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Friday, July 29, 2011

Chili Dogs

Our favorite night for Chili Dogs is a Friday night, especially in the fall.  Phillip always says that it reminds him of high school football games and the smell of chili dogs from the concession stand.  We like to cook our Oscar Meyer wieners in the microwave because it gives the wieners a roasted taste.  If Phillip is grilling hamburgers, he likes to throw a couple of wieners on the grill to roast.  He says you can't beat the taste of wieners roasted on the grill.  The hot dog Chili is Phillip's recipe that he has worked on until he got it just right.  He wanted it to taste like the chili dogs from his high school football memories. 

I like to microwave the hot dog buns for about 15 sec. in the microwave.  Next, I add mayonnaise, a wiener, mustard, a 1/2 slice of Velveeta cheese, chili, and ketschup.  Phillip would leave off the cheese and add chopped onion.  Can you smell 'em and taste 'em?  Have yourself a Friday night Chili Dog!

                                                        Hot Dog Chili

1 lb. ground chuck
1 small onion, chopped
1 - 8 oz. can Tomato Sauce
1 heaping tsp. of chili  powder
1/2 tsp. salt
1/2 tsp. pepper

Place ground chuck, chopped onion, salt, and pepper in a medium saucepan.  Cook on medium heat.  Use a fork to mash down on meat, so that the meat will be in small pieces.  Drain meat.  Add tomato sauce and chili powder.  Allow to simmer for 30 min.

Thursday, July 28, 2011

Squash Casserole

Phillip's twin sister, Phyllis, brought to me recipes that their Mother had written on index cards.  I felt like I was given a treasure.  The Squash Casserole recipe was given to Mrs. Herring by one of her co-workers at the Medical Center where she worked as a nurse.  She was excited for us to try it with her.   It was delicious with fresh vegetables. 

                                                        Squash Casserole

2 cups cooked squash
1 egg, beaten
1/4 cup margarine
1 can cream of mushroom soup
1/2 cup onion, chopped
1/2 cup buttered bread crumbs
dash of pepper

Combine all of the above, except for bread crumbs.  Place in a greased baking dish and top with bread crumbs.  Bake at 300 degrees for 30 min. or until hot and bubbly.

Wednesday, July 27, 2011

Pecan Pie Bars

If you love to bake like I do, you will understand when I say that I feel rich if I have pecans in my freezer.  We have pecan trees in our front yard, back yard, and fruit orchard that almost always give us enough pecans to have cracked, picked out, and put in the freezer.  That was not the case this past fall.  Pecans were not plentiful and I have had to buy pecans for my baking.  Due to supply and demand, the cost of pecans was at a premium.  Our pecan trees right now have put on a good crop and I am hopeful that there will be good pecans to gather this fall. 

The Pecan Pie Bars recipe is one that I found in Southern Living many years ago.  I have always loved Pecan Pies and this recipe was given a thumbs up when I shared it with my friends at work.

                                                        Pecan Pie Bars

2 cups all purpose flour                                       
1/2 cup sugar                                                         
1/8 tsp. salt                                                             
3/4 cupe butter or margarine, cut up                  
1 cup firmly packed brown sugar                        
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 tsp. vanilla extract
Combine flour, sugar, and salt in a large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs.  Press mixture evenly into a greased 13 X 9 baking dish.  Bake at 350 degrees for 17 to 20 min. or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.  Remove from heat.  Stir 1/4 of hot mixture into beaten eggs; add to remaining hot mixture.  Stir in pecans and vanilla.  Pour filling over crust.  Bake at 350 degrees for 35 min. or until set.  Cool completely in baking dish on a wire rack.  Cut into bars.

Tuesday, July 26, 2011

Frito Pie Casserole

My sister, Debra, came for a visit this past Saturday.  While I was cooking us a lunch of lasagna, homemade bread, and a cream cheese pound cake, we looked at recipes and visited before going shopping.  When I mentioned the Frito Pie Casserole, she told me that when she was traveling with her daughter Katie's softball and volleyball teams, that the girls loved to eat Frito Pies at the concession stands.  She told me that I had to blog the Frito Pie Casserole for the kids who would love it well as their parents.  This recipe came from Favorite Recipes of Alabama Vocational Home Economics Students Recipe Book that our Mom gave to both of us.

