Just a short note to let you know I will be back in a few days.
Lacy-Jay and Bashar are home and I don't want to miss a moment of time with them.
In the interim, maybe some of you wonderful cooks could post your favorite recipes!!!
I will be checking in, hoping for some great recipes.
So, until tomorrow............
S~~~
Friday, June 26, 2009
Monday, June 22, 2009
A Beautiful Father's Day
Yesterday I celebrated Father's Day with the three Father's in my life, my Daddy, my husband Ronnie, and my uncle Eudy. I feel so fortunate that my Daddy is active and healthy at 83. He is still the smartest man on earth, doesn't every daughter feel that way about her Daddy?
It was a beautiful day here, even though it was a bit on the cloudy side we didn't have any rain. We decided with the humidity to keep supper inside and move dessert to the deck when it was much more comfortable. The heat outside isn't a big problem for me, I can do 90 quite nicely, but I know everyone doesn't feel that way.
I struggled all week with my menu and finally fell back on the old standard of a surf and turf.
Roasted Beef Tenderloin w/ Red Wine and Mushrooms
Spicy Baked Salmon
Potato Casserole
Butter Beans
Tomato, Buffalo Mozzarella and Basil Salad
Honey Wheat Bread w/ Roasted Garlic Spread
Creamy Dreamy Key Lime Pie
Everything turned out really well except the salmon, which was good but a bit on the too spicy side to serve for company. I wanted to make the tomato salad for color and to use some of my basil, so Ronnie had to slice them for me as you know my aversion to tomatoes.
The potato casserole was the copycat Cracker Barrel recipe with a few modifications.
Cracker Barrel Hashbrown Casserole
1 bag refrigerated hashbrowns w/ onions and peppers (frozen works also)
1 can cream of chicken soup
1/2 cup sour cream
1/2 mayonnaise
1 egg - beaten
1/8 cup cream (or milk)
1 tsp. Mortons Season All
1 tsp. pepper
1/4 tsp. celery seed
2 cups shredded sharp cheese
Combine all ingredients and bake at 375 about 40 minutes or until lightly brown.
So, until tomorrow...........
S~~~
It was a beautiful day here, even though it was a bit on the cloudy side we didn't have any rain. We decided with the humidity to keep supper inside and move dessert to the deck when it was much more comfortable. The heat outside isn't a big problem for me, I can do 90 quite nicely, but I know everyone doesn't feel that way.
I struggled all week with my menu and finally fell back on the old standard of a surf and turf.
Roasted Beef Tenderloin w/ Red Wine and Mushrooms
Spicy Baked Salmon
Potato Casserole
Butter Beans
Tomato, Buffalo Mozzarella and Basil Salad
Honey Wheat Bread w/ Roasted Garlic Spread
Creamy Dreamy Key Lime Pie
Everything turned out really well except the salmon, which was good but a bit on the too spicy side to serve for company. I wanted to make the tomato salad for color and to use some of my basil, so Ronnie had to slice them for me as you know my aversion to tomatoes.
The potato casserole was the copycat Cracker Barrel recipe with a few modifications.
Cracker Barrel Hashbrown Casserole
1 bag refrigerated hashbrowns w/ onions and peppers (frozen works also)
1 can cream of chicken soup
1/2 cup sour cream
1/2 mayonnaise
1 egg - beaten
1/8 cup cream (or milk)
1 tsp. Mortons Season All
1 tsp. pepper
1/4 tsp. celery seed
2 cups shredded sharp cheese
Combine all ingredients and bake at 375 about 40 minutes or until lightly brown.
So, until tomorrow...........
S~~~
Wednesday, June 17, 2009
Father's Day Plans?
Father's Day is just days away. Do you have big plans? I will cook for Ronnie, Daddy and Eudy on Sunday. I'm still a bit unsure about my menu. Share yours and maybe I can steal your ideas.
While we are discussing Father's Day let me share with you my pet peeve. Who really calls their Daddy father? No one that I know. Just try to find a card that says Daddy. If by chance you do find one it will most likely be precious enough to have come from a 5 year old, not this 52 (at least for a few more days) year old southern girl who will always call her daddy Daddy, never dad or father. I would call him John first. Actually, Mother told me when I was little that I did call them John and Betty, go figure.............
Tonight I promised Ragan one of my favorite cookie recipes so I decided to share with you also.
Salty Oatmeal Cookies
1/2 cup vegetable shortening
one stick unsalted butter
1 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/2 teaspoon salt, plus more for sprinkling. (I always use kosher salt for the sprinkling)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 cups rolled oats (I like quick cooking oats - do not use instant, also Quaker Oats really do make a difference here)
In a large mixing bowl, cream together the shortening, butter and sugar until light. Beat in the egg. In another bowl, whisk together the flour, salt, and baking soda and stir into the sugar/shortening mixture. Mix in the vanilla and oats. Cover the bowl and chill the dough for 30 minutes.
Preheat your oven to 375 degrees. Lightly spray two baking sheets.
Remove the dough from the refrigerator and roll into small balls, flatten with the bottom of a glass. Lightly sprinkle the surface of the dough with salt.
Bake for 10-12 minutes or until they're just lightly colored at the edges. Remove them from the oven, let rest on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
So, until tomorrow............
S~~~
While we are discussing Father's Day let me share with you my pet peeve. Who really calls their Daddy father? No one that I know. Just try to find a card that says Daddy. If by chance you do find one it will most likely be precious enough to have come from a 5 year old, not this 52 (at least for a few more days) year old southern girl who will always call her daddy Daddy, never dad or father. I would call him John first. Actually, Mother told me when I was little that I did call them John and Betty, go figure.............
Tonight I promised Ragan one of my favorite cookie recipes so I decided to share with you also.
Salty Oatmeal Cookies
1/2 cup vegetable shortening
one stick unsalted butter
1 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/2 teaspoon salt, plus more for sprinkling. (I always use kosher salt for the sprinkling)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 cups rolled oats (I like quick cooking oats - do not use instant, also Quaker Oats really do make a difference here)
In a large mixing bowl, cream together the shortening, butter and sugar until light. Beat in the egg. In another bowl, whisk together the flour, salt, and baking soda and stir into the sugar/shortening mixture. Mix in the vanilla and oats. Cover the bowl and chill the dough for 30 minutes.
Preheat your oven to 375 degrees. Lightly spray two baking sheets.
Remove the dough from the refrigerator and roll into small balls, flatten with the bottom of a glass. Lightly sprinkle the surface of the dough with salt.
