attack without having any chest pain. Some of the other symptoms women might experience include:
  • Feeling out of breath
  • Pain that runs along the neck, jaw, or upper back
  • Nausea, vomiting or indigestion
  • Unexplained sweating
  • Sudden or overwhelming fatigue
  • Dizziness

Although many people think of heart disease as a man’s problem, women can and do get heart disease. In fact, heart disease is the number one killer of women in the United States.  If you ever feel you are having a heart attack:

Immediately take 2 aspirin with a small glass of water – CALL 911  – Let them know you have taken the aspirin and if possible wait for them on a sofa or chair near the front door.

Fortunately, there are many things you can do reduce your chances of getting heart disease. You should

  • Know your blood pressure and keep it under control
  • Exercise regularly
  • Don’t smoke
  • Get tested for diabetes and if you have it, keep it under control
  • Know your cholesterol and triglyceride levels and keep them under control
  • Eat a lot of fruits and vegetables
  • Maintain a healthy weight


Raz – Black and Blue Berry Pie

Prep Time: 35 Min            Total Time:  3 Hours and 30 Min                Servings 8

3 cups fresh or frozen (partially thawed) blackberries
2 cups fresh or frozen (partially thawed) raspberries
1 1/2 cups fresh or frozen (partially thawed) blueberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1 tablespoon lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon flour
2 tablespoons cold butter, cut into small pieces
1 egg white, beaten
Coarse white sugar


1. Heat oven to 450°F. In large bowl, mix berries, sugar, tapioca, salt and lemon juice. Let stand 15 minutes.
2. Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Spoon berry mixture into crust-lined plate. Dot with butter. To make lattice top, cut second crust into 1-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Seal and flute. Brush with egg white; sprinkle with coarse sugar.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 15 minutes, reduce oven temperature to 350°F. Cover crust edge with strips of foil to prevent excessive browning; bake 40 to 50 minutes or until golden brown. Cool at least 2 hours before serving.
This recipe by Tamera Battle of Tacoma, Washington, placed 1st at the PillsburyRefrigerated Pie Crusts Pie Baking Championship, 2009 Western Washington Fair.

Grilled Dilled Salmon and Vegetable Packet

Prep Time: 40 Min                     Total Time: 40 Min         Servings 4

1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed


1. Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
2. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
3. Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.

Spinach Strawberry Salad

Prep/Total Time 20 Min        Servings 10


  • 1/4 cup slivered almonds
  • 2 tablespoons sugar
  • 1 package (10 ounces) fresh spinach, torn
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons canola oil
  • 1 tablespoon raspberry vinegar
  • 1 green onion, finely chopped
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • Dash paprika


  • In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
  • In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately. Yield: 10 servings.

I hope you enjoy the recipes!

God Bless,

Janet Scott