                                                         Frito Pie Casserole

1 1b. ground chuck
1 - 10 oz.  can Rotel diced tomatoes & green chilies, original
1 can tomato paste
1 - 16 oz. can Bush's Best Dark Red Kidney Beans
1 tsp. chili powder
1/4 cup chopped onions
1 bag Frito Scoops
2 cups grated sharp cheddar cheese
1 cup chopped green onions

Brown ground chuck in large skillet.  Drain meat and then stir in Rotel tomatoes, tomato paste, beans, chili powder, and 1/4 cup chopped onions.  Simmer for 15 min.   Pour Frito's on four plates.    Spoon meat mixture over Frito's.  Top with cheese and green onions.

Monday, July 25, 2011

Red Velvet Chess Squares

When I called my niece, Marcie, recently to talk about her Strawberry Shortcake, she asked me if I had heard about Red Velvet Chess Squares.  I told her that I had not and asked where she got the recipe.  She said that it was in our Wiregrass Electric Co-op magazine.  She said that it was fabulous!  Well, I found under my stack of magazines the most recent Wiregrass Electric 
Co-op magazine and upon reading the Red Velvet Chess Squares recipe decided that I had to get to the store to pick-up a Red Velvet Cake mix.  I love easy, tasty recipes and this one fits that description.  

I had to reassure Phillip that this would not take the place of a traditional Red Velvet Cake! 

                                                     Red Velvet Chess Squares

1 box red velvet cake mix                                       
1 stick margarine, melted                                       
4 eggs, divided                                                               
1 - 8 oz. Philadelphia Cream Cheese, room temperature
1 box powdered sugar

Combine cake mix, margarine, and 1 egg.  Mixture will be the consistency of cookie dough.  Press into the bottom of a 9 X 13 inch baking pan or dish that has already been sprayed with Pam Spray.  Cream powdered sugar, cream cheese, and remaining 3 eggs.  Pour over crust and bake at 325 degrees for 40 - 45 min.  Cool completely and cut into squares.


Friday, July 22, 2011

Lemon Loaf

This is my Mother's recipe and she says that it is her favorite cake.  I have also known her to say that her Date Nut Cake is her favorite cake but I certainly can understand having more than one favorite cake!  This is a simple cake that is simply delicious.

                                                              Lemon Loaf

1 cup Crisco Shortening
1 cup sugar
6 eggs
1 Tbsp. milk
2 Tbsp. lemon flavoring
2 cups all purpose flour

Cream shortening and sugar.  Add eggs, one at a time.  Add milk and lemon flavoring.  Add flour in 3 portions until all is added.  Pour batter into a greased bundt pan.  Bake at 325 degrees for 1 hr. 15 min.


Thursday, July 21, 2011

Granny Danford's Fresh Vegetable Soup

Phillip's sister, Angie, had told me about Granny Danford's Fresh Vegetable Soup before but I had not asked for a recipe from her.  When I did,  she said she knew she had one but would have to do some looking to find it.  When she found the recipe, she called me back and we laughed at the way that the recipe began.  Granny had written that you needed two pails of tomatoes.  Phillip's Momma had written in that she meant two gallons of ripe tomatoes.  She next said that you would need 16 ears of corn.  I know that there are few of us who have a garden or live on a farm like Granny did, so I will give you amounts that you can use fresh vegetables or canned vegetables.  This is a soup that she made and then placed in the freezer for cooking later.  She would freeze it in quart freezer bags.  When she got ready to cook it, she would place the soup in a boiler and bring it to a boil and then simmer for a couple of hours.  You can also place the soup in a crock pot and cook on low all day.

                                        Granny Danford's Fresh Vegetable Soup

2 gallons ripe tomatoe, peeled and chopped - 2 gal. of canned petite diced tomatoes
16 ears of corn - 8 cups of corn
6 large onions, chopped
4 sweet bellpepper, chopped
2 cayenne peppers, chopped
1 1/2 cups butterbeans
1 1/2 cups peas
1/2 cup sliced okra
1 cup sugar
1/3 cup salt
1 cup vinegar

Place all of the above into a very large pot.  Bring to a boil and cook for 30 min.  Place in quart freezer bags.  Freeze.  

