English Lemon Curd

2 lemons
grated rind of one lemon
3 eggs
1 cup sugar
2 Tbsps butter

First grate the rind from one lemon, then squeeze the juice from 2 lemons.  Lightly beat eggs.  Combine lemon juice, rind, eggs, sugar and butter in top of double boiler.   Cook over boiling water, stirring occasionally until mixture thickens slightly, about ten minutes.  The mixture will thicken as it cools.

Strain lemon curd into jars.

Keep in the refrigerator.

Lemon curd may be used as a topping pancakes, waffles or toast.  It can be used as a filling for pastry and crepes.

Yield: approx one cup lemon curd.

Southern Cole Slaw

Grate or chop up a quarter of a head of lettuce (a mixture of green and purple is fine if desired)
Chop up and add about a 1/4 cup of onion (also purple is good here if desired)
Grate a medium sized carrot and add
If desired, add 1/8 cup chopped green pepper

Sprinkle this mixture with salt, pepper and 1/8 cup sugar
Add 1/8 cup vinegar
Toss the mixture and allow to sit about 10 minutes.

Add 1/4 cup or less mayonaise (good quality)

Toss again and serve immediately.

Good cole slaw does not keep.  It must be fresh.

Hot Chicken Salad

1 large chicken
2 cups stock, reserved from chicken
1 cup rice
juice of one lemon
2 ounces butter
1/4 cup peanuts
1/2 cup raisins
zest of one lemon
zest of one orange

Cook the chicken until tender in seasoned stock. Remove meat from bones, cut into thick pieces and keep warm.

Add the lemon juice and rice to stock and cook 10 minutes.  Add the remaining ingredients to the cooked rice.  Place a layer of rice mixture in a serving dish, cover with the chicken pieces and place the remaining rice on top.  If needed, reheat in a warm over.  Serves 6.

Deep Dish Peaches and Cream Pie

1 recipe pie pastry
4 fresh peaches, halved
1 1/4 cup sugar
1/2 cup packed brown sugar
1 stick butter
3 eggs, beaten

Line a deep pie plate with pastry and place the peaches, cut side up in pastry.  Sprinkle 1 cup sugar over peaches.  Bake at 400' until peaches are tender.
Cream remaining sugar, brown sugar and butter in a bowl.  Add the eggs and mix well.  Pour over peaches and bake until soft.

Purple Pickled Eggs and Beets

Boil three eggs
In a saucepan heat one 16 oz can of sliced or chopped beets
and add a scant 1/2 cup of sugar
and a scant 1/4 cup vinegar
Continue heating until sugar completely dissolves
Cool
Place the eggs in a quart jar.
Pour the beets and juice over them.
Let this chill in the refrigerator at least 24 hours.
Can be kept for several days.

Good in salads or appetizers.

My mother used to keep a jar in the refrigerator.

Open faced BLT with cheese

For four sandwiches:
Place four slices of bread on a cookie sheet
Spread  bread with a good quality mayonaise
Cook eight slices of bacon
Put lettuce on top of bread slices
Put tomatoes on top of lettuce
Put two pieces of bacon on each sandwich
Top with generous slice of cheddar cheese

Place sandwiches under broiler until cheese melts.

Made for the kids by Jumpy C.

Pineapple Apple Float

My aunt, Grace, used to make this in the summer.

Fill a tall glass with scoops of pineapple sherbet.

Pour apple juice over them.

Stir just a little and drink in the shade.

So cooling and refreshing  on a hot summer day.

Crab Florentine

2 10 oz pkgs frozen chopped spinach thawed
3 Tbsp butter
1 tbsp onion, minced
1 tsp lemon juice
1/2 tsp salt
2 tbsp flour
1 1/2 cups milk
1/4 cup dry sherry
1/2 cup Swiss cheese, grated
dash Worcestershire
salt and pepper
1 pound fresh crab meat
1 cup fine dry bread crumbs
grated Parmesan cheese
paprika
butter
Drain spinach and press out water. Melt 1 Tbsp butter in a small skillet, add onion and saute.  Add spinach, lemon juice and salt. Cover and cook 1 to 2 minutes, only until spinach is hot.  Remove from heat and spoon into 8 ramekins.  Flatten spinach out to completely cover bottom of a ramekin.  Melt remaining butter in saucepan, add flour and stir over low heat for 4 to 5 minutes.  Slowly add milk and stir until thickened.  Add sherry and cheese, stirring until cheese melts.  Add Worcestershire, salt and pepper. Remove from heat and add crab.  Spoon mixture over spinach.  Top with bread crumbs, Parmesan, paprika and dot with butter.  Bake at 350' for 20 minutes or until thoroughly heated.  Place under broiler until lightly browned.

