Thursday, May 8, 2014

Strawberry Cream Pie


8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 
1 pre-made graham cracker pie crust
sliced fresh berries tossed with sugar for garnish 
Mix cream cheese, vanilla, and sugar.
Beat with an electric mixer until light and fluffy.
Add strawberries.
Fold in whipped topping.
Spoon into pie crust.
Cover and refrigerate for several hours before serving.  
Garnish each slice with berries tossed with sugar.

Printable Recipe


Fresh Strawberry Pie


  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 12 ounce can 7-UP
  • red food coloring
  • fresh strawberries
  • pre-baked pie crust

Mix sugar, cornstarch and 7-UP in medium saucepan.
Cook over medium heat, stirring constantly until filling thickens, about 15 minutes.
Stir in red food coloring.
Arrange whole berries in pie crust.
Pour filling over berries.
Serve with whipped cream.

Printable Recipe

Wednesday, May 7, 2014

Orange Curd


  • 4 oranges
  • 1 1/4 cups sugar
  • 1/4 pound unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/2 cup freshly squeezed orange juice
  • 1/8 teaspoon salt

  • Zest the oranges and combine with sugar.  Set aside.
    Cream the butter in the bowl of an electric mixer.
    Add the sugar and orange zest mixture and mix until light and fluffy.
    Add the eggs, one at a time.
    Add the orange juice and salt.
    Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
    The orange curd will be ready when it coats the back of a spoon.
    Be careful not to overcook, or it will curdle.
    Remove from the heat and let cool or refrigerate.

    Printable Recipe

    Orange Curd freezes well.
    Great to have on hand for fruit tarts, dip, or as a great breakfast spread.


    Monday, March 17, 2014

    Egg Salad

    Egg Salad

    8 hard-boiled eggs, peeled and coarsely chopped
    1/2 cup mayonnaise
    3 tablespoons onion, chopped
    1 tablespoon pickle relish
    2 teaspoons mustard
    2 teaspoons sweet pickle vinegar
    Few dashes hot-pepper sauce
    Salt and pepper

    Mix all ingredients together.
    Chill before serving.

    Printable Recipe

    Tuesday, March 4, 2014

    New Orleans Po' Boy Roast Beef with Gravy

    A good Roast Beef Po' Boy is judged by the number of napkins you need to eat it. 

    • 2 pounds eye of round beef roast
    • water, enough to cover beef by one inch
    • 1 tablespoon vegetable oil
    • 1 medium sweet onion
    • 1/4 cup butter
    • 1/4 cup flour
    • 1 tablespoon garlic powder
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • 1 teaspoon Kitchen Bouquet
    • 3 cups broth, reserved from the boiled beef
    Bring the water to a rolling boil.
    Add the beef roast, when the pot comes to a boil, reduce heat and simmer 1 1/2 hours.
    Remove beef from the liquid and refrigerate until cold.
    Reserve broth.
    While the beef is cooling make the gravy.
    Slice the onion into lenghtwise slices.
    Place onions in skillet with vegetable oil and cook over medium heat until caramelized.  Set aside.
    Melt butter in saucepan.
    Stir in flour to make a roux.
    Whisk in 3 cups of reserved beef broth.
    Add garlic powder, black pepper, salt, Kitchen Bouquet.
    Bring to boil and cook 5 minutes.
    Add onions to gravy.
    When the beef is cold, slice as thin as possible.
    Place slices in a baking pan.  
    Cover the beef with the gravy.
    Bake in 350 degree preheated oven for 1 hour, or until the beef is tender.

    For the Po' Boy
    • 2 12-inch French bread loaves 
    • mayonnaise
    • 2 tomatoes, sliced
    • 2 cups shredded iceberg lettuce
    Slice the bread  lengthwise leaving a hinge along one side.
    Warm bread directly on oven rack in 400 degree preheated oven 3 to 5 minutes.
    Spread mayonnaise on both sides of bread.
    Add beef and gravy.
    Dress with lettuce and tomatoes.
    Cut in half.

    Printable Recipe

    What distinguishes a good po'boy in New Orleans is the French bread that is used. The crusty outside combined with the light and airy inside.  I use Reising's Poor Boy Bread and now it is available on Amazon.
    Kitchen Bouquet is a browning sauce.  It has been used as a flavoring addition for gravies since 1879.  It was a featured product in the United States exhibit at the Paris Exposition of 1889.  Kitchen Bouquet gives your gravies a deep rich brown color.


    Sausage Cheese Balls

    • 4 cups Bisquick baking mix
    • 1 pound sharp cheddar cheese, grated
    • 1 pound hot pork sausage
    • 2 tablespoons water
    Mix all ingredients together. 
    Roll into 1 1/2 inch balls.
    Bake at 350 degrees in a pre-heated for 20 minutes.
    May be frozen and baked later.

    Printable Recipe

    Jezebel Sauce for dipping.
    Recipe for sauce


    Monday, March 3, 2014

    Potato Salad

    A creamy, classic Southern potato salad recipe

    • 6 medium potatoes, boiled in skins until tender
    • 1/2 large sweet onion, diced
    • 2 stalks celery, diced 
    • 1 teaspoon celery seed
    • 1/4 cup sweet pickle relish
    • 1 teaspoon kosher salt, or to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup mayonnaise
    • 2 tablespoons mustard
    • 2 tablespoons of vinegar from sweet pickles
    • Sweet Hungarian paprika for garnish 

    Peel the potatoes.
    Cut cooked potatoes into cubes.
    Mix onions, celery, celery seed, pickle relish, salt and pepper.
    Add mayonnaise, mustard and  pickle juice.
    Add to warm potatoes.  Toss gently.
    Refrigerate potato salad at least 4 hours to let flavors blend before serving.  
    Sprinkle with a light dusting of paprika before serving.

    Printable Recipe