When you get ready to cook a pot of soup, remove a quart or whatever amount you need from the freezer and cook on your stove top or place in a crock pot.

Wednesday, July 20, 2011

Club Sandwich

When I visit a restaurant for the first time and I am not sure what to order, a Club Sandwich is always my choice.  I ask what is served on the sandwich and I know I can always add or take away items to make it a sandwich I will enjoy.  Some years ago, I noticed that you could buy Hawaiian Bread buns in the deli section of Wal-Mart when I was buying deli meat.  I would usually buy 1/2 lb. of smoked turkey, 1/2 lb. of honey ham, and 1/2 lb. of roast beef.  I would request for the slices of meat to be shaved, so that the cut would be very thin.  I would also buy slices of sharp cheddar.   I would bring home the deli meat, cheese, and Hawaiian Bread buns and we were eady to build our Club Sandwiches.  For my sandwich, I would heat a couple of slices of smoked turkey and honey ham.  I would put mayonnaise on my bun and add the slices of meat.  I would next add a slice of cheese and a couple slices of cooked bacon.  Phillip would also add roast beef, lettuce, and tomato to his sandwich.  Club Sandwiches made at home......give it a try.

                                                              Club Sandwiches

Hawaiian Bread buns
1/2 lb. smoked turkey
1/2 lb. honey ham
1/2 lb. roast beef
slices of cooked bacon
Cheddar cheese slices
Hellman's mayonnaise

You may also add red onion, peppers, mustard, honey mustard, or other items of your choice.  Start with the Hawaiian Bread buns and build your sandwich like you would like it.

Tuesday, July 19, 2011

Vidalia Onion Dip

My friend, Renae, has a large family and has entertained family and friends for years.  She has a love for recipes and recipe books just like me.  We have worked together for 22 years and there has been a lot of recipes passed between us.  When I began entertaining, I had no idea how much food to prepare for the amount of people I would be serving and Renae would always assist me with this.  She would also help me make decisions about what foods to prepare for different occasions.  She's our clinic dietitian and a jewel of a friend!

Last week, several of us prepared a meal for a co-worker and her husband.  Vidalia Onion Dip was one of the dishes that Renae brought.   She also gave me some to take home and bake to see what I thought of the dip.  Phillip and I both loved it.  The warm dip is tantalizing with the melted cheeses and sweet vidalia onions.  You will enjoy the Vidalia Onion Dip with Wheat Thins, Frito Scoops, Ritz Crackers, or a cracker of your choice.

                                                 Vidalia Onion Dip

8 oz. Swiss Cheese - 2 cups
8 oz. Mozzarella Cheese - 2 cups
3 1/2 cups finely chopped Vidalia onions
3 cups Hellman's Real Mayonnaise

Mix together chopped onion, cheeses, and mayonnaise.  Turn mixture onto a shallow oven proof baking dish.  Bake at 325 degrees for 20 min.  The dip will be slightly brown around the edge.  Serve hot with crackers.

Monday, July 18, 2011

Georgia Cornbread Cake

Our favorite butcher's wife, Janie, sent over Georgia Cornbread Cake when her husband, Ed, came for a visit.  We sat on the porch for awhile and enjoyed Ed telling us about his grandparents and their part in the history of Dothan.  His granddaddy used to have cows where the Dothan Country Club is now.  He said his granddaddy took his cane and drew the dimentions of the packing house that he was having built as the limestone blocks were brought in for the walls from Marianna, Florida.  Whiterock Packing Company was their family business and Ed is a 3rd generation butcher.

When I called Janie and asked for the recipe for Georgia Cornbread Cake she said that she has had this recipe for a very long time.  She said that she had been part of a recipe swap and a lady from Florida had sent this recipe to her.  She said that she did remember that the recipe was originally from the Georgia Pecan Growers.  There is no cornmeal or cornbread in this cake...go figure!

Ed and Janie are such a joyful couple!

                                                        Georgia Cornbread Cake 

1 cup sugar
1 cup brown sugar
4 eggs
1 cup Wesson Oil
1 1/2 cups self-rising flour
1 tsp. vanilla
2 cups chopped pecans

Whisk together the sugars and eggs.  Add Wesson Oil, flour, and vanilla.  Mix well with electric mixer.  Stir in pecans.  Pour into a 9 X 13 baking dish lined with parchment or waxed paper.  Bake at 350 degrees for 25 min. or until the cake pulls away from the sides of the baking dish.

