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