CUCUMBER LEMONADE

Cucumber Lemonade

1 cup water
1/2 cup white sugar
1 cucumber, sliced
6 lemons, juiced

Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.

Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.

Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

VINEGAR AND SPICE RIBS

Vinegar and Spice Oven Baked Ribs

1 cup packed dark brown sugar
1/3 cup cider vinegar
1/4 cup finely grated lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)


Place all the ingredients except the ribs in a medium bowl and whisk to combine; set as
ide.


Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight.


The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes.


Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more.

BASIC BARBEQUED CHICKEN

BASIC BARBEQUED CHICKEN

For the sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water


For the chicken:
3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
2 tablespoons vegetable oil, plus more for coating the grill
Kosher salt
Freshly ground black pepper

For the sauce:
Combine all of the ingredients in a small saucepan over high heat. Bring to a boil, stirring until completely incorporated. Reduce the heat to low and gently simmer until the flavors have mingled and the sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate the barbecue sauce for up to 2 weeks.
For the chicken:

Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grates with a towel dipped in oil. Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place them on a baking sheet. Coat them on all sides with the measured oil, and season with salt and pepper.
When the grill is ready, place the chicken on it (skin-side down if using skin-on), close the grill, and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes. Flip the chicken over, close the grill, and cook until grill marks appear on the second side, about 5 minutes more.
Reserve 1 cup of the barbecue sauce in a separate bowl. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken pieces. Close the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.

CRAB CAKES

CRAB CAKES, THAI STYLE

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
¼ cup chopped scallion
¼ cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
 Salt
 freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
 About 1/2 cup all-purpose flour for dredging
 Peanut or vegetable oil as needed
 Lime wedges for serving

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

WATERMELON and TOMATO SALAD

WATERMELON and TOMATO SALAD

2 ½ cups seedless watermelon, in 1­inch cubes or balls (cut over a bowl to catch the juice and reserve it) 

1 ½ cups cherry or grape tomatoes, cut in half 

½ cup finely diced or crumbled Stilton, Gorgonzola, feta, Roquefort or Maytag blue cheese
½ cup minced scallions
Salt 

2 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar
Pinch cayenne 

½ cup cilantro or parsley, roughly chopped

Combine the watermelon, tomato, cheese, scallions and salt in a bowl. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne.To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.

SWEET POTATO SALAD

SWEET POTATO SALAD

Start with sweet potatoes, which are in season, beautiful and cheap.  Peel, cut them into 3/4-inch cubes and roast them with diced red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. 

Add black beans (canned are perfectly acceptable here) to the roasted potatoes along with a chopped red or yellow bell pepper and fresh cilantro, and you have the beginnings of a strikingly beautiful salad. To complete the dish, purée olive oil, garlic, lime juice and fresh jalapeño for a minute in a food processor or blender and you’ll be rewarded with a dressing creamy enough to nicely coat the potatoes and the beans with a perfect combination of citrus and heat. 

MINI MUFFULETTAS

Mini Muffulettas

2 (16-oz.) jars mixed pickled vegetables (giardinera)

3/4 cup pimiento-stuffed Spanish olives, chopped 

2 tablespoons bottled olive oil-and-vinegar dressing 

12 small dinner rolls, cut in half 

6 Swiss cheese slices, cut in half 

12 thin deli ham slices 

12 Genoa salami slices 

6 provolone cheese slices, cut in half 

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We used half Mezzetta Hot Italian Mix Giardiniera pickled vegetables, half pickled cocktail onions and Newman's Own Olive Oil & Vinegar dressing.

TASSO and SEASONING BLEND

TASSO, SEASONING BLEND

3 cups seasoning blend, (recipe below), combined with:
½ cup brown sugar
½ cup granulated sugar
1 cup paprika

1 whole pork butt, cut into 1-inch strips

Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.

Seasoning Blend:

4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika

Mix together and store in an airtight container.

TWICE BAKED POTATOES

Twice Baked Potatoes

In the South when people mention "chives" they often mean green onions.  They're fine here.

6 medium baking potatoes
1 tsp. salt
1/8 tsp. pepper
1/4 cup butter
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 to 2 Tbsp. chopped chives
2 to 4 Tbsp. cooked crumbled bacon

Spray or rub oil all over the potatoes, then salt and pepper them.  Bake the potatoes 45 to 60 minutes at 400 degrees or until tender. (pinch them through a kitchen towel to test doneness).