It won't be long until football season is back and this cake would be a good one for tailgating!

Friday, July 15, 2011

Strawberry Cake

Our Mother has always made our birthdays special for us.  When my sister and I were in elementary school, our Mother would bake for us Barbie doll cakes.  She would bake a pound cake and then stand the Barbie doll in the cake opening.  She would make frosting and the frosting would be the dress for the Barbie doll.  She would take the frosting and make the dress sleeveless and then pile it on and make it into a full skirted antebellum gown.  As we got older, we each had a special cake that she would bake for us for our birthdays.  She would always bake for me a Pineapple Cake.  For my sister,  she would bake a Strawberry Cake and for our brother she would bake a German Chocolate Cake.  My sister's birthday was this week and her daughter, Katie, made for her a Strawberry Cake as a surprise to go along with her surprise party.  Make a family memory by making their birthdays special.

                                                               Strawberry Cake

1 box of white cake mix
3 oz. box of strawberry jello
2/3 cup of Wesson Oil
1/2 cup milk
4 eggs
1 cup frozen strawberries, thawed
1/2 cup coconut
1/2 cup chopped pecans

Mix together cake mix and jello.  Add oil and milk.  Add eggs one at a time beating until well blended.  Stir in strawberries, coconut, and pecans.  Pour into three 9 inch pans and bake at 350 degrees for 20 - 25 min.


1 stick of Land O Lakes Real Butter
2 - 8 oz. pkgs. of Philadelphia Cream Cheese
4 cups of powdered sugar
4 tsp. of vanilla
1/4 cup frozen strawberries, thawed and drained
1/4 cup coconut
1/4 cup pecans

Cream butter and cream cheese.  Add powdered sugar gradually until all has been added.  Add vanilla.  Stir in strawberries, coconut, and pecans.  Spread on cake layers.

Thursday, July 14, 2011

Grilled Corn

On the friday before the 4th, Phillip and I rode over to Climax, GA. to buy some smoked pork chops and sausage at Jones Meats.  As we approached Donalsonville, there was many fields of sweet corn that were being gathered.  We decided on the way home that we would stop in Donalsonville and buy some corn to grill on the 4th.  It had been some time since we had grilled corn, so I googled it and found us a recipe for grilled corn.  The corn had already been shucked and most of the silk removed.  I removed the rest of the silk and rinsed it off with water.  I then put the corn in a large bowl with cold water and soaked it for 20 min.  Next, I tore off enough squares of aluminum foil to wrap each of the corn cobs in.  Before I wrapped them, I brushed each corn cob with butter and sprinkled with salt and pepper.  Phillip put the wrapped corn on the grill over direct heat.  He cooked it for 15 to 18 min., rotating every 3-4 min.  We brought the corn inside, and I unwrapped each one and brushed with butter again.  Delicious buttery corn!

Wednesday, July 13, 2011

Pear Honey

Summertime is moving on.  The squash was eliminated first and now the okra and tomatoes are gone. We have had an abundance of okra and tomatoes.  We have cut up and put in the freezer enough okra for us and my parents.  My daddy used to do the same for us.  I cannot begin to tell you how many tomatoes have been given away.  I am always told how delicious the tomatoes are and many times that they taste better than those grown in Slocomb!  Now that's a compliment!  The bellpeppers, sweet banana peppers, cayenne peppers, and jalapeno peppers are full of peppers and blooms.  I am making pepper jelly as often as I can as I prepare to have enough hot pepper jelly to sell at the Farmer's Daughters Market from September to May of next year. 

The fruit orchard is changing, too.  The watermelons and cantaloupes are now gone.  We have peach trees that have beautiful peaches that are beginning to ripen.  Our fig tree has ripe figs that need picking.  The pear trees are laden with fruit and we have a few Gala apples ripening.  A few years ago I had so many pears that I went in search of a recipe that I could use them in.  I found a recipe for Pear Honey in a Paula Deen Recipe Book.  It's a good, simple recipe that people like for different reasons.  Some tell me that their mother used to make it and it's a wonderful memory for them.  My friend, Renae, likes to eat it with cottage cheese or pancakes. A lot of folkes have pear trees and would love to share with you if you would like to make your own Pear Honey.  The grocery stores will have fresh pears, too. 

