Saint and Scriptures Sunday - Rekindle the Flame

I am so guilty of this. To busy to pray and mediate, I think. My attitude starts to show. It is so simple to stay on an even keel if I would just do what I'm suppose to.

To keep a lamp burning we have to keep putting oil in it. - Mother Teresa

Our spiritual nature must be nurtured. Prayer and mediation lovingly kindle the flame that guides us from within. Because we're human, we often let the flame flicker and perhaps go out. And then we sense the dreaded aloneness. Fortunately, some time away, perhaps even a few moments in quiet communion with God, rekindles the flame.

For most of us, the flame burned low, or not at all, for many years. The flickering we may feel today, or tomorrow, or felt yesterday, will not last, so we may put away our fears. We can listen to the voice of God in others. We can listen, too, as we carry the message. Prayer surrounds us every moment. We can fuel our inner flame with the messages received from others. We can let our spirit spring forth, let it warm our hearts and the hearts of others.

We each have a friend whose flame may be flickering today. I will help them and thus myself. A steady flame can rekindle one that's flickering.

Visit Dianna at The Kennedy Adventures today to help rekindle your flame.

Grilled Zucchini

Doing a short post today because the one on Monday is a killer. Can I get this recipe any easier! This is beyond wonderful. My picky nephew even loves these, only because he didn't know it was zucchini.

Grilled Zucchini
Serves 6
Even I can remember this recipe

2 large zucchini
1-16 ounce bottle Italian dressing

Preheat grill for high heat when ready to grill. Slice the zucchini into 1/2-inch rounds. Place in large bowl and cover with the dressing. Stir to coat, cover and refrigerate for 2 to 3 hours. Lightly oil the grate and place zucchini on the grill. Cook 3 to 4 minutes on each side, or until done.

Cooks Note: I really like to slice my zucchini into 1/2-inch strips lengthwise. No chance of falling through the grate. Your zucchini hating friends will think it's something else.

Oven Roasted Tomato and Black Bean Pasta

How convenient was this. I really wanted to make something for one of my ministers yesterday. She has been in bed with back problems for days, she is vegetarian, and boy do I have vegetables. In the morning I had roasted two trays of October Farm's Oven Roasted Tomatoes, that are to die for. Everyone should keep a jar of these in the refrigerator all year. This was the perfect recipe to make.

Oven Roasted Tomato and Black Bean Pasta
8 cups
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1 tablespoon olive oil

2 cups zucchini, sliced
2-3 garlic cloves, minced
1 cup onion, chopped
2 fresh jalapeno peppers, seeded, diced
2 cups Oven Roasted Tomatoes, cubed, (If you use fresh, peel and seed them)
1/2 cup cilantro, finely chopped
15-ounce can black beans, with juice
2 cups cooked penne pasta, or your favorite pasta
Picante sauce to taste

Add olive oil to skillet and saute zucchini, garlic, onions and jalapenos over medium heat, until slightly tender.

Reduce heat, add tomatoes and cilantro. Heat thoroughly.

Add beans and pasta. Simmer an additional 3-5 minutes. Serve warm with picante sauce.

Chipotle Pinto Beans

Can you imagine! Pinto beans with no bacon fat or ham bone. Amazing! This is a great substitute for baked beans at your next cookout. These are even better reheated the following day.

Chipotle Pinto Beans
6-8 servings
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1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and assign more water when needed. Salt to taste and return the chipotle pepper to pot.

Beefy Vegetables

Yep, this comes to you right off the back of the Pepperidge Farm Herb Seasoned Stuffing bag. However if you are like me and have to add your own personal touch it gets even better.

I used half ground beef and half Italian sausage, corn cut from a big ear, fresh tomatoes and green pepper instead of the stewed tomatoes, twice the amount of cheese and a big clove of garlic, minced. Check your seasoning. You might want a little thyme, basil and oregano. I did.

Beefy Vegetables
4 servings
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1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese

Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.

Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.

Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.