Bake for 10-12 minutes or until they're just lightly colored at the edges. Remove them from the oven, let rest on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
So, until tomorrow............
S~~~
Monday, June 15, 2009
We All Scream For Ice Cream
Where did the weekend go? I intended to blog on Saturday then again on Sunday but somehow it just never happened.
What I did do was buy a new ice cream freezer. I have had one of the tabletop Cuisinart freezers for several years. In the move (almost 3 years ago now), I misplaced the cylinder that goes into the freezer. I finally broke down and replaced it after giving up hope of ever finding the missing part. I know, Murphy's law will probably kick in now and it will turn up downstairs in a stray tote.
Anyway, in preparation for Lacy and Bashar's visit next week we have a new ice cream maker. Ice cream is one of those things that makes everyone smile. Lacy quickly reminded me that many years ago (I'm talking probably 15 years) I had promised to make her cherry sherbet and for whatever forgotten reason failed to come through on my promise, so cherry sherbet will most assuredly be made.
I know everyone has made the sherbet using 1 - 2 litre bottle of soda (your choice) and one can of sweetened condensed milk. You can use whatever flavor to make the sherbet of your choice. Orange soda for orange sherbet, 7 up or Sprite for lemon lime, Cheerwine for cherry sherbet, peach soda for peach sherbet......................................
I am also interested in a recipe that I saw online. You can reduce the amounts using two of everything or even one of everything. Peaches may also be substituted for bananas, coconut could be added, the possibilities are endless.
Six Threes Ice Cream
3 cups sugar
3 cups cream
3 cups milk
3 bananas - mashed
3 oranges - juiced
3 lemons - juiced
In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices.
Pour mixture into ice cream maker. Freeze according to manufacturer's directions, about 45 minutes.
Share your favorite homemade ice cream. I plan to try several this summer!!
So, until tomorrow........
S~~~
What I did do was buy a new ice cream freezer. I have had one of the tabletop Cuisinart freezers for several years. In the move (almost 3 years ago now), I misplaced the cylinder that goes into the freezer. I finally broke down and replaced it after giving up hope of ever finding the missing part. I know, Murphy's law will probably kick in now and it will turn up downstairs in a stray tote.
Anyway, in preparation for Lacy and Bashar's visit next week we have a new ice cream maker. Ice cream is one of those things that makes everyone smile. Lacy quickly reminded me that many years ago (I'm talking probably 15 years) I had promised to make her cherry sherbet and for whatever forgotten reason failed to come through on my promise, so cherry sherbet will most assuredly be made.
I know everyone has made the sherbet using 1 - 2 litre bottle of soda (your choice) and one can of sweetened condensed milk. You can use whatever flavor to make the sherbet of your choice. Orange soda for orange sherbet, 7 up or Sprite for lemon lime, Cheerwine for cherry sherbet, peach soda for peach sherbet......................................
I am also interested in a recipe that I saw online. You can reduce the amounts using two of everything or even one of everything. Peaches may also be substituted for bananas, coconut could be added, the possibilities are endless.
Six Threes Ice Cream
3 cups sugar
3 cups cream
3 cups milk
3 bananas - mashed
3 oranges - juiced
3 lemons - juiced
In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices.
Pour mixture into ice cream maker. Freeze according to manufacturer's directions, about 45 minutes.
Share your favorite homemade ice cream. I plan to try several this summer!!
So, until tomorrow........
S~~~
Wednesday, June 10, 2009
Grilling Season
Grilling season is finally here. We aren't the couple that you see out on the deck in 20 degree weather bundled up in coats and hats trying to grill a steak or two. No, winter is for roasts, lasagna, hearty soups and the like at the Taylor's. That said, when warm weather rolls around we will be found more often than not grilling. Pizza, steak, pork chops, vegetables of all kinds, hot dogs, seafood, hamburgers, chicken a million different ways, you name it, it's better on the grill.
The recipe tonight is from supper last night.
No cooking here tonight Sidestreet is practicing.
BBQ Orange Pork Chops*
Five Spice Rice
Grilled Corn (leftover from Sunday, see, I am trying)
Tiny English Peas
BBQ Orange Pork Chops
4 - 1" thick pork chops
2/3 cup orange juice
1/4 cup olive oil
4 tsp. soy sauce
1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
3/4 cup barbeque sauce ( homemade or your favorite store bought)
1/2 cup orange marmalade
salt and pepper to taste
Combine orange juice, olive oil, soy sauce, garlic and red pepper flakes in a large (1 gallon) reclosable bag. Add pork chops and marinade 30 minutes to one hour.
In a small bowl combine the barbeque sauce and orange marmalade.
Remove pork chops from the marinade and sprinkle with salt and pepper.
Spread one half barbeque sauce and orange marmalade over top of pork chops.
Grill 10 minutes (this may vary depending in your grill) and turn. spread remaining barbeque/ orange mixture over top. Continue cooking until pork chops reach 160 degrees.
So, until tomorrow...........
S~~~
The recipe tonight is from supper last night.
No cooking here tonight Sidestreet is practicing.
BBQ Orange Pork Chops*
Five Spice Rice
Grilled Corn (leftover from Sunday, see, I am trying)
Tiny English Peas
BBQ Orange Pork Chops
4 - 1" thick pork chops
2/3 cup orange juice
1/4 cup olive oil
4 tsp. soy sauce
1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
3/4 cup barbeque sauce ( homemade or your favorite store bought)
1/2 cup orange marmalade
salt and pepper to taste
Combine orange juice, olive oil, soy sauce, garlic and red pepper flakes in a large (1 gallon) reclosable bag. Add pork chops and marinade 30 minutes to one hour.
In a small bowl combine the barbeque sauce and orange marmalade.
Remove pork chops from the marinade and sprinkle with salt and pepper.
Spread one half barbeque sauce and orange marmalade over top of pork chops.
Grill 10 minutes (this may vary depending in your grill) and turn. spread remaining barbeque/ orange mixture over top. Continue cooking until pork chops reach 160 degrees.
So, until tomorrow...........
S~~~
Sunday, June 7, 2009
Grilling Tonight
I am basking in this beautiful spring day. The weather is perfect. It is finally warm.
We are grilling on the deck tonight. No particular plan, we just don't want to waste a single night where we can enjoy this weather.
I always go to BiLo or Sam's for salmon. I picked some nice fillets yesterday at BiLo and will probably use my go to salmon recipe. Add some grilled corn on the cob and roasted potatoes with onions, simple salad and we have supper. Easy peasy. For dessert I will slice a cantaloupe I got yesterday. I hope it is a good one!!
