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This sure has been a hot summer! And there’s still more to come. At times like this I think of looking through my Lemon and Lime Cookbook, which I received from the author, Rick Donker who hails from Modesto, California. There is something about the use of citrus when cooking that makes you feel cooler and it whets your taste buds. This month I am using two recipes: the first is the entrée and then the dessert. I know you will enjoy both of them.

Chili-Lime Salsa Beef

(Makes about 4 servings)

Ingredients:

1 1/2 lb. boneless beef chuck

1 Tbsp. olive oil

1 cup prepared medium or hot chunky salsa (I use the PACE Medium Chunky)

2 Tbsp. packed brown sugar

1 Tbsp. soy sauce

1 clove garlic, crushed

1/3 cup coarsely chopped fresh cilantro

2 Tbsp. fresh lime juice

2 cups hot cooked rice

Cilantro sprigs (optional for appearance when serving)

1 lime, cut into quarters

Method:

Trim fat from beef and cut the beef into 1 1/4-inch pieces.

In a Dutch oven or heavy pot, heat oil over medium heat; add beef (half at a time) and brown evenly.

Pour off drippings. Stir into the beef: salsa, sugar, soy sauce, and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 hour.

Remove cover; continue cooking, uncovered, another 30 minutes or until beef is tender.

Remove from heat; stir in chopped cilantro and lime juice. Leave pot uncovered.

When ready to serve, spoon beef mixture over rice; garnish with cilantro sprigs and lime wedges.

Lime Fruit Salad

Ingredients:

2 sliced bananas

1 cup seedless red and/or green grapes

2 sliced kiwi fruit

2 cups fresh strawberries, sliced

2 Tbsp. powdered sugar

2 limes

Mix all the fruit in a large serving bowl. Squeeze limes over fruit, and then sprinkle powdered sugar over the top. This is excellent spooned over a slice of pound cake. (Whipped cream is optional)