This is something a little different for you. Chopped spinach, black-eyed peas, sour cream, mayonnaise, soup mix, water chestnuts, and garlic powder all mixed up for a Southern tasting spread on pumpernickel or rye party bread. It doesn't get much more Southern than this!
This is one of my favorite ways to make mac&cheese! It's really easy to make, and I've never had any problems with this recipe. If you want a creamier version, stir in some sour cream or plain yogurt after it is done cooking. From Southern Living, March 1986.
These are really not at all difficult, and they look so impressive. If you don't have a bbq grill, just broil them in the oven, but be careful not to get them too close to the flame. You don't want to burn these. From Southern Living, March 1986.
I know, I know, we shouldn't be eating fried foods. But once in a while you just want some plain old-fashioned good eats! If you don't have a wok, just use a frying pan or deep fryer. From Southern Living, Feb. 1986.
Parsley, chives, green bell pepper, mustard and cayenne combine in this lovely, quick and easy vinaigrette dressing that is wonderful on any kind of salad greens you like. You should make this ahaed of time so it will have time to chill. From Southern Living, Feb. 1986.
This is a lovely torte for Valentine's day or any other occasion you can think of for it. It is time consuming to make, and definitely not for a beginning cook, but the results are simply divine! Definitely not diet friendly! From Southern Living, February 1986.
This stuff is great for just about anything! For a fancy presentation, use an ice cream scoop or melon baller to form the butter into balls. You can make plenty of this when basil is in season and store it for later use in the freezer. If you don't have a food processor, use your blender. Cook time is freeze time.
Delicious on a cold winter's night! You can make this with either maple or mint extract, or any other flavoring you think might be good. Don't be tempted to leave out the butter, it makes it creamier. This is not a low-fat recipe, but you can risk it on occasion!
This sure is good! It's easy to make, too, and is perfect for holidays and potluck meals, as well as for everyday dessert. Not too sweet, creamy, orangey, and nutty goodness shaped in a pretty mold. Hope you like it. (Note: Cook time is rest and chill time.)