Orange Mustard Dipping Sauce

1/2 cup orange marmalade 1/4 cup honey 4 teaspoons Dijon mustard 4 drops Tabasco hot sauce Mix all ingredient together. Stir to combine. Printable Recipe Orange Mustard Sauce with Baked Coconut Shrimp.

Crustless Brownie Pie

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup walnuts, chopped
• ice cream

Combine first 7 ingredients beat 4 minutes at medium speed of an electric mixer.
Stir in nuts.
Spread batter evenly in a buttered 9 inch pie plate.
Bake in preheated oven at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Pie will puff, then fall.
Cool completely before slicing.
Serve with ice cream.

Printable Recipe

Blueberry Jam

• 4 pints blueberries, washed and sorted
• 1 lemon
• 7 cups sugar
• 1/2  teaspoon butter
• 2 3-ounce pouches liquid pectin

 

Crush blueberries one layer at a time. 

Measure 4 1/2 cups crushed berries into a large saucepot.

Add the juice of one lemon.

Add sugar all at one time.
Add butter.
Butter will help prevent foaming. 

Bring to full rolling boil, a boil that cannot be stirred down.

Add pectin, stirring constantly.

Return to a full boil and cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with a metal spoon.

Ladle into hot sterilized jars, leaving 1/8 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 10 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.

Printable Recipe

Thousand Island Salad Dressing

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 1/4 cup finely minced celery
• 2 teaspoon confectioner's sugar
• 1/4 teaspoon chili powder
• 1 tablespoon onion, minced
• 1 hard-boiled egg, sieved

Mix first 6 ingredients together and chill.
Just before serving add sieved hard-boiled egg.

Printable Recipe

Bacon and Eggs Stuffed Tomato Salad



Bacon and Egg Stuffed Tomato Salad

• 6 medium tomatoes
• 6 hard boiled eggs, chopped
• 3/4 cup diced celery
• 1/3 cup mayonnaise
• 6 slices bacon cooked and crumbled
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• paprika

Cut tops from tomatoes. 
Scoop out pulp leaving shells intact.
Drain tomato shells.
Chop and drain tomato pulp.
Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt and pepper.
Sprinkle tomato cavities with salt and pepper.
Fill tomato shells with mixture.
Sprinkle with paprika.
Chill until serving.

Printable Recipe

 

Southern Butter Beans

Fresh from the garden

2 cups fresh shelled butter beans

1 1/2 cups water

1  ounce of salt pork

1 tablespoon vegetable oil 

1/2 teaspoon salt

salt to taste

Carefully wash and pick over the beans.
Put the beans in a pot and cover with water.
Bring to a boil over medium-high heat.
The beans 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 30 minutes or until 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 and fresh sliced tomatoes

Sausage and Egg Breakfast Muffins

• 1 pound breakfast sausage
• 7 eggs
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 cup shredded cheddar cheese

Cook sausage until no longer pink, breaking into crumbles.
Drain and set aside.
Whisk 5 eggs in small bowl, scramble over low heat until soft curds form.  Set aside.
Mix together flour, sugar, baking powder and salt in large bowl.
Mix together 2 eggs, milk and oil.
Mix wet ingredients into dry ingredients until just moistened.
Fold 2/3 cup cheese, sausage and scrambled eggs into batter.
Fill greased muffin cups 3/4 full.
Sprinkle remaining cheese on top of each muffin.
Bake in preheated 400 degree oven for 15 to 18 minutes, or until lightly brown.
Serve warm.

Tips:
Yield 18 muffins.
Make ahead, store in refrigerator.  Reheat in micro-wave 45 seconds.
Freeze cooled muffins in sealable freezer bags for longer storage.


Printable Recipe

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.

Printable Recipe

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.

Printable Recipe

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.

Printable Recipe

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.

Printable Recipe

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

 

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.

Printable Recipe

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.

No Knead Artisan Bread

A crusty classic boule.

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons kosher salt
• 6 1/2 cups unsifted unbleached all-purpose flour

Add the yeast to the water in a five-quart bowl.
Mix in the flour and salt.  Kneading is unnecessary.
Let rise at room temperature until it begins to collapse about two hours.
Dough can be used at any time after this first rise.
Store the dough in the refrigerator in a lidded, but not airtight container.
Use it over the next 14 days.
The flavor and texture improves over time becoming more like sourdough.
To make a loaf sprinkle the surface of your refrigerated dough with flour.
Cut off a grapefruit-size piece of dough using a serrated knife.
Add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Rest the loaf and let it rise for about 40 minutes
Depending on the age of the dough, you may not see much rise during this period.
Twenty minutes before baking, preheat the oven to 450 degrees.
Place an empty pan for holding water on bottom rack.
Dust the top of the loaf liberally with flour.
Slash a quarter-inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20-minutes preheat of oven put bread in oven, even though the oven thermometer won't be at full temperature yet.
Pour about one cup of hot water into the empty pan and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.

Printable Recipe

Tip:

Bake bread on a pizza stone.   An unglazed tile or clay pot drip pan may also be used.
Recipe makes three to four loaves.

Cost  about forty-four cents a loaf
Flour    1.23
yeast &
salt          .08

Shrimp Egg Rolls

 

Shrimp Egg Rolls

• 4 tablespoons vegetable oil, divided
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced
• 4 green onions, sliced thinly
• 2 carrots, cut into 1-inch julienne strips
• 1 small red pepper, cut into 1-inch julienne strips
• 1 head Napa cabbage, shredded
• 1/2 cup water
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 20 egg roll wrappers
• 1 1/2 cups cooked minced shrimp

In a skillet, stir-fry the ginger and garlic in 1 tablespoon of oil about 30 seconds.
Add green onions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the water, soy sauce, and sugar.
Add the Napa cabbage and water mixture. Bring to a boil and simmer 5 minutes.
Add sesame oil, cool for 15 minutes, and strain.
Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 2 tablespoons of filling for each roll.
Place the wrapper with one corner of the diamond closest to you.
Place filling in the center of the wrapper.
Roll the corner closest to you over the filling.
Brush the top corner with water.
Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
Press to seal.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides.
Serve with dipping sauce.

Printable Recipe
 

 

Dipping Sauce

 

1/3 cup soy sauce

1/3 cup rice vinegar

1 tablespoon honey

2 teaspoons sesame oil

Pinch of red pepper flakes

                        
Combine all ingredients in a bowl.

Tip: 
Store fresh ginger roots in freezer.  It grates easier when frozen.
Eggrolls may be made ahead and frozen.