Here are a few recipes! Enjoy!
Makes 12 Servings
Prep 45 minutes
Roast 30 minutes
Chill 6 to 24 hours
Ingrediants:
3 lbs small round red potatoes, scrubbed and cut into wedges
2 Tablespoons Olive Oil
1 Recipe Mustard Dressing
Watercress, Spinach, Salad Greens
1/2 Red Onion, cut into wedges
3-4 C Sliced veggies
1-2 pints yellow or red cherry tomatoes, whole or halved
Preheat oven to 425 degrees F. Toss potatoes with 2 Tblsp. olive oil. Divide evenly among two well greased 15x10x1 inch baking pans or shallow roasting pans. Sprinkle with salt and pepper. Roast, uncovered, for 30 minutes or until tender and browned, turning once with metal spatula. Cool slighlty, transfer to large bowl.
Meanwhile.....prepare the mustard dressing
2/3 c White wine vinegar
2/3 c Olive oil
1/2 c Lite or Regular Mayo
1/4 c Hot mustard or Stome Ground mustard
1/2 tsp Salt
1/4 tsp Pepper
Combine all ingrediants in blender and process.
Gently toss potatoes with 1/4 c of dressing. Transfer remaining dressing to a container to serve. Cover and refrigerate potatoes and extra dressing for 6 to 24 hours.
Let potatoes stand at room temp for about 30 minutes.
Mix all ingrediants and serve!
Prep 45 minutes
Roast 30 minutes
Chill 6 to 24 hours
Ingrediants:
3 lbs small round red potatoes, scrubbed and cut into wedges
2 Tablespoons Olive Oil
1 Recipe Mustard Dressing
Watercress, Spinach, Salad Greens
1/2 Red Onion, cut into wedges
3-4 C Sliced veggies
1-2 pints yellow or red cherry tomatoes, whole or halved
Preheat oven to 425 degrees F. Toss potatoes with 2 Tblsp. olive oil. Divide evenly among two well greased 15x10x1 inch baking pans or shallow roasting pans. Sprinkle with salt and pepper. Roast, uncovered, for 30 minutes or until tender and browned, turning once with metal spatula. Cool slighlty, transfer to large bowl.
Meanwhile.....prepare the mustard dressing
2/3 c White wine vinegar
2/3 c Olive oil
1/2 c Lite or Regular Mayo
1/4 c Hot mustard or Stome Ground mustard
1/2 tsp Salt
1/4 tsp Pepper
Combine all ingrediants in blender and process.
Gently toss potatoes with 1/4 c of dressing. Transfer remaining dressing to a container to serve. Cover and refrigerate potatoes and extra dressing for 6 to 24 hours.
Let potatoes stand at room temp for about 30 minutes.
Mix all ingrediants and serve!
Southern Cobb Salad
Makes: 6 servings
Prep: 30 mins
Cook: 6 mins
3 Hard Cooked eggs
Main ingrediants:
2 Skinless- Boneless chicken breast halves
1 Egg
1 Tblsp. Milk
1 Tsp. Bottled hot pepper sauce
1/3 C All purpose flour
3 Tblsp. Veggie oil
1 Tblsp. Cider Vinegar
1 Tsp. Oregano (optional)
1 15.8 oz can or fresh black eyed peas, rinsed & drained
1 Large head (boston or bibb) lettuce, torn, 8 cups
1 Red Sweet Pepper, cut in strips
1/2 C Pecan halves (toasted)
Pimento Cheese Dressing (Make and set aside)
1 C Finley shredded sharp cheddar
1/2 C Mayo
1/2 C Milk
1 2oz Jar diced pimientos, drained
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
Let cheddar cheese stand at room temp for about 30 minutes. In bowl, beat cheese and mayo with an electric mixer at medium speed to combine. Add milk, diced pimientos, cayenne pepper, salt, and black pepper. Beat to mix.
Halve eggs lenght wise and scoop out yolks. In a bowl mash yolks with a fork. Stir in 1 - 2 tablespoons pimiento cheese dressing until smooth. Smooth yolk mixture into egg halves and set aside.
Place chicken in a heavy duty plastic bag (do not seal). Pound chicken lightly with meat mallet to even the thickness of 1/2 inch. Sprinkle with salt and pepper. In shallow dish, beat together egg, milk, and hot pepper sauce. In another shallow dish, place flour. Dip chicken in egg mixture, dredge in flour. In large skillet heat 2 tablespoons of oil. Add chicken and cook for 6 minutes, turning once, or until golden and chicken is no longer pink. Drain. Cool chicken slightly and cut into strips.
