|A medley of mixed beans make up this baked bean dish, often referred to as Calico Baked Beans because of the variety.|
Friday, June 28, 2013
Wednesday, June 26, 2013
|Sweet potato biscuits made with mashed, seasoned sweet potato.|
Sweet Potato BiscuitsI'm a lover of sweet potatoes in pretty much any form you can make them - baked, fried, glazed, roasted, grilled, mashed, cut up into soups, in casseroles, in a pie or quick bread, and yes, even in a classic biscuit!
Thursday, June 20, 2013
|A seafood pasta salad made from crab, crawfish and shrimp, dressed with a Cajun seasoned buttermilk mayonnaise blend.|
Seafood Pasta SaladThis is a great coastal Deep South seafood pasta salad that is pretty common down here, and I love it, although it's more often known as Imitation Crab Salad. Imitation crab scares some folks by virtue of that name, but it is generally a basic mix of Alaskan Pollock, King Crab meat and other seafood, and works great for salads like this, and, in fact, I like it better in this pasta salad.
Tuesday, June 11, 2013
|Cherry-O Cream Cheese Pie, an icebox pie made with cream cheese, condensed milk and cherry pie filling.|
Cherry-O Cream Cheese PieThis has always been one of my favorite summer pies and I swear it is literally the easiest pie in the world. I almost hate to post recipes like this because they are so simple that even if you've never made it before, once you have, you really never need the"recipe" again.
Friday, June 7, 2013
|Strawberry Spinach Salad with a crunchy ramen and nut topping and dressed with a creamy mayonnaise-based poppyseed dressing.|
Strawberry Spinach SaladYou may have noticed by now that salads make an appearance in the background of many of my photographs, and that's because we eat salads almost every single day in my household. It helps us to balance our plates and still enjoy our favorite Southern recipes in moderation.
Wednesday, June 5, 2013
|A creamy homemade poppyseed salad dressing, made from mayonnaise, vinegar, sugar and poppyseeds.|
Creamy Poppyseed DressingPoppyseed dressing is a sweet and sour vinaigrette-style dressing that was popularized in the 1950s by chef and cookbook author Helen Corbitt. A young Irish Catholic gal from New York, she became a real tastemaker for Texas after moving there to take a teaching job for the catering and restaurant management department at the University of Texas and holding a career that spanned nearly 40 years in the state of Texas.
Labels: Salad Dressing
Click for additional information.