Favorite Grilled Salmon
2 boneless salmon fillets
1/4 cup packed light brown sugar
2 tbsp. Dijon mustard
2 Tbsp. soy sauce
2 tsp. Old Bay seasoning
pepper to taste
Combine brown sugar, Dijon mustard, soy sauce. Old Bay and pepper.
Spread over the top of the salmon fillets.
Grill approximately 10 - 15 minutes.
Note:
I have a Holland Grill so it usually takes the full 15 minutes. If you are using direct heat most likely 10 minutes will be plenty.
So, until tomorrow.........
S~~~
We are grilling on the deck tonight. No particular plan, we just don't want to waste a single night where we can enjoy this weather.
I always go to BiLo or Sam's for salmon. I picked some nice fillets yesterday at BiLo and will probably use my go to salmon recipe. Add some grilled corn on the cob and roasted potatoes with onions, simple salad and we have supper. Easy peasy. For dessert I will slice a cantaloupe I got yesterday. I hope it is a good one!!
Favorite Grilled Salmon
2 boneless salmon fillets
1/4 cup packed light brown sugar
2 tbsp. Dijon mustard
2 Tbsp. soy sauce
2 tsp. Old Bay seasoning
pepper to taste
Combine brown sugar, Dijon mustard, soy sauce. Old Bay and pepper.
Spread over the top of the salmon fillets.
Grill approximately 10 - 15 minutes.
Note:
I have a Holland Grill so it usually takes the full 15 minutes. If you are using direct heat most likely 10 minutes will be plenty.
So, until tomorrow.........
S~~~
Saturday, June 6, 2009
The Brand Name Girl Discovers Aldi
Remember my post about brand name snobs? Well, I think I am a recovering brand name snob.
Truthfully, there are a few I refuse to give up. Among those are Bounty Towels, Welch's Grape Jelly Horizon Organic Milk and of course, Diet Coke.
Aldi has been around for a while. I knew about it, I even went in a time or two. Daddy and Florence have shopped there on a regular basis for years, Ragan has discovered an all new love of cooking that Aldi fits into nicely. I held out thinking Aldi was something like Go Grocery. I truly dislike Go Grocery, it is dirty and smelly. Unlike Go Grocery Aldi primarily stocks their own brands.
I reluctantly decided to do some research and see what Aldi was all about. I quickly discovered that Aldi and Trader Joe's are owned by the same company. Hummmmmmm, I love Trader Joe's. I stock up every time we visit Lacy and Bashar. Next I found a site that reviewed Aldi products.
I made some notes and took off to Aldi.
First, you need a quarter. You put your quarter in the buggy to release it. When you return it you get your quarter back. OK, that works for me. No loose buggies dinging my car.
The store is small, no frills but very clean.
Some of the items I purchased are:
Fresh Sweet Corn - 4 ears $1.49
Fresh Pineapple $1.49
Deli Style Sliced Swiss Cheese $1.99
8 oz. Whipped Cream Cheese $1.29
64 oz. 100% White Grape Juice $2.29
100 oz. HE Laundry Detergent $6.99
6 oz. Tomato Paste $ .39
8 oz Tomato Sauce $ .25
Limes (6) $ .99
4 oz. Sliced Mushrooms $ .55
Roasted Vegetable Crackers $1.69
Onion Soup Mix $ .69
24 oz. Salsa $1.49
Lemons (6) $1.49
Envelope Taco Seasoning $ .33
Avocados $ .99
These are the items that I have tried so far. I would purchase every single one again. In fact, I would go so far as to say some are actually better than the name brand.
The fresh corn was the very best we have had all year.
There are a few brand names available also.
You will need to either bring bags or purchase them there. Large plastic bags are ten cents and paper bags are six cents.
All of our surrounding towns have Aldi, Asheville has two, Morganton, Lenior and Forest City have one each. Hopefully, Marion will have one soon.
Let us know if you are an Aldi devotee. What do you buy? What will you not buy again?
So, until tomorrow...............
S~~~
Truthfully, there are a few I refuse to give up. Among those are Bounty Towels, Welch's Grape Jelly Horizon Organic Milk and of course, Diet Coke.
Aldi has been around for a while. I knew about it, I even went in a time or two. Daddy and Florence have shopped there on a regular basis for years, Ragan has discovered an all new love of cooking that Aldi fits into nicely. I held out thinking Aldi was something like Go Grocery. I truly dislike Go Grocery, it is dirty and smelly. Unlike Go Grocery Aldi primarily stocks their own brands.
I reluctantly decided to do some research and see what Aldi was all about. I quickly discovered that Aldi and Trader Joe's are owned by the same company. Hummmmmmm, I love Trader Joe's. I stock up every time we visit Lacy and Bashar. Next I found a site that reviewed Aldi products.
I made some notes and took off to Aldi.
First, you need a quarter. You put your quarter in the buggy to release it. When you return it you get your quarter back. OK, that works for me. No loose buggies dinging my car.
The store is small, no frills but very clean.
Some of the items I purchased are:
Fresh Sweet Corn - 4 ears $1.49
Fresh Pineapple $1.49
Deli Style Sliced Swiss Cheese $1.99
8 oz. Whipped Cream Cheese $1.29
64 oz. 100% White Grape Juice $2.29
100 oz. HE Laundry Detergent $6.99
6 oz. Tomato Paste $ .39
8 oz Tomato Sauce $ .25
Limes (6) $ .99
4 oz. Sliced Mushrooms $ .55
Roasted Vegetable Crackers $1.69
Onion Soup Mix $ .69
24 oz. Salsa $1.49
Lemons (6) $1.49
Envelope Taco Seasoning $ .33
Avocados $ .99
These are the items that I have tried so far. I would purchase every single one again. In fact, I would go so far as to say some are actually better than the name brand.
The fresh corn was the very best we have had all year.
There are a few brand names available also.
You will need to either bring bags or purchase them there. Large plastic bags are ten cents and paper bags are six cents.
All of our surrounding towns have Aldi, Asheville has two, Morganton, Lenior and Forest City have one each. Hopefully, Marion will have one soon.
Let us know if you are an Aldi devotee. What do you buy? What will you not buy again?
So, until tomorrow...............
S~~~
The ABC's of Me
A reader sent me this and asked me to post. Just a simple way of getting to know each other. Copy and paste into comments and let us know about you too!!