The Best Iced Tea

Take a ceramic pitcher which holds at least 4 cups
Put five tea bags in the pitcher (use a good black tea)
Pour boiling water over the tea and let steep about 10 minutes
Take out the tea bags.
Add one cup of sugar and stir until dissolved.
You may let this cool a little.
Pour tea into a larger gallon size pitcher
Add water to near the top.

Put plenty (I mean fill it full) of ice in a glass.
Pour the tea over the ice.

You may add lemon, lime and or mint.

Sit on the porch and sip.

Always use the same method, the same pitchers and you will always have excellent iced tea.

Okra and Tomatoes

 4 or 5 fresh tomatoes and juice, chopped
1 pound okra
1 large onion, chopped
2 Tbsp. bacon grease (or canola oil)
salt and pepper

Wash and slice okra into rounds about 1/2 inch thick.  Saute onion and okra in grease or oil until browned.  Add chopped tomatoes, salt and pepper.  Cover and cook slowly for 20 minutes.  Add water if necessary to prevent sticking.  If too juicy, uncover and cook a little longer. Serve hot. Good on rice.

Chilaquilas from Guatemala

5 eggs
12 fresh tortillas
1 small mozzarella cheese
ollive oil
1 large onion
3 large fresh very ripe tomatoes
chopped parsley
salt and pepper
garlic powder

Beat the eggs in a deep bowl.  Fold tortillas in half and place a slice of cheese in each.  Dip tortillas in egg to coat very well and fry on both sides in oil.
Grate onions, mash tomatoes, add parsley, salt pepper and garlic powder.  Mix and simmer over low heat.  Pour over tortillas when ready to serve.

Corn Fritters

1/2 cup milk
2 cups boiled corn, cut from the cob (boiled 8 minutes)
2 cups plain flour
1 1/2 tsp salt
3 tsp baking powder
1 Tbsp butter, melted

Add milk to corn. Sift dry ingredients together. Add to corn mixture.  Add eggs and butter.  Mix well. Drop by spoonfuls into canola oil heated to 375'.  When brown, drain on paper towels.  Serve immediately. Yields 1 1/2 dozen.

The Real Tomato Sandwich

First you have to have a real tomato.  Grow it yourself, a big boy, a better boy, perhaps an early girl.  Or get it from a road side stand, a farmer's market or your neighbor.

Slice the tomato generously onto white bread.  Only white bread will do.

The white bread must be generously slathered with mayonaise.  Duke's is best and then Hellman's.

Salt the tomato.

This is the real thing.  It does not need to be adulterated with bacon and lettuce and whole wheat bread.

You will probably have to make a second sandwich.  Might as well make them both at once.

Fresh Corn and Pattipan Squash Stir Fry

6 ears of silver queen corn
3 pattipan squash
2 cloves garlic
2 Tbsps canola oil
2 Tbsps butter
salt and pepper

Cut the kernels off the corn.  Chop the squash into small chunks (say three to a teaspoon).
Crush and chop the garlic cloves and begin to saute in the canola oil (hopefully in an iron pan).
Add the corn and the squash and stir fry for approximately 7 to 8 minutes.  Add butter and salt and pepper.  Enjoy while hot.

Fried Green Tomatoes

4 large green tomatoes
1 egg
1 tsp. salt
2 Tbsp butter
1 cup yellow cornmeal
1/2 tsp. pepper
1/2 cup canola oil

Slice tomatoes 1/4 " thick.  Beat egg in mixing bowl until light and fluffy.  Set aside.  Combine cornmeal, salt and pepper.  Spread mixture on sheet of aluminum foil.  Dip Tomatoes in eggs; coat in cornmeal mixture. Heat oil and butter in frypan.  Fry both sides of tomatoes until brown.  Drain on paper towel.  Serves 4 to 6.