                                                         Pear Honey

1 - 20 oz. can of crushed pineapple with syrup
8 cups of peeled, cored, and chopped pears
10 cups sugar
1 Tbsp. lemon juice

Mix all ingredients and cook until pears are tender and mixture thickens, approximtely 30 min.  Place in sterilized jars and seal while still hot.

Yield: 12 to 16 half-pint jars

Tuesday, July 12, 2011

Spaghetti with Meat Sauce

Spaghetti is one of those recipes that many of us create on our own.  Mrs. Herring invited her Aunt Lura and Uncle Oree over for supper from time to time and they always wanted her to cook spaghetti.  Many times we would eat with them and Brent still remembers  that they always wanted spaghetti to eat for supper and how much we all laughed when we visited with them.  I know this sounds somewhat morbid and I certainly don't mean to be disrespectful but Aunt Lura is the only person that I have ever known that had a smile on her face when she was laid out in her casket!  You just don't forget something like that.

I recently saw the Andy Griffith episode where Goober cooks spaghetti for supper for Andy and Opie.  After filling up on the spaghetti, Goober remembers to tell Andy that he's supposed to eat supper with Helen who also has cooked spaghetti.  Upon returning home, Goober then remembers that Andy was supposed to go to a meeting at Howard's house and again was fed spaghetti.  Goober, Helen, and Howard's Mother all shared with Andy that their secret ingredient for spaghetti was oregano.
Well, I don't have a secret ingredient for my spaghetti sauce but I did come up with the idea to use my lasagna sauce for spaghetti sauce and we like it just fine with angel hair pasta.

                                                          Spaghetti with Meat Sauce

2 lbs. ground chuck
1 - 2 lb. 13 oz. Ragu Traditional Sauce
1/2 cup water
1 tsp. salt
1 tsp. sugar
1 Tbsp. garlic powder
1/2 Tbsp. oregano
1 medium onion, chopped

Brown ground chuck with onion.  Use a fork to press down on the meat, so that it crumbles into small pieces.  Drain.  Add the rest of the ingredients and simmer for 30 min.

Add 12 oz. pkg. of angel hair pasta, 1 tsp. salt, and 1 tsp. butter to boiling water.  Return to boil and cook for 5 min.  Drain pasta in colander.  Serve with spaghetti sauce.

Monday, July 11, 2011

Praline Crunch

When I think of pralines, I think of Savannah, GA.  When we arrived at the Doubletree in Savannah in the fall of 2006 and I looked out our window, I knew we were in a good location when I saw the Savannah Candy Kitchen was right behind our hotel.  Shortly after checking into our room, we walked over to the candy store.  The aroma of the candy that was being made greeted us first when we walked in the door.  They were making pecan pralines and had samples for tasting.  There was so much to choose from and samples of anything that you wanted to try.  We bought pecan pralines and gophers which are milk chocolate, caramel, and pecan.  We enjoyed our candy while we were there and bought more before leaving for home!

Praline Crunch is good to eat alone or can be used as a garnish on cakes, brownies, or ice cream.  

                                                              Praline Crunch 

3/4 cup sugar
2 cups pecan pieces
3 Tbsp. butter
1 tsp. vanilla

Line a baking sheet with aluminum foil.  Coat with Pam Spray; set aside.  In a large heavy skillet, cook sugar over medium-high heat, shaking skillet occasionally, until sugar starts to melt.  Do not stir.  When sugar starts to melt, reduce heat to low and cook, stirring as needed with a wooden spoon, until all of the sugar is melted and golden brown.  Stir in pecans, butter, and vanilla.  If sugar resolidifies, cook and stir until sugar is melted and nuts are coated.

Spread mixture onto the prepared baking sheet.  Cool completely.  Break into small clusters.
Can be stored in an airtight container in a cool, dry place up to 3 weeks.     

