Friday, July 25, 2014

Perfect Baked Potato

  • Idaho baking potato
  • vegetable oil
  • kosher salt
  • salt and pepper
  • butter
  • sour cream

Scrub potato.
Prick with fork to allow steam to escape while baking.
Rub potato with oil.
Roll in salt.
Bake on oven rack at 350 degrees for 1 hour or until tender.
Immediately slit potato when you remove it from oven.
Cut a X in top.
Hold hot potato with towel and push in to fluff.
Season with salt and pepper
Add butter.
Serve with sour cream.

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Mayonnaise Muffins

Easy last minute quick bread.

  • 1 cup self-rising flour
  • 2 tablespoons mayonnaise
  • 1/2 cup half and half or milk

Mix all ingredients together until smooth.
Grease a 6-cup muffin tin.
Spoon batter into muffin tin.
Bake in a preheated 425 degree oven for 12 minutes.

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Thursday, July 24, 2014

Heirloom Tomato Salad

  • 1 1/2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup vegetable or olive oil
  • 3 pounds mixed heirloom tomatoes, halved if small or cut into wedges if medium or large

Mix together red-wine vinegar, salt, pepper and mustard.
Add oil slowly, whisking constantly until dressing is emulsified.
Add tomatoes and toss in dressing to coat.
Season to taste with salt and pepper.

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Tuesday, July 22, 2014

Tomato Jam

 A tangy condiment for crab or shrimp cakes. 


  • 7 cups tomatoes, peeled, seeded and chopped
  • 1 1/2 cups rice wine vinegar
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup honey
  • 2 clove garlic, minced
  • 1/2 teaspoon canning salt
  • 1 pinch cayenne pepper

Place all ingredients in saucepan and simmer about 45 minutes or until most of liquid has evaporated.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes six half-cup jars.

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Sunday, July 20, 2014

Tuna Stuffed Tomatoes


  • 2 5-ounces cans solid white Albacore tuna, drained
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon simple syrup
  • 2 tablespoons pickle relish
  • 1/3 cup minced onions
  • 4 hard-boiled eggs, chopped
  • salt and pepper to taste
  • 4 medium firm-ripe tomatoes
  • paprika
  • 2 hard-boiled eggs, halved
  • 1 Granny Smith apples, sliced thinly
  • crackers

Combine first 8 ingredients in a medium bowl.
Add salt and pepper to taste.
Refrigerate for 1 hour to allow flavors to blend
Place tomato stem side down. Make 6 vertical cuts almost through tomato to form 6 petals.
Stuff at serving time.
Garnish with paprika, egg halves and apple slices.
Serve with crackers.

Printable Recipe


Wednesday, July 16, 2014

Sweet and Sour Cucumbers

  • 2 cups thinly sliced cucumbers
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup cider vinegar
  • 1 tablespoon chopped dill

Toss cucumbers, sugar and salt together.
Stir in vinegar and dill.
Chill 2 hours before serving.

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Tuesday, July 15, 2014

Southern Field Peas

Nothing says summer like fresh purple-hulled peas and sliced ripe tomatoes.   A pot of peas simmered with cured pork and served with cornbread is as iconic Southern as it gets.


  • 4 cups fresh shelled field peas, any variety
  • 2 1/2 cups water
  • 1 1/2 ounces of salt pork
  • 1 tablespoon vegetable oil 
  • 1 teaspoon salt
  • 5 small whole okra pods
  • Salt and pepper to taste

Carefully wash and pick over the peas.
Put the peas in a pot and cover with water.
Bring to a boil over medium-high heat.
The peas will produce a lot of foam, skim foam off.
When the foaming stops add salt pork, oil and salt.
Reduce the heat to low and simmer for 15 minutes.
Place okra pods on top of the peas, cover the pot, and simmer another 15 minutes or until the peas are tender.
Taste carefully for seasoning.
The amount of salt you will need to add will depend on how salty your seasoning meat was.  
Serve hot with cornbread, fresh sliced tomatoes and a few slices of sweet onion.

Printable Recipe

Field pea and cowpea are names used for the southern pea. There are numerous types and varieties with many old family favorites. Gardeners classify peas in the following ways: seed color, pea size and shape, and pod color. Small-sized pea and pod types are referred to as lady peas. Other common types are crowders, creams, blackeyes, pinkeyes, purple hulls, and silver skins.
This legume is really not a pea, but a bean. Dried mature  field peas are high in protein (24%) and a complete protein. Unlike many other legumes, field peas are also a complete protein when picked fresh. The protein content in the fresh pea is lower, due to higher water content, but fresh peas have an excellent essential amino acid profile.