Blackberry Jam

2 quarts of fresh blackberries ( 1/4 of which are unripe), pick near the fence of the cow pasture and look out for snakes and chiggers
6 cups sugar

Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft.  Run through a food mill to obtain juice and pulp.  Measure out 4 cups of juice and pulp mixture and place in preserving pot.  Bring to a boil.  Add sugar and cook over moderate heat until candy thermometer reaches about 221' F (about 30 minutes).  Pour into jars and seal.  Make a cobbler with the extra juice and pulp. Yield: 6 half pints.

Kathleen's Mississippi Shrimp

6 lbs unshelled medium shrimp
Cook for about 4 minutes in a large pot with Old Bay Seasoning
Take out, drain.
Melt 3 sticks of butter
Add one small bottle Worchestershire sauce
and the juice of a half of lemon
Heat and toss shrimp in the mixture.
Serve shrimp in the sauce
and pour some of the sauce over a half loaf of French bread.

Enjoy after a day of swim and sun.
Afterwards sleep on the sleeping porch under the stars.

Frogmore Stew

Take a very large pot (several gallons)
Chop red potatoes into 3/4 inch cubes with skins on (5 lbs)
put in pot with Old Bay Seasoning (it comes in a bag)
cover with water
Add two sausages (kilbasa type, but I use turkey) cut into
1/3 inch slices
Cook  about 8 or 10 minutes
add corn on the cob, 2 1/2 inch portion
cook another five minutes
Devein shrimp but keep in shells (this is not really necessary)
Add shrimp to pot
Cook about 4 minutes

Drain water from pot. Be careful. It is heavy.

Pour stew onto picnic table covered with newspapers
Provide condiments of seafood sauce, salt, pepper, French bread
and beer

Have lots of paper towels ready.

Eat this in the salt air at the beach on the sea islands near Frogmore, SC.

Three Finger Biscuits

3 cups self rising flour
1 cup milk
1/2 cup shortening

Sift flour, add shortening and milk.  With hands, mix well and to a consistency that by placing a small amoount of dough in the palm of your hand, the dough will work into a ball.  Place in biscuit pan and with three fingers, press into the size of biscuit you prefer.  Makes a dozen regular sixe
biscuits. Bake at 400'  for about 20 minutes.

Eat with butter and jelly or eat split open with gravy.  Nestle a piece of sausage or ham inside if you wish.

Crab Dip

1 1/4 cup mayonnaise
1 cup crabmeat
1/2 cup grated cheddar cheese
1 Tbsp horseradish
4 Tbsp french dressing

Mix all ingredients and serve with crackers. Reportedly from The Trawler Restaurant in
Charleston.

Red Beans and Rice

1 lb dried red beans
1 meaty ham bone
1 3/4 qts water (enough to cover ham bone)
3 cups chopped Bermuda onion
1 bunch green onions, chopped
1 cup parsley, chopped
2 large cloves garlic, crushed
1 Tbsp salt
Dash red pepper
1 tsp black pepper
12 tsp sugar
Dash Tabasco
1/4 tsp oregano
1/4 tsp thyme leaves
1 Tbsp Worcestershire sauce
1/2 (8 ounce) can tomato sauce
seasoned salt to taste
Cooked rice

Soak beans overnight in water to cover.  Drain.  Cook beans and ham bone in water slowly for 3 hours. Add all ingredients except seasoned salt.  Cook slowly for 1 1/2 hours.  Cool.  Reheat and simmer for 1 hour.  Add seasoned salt to taste.  For thicker red beans, remove a few beans from the pot.  Mash beans and return to pot.  This recipe may be prepared a day in advance and is better served the second day.  Serve over cooked rice.  Serves 8.

From Southern Sideboards, The Jr. League of Jackson, Mississippi 1977

We all probably know that rice and beans cooked together is a whole protein.  How did peoples from long before protein was known, instinctively know this?

Have more Tabasco handy when served.