Cut in halves, lengthwise is traditional but equatorially is a nice change and it takes up less room on the plate.  Scoop potatoes out of shells into bowl and mash.  

Add ingredients and beat until light and fluffy.  Spoon back into shells.  Sprinkle with cheese and bake, uncovered, 20 to 25 minutes until hot.  Serves 6.

BEER CAN CHICKEN

BEER CAN CHICKEN

You may also do this in the oven-just set the chicken, prepared on the can, in a roasting pan to prevent its dripping onto the floor of the oven. Results are memorable, and hilarious. If you have trouble with your chicken being dry-especially the breasts-this method solves the problem in spades.  Classically done in the grill/smoker which does add flavor and color.

8 servings.

1 whole chicken (about 4 pounds)
1 tablespoon olive oil
1/2 cup your favorite spice blend-I use Tony Chachere’s
1 can (12 ounces) beer

1.Preheat gas grill to medium heat (350 degrees). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the spice blend Reserving 1 Tbsp to put inside the beer can.. Sprinkle remaining Chicken Seasoning evenly over surface of chicken. Tuck the chicken wings behind the body of the bird., or not, as you prefer.

Remove about 2 ounces beer and poke 2 holes in top of can. Put the reserved Tbsp. spice blend into the can-careful, it will foam. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill.

Position legs to best support chicken (similar to a tripod). Close lid. (No need to need to cover the chicken if it is being cooked in the oven).

Grill or roast chicken 55 minutes or until cooked through. Remove chicken from can before serving.

For charcoal grill, use indirect medium heat.

BAKED FUDGE

Baked Fudge

     Another dish from the Victorian Sampler. 

4 eggs
2 c. sugar
1 c. butter, melted
1/2 c. flour
1/2 c cocoa
1 c. chopped nuts, walnuts or pecans
2 tsp. vanilla

Cream eggs and sugar.  Add melted butter.  Sift flour and cocoa together after combining and add to mixture.  Add nuts and vanilla.  Pour into 9 x 12-inch greased pan.  Set in a pan of hot water and bake at 325 degrees for 45 minutes to 1 hour or until crusty on top and soft inside.  Serve warm with scoop of ice cream and garnish with a maraschino cherry.  
Serves 8 to 12

Note:  Of course it doesn't stay hot forever.  We microwaved each serving for precisely 20 seconds before serving.  It must be served hot and the maraschino is indispensable.

AÏOLI

MY AÏOLI
Makes 2 cups

9 cloves garlic
1 1/2 cups mayonnaise
1/2 Tbsp. lemon juice
1/2 teaspoon Dijon mustard
3 dashes Louisiana hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper

blend the garlic, mayonnaise and lemon juice in a blender until smooth.  Then add the rest of the ingredients and blend again.

FRENCH APPLE MUFFINS

French Apple Muffins

1 ½ c. flour, sifted
3/4 c. sugar, divided
1 3/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Nutmeg
½ c. shortening
½ c. chopped pared apple
1 egg
½ c. milk
1 tsp. Cinnamon
4 Tbsp. Melted butter

Grease 12-hole muffin pan or line with paper bake cups. Sift together flour, ½ cup of the sugar, baking powder, salt and nutmeg. Cut in shortening until mixture resembles coarse crumbs. In another bowl combine apple, egg and milk; add to dry ingredients blending well. Spoon into prepared muffin tins. Bake at 350 for 20 to 25 minutes until golden brown. Mix the remaining sugar with cinnamon. Dip top of each muffin in melted butter and then in cinnamon-sugar mixture. Serve warm. Makes 1 dozen.

FRENCH APPLE CAKE

French Apple Cake

French Country Cooking

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons butter, melted and cooled.

Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.

Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until foamy.

Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter.

Mix in between additions so you have a smooth, thick batter.
Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Do not cover the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.

