Tuesday, July 29, 2008

Summer Yum

Potato Salad and Macaroni Salad are two of the popular dishes served here during the summer. I went one step further today and made my own mayonnaise!! It was so easy and best of all the salad is ALL ORGANIC!!

Potato Salad

6 potatoes, boiled and cut into ~1 inch chunks

3 eggs, hardboiled, shelled and sliced into chunks

1 cup mayonnaise (see recipe below)

2 Tbsp mustard

1 med. onion, chopped

2-3 stalks celery, chopped



2 dill pickles chopped

1 Tbsp pickle juice or white vinegar if you don't have pickles

In large bowl combine ingredients and stir well. Cover and keep refridgerated.

Macaroni Salad

1 1/2 cup uncooked elbow macaroni

1 med. onion, chopped

2-3 stalks celery, chopped

1/2 cup chopped carrots

1 cup mayonnaise (recipe below)

1/8 tsp dill weed

1/2 tsp garlic powder



Cook macaroni according to box directions, drain and rinse with cold water. In large bowl add ingredients and mix well. Refridgerate.


2 egg yolks

1 tsp. dry mustard

squirt of lemon juice (1/8 tsp)

1 1/2 tsp vinegar

1 cup canola oil

Put all ingredients except oil in blender and turn blender on lowest speed. Slowly drizzle oil in until desired consistency is reached, it thickens as you go. The secret is drizzling not pouring!!

Wednesday, July 23, 2008

Corrie's Kentucky Pie

A super delicious pie from Paula Deen (Picture to follow)

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce)package semisweet morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks)butter, melted
2 tsp vanilla extract
2 cups chopped pecans
2 (9 inch) deep dish unbaked pie shells or 3 (9 inch) unbaked regular pie shells

Ice Cream or Whipped Cream, optional

Preheat oven to 350 degrees F.

Combine eggs, sugar and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30-40 minutes. I found when I made this I had to bake it 55 minutes.

Serve warm with ice cream. Freezes well!

Sunday, July 20, 2008

Corn Fritters

Saw these on Paula Deen's show and we had to try them. I took this pic as I was frying them because the hubby kept snatching them, I was afraid there wouldn't be any left, lol. We did half of the mixture with a bunch of chopped scallions added in and it made them extra yummy!

1 1/4 cup self-rising cornmeal mix

1 1/4 cup all-purpose flour

1/4 cup sugar

1 tsp salt

1 cup milk

2 large eggs, slightly beaten

1/4 cup (1/2 stick) butter, melted

1 (15.25 oz) can corn, drained (I used frozen and rinsed it under hot water to thaw it)

Vegetable oil, for frying

In a medium bowl, combine cornmeal, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven or use a deep fryer (heat to 325 degrees F). Drop by tablespoons into hot oil. Cook 2-4 minutes, or until golden, turning once. Drain on paper towels.