Grilled Eggplant, Tomato and Goat Cheese

I'm so excited! I actually got a half bushel of tomatoes today. Everything is so late this year. They are beautiful. The first thing I'm going to make is a wonderful Tomato Chili Sauce. I can't give you the recipe yet because I haven't made it for 25 years. I lost the recipe. But I'll tell you the whole story next week. I did take two tomatoes out to make this great recipe.

Grilled Eggplant, Tomato and Goat Cheese
Serves 6-8
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1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1-11 ounce log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with the olive oil and balsamic vinegar. Season with the salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle with salt and pepper Top with the remaining slices of eggplant and secure each bundle with a toothpick. Arrange the bundles on thee grill and remove the toothpicks. Cook about 7 to 8 minutes, carefully flipping them. Cook for 7 to 8 more minutes

Grilled Sweet Potatoes

You thought I was joking about not using the stove! If it is as hot where you are as it is here you might not even need the grill. Maybe just lay these on the hot driveway. Just kidding. These really are very good.

Grilled Sweet Potatoes
4-6 servings
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2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 large sweet potatoes, each cut in 6 to 8 long wedges
1 1/2 teaspoon honey

Preheat grill to medium-high heat. Mix the oil salt and pepper in a large bowl. Add potatoes and stir to coat. Place on the grill and grill for 30 minutes, turning wedges occasionally, until slightly charred and tender when pierced. Remove from grill and drizzle with honey.

Saint and Scriptures Sunday - Place Your Life Before God

Why don't I read this everyday! Is it because I'm too busy thinking I'm important? This is one of my favorites. I may have already posted it in the past. But if I can't remember than I surely need to read and post it again.

Romans 12:1-2

So here's what I want you to do, God helping you: Take your everyday, ordinary life-your sleeping, eating, going-to-work, and walking-around life-and place it before God as an offering. Embracing what God does for you is the best thing you can do for him. Don't become so well-adjusted to your culture that you fit into it without even thinking. Instead, fix your attention on God. You'll be changed from the inside out. Readily recognize what he wants from you, and quickly respond to it. Unlike the culture around you, always dragging you down to its level of immaturity, God brings the best out of you, develops well-formed maturity in you.

Don't forget to visit Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday. Have a wonderful week.

Portobello Mushrooms and Pine Nuts

There is a good chance nothing will get cooked on top of my stove until after first frost. I'm not moving all the canning equipment just to make dinner. If it can't be cooked on the grill or in the oven I'm not making it.

If you have fresh green beans, corn on the cob and a garden salad with these mushrooms you will not even notice you have no meat. It's too hot for meat anyway.

Portobello Mushrooms and Pine Nuts
Serves 4
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4 large portobello mushrooms
2 cloves garlic, cut into slivers
1 ounce Romano cheese, cut into slivers
2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup + 2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cup extra-virgin olive oil
12 fresh basil leaves, thinly slivered

Trim the stems off the portobello mushrooms. Wipe the caps clean. With a knife, make a series of holes to insert the garlic slivers in some, cheese slivers in some, rosemary in some and pine nuts in some. Mix the 1/2 cup vinegar, salt and pepper until the salt is dissolved. Whisk in the oil and basil. Pour some of the mixture in the bottom of a baking dish and arrange the mushrooms in it, gill-side up. Move the mushrooms around to coat the bottoms. Spoon the remaining marinade over the mushrooms. Let marinate in the refrigerator covered, for 3 hours.

Preheat the grill to high. Remove the mushrooms from the marinade. Whisk the 2 tablespoons vinegar into the marinade. Place the mushrooms on the grill, gill-side up. Grill for 3 minutes, then turn the mushrooms and spoon on the rest of the marinade. Grill for 4-6 minutes rotating the caps every 2 minutes.

Grilled Peppers

The last few days most of the cooking that has been done at my house has been on the grill or a throw together salad. It is hot here. I mean heat index over a hundred degrees. That is really not how I like to gather veggies from the garden. My big harvest yesterday was sweet green peppers and more cucumbers. Don't mention pickles to me... Over a half a bushel of each I'm freezing and stuffing most of the peppers for the winter but some you just have to eat now.

