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Cup size of

Cool Whip containers:

 

Some of the older recipes call for a 4-oz. container of Cool Whip, which is not made anymore.

 

The 4-oz. container was 1½ cups of Cool Whip.

 

Available now:

 

     8-oz Cool Whip = 3 cups

 

 12-oz. Cool Whip = 4½ cups

 

16-oz Cool Whip = 6½ cups

 

16-oz.”Lite”

Cool Whip =

6¾ cups

August can be one of the hottest months in the summer…it certainly is the “muggiest” Is that a word? This month we’re bringing you a cold  soup…Summertime Icy Gazpacho from my Granny’s Buns Cookbook.  I served these at lunchtime in the field at Pinion Point Plantation. They loved it! It’s a great way to take advantage of the fresh garden vegetables. Of course you can serve it hot, it’s good either way
 

You’d think deviled eggs would be the easiest  thing in the world to make…especially in the South! They are a  staple in every covered dish dinner in the South!  However, you’d be surprised how many people have a problem getting just the right filling consistency and taste, very often too runny.  We hope “Granny’s Deviled Eggs 101” will help and you’ll enjoy both of these recipes.

Bon Appetite!

Summertime Icy Gazpacho

Grandmother’s Garden Soup!

 

4 cups tomato juice, Welch’s is preferred

1 (10-3/4 oz.) can beef broth

2 fresh beefsteak tomatoes

½ cup unpeeled cucumbers, chopped

¼ cup green bell pepper, chopped

¼ cup sweet Vidalia onion, chopped

¼ cup red wine vinegar

2 Tbsp. salad oil

1 tsp. salt

1 tsp. Worcestershire sauce

6 drops Texas Pete hot sauce

 

In large saucepan, bring the tomato juice and beef broth to a boil. Remove from heat and cool. Peel, seed and dice tomatoes and add to the cooled tomato juice/broth, along with the rest of ingredients. Refrigerate several hours and serve cold in chilled bowls. Garnish with a slice of lemon in each bowl. Makes 8 servings

 

Granny’s Deviled Eggs 101

 

First of all choose eggs that are at least a week old. Why? Because fresher ones will be hard to peel, almost impossible to peel!  Buy them a week or 2 ahead of when you’re planning to serve them and put them in their egg carton (s) in a separate place in your fridge.  To boil: Always place the eggs in cold (tap) water and in a boiler large enough to completely cover the eggs. Bring to a boil; cover with the pan lid and remove from heat. Let stand for 15 minutes (use a timer if necessary) then, drain the water and place the eggs under cold water.

 

 At this point I tap them against the sink to crack the shells and peel them under cold running water, with sturdy paper towels in the sink to catch the peelings.  Pushing the shell off with the side of your thumb, they should come off easily. You may have to use your thumb nail for stubborn ones. Slice the eggs in half carefully removing the yolks with a teaspoon. Place in a small bowl and mash the yolks thoroughly with a fork, ready to add the rest of the filling ingredients’.

 

Filling for 6 large eggs:

1 tsp. prepared yellow mustard

1½ Tbsp. sweet pickle relish, drained

3 Tbsp. mayonnaise

Salt & black pepper to taste

Garnish: sprinkle of paprika, tiny piece of pimiento or other desired garnish

 

Mash yolks well with a fork; add mustard, relish, 1 to 2 tablespoons mayonnaise to get the right consistency (don’t want it runny), then salt & pepper to taste. Spoon yolk mixture into egg white halves and garnish.

Recipe Archives
August, 2015