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Great Sacandaga Lake Summer Recipes

Pink Lemonade

3 cups cold water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
2 tablespoons grenadine syrup, if desired
2 or 3 drops red food coloring
Mix all ingredients. Serve over ice. Serves 6.

Blooming Onion Dip

1/2 cup mayonnaise
2 tsp ketchup
2 tbsp cream style horseradish
1/4 tsp paprika
1/4 tsp salt
1/8 tsp dried oregano

Dash of black pepper and cayenne pepper
Combine all ingredients in a small bowl and keep covered in refrigerator until needed.

Recipe courtesy of

Black Bean, Corn, and Avocado Salsa
Full of incredible flavors with the mixture of tomatoes, black beans, avocado and corn, I really couldn't decide which party this salsa went best. You will find yourself making this quick appetizer any time you need a dip.

1 can (15-ounce) black beans, rinsed and drained
1 cup cherry tomatoes, cut in half
1 bunch green onions, sliced
1/4 cup chopped red onion
1/2 teaspoon minced garlic
1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained
1 avocado, diced
1/3 cup chopped red onion
2 tablespoons lime juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon olive oil
lots of salt and pepper

In a large bowl, combine black beans, tomatoes, green onions, red onion, garlic, corn, and avocado.


Creamy Crab & Artichoke Dip

1 pkg. (8 oz.) cream cheese
1 c. mayo
1 pkg. crabmeat (imitation)
1 can artichoke hearts, drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion

Blend cream cheese and mayo together and stir in crab, artichokes, cheese, and onion. Place mixture in a 9" pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.

Submitted by Cindy Sanchez

Dilled Cucumbers

2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill

In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers and combine with sour cream mixture. Chill until ready to serve. Makes 6 servings.

Recipe courtesy of

Potato Salad


3 - Pounds Boiled Potatoes
4 – Hard Boiled Eggs, Chopped
4 – Tablespoons Of Mayonnaise Or Miracle Whip, Then Add To Taste
2 – Tablespoons Of Sweet Pickle Relish, Then Add To Taste
1 – Teaspoon Of Yellow Mustard, Then Add To Taste
1/4 – Teaspoon Salt, Then Add To Taste
1/4 – Teaspoon Pepper, Add To Taste To Taste
Paprika, Sprinkled Over Top Of Salad
Parsley, Sprinkled Over Top Of Salad


As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse potatoes thoroughly under running water. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don't allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small boiling pot and add cold water. Cook eggs on medium-high heat until done. Remove from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled peel them and mash them up one at a time into your large pot. Add chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mix all of the ingredients thoroughly. Start with the exact measurements and adjust to your desired taste.

Spoon the combined mixture into a suitable size bowl with lid. For the purpose of presentation, top mixture with a sprinkle of paprika and parsley. Now you have southern style potato salad. Cover with lid and refrigerate. Serve salad cold.

Herbed Tomato and Potato Salad

8 small red potatoes (1 pound)
1/2 cup chopped fresh basil leaves or 3 tablespoons
dried basil leaves
1/3 cup chopped fresh sage leaves or 2 tablespoons
dried sage leaves
1/2 cup fresh mint leaf or 2 tablespoons dried mint
1/2 cup olive or vegetable oil
1/2 cup white wine vinegar
5 roma (plum) tomatoes, cut into fourths
1 small onion, finely chopped (1/4 cup)

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
Gently mix potatoes and remaining inredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

Cool Zucchini Slaw
From EatingWell Magazine July/August 1998
Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste

1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.


Crispy Chicken and Parmesan Tomatoes

1/4 cup seasoned dried bread crumbs
1 tablespoon chopped parsley
1 small garlic clove, minced
olive oil
coarsely ground black pepper
2 tablespoons Dijon mustard
2 large chicken breasts, with skin and bones
(about 1 1/2 pounds)
3 medium-size plum tomatoes (about 3/4 pound)
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 bunch watercress
your favorite vinaigrette salad dressing

Preheat oven to 400 degrees.

In small box, mix bread crumbs, parsley, minced garlic, 2 teaspoons olive oil, and 1/4 teaspoon pepper
until blended.

Brush Dijon mustard onto skin side of chicken breasts, then coat with bread crumb mixture, firmly pressing crumb
mixture onto chicken.

Spray 11" by 7" ceramic or glass baking dish with nonstick cooking spray. Place chicken, skin-side up in
baking dish. Bake chicken (do not turn) 20 minutes.

Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle parmesan cheese mixture over tomato halves. Add tomatoes to baking dish with
chicken and bake 15 to 20 minutes longer until coating on chicken is crisp and browned and juices run clear when chicken is pierced with tip of knife.

To serve, in bowl, toss watercress with vinaigrette. Arrange watercress salad, chicken, and tomatoes on 2
dinner plates. Makes 2 servings.

Recipe courtesy of

Baked Beans


1 large Onion
1 large Green pepper
1/4 teaspoon Ketchup
2 tablespoons Honey
2 tablespoons Brown sugar
1/4 teaspoon Worcestershire Sauce
1 dash Hot Sauce
1/8 pound Chopped ham
1 can Campbell's pork and beans

In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worcestershire sauce, Hot Sauce, and ham. Add the pork and beans.