Grilled Peppers
Serves 6
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3 green bell peppers, cut into large chunks
1/2 cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded Mozzarella cheese, or your favorite

Preheat grill to medium-high heat. Place the peppers onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over and place jalapeno slices on them. Top with the cheese and sprinkle with the oregano. Grill until cheese melts. Serves 6

Fruit Breakfast Puffs

Do recipes ever remind you of someone? This one made me think of my niece, Angie, The Jammie Girl. She is always thinking of something special to make her family.

I actually found this recipe in the book I'm reading now, The Body In The Gazebo by Katherine Hall Page. It is so easy and makes a really pretty presentation. The batter puffs up almost like a popover. My choice of fruit was determined by the fact I had over 10 pounds of Flat Yummy peaches on my kitchen counter.

Fruit Breakfast Puffs
4 ramekins
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4-5 tablespoons unsalted butter, melted
4 peach halves, fresh or canned, or pears, strawberries, or other fruit
4 large eggs
3/4 cup flour
1/4 cup white sugar
3/4 cup milk (whole, 2%, or 1%)
3 tablespoons fresh orange juice

Preheat the oven to 400 degrees.

Cover the bottom of 4 large (approx. 4 inches in diameter) ovenproof ramekins with 3-4 tables of the melted butter.

Place the peach, or other fruit, on top and set aside.

Whisk the eggs in a mixing bowl and add the flour, sugar, milk, and orange juice, blending well.

Add the reserved tablespoon of melted butter and mix well again.

Divide the batter evenly among the ramekins and bake on a baking sheet for about 20 minutes or until puffed and golden. Serve immediately.

Borscht and Pickled Beets

How do you feel about beets? I love them, roasted, in a salad or boiled and buttered.

Today is Pickled Beet day for me. I found the recipe that I now use last year or the year before on Mennonite Girls Can Cook. It is a little different than the average recipe. Not so many spices. Sorry, you still have to peel them.

I always make sure I save enough fresh beets to make this wonderful Borscht. Serve it cold in the summer and hot in the winter.

Borscht
4-6 servings
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It is best made a day ahead. Serve it hot or cold topped with sour cream.

1 small red bell pepper, diced
3 tablespoons olive oil
1 large red onion, sliced
3 cups peeled and cubed beets (about 3 large beets)
Juice from 1/2 lemon
2 1/2 quarts stock or water
2 bay leaves
1/2 teaspoon thyme
Salt Freshly ground pepper
Sour cream

Heat the olive oil in a large soup pot. Add the onion slices and diced pepper. Saute', stirring over medium heat, just until the onions start to give of some liquid. Add the rest of the ingredients except the sour cream. Bring to a boil and then turn to a simmer. Cook until beets are tender.

Place in a blender or good processor, or use an immersion blender to process until the soup is smooth, but still has heft to it.

October Farm Zucchini Casserole

I had ask my friend Joyce, at October Farm for a favorite zucchini casserole and she sent me this. If you don't make another zucchini casserole this year, please make this one. You will get raves! I don't know if it is on her blog or not since she didn't send me the name of the dish. I really don't care what it's called as long as I have the recipe.

The last time I made this I used summer squash and zucchini, because that's what I had.

October Farm Zucchini Casserole
6-8 serving
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4 medium zucchini
6 tablespoons butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes or crumbly, divided
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream

Cut zucchini into 1/2 inch slice. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.

In same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2 quart casserole. Melt remaining butter and toss with remaining stuffing. Sprinkle over top of casserole. Bake at 350 degrees for 25 to 35 minutes.

Green Beans

Heaven knows we have plenty of them this time of year. Garden fresh is the only way. First these are not true Southern green bean recipes, This is in case you need a change from the green beans we all love cooked with a ham hock, bacon drippings or fat back. In other words, healthier.

