The Dog Days of summer are definitely here. The phrase means the hottest, most sultry days of summer and usually fall between July and early September. The term “Dog Days” was used by the ancient Romans who called these days caniculares dies (days of the dogs) after Sirius (the “Dog Star”), the brightest star in the heavens beside the sun.

The Old Farmer's Almanac lists the traditional timing of the Dog Days as the 40 days beginning July 3 and ending Aug. 11.

Does that mean that all of the hot, humid weather that we've been experiencing for the last couple of weeks has ended?

Doubtful. But, before we know it, the fall will be upon us, and we will again complain about the cold.

Speaking of cold, I have selected a few nice cold recipes to share with you today. I truly love a nice barbecue, but I also like a nice cold side dish or dessert to go along with it, especially in this hot weather we've been having. Making something that is cold, usually means that it needs to be chilled for at least 12 hours before you plan on serving it. I usually make my cold dishes the night before and let them chill in the refrigerator or freeze in the freezer if the recipe warrants it.

As I have mentioned before, I am a great believer in the farmers market. Pick up some fresh fruit that is available now and some fresh vegetables. My cold broccoli salad is wonderful and is a great side dish that goes perfectly with some grilled pork steaks.

The corn salad is a great way to use up those couple of extra ears of corn that were left-over from a nights dinner, and you'll find plenty of fresh sweet corn available now.

I remember that as a young girl, my mother used to slice up some tomatoes, put them in a bowl and sprinkle them with a little sugar and a dash of vinegar. That little dish is heavenly and brings back a lot of childhood memories.

My sister-in-law, Debbie, made the first Acine de Pepe that I ever had several years ago, and I have been making it ever since. This Acine de Pepe recipe makes quite a lot and is a nice, chilled side dish that goes great with anything.

So, as the Dog Days of summer wind down, make some nice cool dishes to go with your evening meal or to take on your next outing. Remember, the heart of the home is the kitchen.

Karen Luziani, who lives in Union Springs, is a self-taught pastry

chef who specializes in cookies and decorating cakes.

She can be reached at underwood50@hotmail.com

Jello Cool Whip Salad

1 16-ounce can pineapple, drained

1 11-ounce can mandarin oranges, drained

1 8-ounce tub cool whip

1 pound cottage cheese

1 3-ounce box Jello, orange, lemon or pineapple flavor

Mix the cool whip and cottage cheese together. Add the dry Jello and mix thoroughly. Fold in the fruit. Cover and chill. (You may use sugar free Jello and low-fat cottage cheese).

Acine de Pepe

1 cup sugar

1 1/2 cups pineapple juice

2 eggs

1 tablespoon flour

1 3/4 cups Acine de Pepe (pasta-cooked and drained)

2 small cans mandarin oranges

1 16-ounce can pineapple

1 9-ounce carton whipped topping

On the first day, mix together the sugar, pineapple juice, eggs and flour. Cook until thickened, stirring frequently. Remove from heat and stir in acine de pepe; refrigerate overnight.

The next day, drain the mandarin oranges and pineapple.

Combine the acine mixture that you made the day before with the oranges, crushed pineapple and whipped topping. Chill until ready to serve.

Corn Salad

2 cups sweet corn, cooked

1 tomato, peeled and diced

1 stalk celery, diced

1 green pepper, diced

1 cucumber, peeled, seeded and diced

Mix together well.

Then, mix the following ingredients together for the dressing:

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon vinegar

2 tablespoons celery seed

Pour the dressing over the vegetables and mix well.

Cover and chill.

Broccoli Salad

2 bunches broccoli, chopped, cooked and drained

1 1/2 cups grated cheddar cheese

1 pound bacon, fried, drained and crumbled

4 tablespoons onion, finely chopped

Mix together well. Then, mix together the following:

1 cup mayonnaise

1/2 cup sugar

2 tablespoons vinegar

Pour over the broccoli, cheese, bacon and onion and stir well. Cover and chill at least 8 hours, stirring occasionally.

Frozen Fruit Salad

1 can cherry pie filling

2 small cans crushed pineapple, drained

1 can evaporated milk

1 8-ounce tub cool whip

Mix all together. Place in an 8-by-8-inch square pan. Cover with plastic wrap or aluminum foil. Freeze. Cut into small squares.