Friday, July 8, 2011

Corn Dip

I was sitting at my desk when my friend, Brenda, asked me to try a dip that she had made and was having for lunch.  She had warmed it and had Frito Scoops to go with it.  I had one scoop with dip and told her that I liked it but needed another to be sure.  I ate a second scoop with dip and really liked it.  I told her that I needed one more taste for good measure and I chose the biggest scoop that I could find and loaded it up with dip.  By now, my taste buds were ecstatic about this Corn Dip.  She told me that she had gotten the recipe from her friend, C. J. Chadwick, who had posted it on facebook.  Brenda liked it so much that she was giving away bites, so that she wouldn't eat the whole bowl of dip for lunch.  If I had only read the recipe, as you are doing now,  I might not be in a big hurry to make the recipe.  However, I got to try the dip before I was given the recipe and I can tell you now that I went to Wal-Mart and bought enough stuff to make the dip twice!

                                                            Corn Dip  

1 - 11 oz. can of niblets corn, drained
1 - 11 oz. can of shoepeg corn, drained
1 - 10 oz. can of Rotel Original Tomatoes, drained
1 - 8 oz. pkg. of Philadelphia Cream Cheese, room temperature, cut into chunks
1/2 tsp. garlic powder
1/2 tsp. chili powder

Stir all of the above together.  Pour into a casserole dish that has been sprayed with Pam Spray.  Bake at 350 degrees for 30 min.  Remove from oven and top with 1 cup of grated Monterrey Jack/Colby cheese.  Serve with Frito Scoops or your choice of chips.

Thursday, July 7, 2011

Buttermilk Batter-Fried Onion Rings

I have always loved onion rings.  We have been fortunate to have for a number of years a restaurant in Cottonwood that served seafood and onion rings.  Mrs. Frances Kitchen served the best homemade onion rings that I have ever had at a restaurant.  I loved to eat the onion rings with ranch dressing along with fried shrimp.  When the restaurant closed, I knew I was going to have to find either another restaurant or a recipe for onion rings to cook at home.  I have had this recipe for Buttermilk Batter-Fried Onion Rings in my recipe box for a very long time.  I had found it in Southern Living Magazine and placed it in the recipe box to try one day.  It's always a treat when a recipe gives you a good end result......delicious onion rings!

                                               Buttermilk Batter-Fried Onion Rings

2 large onions - Vidalia onions, if available
1 cup all-purpose flour
2 cups buttermilk
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
Peanut Oil

Cut onions into 1/2 inch slices and separate into rings.  Set aside.

Whisk together flour and next 4 ingredients until smooth.

Pour oil to a depth of 2 inches into a dutch oven; heat to 300 degrees.

Dip onion rings in batter, coating well.  Fry, a few rings at a time, until golden.  Drain on paper towels.  Serve immediately.

Wednesday, July 6, 2011

Chicken & Rice Casserole

When Brent was about 10 years old, we went on a trip to Atlanta to see Phillip's sister, Angie.  Phillip's Mom went with us, too.  Angie has always been an excellent cook and entertainer.  I have always thought of her as Ms. Southern Living.  She made a Chicken and Rice Casserole and we all enjoyed it very much.  She said that she had gone to a Baby Shower Luncheon in Atlanta and this casserole was served.    Phillip's Mom got the recipe from Angie and loved to make it for us.

Brent was amazed at the manual lawnmower that his Aunt Angie used to cut her grass.  He had never seen a push mower without a motor before.   She gave him the lawnmower to bring home and he had a good time playing with it at our house.   To him, it was a toy!

                                                    Chicken & Rice Casserole

6 boneless, skinless chicken breasts
2 cans Cream of Chicken Soup
4 cups of milk
2 cups of Minute Rice - only use Minute Rice for this recipe
2 sticks of Land O Lakes Real Butter
1 pkg. Lipton Onion Soup Mix

Melt butter in 11 X 13 casserole dish.  Stir together rice, soups, and milk.  Pour into baking dish.
Place chicken breasts on top of rice mixture and then push chicken down into rice mixture.  Spread Lipton Onion Soup Mix over chicken and rice.  Bake at 350 degrees for 45 min.  Serves six.

Tuesday, July 5, 2011

English Pea Salad

This is a salad that I would not have made from just seeing it in a recipe book.  We had a salad and dessert lunch at our clinic a number of years ago and one of our techs brought a English Pea Salad.  I liked it alot but had never made it for my family until July 4th of this year.  Phillip called it a girl salad like he does when I make broccoli salad or mention going to eat chicken salad and fruit with my friend, Jan, at BasketCase.  It doesn't make a large quantity, so it was perfect for just the girls.  I, along with my daughter-in-law, Joy, and granddaughter, Brooke, liked it just fine.  I think it's a good spring and summer salad. 