Beaufort Stuffed Flounder

2 cups cooked shrimp or crab
2 eggs
1 cup whipping cream
2 Tbsp. Butter
1/2 cup chopped mushrooms
2 tsp chives
1 Tbsp flour
salt and paprika
4 Tbsp sherry
2 limes
3 to 4 lbs flounder, trout or snapper

Mix shrimp (crab) egg and 1/2 cup cream together. Melt butter, add mushrooms and chives.  Saute until soft; add flour and cook until bubbly. Add shrimp, egg and cream mixture.  Stuff in flounder.
Pour remaining cream (1/2 cup) over top.  Sprinkle with salt and paprika.  Add sherry and bake
at 350' for 45 minutes.  Garnish with 2 limes, quartered.

Partner with fresh crocked neck yellow squash, sauted lightly with onions, salt and pepper.
And rice.  And a tall iced glass of sweet tea.  On the porch.

Phillipine Delight Pork or Chicken

Fresh pork, cut in bite size pieces or
fresh chicken cut in stir fry pieces
1 can sliced Chinese water chestnuts
1 cup orange juice
1/3 cup soy sauce
1 small onion chopped
2 Tbsp canola oil
1 bunch of green onions, chopped for garnish

Heat oil in large heavy skillet (iron if possible)
Add one medium oniion, chopped.  Saute.
Add pieces of pork or chicken and brown.
Add orange juice and soy sauce.
Cover and cook until meat is tender and cooked.
Remove from heat and serve over rice.
Garnish with chopped green onions.

Of course, you could add some fresh veggies
when you add and saute the onion, i.e.
carrots, squash, fresh peas, green beans.

Pineapple Pound Cake

3 sticks butter
2 3/4 cups sugar
6 eggs
3 cups flour
1 tsp baking powder
1 tsp vanilla
1/4 cup milk
3/4 cup undrained pineapple

Preheat overn to 325'. Cream together butter and sugar. Add eggs, one at a time. Sift dry ingredients together and add alternately with the milk, vanilla and pineapple. Bake 1 1/2 hours or till done.

Glaze:
1 cup undrained pineapple
1/4 cup butter, melted
1 1/2 cup confectioners' sugar

Heat ingredients together and spoon over cooled cake.

So good, it should be illegal.

FLAN

1/2 cup granulated sugar
2 Tbsps water
2 1/2 cups milk
1/2 cup granulated sugar
3 eggs
3 egg yolks
1 tsp vanilla extract

Boil 1/2 cup sugar in a saucepan over moderate heat, swirling the pan frequently, until the syrup carmelizes.  Then dip the pan momentarily in cold water to cool it slightly.  Pour syrup into
9 x 9 inch casserole and tilt to spread evenly.

Scald the milk.  Gradually beat sugar into eggs and egg yolks until well mixed, light and foamy. Continue beating while pouring the milk in a thin stream of droplets.  Stir in vanilla.  Pour over carmelized sugar in casserole.

Set casserole in a pan and pour enough boiling water around the dish to come halfway up its sides.  Place in bottom of oven preheated to 350'.  Turn heat down to 325' and bake 40 minutes, or until a knife comes out clean after being plunged through center of custard. Let cool and unmold.

from the 1975  United Nations International School Cookbook, slightly altered.

Chicken Enchilada

2 cups shredded cooked chicken
12 corn tortillas
1 1/2 cup shredded Mexican cheese
green tops of 2 scallions
1 16 oz jar of viva verde sauce

preheat oven at 350'
in mixing bowl, combine:
chicken
1  cup cheese
1/3 of the verde sauce
heat tortillas in a frying pan and and roll up
or
don't heat and layer in a casserole
fill or layer and repeat and pour  sauce on top with  remaining cheese
and scallions.
Bake 15 to 20 minutes

Accompany with rice and cerveza.

CHOW-CHOW, (Old fashioned Southern salsa)

one peck (8 qts) green tomatoes
6 green bell peppers
6 red bell peppers
6 hot peppers
8 large onions
one large or 2 small cabbages
3 or 4 Tbsp salt
1 qt vinegar
1 Tbsp ground cinnamon
1 Tbsp allspice
1 3/4 cups sugar

Chop or coarsely grind first 6 ingredients together.  Mix in salt and let stand several hours or overnight.  Drain thoroughly.  Add vinegar, sugar and spices.  Spices should be tied in a small cheesecloth bag and put into mixture.  Bring to a boil and let simmer about 15 minutes.  Remove spice bag.  Put in hot, sterilized jars and seal.

