Cream of Potato Soup

A simple soup that can be prepared in a short time.

 

• 3 medium potatoes, peeled and diced
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt  
• dash pepper
• paprika  
• parsley, minced

 

Boil potatoes in water for 15 minutes.  Set aside.

Melt butter over medium heat.

Add onion, cook until translucent.

Stir in flour. Cook 5 minutes.  Do not brown flour.

Add milk, stirring to combine.

Bring to a boil.

Add potatoes and water.

Reduce heat to simmer.

Season with salt and pepper.

Simmer 15 minutes.

Garnish with paprika and parsley.

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Pickled Okra

They're crunchy.



 

• 3 1/2 pounds washed fresh okra
• 3 cups 5 percent acidity apple cider vinegar
• 3 cup water
• 1/3 cup canning salt
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds  
• 4-6 garlic cloves
• 4-6 small hot red peppers

Brush okra lightly with a piece of nylon net or a brush to remove fuzz.
Trim stems from okra, being careful not to cut pods.
Bring vinegar, water, salt, dill seeds and mustard seeds to a boil
Pack okra in hot sterilized jars, filling to 1/2 inch from top.
Add 1 garlic clove and 1 hot red pepper to each jar.
Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.
Remove air bubbles.
Seal and process 15 minutes in a boiling water canner. 
Let stand at least 7 days before serving.
Yield about 4 pints

Tip:
I like using the 12-ounce jelly jars.

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Bloody Mary Cocktail

For best flavor serve ice-cold.

 

 

• 6 ounces tomato juice
• 2 ounces vodka
• 1 tablespoon Worcestershire sauce
• 1 lime wedge
• 1/4 teaspoon black pepper
• 1/4 teaspoon Tabasco sauce
• 1/8 teaspoon celery salt
• celery stick for garnish
• green olives for garnish
• pickled okra for garnish

Blend tomato juice with vodka and Worcestershire sauce.
Squeezed lime juice into juice.
Add pepper, Tabasco and celery salt.
Pour over ice.
Garnish with celery stick, olives and okra.

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Enjoy without the vodka for a virgin bloody Mary.

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Lemon Brownies

A refreshing sweet tart brownie.

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 2 large eggs
• zest of 2 lemons
• juice of 2 lemons

Lemon Glaze

• 1 cup confectioner's sugar
• juice of 2 lemons
• zest of 2 lemons

In the bowl of an electric mixer beat the flour, sugar, salt and butter until combined.
Whisk together the eggs, lemon zest and lemon juice.
Add eggs to the flour mixture and beat for 2 minutes at medium speed until smooth.
Pour into a greased 8x8 inch baking dish.
Bake in pre-heated 350 degree oven for 30 minutes or until golden brown around the edges.
Allow to cool completely before glazing
Sift powdered sugar to remove any lumps.
Stir in lemon juice and lemon zest.
Spread glaze over the brownies and let glaze harden.
Cut into bars and serve.


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Classic Hurricane Cocktail

The classic Hurricane Cocktail was first served during the 1939 New York City Worlds Fair, but a bar in New Orleans made this fruit punch world famous.  Don't be deceived by its sweet fruity taste it packs a category-5 punch.

• 2 ounces light rum
• 2 ounces dark rum
• 2 ounces passion fruit juice
• 1 ounce orange juice
• 1/2  ounces fresh lime juice
• 1 tablespoon simple syrup
• 1 tablespoon grenadine
• Garnish: orange slice and maraschino cherry

Mix all ingredients together.
Pour over ice.
Garnish with orange slice and maraschino cherry

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Fried Green Tomatoes

Serve hot for a tangy, crispy, yet juicy tomato side dish.
 

 

 

• 1 egg, beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 green tomatoes, cut into 1/3-inch slices
• vegetable oil
• salt to taste

 

 

Mix together egg and buttermilk.

Mix together 1/4 cup flour, cornmeal, salt and pepper.

Dredge tomato slices in remaining 1/4 cup flour.

Dip in egg mixture.

Dredge in cornmeal mixture.

Add oil to a depth of  1/4 inch in a large skillet. 

Heat oil to 350 degrees.

Cook tomatoes 3 minutes on each side or until golden brown.

Do not over overcrowd skillet.

Drain on a wire rack.

Salt hot tomatoes to taste.

 

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