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    51 Recipes

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    for the first time, i saw celeriac for sale at my grocery store and bought it because i had kept hearing about it. i'm a celery lover, and am so glad to have discovered this new, interesting vegetable. we thought this turned out pretty good; i think it would be wonderful with cheese or even cream, but i was trying to be healthy that night.

    Recipe #283594

    I took measurements this time when I whipped up my cornbread. It's a really moist and cakelike cornbread. Cook time is a guess, as I really forgot to take note of how long it was in the oven. Bake until just set.

    Recipe #139390

    This recipe is adapted from one that was in the October issue of Southern Living. I changed it around a bit because I had twice as many collards as the recipe called for. Healthy and delicious!

    Recipe #139387

    I saw this on the side of the Jim Dandy bag of grits and decided to make it several years ago. I've probably made it some 20 times since then because it is soooo good. Goes with anything.

    Recipe #122756

    An old friend of mine threw this together one night for a cookout and I picked his brain as to how he did it. This was his "guesstimate" which I have since made and it was just as good. A real crowd pleaser. He cooked it in a disposable aluminum casserole on the top rack of his gas grill which added a really great flavor. I just did it in the oven.

    Recipe #122755

    I haven't tried these but I thought they looked good. (I wonder would it not be easier to shape these into logs and slice off the rounds?)

    Recipe #122594

    Not sure where this recipe came from, as I copied it at my sisters because I thought it looked good. Haven't tried it yet, but surely that can't be enough salt for 2 1/2 lbs of potatoes! Otherwise, sounds good with the horseradish.

    Recipe #121692

    My mom makes this almost every Christmas Eve and has for a long time. The recipe came from Gourmet magazine, who had to send her a copy when she lost the original! It takes some time, but that's in and out of the kitchen time over the course of a couple of days. I suppose the actual cooking time isn't that bad. Nonetheless, it's well worth it because it is so good.

    Recipe #120678

    This is a Martha Stewart recipe that I thought looked good- I mean how could it not be? Still dying to try it....

    Recipe #120676

    My cousin had these at her house for a party and I thought they were really good and she said they were real easy to do.

    Recipe #120673

    My husband and I just got back from a trip down to the Florida Keys where we had this appetizer along the way. These are so simple and easy to do and wow are they good. I typically love thick cut bacon, but for this, I purposefully bought thin, center-cut bacon and I think it worked out nicely.

    Recipe #119425

    this recipe comes from bon appetit. i took it to a dinner party to be served with pork and it was a hit. not as sweet as you might think, but really good and different potato dish. i skipped the parchment paper, because i didn't have any and it was no problem.

    Recipe #119424

    i love thai food and i love cornish hens. you must try this if you do too.

    Recipe #119423

    I just put this together one night for a side to whatever meat we were eating and jotted down the gist of it while eating. My husband thought it was particularly good. Easy, too.

    Recipe #115612

    I threw this together for supper using some leftover fennel from the night before. We had wrapped up a fennel bulb with a pat of butter in some tin foil and thrown it on the grill with whatever meat we were cooking that night. That was a good side on it's own but this is the recipe I developed using the leftover half fennel bulb. I suppose you could get the same results by sauteing chopped fennel in some butter until it's limp. I think slices of boiled egg would be good in this recipe, too. As far as the cheese goes, the real thing would be best but I was trying to be semi-healthy so I used a combination of regular and light.

    Recipe #115400

    I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side.

    Recipe #115186

    Just made this recipe last night from the December issue of Cooking Light. It was really delicious and satisfying and hard to believe it was light!! Other than substituting the green bell pepper for yellow bell pepper and doctoring it up with a little hot sauce, I followed the recipe to a tee. I think shrimp would be good in this, too. (oh, it did take a little more butter than it called for!)(I did use a cast iron skillet rather than a nonstick to get a good sear on the scallops)

    Recipe #108015

    My husband and I love beer-can chicken on the grill, but it was raining the other night so I decided to do it in the oven. I love it when chicken is just falling apart like this. It was so tender it really didn't even need the delicious gravy I made to go with it. It's hard to not utilize those good pan juices, anyway.

    Recipe #105725

    My cousin and her husband grilled these one night for an appetizer and they were delicious. Whoever had cleaned these dove had just "popped out the breasts", so there were no little legs and no skin. I prefer whole birds because I think they stay more tender and I love to eat the little legs, but either way will work. You could use quail for this recipe too, I bet.

    Recipe #104445

    A few years ago, my Husband (then boyfriend) requested pecan pie for his birthday. I found this recipe in an old Southern Junior League cookbook my mom gave me. It sounded good because it looked like it would be less sweet and syrupy than the usual and I was right! We liked it so much I told my mom about it and last year when the pecans came in, my dad requested she make this pie over and over. It says it is the family recipe prepared by a US Navy chef who cooked for such dignitaries as Harry S Truman and he refused to share this recipe until his retirement, when he allowed it to be published in a Navy newspaper. I'll list the recipe just as printed, however, I like to add more pecans (like twice as much).

    Recipe #104349

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