A - Age: 52
B - Bed size: King
C - Chore you hate: Ironing
D - Dogs' names: Sissy, Cagney and Gibson (We have a cat too, Gatsby)
E- Essential start to your day: Diet Coke (I know, I know)
F - Favorite color: Blue
G - Gold or Silver: Silver
H – Height: 5' 2"
I - Ink - Blue or Black: Blue
J - Job title: Sales Manager - Accents on Asheville
K - Kmart or Kohl's?: Kohl's
L- Living arrangements: Just my husband and me at home with our fur babies
M - Marriage: Happily married to Ronnie for 31 years
N – Name (Complete): Susan Lyn Robinson Taylor
O- Orange Juice - With or without Pulp - Definitely without
P - Pet Peeve: Selfish people.
Q - Quote: "Southerners have a genius for psychological alchemy...If something intolerable simply cannot be changed, driven away or shot they will not only tolerate it but take pride in it as well." " — Florence King
R - Right or left handed: Right
S - Summer or Spring?: Summer
T - Time you wake up: 7:02 am on workdays - I love to sleep late otherwise.
U- Underwear: Clean
V - Vegetable you dislike: I love all vegetables unless you consider tomatoes a vegetable. I do classify them as vegetables even though I know they are really a fruit.
W - Ways you run late: I rarely run late. I am John Robinson's daughter after all. That said I am not usually early either.
X - X-rays: I've had a few - I guess they couldn't think of much for X
Y - Yummy food you make: French Onion Soup - Key Lime Pie
Z - Zoo animals: My favorite are the monkeys
So, until tomorrow..........
S~~~
A - Age: 52
B - Bed size: King
C - Chore you hate: Ironing
D - Dogs' names: Sissy, Cagney and Gibson (We have a cat too, Gatsby)
E- Essential start to your day: Diet Coke (I know, I know)
F - Favorite color: Blue
G - Gold or Silver: Silver
H – Height: 5' 2"
I - Ink - Blue or Black: Blue
J - Job title: Sales Manager - Accents on Asheville
K - Kmart or Kohl's?: Kohl's
L- Living arrangements: Just my husband and me at home with our fur babies
M - Marriage: Happily married to Ronnie for 31 years
N – Name (Complete): Susan Lyn Robinson Taylor
O- Orange Juice - With or without Pulp - Definitely without
P - Pet Peeve: Selfish people.
Q - Quote: "Southerners have a genius for psychological alchemy...If something intolerable simply cannot be changed, driven away or shot they will not only tolerate it but take pride in it as well." " — Florence King
R - Right or left handed: Right
S - Summer or Spring?: Summer
T - Time you wake up: 7:02 am on workdays - I love to sleep late otherwise.
U- Underwear: Clean
V - Vegetable you dislike: I love all vegetables unless you consider tomatoes a vegetable. I do classify them as vegetables even though I know they are really a fruit.
W - Ways you run late: I rarely run late. I am John Robinson's daughter after all. That said I am not usually early either.
X - X-rays: I've had a few - I guess they couldn't think of much for X
Y - Yummy food you make: French Onion Soup - Key Lime Pie
Z - Zoo animals: My favorite are the monkeys
So, until tomorrow..........
S~~~
Monday, June 1, 2009
Blueberries and Summer
I know it really isn't summer yet....., that's OK, it's close enough.
This weekend was so beautiful, but it sure did go by like a whirlwind.
Yesterday I made Blueberry Lemon Tea* for Ronnie ( I don't eat blueberries, it is that seed thing again). We put BBQ chicken on the grill, fresh creamed corn and had a salad from the garden. For dessert I made a Chocolate Covered Cherry Cake.
Tonight we grilled pizza. Honestly, if you aren't making your own pizza sauce you are missing out. It makes all the difference in the world. Try the one posted here and I promise you won't ever buy sauce again.
Blueberry Lemon Tea
1 (16 ounce) package blueberries
1/2 cup fresh lemon juice
8 cups water
3 family-size tea bags
3/4 cup sugar
Bring blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes.
Remove from heat, and pour through a fine wire-mesh strainer into a pitcher, using the back of a spoon to press out juice. Discard solids. Wipe saucepan clean.
Bring 8 cups water to boil in same saucepan;add 3 family size teabags, and let stand 8 minutes. Remove and discard teabags.
Pour into pitcher with blueberry juice mixture and stir in sugar. Cover and chill 1 hour.
Serve over ice.
Sorry to be so short tonight but I am having some minor computer problems.
So, until tomorrow...........
S~~~
Saturday, May 30, 2009
Betty Feezor
I truly meant to blog last night, but I managed to get side tracked in front of the computer. You know the drill, you find something that interests you and you follow one link to the other and the next thing you know it is midnight and you have no idea where the evening went.
I was home alone last night as SideStreet filled in for a band that had to cancel at the last minute at the marina. I thought about going down and at least having supper but by the time I got home I just wanted to stay in. On very rare occasions, I welcome the time alone.
So, with this time on my hands I started to plan for Lacy and Bashar's visit home in June. I always like to have a small gift for her that reminds her of home. I had thought about an old cookbook that epitomizes southern cooking. That is when the name Betty Feezor came to mind. Betty Feezor superseded the Food Network by at least 20 years. She was a true southern lady that hosted a live "homemaking" show on WBTV out of Charlotte every weekday at 1:00 pm. I used to stay with my grandmother some in the summers and we watched Betty Feezor everyday. Even on the rare occasions that my Mother was home from work, she made sure to catch Betty Feezor. Betty was real, when she burned something or made some other mistake she put it out there for all the world to see. I particularly loved the commercial for Harris Teeter where she is taking the turkey out of the oven and she is using an old beat up and bent pan just like everyone of us that really cook actually own.
Anyway, back to my search for the cookbook. I popped in the name Betty Feezor in my handy dandy google search and was shocked at what I found. It appears that my old adage "if you can't find it on Ebay or Amazon it just is not available", turns out to be true. Not to say there is not a market. Page after page revealed people with the same fond memories as mine that were on the hunt. The first one that I actually located (after an hour of searching) was $699.00, another half hour did reveal a stray copy available at $417.65!!! Now, I actually own both of these precious cookbooks, I am thinking I should make sure they are well taken care of. This is unreal.
My Mother made two recipes from Betty Feezor that I remember well. Apparently they were some of her best, as I easily found many references to both many times over during my lengthy research. I have added both to my list to make in the next few weeks. I have included these recipes for you as well.
Another surprise was some clips of her show on You Tube. There is apparently only one show that survives today. I guess with live TV they did not tape as often as we would have thought.