Remove ends and strings from beans. They may be left whole, snapped into one-inch lengths or French-cut into thin, lengthwise strips. Cook, covered in a small amount of boiling salted water until barely tender. Drain and serve with melted butter. Allow one pound (about 3 cups) for 4 servings.

OR

Green Beans with Water Chestnuts

Saute one cup water chestnuts, drained and coarsely chopped, in three tablespoons butter about 3 minutes. Pour over 3 cups hot, drained beans and season with salt and a pinch of oregano.

OR

Green Beans with Sour Cream

Drain one small can whole mushrooms and brown lightly in two tablespoons butter. Add three cups hot, cooked green beans, cut French style, and one-half cup of sour cream. Season with salt and freshly ground black pepper and heat through. Do not let boil. Serve immediately.

Saint and Scriptures Sunday

If I stop one heart from breaking. I shall not live in vain; If I can ease one life the aching. Or cool one pain, Or help one fainting robin into his nest again, I shall not live in vain. - Emily Dickinson

The gift of attention to each other is "passing on" the love of God. In order to feel love, we have to give it away. We will know love when we give love.

Out attachment to the world, the sense of belonging most of us long for awaits us when we reach out to someone else.

Each day, each one of us can ease the pain of a friend, a co-worker, a child. The beauty of God's plan for us all, is that our own pain is relieved in the process of easing the pain of another. Love is the balm. Loving others makes our lives purposeful.

No day is lived in vain, if I but cherish someone else's presence.

Please visit Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.

Squash Pickles

Can you tell I'm on a pickle mission? This is what I made yesterday. They are sooo good in a salad or on an antipasto tray. You will love them!

Squash Pickles
about 4 half pints
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2 pounds summer squash, peeled, seeded and cut into 1/2-inch cubes (4 medium)
1 1/3 cups sliced onions (about 1 1/3 medium)
1 1/4 cups sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspon ginger
2 cups water
1 cup vinegar (I use white)

Combine squash and onion, set aside. Combine remaining ingredients in a large saucepot. Bring to a boil. Add squash and onions; boil 10 minutes.

Pack hot vegetables and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Carolina-Style Fried Chicken Livers

Fried chicken livers are for sure in my top 10 food favorites. You can play around with this a little to make them a bit spicier, a few shakes of hot sauce in the milk will do it. It really doesn't matter what you do as long as you don't over cook them and make them dry and tough.

The most important thing is to get yourself ready to cook. Chicken livers pop the first minute or so of frying. I don't care how fast you are there is a good chance you will not get the lid on before you get hit on the arm with the hot grease. I have the scars to prove it. My solution is long gloves. Remember the long over the elbow gloves from the 70's and 80's, of course most of you don't. Well I happen to have saved a few pair and they are perfect for frying chicken livers or bacon or anything that pops on you. Plus you look pretty classy while you're cooking, if you are not still in your night shirt or jammies.

Carolina-Style Fried Chicken Livers
4 servings
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1/2 cup all-purpose flour or your favorite seasoned flour
1/2 cup whole milk
Salt and pepper to taste
Salad Oil
2 1/2 pound chicken livers, fresh is always better
Flour for dredging

Mix the flour, milk, salt, and pepper into a batter.

Fill a deep fat fryer half full with salad oil and set the heat for 400.

Wash the livers thoroughly and drain on paper towels. Dredge the livers individually in plain flour, then dip into the batter and roll until well covered. Drop the livers one at a time into the hot fat, and cook only 4-6 livers at a time. It's important to put a cover on the fryer since the livers are known to pop during the first minute of cooking.

Cook 2 to 3 minutes until golden brown. DO NOT overcook, which will result in dry, tough livers.

Serve while they are hot, with buttered toast and French fried potatoes along with plenty of catsup for dipping.

Tapenade for Bastille Day - July 14th

Oh! to be in Paris for Bastille Day! Well I'm only nine miles away, from Paris, Kentucky that is. I love knowing everyones holidays because they all revolve around food. This is a "take it outside" holiday. Yes, a picnic. With fresh fruit, homemade bread and cheeses, shaved roast chicken and tapenade, Champagne or sparkling wine, sweet tea or Kool-Aid. You get the idea!

