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!
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.
1 lb. fresh medium size shrimp, cooked, peeled and deveined
1, 6 ½-oz. can crabmeat (or ½ lb. fresh)
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
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”!