                                                     English Pea Salad

1 - 15 oz. can LeSeuer Sweet Peas
1 cup shredded Mild Cheddar Cheese
4 slices of bacon, crumbled
2 hard-cooked eggs, peeled and chopped fine
3 Tbsp. Hellman's mayonnaise
salt & pepper to taste

Stir together peas, cheese, bacon, and eggs in a medium bowl.  Stir in mayonnaise, salt, and pepper.  Keep refrigerated. 

Monday, July 4, 2011

Strawberry Shortcake

Happy 4th of July!  It has been a Herring tradition to have a BBQ on the 4th.  For many years, we had the BBQ at Phillip's Mom's house and the entire Herring family always came for ribs that Phillip would grill.  As time went on, the BBQ was held at our house and we always enjoyed having everyone over.  Now, we still have a BBQ for just our family.  There will be grilled ribs, potato salad, baked beans, yeast rolls, english pea salad, watermelon, cantaloupe, and oreo ice cream dessert.  Brent, Joy, Brooke, and Eli will be coming to eat with us.  When evening comes, there will be bottle rockets and sparklers.  Life is good.

When I was thinking about what I wanted to post for the 4th, I thought about the wonderfully delicious Strawberry Shortcake that my niece, Marcie, makes.  Dobbs BBQ in Dothan is known for their Strawberry Shortcake and I would order a whole sheet cake and a half sheet cake of Strawberry Shortcake when we celebrated Employee Appreciation Day at the Clinic where I work.  Marcie also used to work with me and one year she said that she could make a Strawberry Shortcake for our Employee Appreciation Day that was very similar to Dobb's, so we placed an order with her.  Marcie's Strawberry Shortcake was enjoyed so much by all of our staff that we continued to order from her for as long as she worked with us. 

You can use fresh strawberries, if available, or frozen strawberries from your grocery store.  Create a family memory with a homemade Strawberry Shortcake.

                                                       Strawberry Shortcake

1 - Duncan Hines Butter Recipe Cake Mix

Follow box directions, using 1 stick of Parkway margarine for the butter in the recipe.  Bake as directed.  Allow cake to cool.  Using a wooden spoon, poke holes in the cake with the handle of the spoon. 

24 oz. frozen strawberries with juice
12 oz. Cool Whip

Place a strawberrry in each of the holes that you poked in the cake.  Pour strawberries with juice over the cake.  Spread Cool Whip over strawberries.  You can decorate with additional strawberries placed on top of the Cool Whip.    Refrigerate.

Friday, July 1, 2011

Cinnamon Rolls

For many years, the Cottonwood Civic Club had an Annual BBQ.  They would sell BBQ plates to raise money to help with the sports programs at the school.  As much as I loved the BBQ and Brunswick Stew, I especially looked forward to the wonderful homemade Cinnamon Rolls that came on the plate.  The lunchroom ladies at the school would prepare the Cinnamon Rolls and they would melt in your mouth.  I was so fortunate to be given the recipe for the Cinnamon Rolls from one of the ladies in our community.  I made the Cinnamon Rolls and the aroma and taste were certainly delightful.  It is always so satisfying to be able to create a sweet memory like this.

                                                          Cinnamon Rolls

2 cups milk, lukewarm
3 cups plain flour
1 1/2 tsp. yeast
1/2 cup sugar
1/2 cooking oil

Mix by hand in a large bowl.  Set aside and let stand until double in bulk.

1/2 cup plain flour
1/2 level tsp. soda
1 heaping Tbsp. baking powder
1/2 tsp. salt

Sift together and add this to the risen dough.  Mix well with floured hands.  Use enough plain flour to make a stiff dough.  Roll dough 1/4 in. thick.  Melt or allow butter to soften at room temperature.  Spread butter over entire surface.  Sprinkle sugar and cinnamon over entire surface. 

Roll up and cut 1/2 in. thick.  Place on greased pan and let rise for one hour.  Bake in 335 degree oven for 25 min. 


1/2 cup confectionate sugar

Add milk in small quantities until the icing is spreadable.