7-HOUR LEG of LAMB

Seven Hour Leg of Lamb

10 Serves
6 Onions; quartered
 6 Carrots; quartered
1 Whole Head Garlic; cloves peeled & halved
6 Bay Leaves
1 Bunch Thyme; fresh (or 1 Tbsp. dried thyme)
One 6-7 lb Leg Of Lamb, bone in
Salt & Pepper
2 Bottles White Wine
5 lbs.  Potatoes,peeled & quartered
5 Tomatoes concasse, chopped
Layer onions, carrots, garlic, bay leaves and thyme on bottom of covered roasting pan large enough to hold lamb.

Place lamb, fat side up, on top. Roast uncovered in preheated 425F oven 30 minutes. Remove roaster from oven. Generously sprinkle lamb salt and pepper. Return to oven and roast, uncovered 30 minutes. Remove roaster from oven and place on top of stove. Slowly pour wine over lamb. Cover and bring to boil.

Return roaster, covered, to oven and roast until lamb is very tender, still juicy and falling off the bone, about 4 to 5 hours. Timing will vary according to size of lamb and roasting pan used. Check lamb occasionally, reducing heat if lamb begins to burn or liquid is evaporating too quickly.

Toss potatoes and tomatoes in liquid in roasting pan. Cover and roast about 1 to 1 1/4 hours until potatoes are cooked through. Lamb should be moist, tender and falling off bone.

KENTUCKY COLONELS

Kentucky Colonels


8 ounces butter, softened
2 pounds confectioners' sugar
½ cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate

In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.

Melt the chocolate in the top of a double boiler and allow to cool to body temperature.

Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy
coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper.

Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl,cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
　

SHEPHERD'S PIE

Shepherd's Pie

Please use either fresh rosemary chopped fine or ground dried rosemary.  If you don't you'll feel like you're eating pine needles.

4 hearty serves　

2 tbsp bacon, fat  or 1 tbsp sunflower oil and 1

 tbsp butter)

 
1 onions, chopped 

2 carrots, finely diced

 
2 sticks celery, finely chopped

 
1 bay leaf

 
3 sprigs fresh thyme or about a tsp. dried

1 sprig fresh rosemary, chopped or a tsp. dried

 ground

2 tbsp. parsley, chopped

 
1 ½ lbs. ground beef

 
1 tbsp. plain flour

 
2 tbsp. tomato ketchup

 
1 tbsp. Worcestershire sauce

 
1 pinches black pepper

 
For the topping:

2 lbs. potatoes, cooked in their skins

 
2 generous ounces butter

 
Scant 6 oz. milk 

1 pinches nutmeg, freshly grated　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 425 degrees and bake the whole potatoes in the oven until tender. Turn the heat down to 375 degrees. 

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
　
　
　 

FIESTA DIP

Fiesta Dip

1 can black eyed peas
1 red pepper diced 
1 green pepper diced
1 red onion diced
Rinse and drain peas corn 
Add: 2 tbs Tiger Sauce
3/4 cup white sugar
1/2 cup apple cider vinegar
1/4 veg oil

Mix and let stand overnight.

Drain liquid before serving with tostito scoops This also works great as a salad topper/dressing.
 
1 can shoe peg corn, can be any corn, or use 2

 c. frozen corn

SALMON RILLETTES

Salmon Rillettes

8 ounce  piece of salmon, preferably wild, bones removed
salt
5 tablespoons  butter
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
4 ounces smoked salmon, cut into thin strips, then cut into ½-inch  pieces
¼ teaspoon chili powder 

Season the salmon on both sides lightly with a bit of salt. Put on a plate with a Tablespoon of water, cover with plastic wrap and microwave about 4 minutes, until it flakes easily.

In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth; otherwise there’ll be big chunks of butter in the finished rillettes.

Stir in the lemon juice, then the chopped chives and smoked salmon.

Remove the skin from the salmon (if it has any) and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.

Season with salt, if necessary.

Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.

Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.

RANCH BEANS

Ranch Beans

2 (16 ounce) cans pork and beans
1 (16 ounce) can butter beans 
1 (16 ounce) can kidney beans , drained 
½ lb bacon 
1 lb . ground beef 
1 onion , diced 
2 tablespoons molasses 
3 teaspoons dry mustard 
½ cup brown sugar 
1 tablespoon sugar 
1 cup ketchup 


Brown bacon and dice; brown ground beef and onion. 
Mix beans in crock pot. 
Add remaining ingredients (meat, molasses, mustard, sugars and ketchup).
 