These vegetables are fresh now and it's time to make the CHOW-CHOW!

Molasses Muffins

 2 Tbsp sugar
1 tsp cinnamon
1 cup flour
1/2 cup butter
2 eggs
1 cup molasses
1 tsp soda
1/4 tsp salt
1 cup hot water

Cream butter and sugar, add eggs and molasses. Mix and sift dry ingredients.  Add, alternating with the hot water. Pour into buttered muffin pans and bake in preheated 400' oven. 

My Favorite Waffle Recipe

2 Cups flour
1 Tbsp baking powder
1/2 tsp soda
1 tsp salt
1 1/2 cup buttermilk or yogurt or sour cream or milk (no low fat)
3 large eggs
1/2 cup melted butter

You do not have to beat the egg whites in this recipe, but let it stand 2 or more hours before
cooking the waffles.
Especially good for family at the beach.  Of course you will have to make the recipe several times.
(Better to make batches rather than doubling or thripling the recipe.

Miss Bessie's Marinated Cole Slaw

3/4 cup canola oil
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp black pepper
1 tsp dry mustard
1/2 tsp celery seed
3/4 tsp tumeric (optional)
1 large head cabbage, chopped
1 large onion, chopped
1 large bell pepper, chopped

In a saucepan, mix first eight ingredients.  Bring to a boil and pour over remaining ingredients.
Marinate in refrigerator at least one day.  Will keep a week. Serves 8.  Good for picnics.

From the 1977 Time Time at the Masters, slightly altered.

Auntie Marian's Baked Beans

1 (16 oz ) can pork and beans (or you can soak pinto beans overnite then cook until tender)
1 green pepper, diced
1 small onion, diced
1 1/2 cup light brown sugar
1 tsp dry mustard
1 Tbsp Worcestershire
2 Tbsp barbecue sauce
1 small can tomato sauce
4 strips bacon
1 cup grated sharp cheese

Saute green pepper and onion and combine with remaining ingredients.  Bake at 375' one and a half hours. Fry bacon. Break and mix with above when bean mixture is done.  Cover top of mixture with grated sharp cheese.  Return to oven and bake until cheese melts and is slightly browned.
Serves four to six.

This is a staple of cookouts and pot lucks.

Peach Cobbler

3 cups fresh peaches, sliced
1 tbsp lemon juice
1 cup sifterd self rising flour
1 cup sugar
pinch of salt
1 egg
6 Tbsp melted butter

Plaace peaches in a 12 x 8 inch or 10 inch square baking dish and sprinkle with lemon juice.
Combine flour, sugar, salt and egg until lumpy. Spread this mixture over the peaches.  Pour
melted butter over the top. Bake at 375' for 30 to 35 minutes. Yield: 8 to 10 servings.

You can serve hot with whole milk or cream poured over it, or with vanilla ice cream.

Eat on the porch in the early evening. What could be better.

Make Your Own Barbeque Sauce

Take one or more ingredients from each category:

Sweet:
Molasses
Honey
Peach Preserves
Blackberry Preserves
White Sugar
Brown Sugar

Spicey:
Mustard
Thyme
Salt
Pepper
Cayenne
Hot Sauce
Rosemary
ketchup
Liquid:
Coca Cola
Beer
Whiskey
Gingerale
Sweet Tea

How to Roast a Pig

This is as much as I know, but how can you go wrong?

Buy a pig, of less than 120 pounds.  It is considered a hog if it is over 120 lbs. and these are older.  You could shoot a wild boar (pigs who are let loose into the woods become ferel in 3 generations and they can be very mean) or you could raise your own pig.
Gut and clean the pig.
Dig a long hole in your backyard (or wherever it is convenient) of about 3 feet deep and longer than the length of the pig.  First fill the hole with a layer of rocks that will hold the heat. Then put in hickory or other wood that has been soaked overnight. Then cover with other wood that has not been soaked.  You can also put in charcoal if you like. 

Get the fire going so that is very hot ( maybe an hour or two). Do this in the evening.

Put the pig on some kind  of  metal rod.  You will have to get the pig out of the pit when it is done and you  would also need to turn it as it cooks. 