Cook on low heat, stirring occasionally, until liquid is absorbed.
This recipe is from CDKitchen

Tomato-&-Olive-Stuffed Portobello Caps


2/3 cup chopped plum tomatoes
½ cup shredded part-skim mozzarella cheese
¼ cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
½ teaspoon finely chopped fresh rosemary or ? teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce


1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.


Barbequed Ribs

3 to 4 lbs. ribs, cut in pieces
1 c. tomato paste
1 tsp. salt
1 lg. onion
1/3 c. Worcestershire sauce
1 tsp. chili powder
1 1/2 c. coffee
2 c. water
1 lemon
1/8 tsp. liquid smoke
Place ribs in roasting pan, meat side up. On each piece place a slice of lemon and thin slice of onion. Roast in oven at 450 degrees for 30 minutes. Combine remaining ingredients, bring to a boll and pour over ribs. Reduce to 350 degrees. Bake until tender, about one hour. Baste ribs every 15 minutes.

Recipe courtesy of

Fried Chicken

2-1/2 To 3 – Pounds Of Chicken, Ready To Cook, Cut Up
1/2 – Cup Vegetable Oil
1/2 – Cup All Purpose Flour 2 – Teaspoons Butter Or Margarine
2 – Tablespoons of Seasoning salt 2 – Tablespoons Garlic
2 – Tablespoons Unsalted Meat Tenderizer
1 – Cayenne Pepper
2 – Tablespoon Onion Powder
1/4 – Cup Water


As always the key to great cooking is preparation and quality ingredients.

Clean chicken and pat dry with paper towels. It's best to season your chicken the night before you plan to cook. Form your seasoning mixture by combining seasoning salt, garlic, meat tenderizer, cayenne pepper and onion powder. Generously sprinkle your entire chicken. Ensure the seasoning is applied to all sides. Place seasoned chicken in refrigerator overnight.

Take your chicken out of the refrigerator about 5-10 minutes before you start cooking. After your 5-10 minute wait, coat each piece of chicken with flour.

Over medium-low heat, melt butter and heat vegetable oil in a skillet large enough to whole your chicken. Fry chicken over medium low heat until browned on one side. Turn chicken to brown on all sides evenly. Add water. Reduce heat, cover and simmer for 30 minutes. Add more water if necessary.

Soul Food Peach Cobbler


3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1-1/2 cup canned sliced peaches w/juice


As always the key to great cooking is preparation and quality ingredients.

Preheat oven to 350 degrees Fahrenheit. While you're preheating your oven, go ahead and melt 3 tablespoons of butter into a baking pan.

Combine flour and sugar into a mixing bowl and stir briefly. Next add whole milk and vanilla extract, then mix thoroughly. By now your oven should be preheated and your butter melted.

After the butter has melted, pour your mixture to the baking pan. Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown. This recipe will feed 4 to 5 people.

Preparation Time = 8 minutes Cooking Time = 1 hour until golden brown

Enjoy your cobbler dessert.




Hot Weather
Food Tips

Basically, the idea is to keep hot foods hot and cold foods cold. This means forethought and preparation on the part of the cook, including safe food preparation, smart transportation of foods to your destination, and safely storing leftovers. Here are some tips for outdoor food safety and convenience:

Think ahead before opening your cooler. Every time you open it, cold air escapes and the temperature rises.

If possible, have all your cooler food in watertight containers. Add water to the ice which will keep the foods and beverages colder for a longer period.

If you don't have blue-ice packs, you can fill up zip-top baggies, plastic or cardboard cartons with water and freeze ahead of time. With the baggies or sealed plastic jugs, the melted ice can be used for cold drinking water.

Be sure the food is already cold before putting into a cold cooler of ice to keep temperatures low. Warm or even room temperature foods added to a cold cooler will reduce your storage time.

Unless you have facilities to boil leftover marinades for sauce, toss out the leftover marinade or risk foodborne illness.

Leftover hot foods need to be refrigerated or iced immediately to avoid bacteria contamination. Make sure you bring extra ice if you are away from home.

Picnic/Cookout Packing Checklist

The most difficult thing about having a picnic or cookout away from home is remembering to bring everything. This handy checklist should help you avoid picnic disasters of the "I forgot that at home" kind.

You may or may not need everything on this list for your particular picnic, but I think we've covered most of the essentials. If you also plan on grilling, we've included those extra items at the bottom of this list.


picnic blankets or other ground cloths

eating utensils - forks, knives spoons, plates, cups, bowls, etc.

serving utensils - large spoons or forks, serving dishes

a sharp knife


paper towels

can and bottle opener


a small cutting board or portable plastic cutting mat

salt and pepper

sugar and artificial sweeteners

condiments such as mustard, ketchup, relish and mayonnaise

plastic zipper storage bags for leftovers

trash bags for clean up

moist towelettes

water and beverages


If you Plan on Grilling:

grill or hibachi

charcoal and wood chips

fire starter or lighter fluid

matches and/or a lighter

barbecue tongs, meat fork and spatula

serving platters

baking soda for fire safety

oils, seasonings or other ingredients to create the recipes you plan on preparing

insect repellent



portable chairs and table

camping stove

deck of cards or small games

baseball, soccer ball or other athletic equipment

single use camera

bathing suit

books, magazines or crossword puzzles

portable radio or tape or CD player

batteries for said radio or CD player




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