Tapenade (Olive Caper Paste)
2 3/4 cups
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Combine in a food processor:
2 cups black olives, pitted
3 anchovy fillets, rinsed and patted dry
3 tablespoons drained capers
3 tablespoons olive oil
2 tablespoons lemon juice or brandy
2 garlic cloves, coarsely chopped
2 teaspoons fresh thyme leaves of 1 teaspoon dried thyme
Salt and black pepper

Pulse mixture to a coarse puree.

Spoon Bread Souffle'

I know I have another Spoon Bread recipe posted but it seems most recipe will feed a small army, and are therefore reserved for holidays or company. You should be able to have Spoon Bread whenever the mood strikes. This one is perfect, and wonderful with ham. In the summer I could have this and a big fresh from the garden tomato and call it supper for one. Don't forget lots of butter!

Spoon Bread Souffle'
Serves 4-6
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1/2 cup corn meal
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon butter
1 pint milk
4 eggs, separated
1 tablespoon butter

Preheat oven to 400 degrees.

Mix meal, sugar, salt and 1 tablespoon butter in double boiler over boiling water. Add milk and cook, stirring, to mushy consistency. Drip in yolks, one at a time and whip. Beat whites until stiff. Fox mixtures together. Melt 1 tablespoon butter in baking dish, pour in mixture and bake for 20 minutes. Serve immediately, with lots of butter if desired. I desire!

Old Fashion Pickled Corn

Thank you all so much for looking for Pickled Corn recipes for me. This is the one I decided to make and the one most like the one I made last year. My friend Edie found this one. But before we go any further let me tell you what I was told by the local extension office. This process is not FDA approved. That's all I'm going to say about that. You use your own judgement. It is sealed and many a grandmother has made this over many years. I personally have never known anyone to die or get sick from eating this.

The original recipe does not say to process at all. I did process mine for 15 minutes in a hot-water canner.

This solution is more than enough for 18 pints. I used 3 dozen ears of corn for 9 pints.

Pickled corn

1 gallon cold water
3/4 cup salt
1 cup vinegar (I used white)
Corn

Cook corn on the cob, cool in cold water and cut off cob. Pack jars, not to tight with corn, then fill with above solution. Remove air bubbles. Have seals hot and seal.

Savannah Okra Pilau

The okra is ready now. I don't know how anyone could not love okra. Even if you think you don't like it, try this recipe and I think you'll change your mind.

This is an okra pilau dish adapted from Lillian Marshall's Cooking Across the South. Use small, fresh okra "no bigger than your little finger" for best results.

Savannah Okra Pilau
6-8 servings
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2 1/4 cups thinly sliced okra
4 slices bacon, diced
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked long grain rice
2 cups chicken broth
3 medium tomatoes, peeled and quartered
1 teaspoon salt

Saute the okra and bacon in a large skillet until slightly browned. Add the onion and green pepper and continue cooking until vegetables are tender.

Add the rice, chicken broth, tomatoes, and salt. Bring to a boil; stir well, cover, reduce heat, and simmer until rice is tendeer, about 15 minutes.

Use a fork to fluff the rice lightly, and serve.

Note: If fresh tomatoes are unavailable, use a 16-ounce can of tomatoes, drained and chopped.

Squash Casserole- Boston Market Style

This time of the year if you don't have 10 squash and zucchini recipes you will be driving yourself crazy wondering what to do with them all. Someone gave me this recipe maybe 10-12 years ago. It is very much like the one I always got at Boston Market restaurants. If I owe someone credit for this let me know and I'll be happy to do so.

In the pass week or so I have been ask several times for a copy cat recipe of this dish and this is the one I use.

Boston Market Squash Casserole
6-8 servings
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4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups onion, chopped
1 box Jiffy Corn Bread Mix, prepared as directed on box
1 1/2 sticks butter
8 ounces Cheddar cheese, cubed
3 cubes chicken bouillon
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped or use dried

Prepare Jiffy Cornbread Mix, as directed. Set aside to cool.

place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onion mixture, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and our the reserved cup of water and mix well. Place squash mixture in a 13 x 11-inch baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50-6-minutes.