Lower the pig into the fiery pit.

Cover the pit with some kind of sheet, like a piece of metal roofing.

Arrange chairs around the pit.

Start drinking beer or other alcoholic beverages.

Keep replenishing the firewood and turning the pig.

Be careful not to get burned.

You can take the pig out in the late morning and serve with cole slaw, potato salad, baked beans and peach cobbler  (with vanilla ice cream, of course) and iced tea (sweet, of course).

Take a nap.  You will need it.  Maybe some one else will clean up.

Today is Memorial Day.  You can do this again on Fourth of July and any other holiday you may desire, such as your birthday.

Easy Yummy Browned Potatoes

Cut red potatoes (or other) into quarters
Salt and pepper and thyme
1 or 2 Tbsp oil, stir in bowl
cover
Microwave for 9 to 10 minutes
Brown in oil in saute pan.

Salad Dressing from the SC State Comfort Food Contest

1 flavor packet from Oriental flavor instant ramen noodles
1/4 cup cider vinegar
1/2 cup canola oil
2 1/2 Tblsp sugar (can use honey)

Wisk ingredients together and chill one hour at least.

Note:  dry ramen noodles can be sauteed in oil until  brown, draimed on paper towel and then used like croutons on a salad

Exceptionally good.

Spinach Crostini

1 10 oz pkg frozen chopped spinach, thawed and drained
2 plum tomatoes, diced
1 small onion, diced
1 garlic clove, minced
1/2 cup crumbled feta cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 tsp pepper
1 16 oz French bread loaf, cut into 1/2 inch slices

Combine first 8 ingredients
Spread on 1 side of each bread slice.
Place on a baking sheet

Bake at 350' for 18 min or until golden.

Ah. Yum.

Old Fashioned Lemon Ice Box Cake

3 eggs
1/2 pint whipping cream
lemons, 2 or 3, rind and juice of one
1/2 cup sugar
Beat egg yolks
Add sugar, lemon juice and rind.
Cook in double boiler until thick.  Cool.
Whip cream. Beat egg whites until soft peaks.
Fold into cooled mixture.
Line refrigerator tray with vanilla wafer crumbs.
Add mixture.
Top with vanilla wafer crumbs.
Regrigerate for several hours or overnight.
Cut in squares to serve.

No mixes, all natural.  All D-Lish.

Special Cole Slaw

6 to 8 cups cabbage
add: 2-3 Tbsps sugar
salt and pepper to taste
1 cup shredded cheese
1/4 cup imitation (or real) bacon bits
1 small chopped onion
mix and add dressing of choice such as
vinegar and oil and/or mayonaise

I think it is best with a combination or even Ranch dressing
Serve immediately (does not keep well, especially the bacon bits)

Peanut Butter Fudge

1 cup brown sugar
1 cup white sugar
2 Tbsp butter
1 tsp vanilla (or more)
1/4 lb peanut butter
1/2 cup evaporated milk
1 cup marshmallow fluff
few grains salt

Cook sugar, butter, milk and salt to soft ball stage (drip a small drop of mixture into cool water and test it for softness). Add marshmallow fluff just before returning to fire. Do not stir. Cool to room termperature. Beat until creamy.  Pour into well buttered pan. Cut in squares.

Give to someone who needs a present.

Zesty Shrimp Spread

one lb. shelled and deveined cooked shrimp, chopped
one 8 oz pkg cream cheese
one half tsp tabasco
1/3 cup chilli sauce
one tsp minced onion
2  tsp lemon juice
Worcestershire sauce as desired

Good on toasted rounds of  bread, especially when you are at the beach and accompanied with beer.
On second thought, better double the recipe.

Easy Greek Chicken

1 Tbsp olive oil
2 cups chopped onion (1 large)
2 Tbsp dried thyme
1 to 2 tsp black pepper
10 garlic cloves, minces
6 cups cubed (1/2 in.) red potatos (2 lbs)
2 cups cut green beans (1/2 in.) = 1/2 lb.
1/4 cup water
2 Tbsp anchovy paste or finely chopped ripe olives
2 (14.5 oz) cans no salt added diced tomatoes undrained
8 skinned, boned chicken thighs (1 lb)
1/2 cup crumbled feta cheese (2 oz)
 Heat olive oil in a large skillet. Add onion and saute 3 minutes, add thyme, pepper and garlic. Saute one minute.  Increase heat to high, add potatoes. Saute 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste and tomatoes.  Add chicken thighs to skillet mixture. Cover and simmer for 30 to 40 minutes.  Yield 4 servings (2 thighs and 2 cups potato mixture)
Calories 488.

