|An heirloom recipe, Million Dollar Relish is a sweet pickle relish made from cucumbers, onion and sweet red and green bell peppers.|
Wednesday, August 28, 2013
Friday, August 23, 2013
|A homemade spaghetti meat sauce made with fresh tomatoes and ground beef.|
Homemade Fresh Tomato Spaghetti Meat SauceThere is not a thing wrong with shortcut spaghetti sauce - I use a semi-homemade version of one myself most of the time. It's a quicker version that takes canned pasta sauce and jazzes it up a bit to give it homemade flavor. I've been making it that way forever, and it's a great recipe when you want a good sauce in a hurry. My husband loves it, and that's good enough for me.
Tuesday, August 20, 2013
|A country skillet breakfast meal, often called Farmer's Breakfast, made with fried potatoes, onions and peppers, eggs, sausage, ham or bacon, and cheese. Makes a great breakfast burrito filling.|
Country Skillet BreakfastThis is a great breakfast meal, but honestly, it's just as good for brunch, lunch or even breakfast for dinner, and makes a great filling for breakfast burritos, a popular addition to the once a month cooking forum I used to frequent back in the day.
Monday, August 12, 2013
|Young, tender, yellow summer squash, prepared simple and basic. Sweet Vidalia onion and bell pepper is first sauteed in bacon drippings and butter, the squash is added, and slowly smothered down.|
Smothered Summer Squash and OnionsYellow squash is plentiful in our Southern summers and this is pretty much my top favorite way to enjoy it. It's the same basic way many of our other favorite squash recipes begin anyway, from creamed squash to squash dressing and casseroles, though it sure stands pretty well all on its own too.
Tuesday, August 6, 2013
7 Layer Pasta SaladLayered salads are great for entertaining and holidays, from baby showers to birthdays, Christmas to barbecue season, and really versatile enough that you can pretty much theme them flavor-wise to anything from basic, to Asian, to Italian or Tex-Mex.
Friday, August 2, 2013
|Classic Southern style, cast iron skillet fried okra.|
Classic Iron Skillet Fried OkraI ran across some of last year's okra I grew and put up, waiting in the freezer for me to use up, so I decided I better get on it and fry some up!
Okra is not hard at all to grow here in the heat of The Deep South, though you do need a nice sized area that gets plenty of sun to have enough to put up. I never manage to get more than a few pods from one stalk before they give up the ghost, but once the pods do begin to show up, they grow pretty quick and harvesting will keep them coming.
Click for additional information.