This show is divided into four clips and posted at http://www.youtube.com/watch?v=KNGYb3PBwb8 by her son. Be sure to read his notes on the side.
After watching these clips over and over I find that my beloved Food Network now seems superficial.
Sadly, Betty passed away at 53 years old in February of 1978 from brain cancer, after 20 plus years of live television. If I believed in reincarnation (which I do not) I would want to come back as Betty Feezor. In her last show she said "live your life so that when you are gone, it will have mattered". I think she succeeded, I hope I will.
If you remember Betty I would be thrilled if you would share with us.
Betty Feezor Brownies
1 cup margarine (melted in a sauce pan)
2 cups sugar
2 eggs
2 cups flour
½ cup cocoa
1 tsp vanilla
nuts (optional at about ½ cup or to what you like)
Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Cook at 350 F for 13-20 minutes.
Betty Feezor Buttermilk Lemon Pound Cake
1 cup shortening
½ cup butter or margarine
2 ½ cups sugar
4 eggs
3 ½ cups plain flour (not self rising)
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon flavoring or extract
Put the margarine or butter out to soften a little before mixing up the cake, so it is easier to blend with the other ingredients.
Combine butter, shortening and sugar and cream until fluffy.
Add eggs one at a time and beat until well mixed with sugar/butter ingredients.
In a small bowl, combine flour, salt, and baking soda.
Add the lemon flavoring to the cup of buttermilk.
Alternative small amounts of the flour mixture with the buttermilk and beat well after each addition. Pound cakes need a lot of mixing to get enough air in the batter so that the cake turns out high and with a good texture.
Grease and lightly flour a pound cake tube pan.
Bake in a preheated oven for around an hour and fifteen minutes. A toothpick should come out clean from the center when the cake is done.
So, until tomorrow........
S~~~
Wednesday, May 27, 2009
Just Another Rainy Wednesday
Today I sat I at my desk and couldn't help but stare out the window at the rain on the leaves of the trees. My window is high up in the trees and it looks so pretty in the spring and summer when the leaves shadow the window. Its not that a rainy day is unusual right now, we have had our share for sure, its just that the past few years have been so dry, this is such a blessing.
While there are only a few things that I miss about our old house, (mostly just 28 years of really good memories), the covered deck is definitely one thing I still long for. When we were building I loved the idea of having this huge wrap around deck, and thought it would ruin the look of the house if we covered even a part of it. While this may be true I sure miss sitting on the deck in the rain and reading. That, dear friends, is what I consider total relaxation.
No supper here tonight, Ronnie and the guys are practicing downstairs. I thought about making a cake that I have wanted to try for a while, Summertime Lemon Cake. I can't remember where I found the recipe but it sounds like it is worth a try.
Summertime Lemon Cake
1 yellow cake mix
1 small package Lemon Jello
4 eggs
3/4 cup milk
1/4 cup flour
3/4 cup oil
Glaze
Juice and zested rind of 2 lemons
2 cups powdered sugar
Mix all cake ingredients well. Bake in greased and floured 9 x 13 pan according to directions on the box. While the cake bakes, whisk together the powdered sugar, lemon zest and juice. When the cake comes out of the oven make holes all over top with a fork. Pour glaze over hot cake.
Sure sounds easy enough.
So, until tomorrow.............
S~~~
While there are only a few things that I miss about our old house, (mostly just 28 years of really good memories), the covered deck is definitely one thing I still long for. When we were building I loved the idea of having this huge wrap around deck, and thought it would ruin the look of the house if we covered even a part of it. While this may be true I sure miss sitting on the deck in the rain and reading. That, dear friends, is what I consider total relaxation.
No supper here tonight, Ronnie and the guys are practicing downstairs. I thought about making a cake that I have wanted to try for a while, Summertime Lemon Cake. I can't remember where I found the recipe but it sounds like it is worth a try.
Summertime Lemon Cake
1 yellow cake mix
1 small package Lemon Jello
4 eggs
3/4 cup milk
1/4 cup flour
3/4 cup oil
Glaze
Juice and zested rind of 2 lemons
2 cups powdered sugar
Mix all cake ingredients well. Bake in greased and floured 9 x 13 pan according to directions on the box. While the cake bakes, whisk together the powdered sugar, lemon zest and juice. When the cake comes out of the oven make holes all over top with a fork. Pour glaze over hot cake.
Sure sounds easy enough.
So, until tomorrow.............
S~~~
Tuesday, May 26, 2009
Monday on Tuesday
Today has been a Monday on a Tuesday. Need I say more?
I love having a long weekend, but the first day back is a killer every time.
Tonight brought a welcome surprise, the first lettuce and spring onions from the garden!!! I love having fresh vegetables.
This year we (I use that term loosely) planted carrots, green beans (greasy cut shorts), corn, red and yellow peppers, squash, zucchini, tomatoes, okra, radishes and cucumbers in addition to the lettuce and onions. Ronnie loves to play in the dirt, me not so much, but I do love to cook the treasures that all his hard work yields.
Supper tonight was fitting for a pseudo Monday, easy, but still really good.
I dressed the greens and sliced spring onions with a simple vinaigrette and sprinkled with some of Penzey's Florida Seasoned Pepper.
The baked pasta dish is very similar to a lasagna but much easier. The greatest part of the recipe is you don't have to pre-cook the pasta. Give it a try and let me know what you think.
Baked Ziti
1 - 26 ounce can spaghetti sauce (I used Del Monte 4 Cheese)
1 - 16 ounce container sour cream
1 can beef consomme
1 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. pepper
1 tsp. sugar
2 cups shredded mozzarella cheese (I used a mozzarella and provolone blend)
1 cup shredded Parmesan cheese - fresh - not the green shaker can kind
16 ounces ziti or penne
Preheat the oven to 400* degrees.
In a large mixing bowl, combine the spaghetti sauce with the sour cream.
Stir in consomme, Worcestershire sauce, chili powder, pepper and sugar.
Add 1 cup of mozzarella and 1/2 cup Parmesan cheese.
Stir in the pasta and mix well. Pour into a 9 x 13-inch baking dish, cover with foil, and bake for 1 hour.
Remove the baking dish from the oven, uncover and sprinkle with the remaining cheeses.
Return the dish to the oven without a cover and bake for 10 more minutes, or until the cheese is melted.
This makes a lot, so I halved it and froze one for an even easier meal on a night when time is short.
So, until tomorrow...............