Raw Broccoli Salad

1 cup raisins (plump raisins by cooking hot water briefly, cool)
4 cups brocolli
1  small onion, minced
8 slices bacon, crumbled

Dressing:
1/2 caup mayonaise
2 Tbsp vinegar
1/2 cup sugar

Pour and toss dressing with salad and chill.

D-Lish!

Marinated Black Bean Salad

1 (15 oz) can of black beans, drained and rinsed
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup diced tomato
1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 Tbsp water
2 tsp olive oil
1 tsp chopped cilantro or parsley
1 tsp cumin
1 small garlic clove, minced
1/2 tsp dijon style mustard
8 lettuce leaves (for bed)
3 Tbsp sour cream (as toppping)

Best if refrigerate for at least 2 hours.

Extremely D-Lish Potato Salad

1 lb. red potatoes
1 lb fresh asparagus
1 lb frozen green peas (or fresh)
1 small red pepper, cut in strips
3/4 cup heavy cream
1/2 cup mayonaise
1 small red onion, minced
2 Tbsp. lemon juice
1 Tblsp. dijon style mustard
1 small clove garlic, crushed
1/4 cup parsley, minced
1/3 cup fresh dill

Quarter potatoes, cook in salted water until tender, put in large bowl, keep warm. Cook asparagus, pepper and peas, just until tender, drain, add to potatoes.
In sauce pan, combine: cream, mayonaise, lemon juice, mustard, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper and cook, stirring until boiling.
Stir in parsley and dill. Pour over vegetables. Toss well. Serve over lettuce.

Beau Monde Dip for Veggies

one pint mayonaise
one small carton sour cream
3 tsp parsley
3 tbsp minced onion
3 tsp dill weed
3 tsp beau monde spice

mix and chill overnight

Hindustani Chai

RECIPE FOR ONE CUP

Take a small saucepan and a cup or mug you intend to drink your tea out of.
Fill the mug about 1/3 full with water and pour that into the saucepan.
Add tea to the water.
A good tea is Brook Bond, the Taj Mahal type, although Brook Bond Red Label is also good.
Use the loose leaf type.
OK, if you can't get it, use a strong black tea. Typhoo is great. You may not find that either so get a good English Breakfast tea and you can use tea bags if you have to. If tea bags use two.
If loose tea, a heaping teaspoon will do.
Now you can add spices.  I like cardamom. Put in a few seeds. Tetley makes a tea bag with masala spice which is good.
Boil the water and spices.
Fill  your mug or cup 2/3 full with milk (fat free milk does not work well)
If you have water buffalo milk, that is excellent, but of course you do not have water buffalo milk.
Pour the milk into the tea and water in the saucepan.
Heat  until the mixture boils up.
Strain into your cup.
Add lots of sugar.

Ahhhhhhhh. So good.

(There is a film that forms on top called malai. Some people like to eat that on toast.
Some people hate it.)

Old Fashioned Pineapple Upside Down Cake

1 stick butter (yes, butter)
2 cups brown sugar
Heat butter in iron skillet, then add brown sugar and simmer until melted.
Arrange canned or fresh pineapple rings on top of sugar.
Put marischino cherries in middle of pineapple rings.
3 egg yolks
1 cup white sugar
1 tsp vanilla
1/4 cup juice from pineapple (if not enough, add water)
Beat until sugar dissolved
one and 1/4 cup flour
one tsp baking powder
1/4 tsp salt
Sift and stir into egg mixture.
Beat the 3 remaining egg whites until peaks form.
Stir into first mixture and pour over fruit.
Bake at 350 degrees for 35 to 45 minutes.
When tested done in the middle, take carefully out of oven
Using oven mittens or thick pot holders.
Cover with large serving dish
and flip over.

Yum.