Remove cover the last 20 minutes of baking time.

Lower fat content by reducing amount of butter used by half. Just not in my kitchen.

Saint and Scriptures Sunday

Tonight is our Fun Summer Night at church. It's kind of like vacation Bible school but just one night. We have classes for all age groups, from Ella(3)to Louise(93).
We have crafts, games and of course refreshments. It's the only time of the year I get Kool-Aid. I always get the pre-school kids. I don't think they trust me with the older ones. Linda and Edie are helping me this year because without them I would just let the kids play and do whatever made them happy. But we do need a little Bible study and this is what is planned for tonight.

John 1:47-51

When Jesus saw him coming he said, "There's a real Israelite, not a fake bone in this body."

Nathanael said, "Where did you get that idea? You don't know me." Jesus answered, "One day, long before Philip called you here, I saw you under the fig tree."

Nathanael exclaimed, "Rabbi! You are the son of God, the King of Israel!".

Jesus said, " You've become a believe simply because I say I saw you one day sitting under the fig tree? You haven't seen anything yet! Before this is over you're going to see heaven open and God's angels descending to the Son of Man and ascending again."

Let's visit Dianna for more Saint and Scriptures Sunday at The Kennedy Adventures.

Help! I Need A Recipe.

Last year I made pickled corn for a friend. A very simple recipe I found on line someplace. It was corn in a quart jar with salt, vinegar and I think a little sugar covered with distilled water. No processing. It was wonderful! Of course I didn't save the recipe and forgot where I found it, and nothing I search comes close. If anyone has the recipe I would love to have it. Thank you so much.

Lemon Sheet Cake with Lemon Glaze

I know it hasn't been that long ago that I posted a lemon cake, but this one is different. First of all I swiped the recipe from www.texascooking.com and secondly it is not a very impressive looking cake (ugly and plain). But it is one of the best lemon cakes I have eaten. It is a 9x13-inch no fanfare cake. If you feel the need to doll it up a little, spoon fresh berries of your choice over each serving. Did I mention this cake freezes beautifully.

DO NOT skip the glaze.

Lemon Sheet Cake with Lemon Glaze
1 9 x 13-inch cake
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2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick) at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk

Preheat oven to 325 degrees. Grease and flour a 13x9-inch baking pan. Sift together the flour, baking powder and salt, and set aside.

With an electric mixer, beat the butter at medium-high setting for 2 minutes. Ad the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition.

Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.

While the cake is baking, make the glaze.

juice from 2 lemons
1/3 cup sugar plus 1 tablespoon
1 tablespoon light rum

Mix all ingredients and stir well several times until sugar is dissolved

When the cake has baked and cooled for about 10 minutes, brush the surface with the glaze using a pastry brush. Use all the glaze.

Bread and Butter Pickles

This is what you do when your favorite produce guy gives you 12 pounds of pickling cucumbers. I really do adore David, but 12 pounds! I made pickles all afternoon Wednesday and still have cukes left. Don't try to double it. Trust me!

Bread and Butter Pickles
6-7 pints
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4 pounds 4-6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

New Potatoes with Dill Seed-Sour Cream Dressing

Is is just me or are the potatoes early this year? My wonderful produce guy has new red and white potatoes, my neighbors have potatoes. I have new potatoes coming from all directions. This is a recipe I haven't made in some time.

What I really need is one more ice coffee today. I'm bouncing off the wall.

Let's visit with Miz Helen on Full Plate Thursday today. While you're there please get her Pickle Pot recipe. You will love it. I have made quarts of them this year.