S~~~
I love having a long weekend, but the first day back is a killer every time.
Tonight brought a welcome surprise, the first lettuce and spring onions from the garden!!! I love having fresh vegetables.
This year we (I use that term loosely) planted carrots, green beans (greasy cut shorts), corn, red and yellow peppers, squash, zucchini, tomatoes, okra, radishes and cucumbers in addition to the lettuce and onions. Ronnie loves to play in the dirt, me not so much, but I do love to cook the treasures that all his hard work yields.
Supper tonight was fitting for a pseudo Monday, easy, but still really good.
I dressed the greens and sliced spring onions with a simple vinaigrette and sprinkled with some of Penzey's Florida Seasoned Pepper.
The baked pasta dish is very similar to a lasagna but much easier. The greatest part of the recipe is you don't have to pre-cook the pasta. Give it a try and let me know what you think.
Baked Ziti
1 - 26 ounce can spaghetti sauce (I used Del Monte 4 Cheese)
1 - 16 ounce container sour cream
1 can beef consomme
1 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. pepper
1 tsp. sugar
2 cups shredded mozzarella cheese (I used a mozzarella and provolone blend)
1 cup shredded Parmesan cheese - fresh - not the green shaker can kind
16 ounces ziti or penne
Preheat the oven to 400* degrees.
In a large mixing bowl, combine the spaghetti sauce with the sour cream.
Stir in consomme, Worcestershire sauce, chili powder, pepper and sugar.
Add 1 cup of mozzarella and 1/2 cup Parmesan cheese.
Stir in the pasta and mix well. Pour into a 9 x 13-inch baking dish, cover with foil, and bake for 1 hour.
Remove the baking dish from the oven, uncover and sprinkle with the remaining cheeses.
Return the dish to the oven without a cover and bake for 10 more minutes, or until the cheese is melted.
This makes a lot, so I halved it and froze one for an even easier meal on a night when time is short.
So, until tomorrow...............
S~~~
Friday, May 22, 2009
Cagney Is Fine
Thanks so much for all your concern. Cagney is home and sleeping. When we picked her up she looked so sweet, the little pink bow was still in her hair. She had a 24 hour pain injection that will keep her drowsy for awhile. She isn't quite herself yet. Sissy went over to Cagney while Ronnie was petting her and she snapped at Sissy. This little dog has never snapped at anyone before. It must be the medication. I am just so happy this is behind her.
We had Nara Express for supper tonight. I had several errands to run and didn't get back in time to fix the chicken I planned. So I cooked it (pressure cooker)and put it in the freezer in the broth for next week. Back to Nara, I wonder what has changed there. It was basically tasteless. Disappointing too, because I always liked their teriyaki shrimp and chicken.
Tomorrow is a busy day, but I will try to pop in. Have a great Memorial Day Weekend!!
So, until tomorrow......
S~~~
We had Nara Express for supper tonight. I had several errands to run and didn't get back in time to fix the chicken I planned. So I cooked it (pressure cooker)and put it in the freezer in the broth for next week. Back to Nara, I wonder what has changed there. It was basically tasteless. Disappointing too, because I always liked their teriyaki shrimp and chicken.
Tomorrow is a busy day, but I will try to pop in. Have a great Memorial Day Weekend!!
So, until tomorrow......
S~~~
Thursday, May 21, 2009
One More Stressful Day
Today, for a number of reasons, has been stress filled.
First, due to the economy we are most likely looking at a reduced work week. This is a tough time for all businesses that depend on corporate travel. While we hope this is a temporary slow down no one really knows. (I guess this is some of that change, I am still looking for the hope. )So, we are faced with the possibility of losing a position and a half or a voluntary reduction in hours to save these positions. With just 5 people in our office we are much like family. I know so many other offices are facing much more drastic cuts than this, so, truthfully we are thankful to be employed.
Secondly, tomorrow our baby Shih Tzu, Cagney, is being spayed. I feel so bad for her. She won't understand what is happening to her. Before we owned dogs I never understood that they are just like your children. Ronnie keeps reminding me that Sissy did fine when she was spayed, and she is much more fragile than Cagney. I posted a new picture of her tonight, so you could see how cute she looked with her new haircut. Maybe you could say a little prayer for her tomorrow.
So, comfort food was the order of the night here.
Chicken Fried Steak (Economical Version) w/ Milk Gravy*
Creamed Potatoes
Tiny English Peas
Sugar Glazed Carrots
Chicken Fried Steak With Milk Gravy
1 lb ground chuck
2 eggs - well beaten
2 cups all-purpose flour
1 1/2 tsp. season salt
1 tsp. pepper
1/4 tsp. salt
1/2 teaspoon pepper
1 can beef consomme
1 1/2 cups milk
Mix 2 cups flour with season salt and pepper.
Shape ground beef into four thin patties.
Dip patties into flour, then beaten egg, then flour again. (Set the leftover flour aside for gravy)
Heat vegetable oil into a heavy skillet over medium high heat.
When your oil reaches frying temperature add patties.
Cook for about 6 minutes per side.
Remove and drain on paper towels.
Milk Gravy
4 tbsp. reserved flour
1/4 tsp. salt
1/2 tsp. pepper
Remove all but 4 tbsp. oil from skillet. Stir in 4 tbsp. of the reserved flour, salt and pepper.
Stir, scraping up browned bits, for about one minute or until it is browned.
Whisk in consomme and milk gradually.
Stir until thick and bubbly.
Remove from heat.
Stir well.
So, until tomorrow..............
S~~~
Tuesday, May 19, 2009
New Recipes and American Idol
My post is a bit short tonight. This is the final week of American Idol. Kris is my slight favorite but I really like both finalists. Ronnie leans toward Adam. Anyone else have a favorite?
I have been so slack lately when it comes to trying new recipes. So tonight I tried two.
One I liked better than the other, but I will post both and you can let me know what you think.
Paula Deen's Corn Salad Recipe
1 - 16 oz. bag frozen whole kernel sweet corn
2 cups grated sharp cheddar
1 cup mayonnaise
1 cup green pepper - chopped
1/2 cup onion - chopped
1 - 10 1/2 ounce bag coarsely crushed Fritos Chili Cheese Corn Chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Chicken Pesto
1 - packet pesto sauce mix (I used Knorr)
8 boneless skinless chicken breasts (thin sliced)
1 cup bread crumbs
6 slices provolone cheese
1 4 oz. can sliced mushrooms
Preheat oven to 375
Prepare pesto sauce according to package direction.