In bowl, combine remaining oil, vinegar, and oregano. add peas and toss.
To serve, place lettuce on platter, arrange chicken, peas, red pepper, pecans, and deviled eggs!
Makes: 6 servings
Prep: 30 mins
Cook: 6 mins
3 Hard Cooked eggs
Main ingrediants:
2 Skinless- Boneless chicken breast halves
1 Egg
1 Tblsp. Milk
1 Tsp. Bottled hot pepper sauce
1/3 C All purpose flour
3 Tblsp. Veggie oil
1 Tblsp. Cider Vinegar
1 Tsp. Oregano (optional)
1 15.8 oz can or fresh black eyed peas, rinsed & drained
1 Large head (boston or bibb) lettuce, torn, 8 cups
1 Red Sweet Pepper, cut in strips
1/2 C Pecan halves (toasted)
Pimento Cheese Dressing (Make and set aside)
1 C Finley shredded sharp cheddar
1/2 C Mayo
1/2 C Milk
1 2oz Jar diced pimientos, drained
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
Let cheddar cheese stand at room temp for about 30 minutes. In bowl, beat cheese and mayo with an electric mixer at medium speed to combine. Add milk, diced pimientos, cayenne pepper, salt, and black pepper. Beat to mix.
Halve eggs lenght wise and scoop out yolks. In a bowl mash yolks with a fork. Stir in 1 - 2 tablespoons pimiento cheese dressing until smooth. Smooth yolk mixture into egg halves and set aside.
Place chicken in a heavy duty plastic bag (do not seal). Pound chicken lightly with meat mallet to even the thickness of 1/2 inch. Sprinkle with salt and pepper. In shallow dish, beat together egg, milk, and hot pepper sauce. In another shallow dish, place flour. Dip chicken in egg mixture, dredge in flour. In large skillet heat 2 tablespoons of oil. Add chicken and cook for 6 minutes, turning once, or until golden and chicken is no longer pink. Drain. Cool chicken slightly and cut into strips.
In bowl, combine remaining oil, vinegar, and oregano. add peas and toss.
To serve, place lettuce on platter, arrange chicken, peas, red pepper, pecans, and deviled eggs!
Fried Green Tomatoes
Fried Green Tomatoes are an old favorite in Southern Cooking. They are very simple to cook and go well with any Southern meal. It's really hard to go wrong with this simple recipe.
Total time: 30 min
Yield: 4 serving
Green Tomatoes (Allow at least four slices per person)
* 2 cups White Corn Meal
* 1/2 cup Flour
* Cooking oil (enough to provide about 1 inch deep in
pan)
* 1 egg
* 1/2 cup milk
* Salt and Pepper to taste
1. Place cooking oil in large frying pan and place on medium heat.
2. Wash and slice tomatoes (slice about 1/4 inch thick)
3. Combine egg and milk in medium sized bowl and beat enough for good mix
4. Place corn meal and flour on a separate large plate and mix with dash of salt and pepper
5. Dredge tomato slices in cornmeal mix, shake off excess
6. Dip tomato slices in egg/milk wash
7. Dredge in the cornmeal mix again to coat thoroughly
8. Placed coated slices in frying pan without sides touching
9. Cook until golden brown on both sides (only about 2 minutes)
10. Remove and place on paper towels to absorb oil.
11. Serve HOT!
Total time: 30 min
Yield: 4 serving
Green Tomatoes (Allow at least four slices per person)
* 2 cups White Corn Meal
* 1/2 cup Flour
* Cooking oil (enough to provide about 1 inch deep in
pan)
* 1 egg
* 1/2 cup milk
* Salt and Pepper to taste
1. Place cooking oil in large frying pan and place on medium heat.
2. Wash and slice tomatoes (slice about 1/4 inch thick)
3. Combine egg and milk in medium sized bowl and beat enough for good mix
4. Place corn meal and flour on a separate large plate and mix with dash of salt and pepper
5. Dredge tomato slices in cornmeal mix, shake off excess
6. Dip tomato slices in egg/milk wash
7. Dredge in the cornmeal mix again to coat thoroughly
8. Placed coated slices in frying pan without sides touching
9. Cook until golden brown on both sides (only about 2 minutes)
10. Remove and place on paper towels to absorb oil.
11. Serve HOT!