Summer Squash Sandwiches

Ingredients:
2 medium summer squash Salt and freshly ground black pepper
Flour
1 egg beaten with
1 cup milk
Olive Oil
12 slices whole-wheat bread, toasted
Mayonnaise Hellman's of course
1 large Vidalia onion, thinly sliced
6 slices ham, fried

Slice squash into 1/4-inch rounds. Let stand until moisture forms on sides. Salt and pepper both sides. Dip in flour, then egg/milk mixture, then in flour again. In a deep frying pan or pot, heat about 2 inches of oil over medium heat. Fry squash until lightly browned on both sides. Drain well on paper towels. Spread toast with mayonnaise and make sandwiches with squash, onions and ham.

Scalloped Potatoes

Ingredients:
1 teaspoon unsalted butter 2 tablespoons olive oil
6 ounces pancetta or bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced Salt
Freshly ground black pepper
3 teaspoons minced garlic 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
1 cup grated Gruyere, or Swiss cheese
2 cups heavy cream or half-and-half

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the and garlic and cook 1 minute. Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with salt, and top with a layer of the onions followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil. Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes. Remove from the oven and let sit for 10 minutes before serving. Tip Its good to place a pan under baking dish incase it boils over in the oven.

-Milton Cowboy

Sink Sandwich

2 slices White Bread
1 table spoon Hellmans Mayo
1 large slice Vidalia onion
1 large slice fresh tomato
Salt and pepper

Smear both slices on white bread with mayo
stack on onion and tomato
salt a pepper
Mash together sandwich
Eat over the sink as tomato juices run down you arm into the sink.

Serves 1

-Submitted by Milton Cowboy

Nanelle's Grand Manier BlackBerry Cobbler

Ingredients:
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 cup vegetable shortening 1/2 cup ice water
6 cups fresh blackberries 2 cups sugar
1/4 cup Grand Marnier
2 tablespoons flour
1 stick unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker

Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.

Jim Bell's Strawberries Romanoff

The berries should chill for some time, so prepare the berries 2 to 4 hours before serving.
INGREDIENTS:
• 3 to 4 cups strawberries
• 1/4 cup sugar
• 1 cup heavy cream
• 1 cup good quality vanilla ice cream
• 3 to 4 tablespoons Cointreau, or orange juice
PREPARATION:
Wash and hull strawberries; halve large berries. Sprinkle with the sugar and chill thoroughly in refrigerator. Just before serving, beat cream until stiff. Beat ice cream until fluffy; fold ice cream into whipped cream.

Add Cointreau, blending until smooth. Arrange strawberries in serving dishes and spoon cream mixture over them. Or, save a few berries for garnish and combine cream mixture with remaining berries. Serve with a garnish of strawberry slices and mint, if desired.
Serves 6

Paula Deen's Chicken Divan

Ingredients:
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Red Eye Gravy

Ingredients:

Grease from fried salt cured Ham

Strong Coffee or Water

After frying ham, remove ham from pan and pour grease into small bowl.  Pour a third cup coffee or water into hot pan. Serve gravy over grits or biscuits.

Hazel White's Pound Cake

Click on Photo to Enlarge

Betty Buice’s Friendship Cake

Ingredients:

1 pt. starter
1 - 16 oz can lite sliced peaches ,
cut into tidbits
1 - 20 oz can pineapple tidbits
3 - 6 oz jars maraschino cherries
7 1/2 cups sugar
2 box butter golden or yellow cake mix
2 box instant vanilla pudding mix
8 eggs
1 1/3 cup Wesson cooking oil
2 cup raisins, optional
2 cup walnuts, optional
2 cup pecans, optional
2 cup coconut, optional

Day One: Pour starter into glass gallon jar. Add can of peaches and juice. Add 2 1/2 cups sugar and stir. Cover loosely with paper towel or cloth. Keep at room temperature. Stir every day for 10 days. Sugar may take several days to dissolve. Don’t cover air tight.

Day 10: Add pineapple tidbits and juice. Add 2 1/2 cups sugar. Continue stirring daily for 10 more days, your starter has changed color and will foam when stirred.

Day 20: Add 3 jars cherries, drained, and cut each cherry in half. Add 2 1/2 cups sugar and stir for te next 10 days. The cherries will give your starter back its pinkish color.

Day 31: You will bake your cakes. Preheat oven to 300 degrees. Grease and flour 2 tube bundt pans or 10 small loaf pans. Drain fruit in a bowl, saving juice. Pour joice into 3 or 4 pint jars. Mix cakes one at a time. Pour 1 bix cake mix, i box instant udding mix, 4 eggs, half of the fruit, 2/3 cups oil into bowl. Stir until well mixed. Add 1 cup each of raisins, walnuts, pecans and coconut. Pour into one of the large pans or five of the small pans. Bake 60 to 90 minutes or until a straw inserted comes out clean. Repeat for second cake. Bake one at a time.

Note: The three or four pints of juice are the starts. Keep 1 and share the others. Never refrigerate the start and use within 3 or 4 days after the fruit is drained. Cake may be frozen.