Summertime and the living is….well, you know! We Southerners just love summertime, knats, chiggers, and all! We love backyard Bar-B-Q’s, tail-gates, family reunions and picnics. This month we decided to give you a few recipes for sides to go with your cook-outs and picnics. We hope you’ll try them and add them to your recipe box.
Our family loves it warm, just made, but if you take it on a
picnic remember to put it in a cooler because of the mayo.
6 large eggs
2 or more large tablespoons sweet pickle relish
Salt & black pepper to taste
Peel & cut up the potatoes in large chunks. Bring water to boil in a large saucepan; add potatoes and cook until tender, but not as soft as for mashed potatoes (but almost!). Meanwhile put eggs in a medium size saucepan and cover completely with cold water. Bring to a boil; turn off heat and cover with a lid; let sit for 15 to 20 minutes. Drain potatoes and put in a large bowl; stir vigorously with a large spoon; beating up the potatoes well, almost like mashed potatoes, but not quite. Add mayonnaise to desired consistency and mustard to desired taste. Salt & pepper to taste. Cut the eggs lengthwise, then crosswise and carefully fold into potato mixture.
Note: Use eggs at least a week old. They will peel easier. Shells on fresh eggs will stick and drive you crazy! An egg slicer will make cutting up the eggs easier.
Pimiento Cheese Sandwiches
A long time favorite for Southern Picnics
We just developed this in our “test” kitchen and think
it has just the right amount of “bite”! Be sure and use
Texas Pete, not
8-oz pkg. extra-sharp Cheddar cheese, shredded
4-oz. of sharp Cheddar cheese, shredded
7-oz. jar sliced Pimientos, undrained
1 cup mayonnaise
½ tsp. garlic salt
1½ Tbsp. Texas Pete Hot Sauce
In a large bowl, combine all of the ingredients, mixing well with a large spoon. In the food processor, process the ingredients, about 1/3 at a time with about 12 pulses. You want to still see pieces of pimiento. Spoon into a plastic container with a lid and refrigerate. It will be very soft but not soupy and will firm up slightly and stay spreadable in the fridge. Makes 2½ cups
Miss Dee’s Five-Flavor Pound Cake
Not your usual dense pound cake, but an absolutely
scrumptious light and moist pound cake.
1 cup butter, softened
½ cup butter-flavored Crisco
3 cups sugar
5 large eggs
3 cups cake flour (Swans Down preferred)
1 tsp. baking powder
1 cup milk or half-and-half
1 tsp. each rum extract, butter flavor extract, lemon extract,
coconut extract and vanilla extract
Preheat oven to 325º. Grease and flour a 10-inch tube pan. Cream butter and Crisco; add sugar and cream well. Add eggs, one at a time, beating well after each addition. Sift cake flour and baking powder together and add to creamed mixture alternately with milk. Add each of the extracts and beat for about 10 seconds more. Pour into prepared tube pan and bake for 1 hour and 15 to 20 minutes. Ovens vary, so check after 1 hour and 15 minutes. It’s done when brown on top and a straw stuck in center comes out clean.
While cake is baking, make glaze.
Glaze: (makes ½ cup)
½ cup sugar
½ cup water
½ tsp. each of the 5 extracts
Bring sugar and water to a full rolling boil, stirring to melt sugar, Remove from heat and add extracts. Cool cake in pan about 10 minutes; then remove and pour syrup evenly over top. I use a pastry brush to brush syrup very lightly over top, letting it run down the sides.
16-oz box dark brown sugar
4 large eggs
1 tsp. vanilla
1 cup chopped pecans or walnuts
Preheat oven to 350º. Combine flour, brown sugar, eggs and vanilla; beat on medium speed with electric mixer until well blended. Fold in nuts. Spread in greased 9x13-inch baking dish and bake for 25 minutes. Do not over bake or they won’t be “chewy”. Sprinkle with powdered sugar while they’re still warm. Cool completely and cut into bars or squares. For 36 bars, cut 1½ inches across and 2+ inches down. For 24 squares, cut 4 across and 6 down.
For the kid in all of us!
1 cup light Karo syrup
1 cup sugar
1 cup creamy-style peanut butter
5 cups Rice Krispy cereal
Put cereal in a very large mixing bowl. Bring syrup and sugar to a slow boil over low heat. Remove from heat and stir in peanut butter till smooth. Pour mixture over cereal, mixing well. Press evenly into lightly buttered 9x13-inch pan. Cool and cut into squares.