SOUTHERN SWEET TEA

SOUTHERN SWEET TEA

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
1 1/2 cups white sugar
6 cups cool water


Directions:
Boil 2 cups of water in glass bowl in Microwave for 2 minutes.  Be careful taking out of Microwave, it will be very hot.  Add 6 small teabags or 3 family size to bowl.  Do not stir or dip in water.  Just add teabags, cover and let steep for 5 minutes.  

Meanwhile, Pour sugar in a 2 gallon pitcher.   Sprinkle a pinch of baking soda over sugar. Take Teabags from water, but do not squeeze, discard teabags.  Pour tea in pitcher and stir well until sugar is dissolved.   
Fill pitcher rest of way will cold water, stir and Refrigerate.

CREAMY CUCUMBER AND TOMATO SALAD

CREAMY CUCUMBER AND TOMATO SALAD

  Ingredients:

  2 medium size tomatoes, quartered
  4  cucumbers, diced
  1/2 of small red onion, diced
  1-2 garlic cloves,  (can use garlic powder)
   Fresh dill,  (can use dried dill if fresh is unavailable)
  4 tablespoons of sour cream
  3 tablespoons of mayonnaise, not salad dressing
   Ground pepper
   Salt to taste

 
  1. Prepare ingredients: rinse tomatoes, cucumbers and dill( if using fresh dill);  
  2. Make Dressing:. For that put 4 tablespoons of sour cream to a mixing bowl
  Add about 3 tablespoons of mayonnaise
  Peel skin from garlic cloves and mince:
  Add salt and ground black pepper, mix and set aside:
  Cut tomatoes in wedges into salad bowl:
  Remove skin from cucumbers and dice or slice thin.

  Peel and slice or dice onion, add to the bowl:
  Add finely chopped dill at this point or dried:
  Mix everything, add prepared salad dressing and mix again:
  REFRIGERATE

NO-BAKE PINEAPPLE CHEESECAKE

NO-BAKE PINEAPPLE CHEESECAKE
 RECIPE AND PHOTO SENT FROM: DIANE PITTMAN VASSEUR

Ingredients:

Crust:

1 1/2 c graham cracker crumbs
3 Tbls sugar
1/2 stick butter, melted
...
Filling:

1- 20 oz can crushed pineapple, undrained
4 Tbls sugar
1- 8 oz package cream cheese
1/3 c sugar
1/2 tsp vanilla
1- 8 oz container Cool Whip

Topping: (optional)
Extra Cool Whip, drained pineapple tidbits, or graham cracker crumbs

Directions:

Combine the undrained pineapple with 4 Tbls sugar in a small heavy saucepan. Bring to a boil and cook, stirring frequently, until the liquid is gone (10-15 minutes). Cool completely. (I set the pot in some cold water in the sink).

While the pineapple mixture is cooling - Combine all the crust ingredients til thoroughly mixed and there are no dry crumbs. Press 2-3 Tbls into the bottoms of individual serving dishes. (Use the bottom of a glass or other object that will fit inside the dish). Set aside.

In a mixing bowl - beat the cream cheese, 1/3 c sugar, and vanilla til fluffy. Beat in the cooled pineapple mixture. Fold in the Cool Whip by hand.

To assemble: Cover the crumbs with the desired amount of filling. Garnish as desired.

Note: This can also be made in a pie plate instead, if you like.

MOUNTAIN DEW CAKE

Mountain Dew Cake

• 1 (18.25 oz) box lemon cake mix
• 1 (3.4 oz) box lemon flavored instant pudding mix
• 1 (12 oz) can Lemon Lime Soda  (Mountain Dew)
• 3/4 c. Vegetable Oil
• 4 large eggs, room temp

Preheat oven to 325 degrees
Lightly grease and flour a 10-cup bundt pan
In a large mixing bowl, combine lemon cake mix and lemon pudding mix.
Add can of  Mountain Dew, Veg. oil and eggs (one at a time). Beat at medium speed with an electric mixer until smooth.
Pour batter into prepared  bundt pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Mountain Dew Cake Glaze

• 1 stick butter, not margarine
• 1 c. sugar
• 1/2 c. Lemon Lime Soda (Mountain Dew)

Mix together glaze ingredients and boil for 2 minutes.  Poke holes all around top of cake while still in bundt pan. Pour glaze over cake while hot. Let cool. Turn out out onto platter.

BLACKBERRY COBBLER

BLACKBERRY COBBLER

Ingredients
2 C  BlackBerries, frozen or fresh (other berries may be used)
1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine


Instructions
1.Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.  Stir.
2.Mix together self rising flour and sugar until blended. Pour in milk and mix until blended.
3.After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour blackberries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

Stock:

1 whole chicken, cut in pieces
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
1 onion, halved
1 bay leaf
Salt and pepper
Enough Water to cover chicken

 Prepare the stock, place large stock pot over medium high heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and just add more broth from canned. 

Dumplings:

  2 tablespoons butter
  2 1/4 cups Self-Rising Flour, divided
  1/4 cup Vegetable Shortening, chilled
  1/4 teaspoon black pepper
  1/2 cup milk
  1 Can Herbed Cream of Chicken Soup
  1/2 cup chicken broth

PLACE 2 cups of the flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.

TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.

COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk, Herbed Cream of Chicken soup and cooked chicken. Cook about 5 minutes or until heated through.

Add chicken back to dumplings and simmer.

TRANSPARENT PIE

TRANSPARENT PIE OR TARTS
A Kentucky Pie---Very rich
Photo and Recipe from KAREN'S KREATIVE COOKING

Ingredients
1/2 cup (1 stick) butter, melted
2 cups sugar
1/4 cup evaporated milk
4 eggs, beaten
2 tbsp. flour
1 tsp. vanilla extract
1/2 tsp white vinegar
1 unbaked (9-inch) pie shell or approximately 12 tart shells


Instructions
1.Preheat oven to 325°. Line a 9-inch pie plate or 12 tart pans with unbaked pie shell (either homemade or refrigerated.)

Melt butter then add cream, vanilla and vinegar. Beat eggs, but just slightly in a separate bowl. To the eggs, add sugar, and flour. Pour butter mixture with the egg mixture, stirring well. DO NOT USE A MIXER!!!...
Pour into pie shells or tarts.. You may not need all 12 tart shells. Depends how full you make them.
BAKE FOR 35-40 MINUTES.