August menus: no-tortilla tacos, tropical fruit and rice breakfast, and a big-salad summer buffet - recipes

As midsummer heat wilts our energy and checks our appetites, we welcome simple, light meals. This month's menus focus on easy-to-prepare, one-pan entrees. They can be transported outdoors to the patio for a leisurely meal.

Wake up to a tropical breakfast of hot cooked rice with fruit. As a light supper, try a leaner version of tacos: stir-fry meat and vegetables to roll up in crisp lettuce leaves. Entertain at lunch time with a make-ahead salad buffet, or offer it with barbecued chicken for a neighborhood pool party.

Patio picnic

Spoon the spicy meat-and-vegetable mixture into cool, crisp lettuce leaves; top with sour cream and salsa, then roll up to eat. Tortilla chips can be part of the meal.

Lettuce Taco

Sour Cream Hot Chili Salsa

Tortilla Chips (optional)

Watermelon Wedges

Iced Tea Sangria

Since it takes only minutes to stir-fry this dish, have all ingredients prepared before you start cooking. Set sour cream and salsa out for serving.

Lettuce Taco

3 tablespoons salad oil

2 medium-size carrots, peeled and coarsely chopped

2 cups (3/4 lb.) peeled and coarsely chopped jicama

1 large zucchini (7 to 8 in. long), cut into 1/4-inch cubes

1 cup freshly cut or frozen corn

1 pound ground lean pork or beef

2 cloves garlic, pressed or minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 cup thinly sliced green onion

1 can (6 oz.) chili-seasoned tomato cocktail.

1 tablespoon cornstarch Salt

1 cup (1/4 lb.) shredded jack cheese

1 medium-size head (about 1 lb.) iceberg lettuce, washed, drained, and separated into leaves

Place a work or 12-inch frying pan over high heat. When pan is hot, add 2 tablespoons oil and carrots; stir-fry for 1 minute. Add jicama, zucchini, and corn; stir-fry 1 minute. Remove from pan.

Add another 1 tablespoon oil to pan and place over high heat. Crumble meat into pan; cook, stirring often, until browned, 2 to 3 minutes. Remove and discard fat except for 2 tablespoons. Add garlic, chili powder, cumin, and green onion; stir until onion begins to get limp. Return vegetables to pan; stir until hot. Mix tomato cocktail with cornstarch; add to vegetables and stir until boiling and thick. Add salt to taste. Pour into a serving bowl and sprinkle with cheese. Spoon into lettuce leaves to eat. Serves 4.

Summer salad buffet

A big pasta-and-cheese salad, moistened with a fragrant basil dressing, is followed with a giant cooky in this make-ahead summer buffet. Break off chunks of the cooky to eat with ice cream.

To serve more guests or hungrier appetites, you might want to add barbecued chicken to the menu.

Pasta Salad with Pesto

Barbecued Chicken (optional)

Breadsticks Butter

Giant Walnut Crumb Cooky (optional)

Gelato or Ice Cream

Sparkling Water with Italian Syrups or

Fruit Juices

The pasta salad and cooky can be made up to a day ahead. Set them on the table and let guests serve themselves. For the beverage, you might offer fruit syrups sold in Italian delicatessens (or see page 84 of the July 1984 Sunset) to mix with sparkling water. Or flavor the water with fruit juice and lime wedges.

Pasta Salad with Pesto

Water

1 pound fresh fettuccine, cut into about 4-inch lengths

3 tablespoons olive oil or salad oil

1/2 cup chopped parsley

1 pound provolone cheese, cut into matchstick-size sticks

1/2 pound green beans, trimmed and ends discarded, cut into 1/8-inch-thick diagonal slices

2 large red bell peppers, seeded, cut into slivers about 3 inches long

1 small cucumber, peeled, seeded, and thinly sliced

1 can (4 oz.) pitted ripe olives, drained Pesto dressing (recipe follows) Salt and pepper

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add noodles and cook until barely tender to bite, 2 to 3 minutes. Drain and rinse with cold water.

Drain well; place in large bowl. Mix with olive oil. Add parsley, cheese, beans, peppers, cucumber, olives, and pesto dressing. Mix to blend; add salt and pepper to taste. Serve, or cover and chill up to overnight. Serves 6 to 8.--April Linton, Seattle.

Pesto dressing. In a food processor or blender, combine 2 cups lightly packed fresh basil leaves (or parsley plus 1/4 cup dry basil), 2 cloves garlic, 1 cup (about 3 oz.) grated Parmesan cheese, 1/3 cup white wine vinegar, and 1 cup olive oil or salad oil; whirl until pureed.

Giant Walnut Crumb Cooky

1 cup walnuts

2 1/2 cups all-purpose flour

1 cup sugar

1 cup (1/2 lb.) cold butter or margarine

In a blender or food processor, whirl nuts until finely ground. Mix nuts, flour, and sugar. With the food processor or pastry cutter, cut in the butter until mixture forms fine, even crumbs. Mixture should remain crumbly.

Spread in a buttered and floured 12-inch pizza pan; do not press in. Bake in a 350| oven until lightly browned all over, about 50 minutes. Cool in pan on rack. Slide from pan. Serve, or wrap well and store overnight at room temperature. Break into chunks to eat. Serves about 8.

Fruit and rice breakfast

Sweet mango slices, paired with hot rice, warm coconut milk, peanuts, and brown sugar, make this breakfast a winner.