Spray rectangular dish (9 x 12 inch) with Pam
Moisten chicken with water, shake off excess, and coat with bread crumbs.
Place chicken in baking dish.
Spread pesto sauce evenly over chicken breasts.
Cover chicken with provolone cheese.
Spread mushrooms over cheese.
Bake in oven for 45- 50 minutes.
So, Until Tomorrow............
S~~~
I have been so slack lately when it comes to trying new recipes. So tonight I tried two.
One I liked better than the other, but I will post both and you can let me know what you think.
Paula Deen's Corn Salad Recipe
1 - 16 oz. bag frozen whole kernel sweet corn
2 cups grated sharp cheddar
1 cup mayonnaise
1 cup green pepper - chopped
1/2 cup onion - chopped
1 - 10 1/2 ounce bag coarsely crushed Fritos Chili Cheese Corn Chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Chicken Pesto
1 - packet pesto sauce mix (I used Knorr)
8 boneless skinless chicken breasts (thin sliced)
1 cup bread crumbs
6 slices provolone cheese
1 4 oz. can sliced mushrooms
Preheat oven to 375
Prepare pesto sauce according to package direction.
Spray rectangular dish (9 x 12 inch) with Pam
Moisten chicken with water, shake off excess, and coat with bread crumbs.
Place chicken in baking dish.
Spread pesto sauce evenly over chicken breasts.
Cover chicken with provolone cheese.
Spread mushrooms over cheese.
Bake in oven for 45- 50 minutes.
So, Until Tomorrow............
S~~~
Sunday, May 17, 2009
Checking In
Another rainy day in Marion it appears.
I wanted to check in early today with the supper post, I have been lazy lately.
My plans today might change after grocery shopping but as it stands right now:
Grilled Portabello and Avocado Sandwiches on onion rolls with some type of aioli, probably roasted red pepper. I am unsure what my sides will be but possibly an old fashioned macaroni salad and baked beans.
I hope to be back later tonight.
So, Until Then................
S~~~
I wanted to check in early today with the supper post, I have been lazy lately.
My plans today might change after grocery shopping but as it stands right now:
Grilled Portabello and Avocado Sandwiches on onion rolls with some type of aioli, probably roasted red pepper. I am unsure what my sides will be but possibly an old fashioned macaroni salad and baked beans.
I hope to be back later tonight.
So, Until Then................
S~~~
Wednesday, May 13, 2009
New Addition To The Blog Tonight
Check out the new addition on the right side. Things that make me smile.
I decided to list some of the things that make me smile in hopes that you would do the same.
Just hit the comment button and share your favorite simple things. It will be fun, trust me.
Until Tomorrow............
S~~~
I decided to list some of the things that make me smile in hopes that you would do the same.
Just hit the comment button and share your favorite simple things. It will be fun, trust me.
Until Tomorrow............
S~~~
Sunday, May 10, 2009
Happy Mother's Day!!!
My first inclination was not to blog at all today. Then decided that I did not want to miss the opportunity to wish all the beautiful Mother's who read my blog a wonderful Mother's Day.
Being a Mother is the hardest yet most rewarding job on the planet.
While my relationship with my own Mother was very complicated I loved her dearly. She loved me too, in her own way. No two people could be more different than Mother and me, yet at times I find myself doing things just as she would. To use an old cliche "my Mother never understood me", but then I guess I never understood her either. In the end, we got past that and I learned to accept her as she was. What she was, was incredibly generous, very hard working, and talented beyond words. Mother's hand work was perfect. She knit, did needlepoint, crocheted, sewed, crafted and baked to perfection. I was always proud to wear the clothes she made for me.
Mother wasn't good at telling anyone that she loved them. Her way of showing love was to make sure we had everything our heart desired that was within her power to provide.
Our daughter is away in Pennsylvania now. Thankfully, through the use of cell phones and internet we stay in very close touch. We talk several times everyday, but still this Mother's arms long to hold her baby. Especially today. Circumstances will most likely bring them back to Raleigh in the next few months and that will make her Daddy and I very happy.
So, in honor of Mother's Day I am sharing my most treasured recipe. My Mother's chocolate fudge cake. It was my birthday cake every year for as long as I can remember, until 2002. I have had the recipe for years and never made the cake, I'm not sure I ever will. I'm afraid mine could never measure up to Mother's. I hope you make it and I know your family will enjoy it as much as our has over the years. It is without a doubt the very best cake I have ever had.
BETTY'S CHOCOLATE FUDGE CAKE
Sift together into mixer bowl:
1 3/4 cups all purpose flour
1 1/2 cups sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco
Add:
2/3 cup buttermilk and beat 2 minutes at medium speed.
Then add:
1/3 cup buttermilk
2 eggs
2 squares unsweetened chocolate - melted
1 tsp. vanilla
Beat an additional 2 minutes
Pour into 2 - 8 or 9 inch cake pans which have been prepared with shortening and flour.
Bake at 350 for about 30 minutes.
FROSTING
3 squares unsweetened chocolate - melted
2 1/4 cups sugar
3/4 cup evaporated milk
6 Tbsp. Crisco
3 Tbsp. butter
1 1/2 Tbsp. white corn syrup (Karo)
1/4 tsp. salt
Add ingredients to a heavy saucepan. Bring to a rolling boil and boil 2 minutes, stirring.
Add:
1 1/2 tsp. vanilla and allow to cool to lukewarm.
Beat with a wooden spoon until the frosting is no longer glossy.
Spread between layers and over top and sides.
Note: Mother would never use anything but Red Band flour and Dixie Crystals sugar.
She also make sure all ingredients were room temperature before she started baking.
Being a Mother is the hardest yet most rewarding job on the planet.
While my relationship with my own Mother was very complicated I loved her dearly. She loved me too, in her own way. No two people could be more different than Mother and me, yet at times I find myself doing things just as she would. To use an old cliche "my Mother never understood me", but then I guess I never understood her either. In the end, we got past that and I learned to accept her as she was. What she was, was incredibly generous, very hard working, and talented beyond words. Mother's hand work was perfect. She knit, did needlepoint, crocheted, sewed, crafted and baked to perfection. I was always proud to wear the clothes she made for me.
Mother wasn't good at telling anyone that she loved them. Her way of showing love was to make sure we had everything our heart desired that was within her power to provide.
Our daughter is away in Pennsylvania now. Thankfully, through the use of cell phones and internet we stay in very close touch. We talk several times everyday, but still this Mother's arms long to hold her baby. Especially today. Circumstances will most likely bring them back to Raleigh in the next few months and that will make her Daddy and I very happy.