Cook 5 to 6 hours in crock pot on medium-high or can be baked in oven, covered, at 350 for 1 hour.

RILLETTES

Rilletttes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. Doesn’t matter that much.
3 cloves garlic, mashed, no need to peel
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Here’s how to do it:
Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let is gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.

Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.

Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable.  You can make it ultra-smooth by buzzing it up in the processor.

Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

CHICKEN and DUMPLINGS

Chicken and Dumplings
If you want it even better....boil the chicken in chicken broth instead of water; twice the flavor.  Good strong stocks are indispensable to fine cooking. 

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)

Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven. 

Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).

Remove chicken and keep warm. 

When chicken is cool enough to handle remove the skin and discard it. 

Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning. 

The Dumplings: Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thick, they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil. 

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

FRESH STRAWBERRY PIE

	Fresh Strawberry Pie 2 (8 inch) pie shells, baked 2 1/2 quarts fresh strawberries 1 cup white sugar 2 tablespoons cornstarch 1 cup boiling water 1 (3 ounce) package strawberry flavored Jell-O® In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

RISOTTO

RISOTTO

When I first made this recipe about 20 years ago, I couldn't find arborio rice so I just used long grain.  I think it's just perfect. Even though I can now find the Italian short grain rice, I still prefer this recipe.

4 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. pepper

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked regular long grain rice

4 to 6 cups chicken brot

1 tsp. dried basil leaves, if desired

1 cup grated Parmesan cheese

2 Tbsp butter

Cut chicken into bite sized pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.

Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently.

Add broth, stir, and cook for a total of about 25 minutes until rice is tender. Add basil, cheese, and butter just before serving and stir to melt.

Cover pot and let stand 5 minutes off the heat.

You can use as little as 4 cups or as much as 6 cups broth in this recipe. I don't like a runny risotto so I use the smaller amount. If you like your risotto soupier, you'll need more broth.

MEXICAN MACARONI SALAD

Mexican Macaroni Salad

 Servings: 12

FOR THE SALAD:

1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water

2 ears Fresh Corn, Husks And Silks Removed

1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed

1/2 cup Chopped Black Olives

6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped

3 whole Green Onions, Sliced Thin

1/2 whole Red Onions, Finely Diced

Chopped Cilantro (optional)

FOR THE DRESSING:

1 cup Jarred Salsa (spicy Is Best!)

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced Or Pressed

1/2 teaspoon Cumin

Salt And Pepper, to taste

2 Limes, Juiced (optional)

Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours

.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

HUMMINGBIRD CAKE

Hummingbird Cake

MAKES ONE 9" CAKE

This recipe comes from Mammy's Cupboard restaurant in Natchez, Mississippi, they serve good old down-home cooking in a uniquely designed building—shaped like a woman's skirt—that is a local landmark. Ole Miss students and architecture buffs alike have trekked all the way to Mammy's for desserts like this one.

FOR THE CAKE:

3 tsp. butter, softened

3 cups plus 3 tbsp. flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

1 1⁄2 cups vegetable oil

3 eggs, well beaten

6 ripe bananas, peeled and coarsely mashed

1  8-oz. can crushed pineapple

1 cup sweetened flaked coconut

1 cup chopped pecans

1 tsp. ground cinnamon

1⁄2 tsp. vanilla extract

1⁄2 tsp. almond extract

1⁄2 tsp. coconut extract

FOR THE FROSTING:

14 oz. cream cheese

8 tbsp unsalted butter, softened

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. coconut extract

6 cups confectioners' sugar, sifted

1. For the cake: Preheat oven to 350°. Grease each of three 9" round cake pans with 1 tsp. of the butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.

2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.

3. Assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.

BOURBON BALLS

Bourbon Balls

Southern truffles—boozy and bad to the bone.

28 vanilla wafers, finely crushed (to yield 1 cup)

1 cup shelled pecans, finely chopped

3 tbsp. quality unsweetened cocoa powder

3–5 tbsp. bourbon, preferably small-batch

1/4 cup light corn syrup

1/4 cup small chocolate sprinkles

1. Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1" balls, and transfer to a wax paper–lined sheet pan as done.

2. Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.

3. Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.