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 There’s an old saying “everything old is new again” .This couldn’t be truer than with recipes!  They come and go and when new generations “discover” them, they think they’re new. That is until they find Grandma’s old handwritten recipes, on scraps of paper in her recipe box or shoebox!
I just love “reviving” these old treasures, many of which are mine from my Mother and other family members.

Those precious souls are gone now but those handwritten recipes they gave me many years ago are cherished and so carefully preserved .I rely on them when I want a “tried & true” recipe that I know is going to work! How many times have you heard someone say, “My Momma used to make that”? Or, “My Granny made that”?


Our recipe for Strawberry Pie is a pretty universal one…But just in case you don’t have it, here it is!  Strawberries are at their peak now and it is a wonderful dessert for family, friends or as a covered dish. The Seafood Salad is also a refreshing summer dish. Serve on lettuce leaf or in regular size purchased croissants.


Back in 1964 I wrote my first cookbook called, “Around the Chuckwagon with Dee”. We had a country music radio station in Jesup, GA and I did a live daily woman’s cooking show. Listeners sent me recipes and I decided to put them together in a cookbook.  

But, since this was my first endeavor at publishing a cookbook, I forgot to add an index, which means I have to thumb through every time I want to find something! 


The recipe here for Seafood Salad was one of those sent in by a listener.  And,I have added another one I ran across the other day that I think you will love. “Tubs of Shrimp” is so simple, it’s almost not a recipe! 

Bon Appetite!

Fresh Strawberry Pie


¾ cup granulated sugar

2 Tbsp. cornstarch

1½ cups water

1, 3-oz. pkg. strawberry Jell-O

4 cups fresh strawberries (whole or cut in half)

1 baked 9-inch pie shell, cooled

Whipped cream or Cool Whip


Mix the sugar, cornstarch; blend in the water in a medium saucepan. Cook until boiling, stirring constantly (I use a wire whisk); reduce heat. Cook until thick and clear; stirring constantly. Remove from heat and stir in the Jell-O, stirring to dissolve. Place the strawberries in the cooled pie shell and pour the Jell-O mixture over them. Chill until firm. Serves 6    Eat the same day or the crust will be soggy.


Note: Optional: You can gently stir the Jell-O mixture into the strawberries before pouring them into the pie crust, coating each strawberry.

Seafood Salad


1 lb. fresh medium size shrimp, cooked, peeled and deveined

1,  6 ½-oz. can crabmeat (or ½ lb. fresh)

1 cup finely chopped celery hearts

1/3 cup finely chopped bell pepper

¼ cup finely chopped sweet onion

1 cup mayonnaise

½ tsp. salt

¼ tsp. black pepper

2 hard-boiled eggs, chopped


Combine all, toss lightly and chill.

Tubs O’ Shrimp


The next time you have the girls over for lunch, take the number of whole tomatoes per guests, cut the tops off and save.  Scoop out the pulp and ribs and replace with cooked, peeled and deveined small shrimp. Replace the tops and serve with crackers.  It’s that simple and they’ll love your “Tubs O’ Shrimp”!

Always rinse fresh strawberries before you remove the little green cap.. You don’t want water down inside your strawberries.
Be sure to buy a strawberry cap huller. It’s a small metal thing that makes taking the tops off strawberries quick & easy. Doing it by hand can be murder under your thumbnail!
Recipe Archives
June, 2015