I think our Get-To-Know-You question this month will deal with vacations. It's getting to be about the time either we take them, will take them or have taken them. I want to know what is the best vacation you have ever had. Please, all hosts, answer this question in the Community Leaders board and remember to leave your P&P names so you get your points.
Thank you.





The Featured Forums this month will be Reality TV/Primetime and Word Association, Trivia & Word Games
You can check them out here and here





July 1st - Canada Day, National Postal Workers Day, Build a Scarecrow Day
July 3rd - National Country Music Day
July 4th - Independence Day
July 5th - Caribbean Day
July 6th - National Fried Chicken Day
July 7th - Macaroni Day
July 8th - Video Games Day
July 9th - National Sugar Cookie Day, Barn Day
July 10th - Teddy Bear's Picnic Day
July 11th - Cheer Up the Lonely Day
July 12th - Paper Bag Day
July 13th - Go West Day, National French Fries Day
July 14th - Bastille Day
July 18th - Cow Appreciation Day
July 19th - Stick Your Tongue Out Day
July 20th - Chess Day, Ice Cream Soda Day
July 21st - National Junk Food Day
July 23rd - Mosquito Day
July 25th - Threading the Needle Day
July 29th - National Lasagna Day
July 30th - National Cheesecake Day

Special Goings-On
Anti-Boredom Month
National Baked Bean Month
National Blueberry Month
National Hot Dog Month
National Ice Cream Month
National Picnic Month
National Recreation Month





There was no recipe winner for June. COME ON LADIES!!!! Get it together and get those recipes sent into Cooking Smart's Recipe Contest every month so we don't have to throw away those 1000 P&P points!!!!!! I know there are lots of women out there who have a recipe who could submit it. Come on, you know you can. You're just shy! Do it! Here's a link to the board here and you can submit your recipe to win your points.

[b]Cooking Smart[/n] has supplied us with a mouth-watering recipe anyway.

And here is the RECIPE OF THE MONTH:


Grilled Shrimp with Cool Cucumber Salad

From Every Day with Rachael Ray
June-July 2006

4 SERVINGS
Prep Time: 25 min
Cook Time: 14 min

Ingredients

5 Kirby cucumbers, unpeeled and thinly sliced
1 1/2 teaspoons coarse salt
1/2 teaspoon sugar
2 teaspoons distilled white vinegar
Zest of 1/2 lemon
1/4 cup plus 1 teaspoon chopped fresh dill

6 dashes Tabasco sauce, or to taste
1/4 cup extra-virgin olive oil
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3/4 cup whole-milk Greek yogurt

1. Preheat a grill or grill pan to medium-high. In a fine-mesh strainer, toss the cucumbers with 1 teaspoon of the salt and drain over a bowl for 15 minutes. In a small bowl, dissolve the sugar in the vinegar.
2. In a medium bowl, combine the remaining 1/2 teaspoon of salt, the lemon zest, 1 teaspoon of the dill, the Tabasco sauce and the olive oil. Toss the shrimp in the seasoned oil and set aside.
3. Squeeze the drained cucumbers to release extra water, then place in a dry bowl and toss with the sweetened vinegar. Mix in the yogurt and the remaining 1/4 cup of dill and refrigerate.
4. Grill the shrimp until cooked through, about 3 minutes on each side. Serve the shrimp warm or at room temperature with the cold cucumber salad.

Sounds YUMMY!!!!!

___________________

and another recipe just for the Fourth of July!

Angel Food Flag Cake



1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries

1. Move oven rack to middle position. Heat oven to 350°F.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

This recipe courtesy of Betty Crocker On-line Newsletter





There has been a BIG change at SheKnows. Sarah (bubbly_1) has stepped down as Community Director here. I know that she wishes you all well. She has just found it overwhelming to do her job and to take care of her new infant girl. Please wish with me the best for her in the future for her and her wonderful family. Good luck Sarah.
If you have any updates or information you would like to add, please let me know and I will add it to the next newsletter. Thank you




As of yet, no Community Director has been named but that will only be a matter of time. If you have ANY kind of problem, please use your Community Leader's board or PM ANY of the CD's directly. We are here to help you in any way that we can. You are certainly not alone on this forum. We are all here to help you.

thanks I like the receipe