So, in honor of Mother's Day I am sharing my most treasured recipe. My Mother's chocolate fudge cake. It was my birthday cake every year for as long as I can remember, until 2002. I have had the recipe for years and never made the cake, I'm not sure I ever will. I'm afraid mine could never measure up to Mother's. I hope you make it and I know your family will enjoy it as much as our has over the years. It is without a doubt the very best cake I have ever had.
BETTY'S CHOCOLATE FUDGE CAKE
Sift together into mixer bowl:
1 3/4 cups all purpose flour
1 1/2 cups sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco
Add:
2/3 cup buttermilk and beat 2 minutes at medium speed.
Then add:
1/3 cup buttermilk
2 eggs
2 squares unsweetened chocolate - melted
1 tsp. vanilla
Beat an additional 2 minutes
Pour into 2 - 8 or 9 inch cake pans which have been prepared with shortening and flour.
Bake at 350 for about 30 minutes.
FROSTING
3 squares unsweetened chocolate - melted
2 1/4 cups sugar
3/4 cup evaporated milk
6 Tbsp. Crisco
3 Tbsp. butter
1 1/2 Tbsp. white corn syrup (Karo)
1/4 tsp. salt
Add ingredients to a heavy saucepan. Bring to a rolling boil and boil 2 minutes, stirring.
Add:
1 1/2 tsp. vanilla and allow to cool to lukewarm.
Beat with a wooden spoon until the frosting is no longer glossy.
Spread between layers and over top and sides.
Note: Mother would never use anything but Red Band flour and Dixie Crystals sugar.
She also make sure all ingredients were room temperature before she started baking.
Saturday, May 9, 2009
Saturday Ramblings
I am so excited about my new car. We just bought this Nissan Altima. My Explorer was racking up the miles driving to Asheville everyday so we decided Ronnie would drive it and we will sell the Escape that he has been driving. This Nissan reminds me of a Honda Accord that I had a few years ago and loved. We should save a ton in fuel cost too.
Last night Ronnie and I ate at the new Wild Moose Grill in downtown Old Fort. The food and service were very good. Ronnie and I both had the broiled trout. The desserts were also good. Ronnie had a very nice NY style cheesecake. Of course, I had to taste. I brought home the red velvet cake which was incredible. They also had a 6 layer carrot cake that looked wonderful, as well as what they called a chocolate train wreck that appeared to be positively decadent. The building was rustic interior brick and original woodwork. Nice contrast to the white linen and black napkins.
I treated myself to a lazy Saturday morning today. Ronnie had to errands to tend to early this morning, so I took advantage of it. My ideal Saturday morning goes like this.......
Wake up about 8:00 am, grab a glass of orange juice and take it back to bed. Snuggle in with my book and orange juice until around 9:00 am, then nap until about 10:00 am. Sissy and Cagney loved it as much as I did. Then all good things must come to an end as laundry and grocery shopping needed my attention.
Early this afternoon we decided to run to Aldi in Morganton in my quest to economize. (This was after our very first stop at Jack Frost this year, ice cream makes me smile). I like their laundry detergent, fabric softener, fresh produce and most of the other items I have tried so far. Still working on breaking that brand name habit.
Supper tonight was just so so, or at least that is my opinion. Ronnie liked it fine.
Tangy Baked Chicken
Asparagus Casserole
Corn on the Cob
Honey Wheat Bread with Roasted Garlic
I tried to improvise on an asparagus casserole that my Mother used to make. I obviously didn't remember what she did. I know she used canned asparagus (which I bought at Aldi and they were good), rice, cheese and some kind of "cream of" soup. Mother's was really good, mine was bland to say the least. I need to find out if Daddy knows what I left out and then try again.
Anyway, no recipe worth posting tonight.
So, Until Tomorrow..........
S~~~
Friday, May 8, 2009
Summertime Favorites
I have been so slack recently posting recipes that I wanted to make it up to you with some warm weather favorites. Hope you enjoy.
Picnic Cucumber Salad
5 small pickling cucumbers
1 tsp. kosher salt
1 tsp. seasoned rice wine vinegar (apple cider is ok)
1 small sweet onion- sliced into rings
3/4 cup sour cream
1 Tbls. olive oil
2 Tbsp. if lemon juice (fresh, if possible)
2 Tbls. fresh dill, chopped ( you may sub. 1 tsp. dried dill weed)
kosher salt and fresh cracked pepper to taste.
Peel (if desired) and slice cucumbers. Place in a bowl and add kosher salt and rice wine vinegar. Let stand for 30 minutes and drain. Cucumbers should be crisp. Slice the onion into thin rings and add to the cucumbers. In a separate dish combine, sour cream, olive oil, lemon juice, dill kosher salt and pepper. Pour over cucumbers and combine. Refrigerate until supper.
Lemonade Chicken
4-6 boneless skinless chicken breast ( or whatever kind of chicken you like)
1 – 12 oz can frozen lemonade – thawed
½ cup honey
½ cup olive oil
1/3 cup soy sauce
1 tsp. celery salt
1 tsp. fresh cracked pepper
Marinate chicken 20-30 minutes and grill or bake (covered) as usual.
So, Until Tomorrow........
S~~
Picnic Cucumber Salad
5 small pickling cucumbers
1 tsp. kosher salt
1 tsp. seasoned rice wine vinegar (apple cider is ok)
1 small sweet onion- sliced into rings
3/4 cup sour cream
1 Tbls. olive oil
2 Tbsp. if lemon juice (fresh, if possible)
2 Tbls. fresh dill, chopped ( you may sub. 1 tsp. dried dill weed)
kosher salt and fresh cracked pepper to taste.
Peel (if desired) and slice cucumbers. Place in a bowl and add kosher salt and rice wine vinegar. Let stand for 30 minutes and drain. Cucumbers should be crisp. Slice the onion into thin rings and add to the cucumbers. In a separate dish combine, sour cream, olive oil, lemon juice, dill kosher salt and pepper. Pour over cucumbers and combine. Refrigerate until supper.
Lemonade Chicken
4-6 boneless skinless chicken breast ( or whatever kind of chicken you like)
1 – 12 oz can frozen lemonade – thawed
½ cup honey
½ cup olive oil
1/3 cup soy sauce
1 tsp. celery salt
1 tsp. fresh cracked pepper
Marinate chicken 20-30 minutes and grill or bake (covered) as usual.
So, Until Tomorrow........
S~~
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