New Potatoes with Dill Seed-Sour Cream Dressing
6 servings
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2 pounds new potatoes
Boiling salted water
3/4 cup sour cream
1/8 teaspoon ground white pepper
1/2 teaspoon dill seed

Scrape the potatoes and place in a saucepan with one-half inch boiling salted water. Cover, return to a boil and cook over medium heat until done, about twenty minutes. Shake the pan occasionally. Drain, remove the cover and cook a few minutes to evaporate any excess water.

Combine the sour cream, pepper and dill seed and toss lightly with the potatoes.

Wadmalaw Sweets Baked With Rice

Don't be running out to your local grocery asking for Wadmalaw Sweets, they went out of existence many years ago. They were described by many as "the sweetest onions you'll ever eat." Maybe they are a cousin to our beloved Vidalia onion. At one time the Hanckel family of Wadmalaw Island, S.C., raised most of these until the family decided to stop farming. Now we use Vidalia or any really good sweet onion.

I feel sure that's more than you wanted to know about the Wadmalaw Sweets!

Wadmalaw Sweets Baked with Rice
6 servings
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2 cups vegetable or chicken stock
2 pounds Wadmalaw Sweets onions, thinly sliced
1 cup long grain rice
3 tablespoons butter
1 small bay leaf
1 large pinch thyme leaves
Salt and pepper

Preheat the oven to 350 degrees F.

in a heavy, ovenproof saucepan, bring the stock to a boil and cover. Simmer gently, covered, for 5 minutes.

Add the onions, rice, butter, bay leaf, thyme, salt, and pepper. Return to a simmer, cover, and simmer for 10 minutes. Transfer to oven and bake for 15 to 20 minutes.

Fluff with a fork and transfer to a warmed serving bowl.

Yellow Summer Squash Casserole

I am one to cook whatever is in season, and now it's yellow squash. Even people who think that don't like summer squash will love this casserole, even kids. I make this often during the summer because it's great with everything.

Yellow Summer Squash Casserole
4 servings
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3 pounds small yellow squash
2 eggs
1/2 cup chopped onion
1 tablespoon sugar
1/2 teaspoon black pepper
1 teaspoon salt
1 stick melted butter
1/2 cup cracker meal or breadcrumbs

Cut up the squash and boil until tender. Drain and mash. Add all ingredients except the butter and cracker meal or crumbs.

Pour the mixture into baking dish, then spread the melted butter over top and sprinkle with cracker meal or crumbs. Bake in 375 degree F oven for 1 hour or until brown on top.

Chick Pea Salad

Are you still looking for one more salad to add to your cookout today? This could be it!

Chick Peas are one of my favorite things in life. I could open a can, drain, rinse, and eat them right out of the can. However, if you're having company, they may not feel the same, so you might want to gussy them up a little.

Chick Pea Salad
6 to 8 servings
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2 cups cooked or canned chick peas, drained
1/4 cup chopped pimento
1/2 cup chopped green pepper
1 cup chopped celery
Salt and freshly ground black pepper to taste
1/2 to 3/4 cup mayonnaise
2 to 3 tablespoons prepared horseradish
Lettuce

Combine the chick peas, pimento, green pepper, celery, salt and pepper and toss lightly. Combine the mayonnaise and horseradish and stir gently into the mixture.

Just before serving arrange on individual plates with lettuce or a large shallow platter lined with lettuce.

Dip for Raw Veggies (Crudites)

Happy 4th of July to everyone. Have a fun and safe day!

Someone brought this dip the day we were working on the church yard sale. This is so wonderful for all the fresh veggies we are starting to get from the garden. No one knew it had anchovies in it. I promise! I would double it.

Dip for Raw Veggies
about a cup
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The dip consists of 1/4 cup sour cream to 1/4 cup Hellmann's mayonnaise. Add one tin of thoroughly minced flat anchovies; 2 cloves of garlic, mashed and finely minced; 3 finely diced green onions, just the white part; 1 egg, boiled and finely diced; plus salt and pepper.

Mix everything together and refrigerate for several hours before serving.

Potatoes Gruyere

Now that summer is finally here and we'll be grilling more we need simple side dishes. Not that it has to be summer, I use this recipe year round. But it is so good with barbecue chicken or steaks. The key word for me is "easy", with no fuss.

Potatoes Gruyere
8 servings
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8 to 10 boiling potatoes
Butter
Salt and Pepper
Beef or chicken broth
1 cup shredded Gruyere or Swiss cheese

Generously butter a casserole. Peel, or not, and slice potatoes into 1/8 inch slices. Place a layer of potatoes in the dish, sprinkle with salt and pepper, and continue layering and seasoning. About every third layer, dot potatoes with bits of butter. Pour in enough broth to cover potatoes well; the broth should come almost to the top of the casserole. Bake uncovered at 350 degrees F for about 45 minutes. Check for doneness, using a small sharp knife. If too much liquid is left, drain it off. Sprinkle with cheese and return to oven until cheese browns to a lovely golden color. How hard was that!

Fresh Fruit with Simple Boiled Custard

This is the perfect simple July 4th dessert. The Simple Custard can be made a day or two ahead.

Pour custard into serving dishes and top with fresh strawberries or raspberries and blueberries. This is sooo good.

Black Bean-Quinoa Burgers

Don't forget your vegetarian friends on the 4th of July. These are heavenly! I could be vegetarian if I didn't sometimes have to have a fried pork chop, chicken livers or lamb chops.

My sister, Sandy, sent me this recipe. She doesn't send many but the ones she sends are wonderful. They freeze great for a quick dinner and can be reheated on the grill. Another make-ahead-meal!

Black Bean-Quinoa Burgers
8 burgers
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1/2 cup quinoa
1 small onion finely chopped (1 cup)
6 oil packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 (15-ounce) can black beans, rinsed and drained, divided
2 cloves minced garlic
2 teaspoons dried steak seasoning(she uses Burnt Sacrifice-Santa Maria)
8 whole grain hamburger buns

1. Stir together quinoa and 1 1/4 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes, or until all liquid is absorbed. You should have 1 1/2 cups cooked quinoa.

2. Place onion and sun-dried tomatoes in medium non-stick skillet and cook over medium heat. The oil on the tomatoes should be enough to saute the onion. Cook 3 to 4 minutes or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning and 1 cup water. Simmer 3 to 5 minutes or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add 3/4 cup quinoa and process till smooth. Transfer to a bowl and add remaining 3/4 cup of black beans and remaining 3/4 cup quinoa. Season with salt and pepper and cool.

4. Preheat oven to 350 degrees and generously coat baking sheet with cooking spray. Shape mixture into 8 patties (1/2 cup each) and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with a spatula and bake 10 minutes more or until both sides are crisp and brown.

Serve on bun with favorite topping.

July 4th Suggestions

Is the flag flying? Is the sweet tea made? You are almost ready for the 4th of July. Just a few more things to do and it's time to eat and watch the fireworks.

There is certainly nothing wrong with steaks, chicken, hot dogs or burgers on the grill, but if you want a nice change the following would make anyone happy.

Crabbies
Frogmore Stew or Low-Country Boil, same thing, with Tartar Sauce, Cocktail Sauce and Potato Sauce
Hot Slaw
Mile High-Turtle Ice Cream Pie

How Southern can we go!

Vidalia Onion and Tomato Pie

I hope I haven't already posted this recipe. I'm to lazy to check back and see. It has been a while since I'm made this, but really good. Makes a wonderful meatless lunch or supper with a good rice salad.

This was also a first-place Vidalia Onion winner, in the Side Dish category many years ago.

Vidalia Onion and Tomato Pie
6-8 servings
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4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
2 Vidalia onions, sliced
Salt and pepper
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup good mayonnaise
1 9-inch prebaked deep pie shell

Preheat the oven to 350 degrees F.

Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt. Allow to drain for 10 minutes.

layer the tomato slices, basil, and sliced onions in pie shell. Season with salt and pepper.
Combine the grated cheeses and mayonnaise. Spread the mixture on top of the tomato/onion layers. Bake for 30 minutes or until lightly browned.

Cut into slices and serve warm.