Broccoli Salad

 

Every Southerner has their version of broccoli salad, and this is mine - loaded with all the good stuff like mandarin oranges, grapes, and crunchy almonds. The sweet and tangy dressing is what makes it addictive, and it's one of those salads that gets better as it sits and all the flavors meld together.

Ingredients:

3/4 c mayo

1/3 cup sugar

1 1/2 T white vinegar

1 (16oz) package broccoli flowerettes  

1 (11 oz) can mandarin oranges, drained

1 small red onion, sliced thin

1/2 cup golden raisins

1/2 cup sliced almonds

1/2 cup each of red and white grapes, sliced

2 chopped green onions

1/2 cup peanuts

 Directions:

Stir together first 3 ingredients in a large bowl. Add rest of the ingredients and chill a few hours before serving. 

Sour Cream Apple Pie

 

 

The All-American Pie! 

From The Southern Lady Cooks

Ingredients:

3/4 cup sour cream

3 T all-purpose flour

1 cup sugar

1 t cinnamon

1/2 t all spice

1/4 t salt

1 t vanilla

1 egg, beaten

2 cups peeled diced apples, (about 3 apples)

1 9" unbaked pie shell

 Topping ingredients:

1/2 cup brown sugar

1/2 cup all-purpose flour

4 T butter, softened

1/2 cup chopped pecans

 Directions:

Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in apples and pour into pie shell.

In a small bowl cut butter into flour and sugar. Use a fork and mash it up. Stir in nuts and sprinkle topping over entire pie shell.

Bake at 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes. 

 

Retro Salisbury Steak

 

One of the best comfort foods ever. The classic "before the remote" TV dinner in the 60's and 70's.  Serve over mashed potatoes (Bob Evans' is the best prepared mashed) buttered egg noodles or biscuits. From Southern Living with a few adjustments. 

My brother always requested this for his birthday dinner. Serve with popovers and a speedy side would be a can of creamed corn. 

Ingredients:

1 (10 oz ) can golden mushroom soup, undiluted and divided

1 1/2 pounds of ground beef 80/20

1/2 cup finely chopped onion

1/2 cup Italian-seasoned breadcrumbs

1 t dry mustard

2 T red wine (optional)

1 large egg, beaten

1 1/2 cups fresh sliced mushrooms (Button or baby Bella's work)

1/3 cup beef broth

1/4 cup Worcestershire sauce

1/4 t pepper

Directions:

Combine 1/4 cup of soup, beef and the next 5 ingredients. Mix and shape into oval patties. If the mixture is too wet, add more breadcrumbs. 

Brown patties in a large skillet over medium-high heat. Remove patties and add the mushrooms to the pan. Cook mushrooms until tender. 

Combine remaining ingredients (remaining soup, beef broth, Worcestershire sauce and pepper) and to mushroom mixture in pan. 

Return patties to skillet, bring to a boil. Cover and reduce heat and simmer 15-20 minutes. 

Sweet Heat Pecans

 

After trying more spiced pecan recipes than I can count, this is the one. These pecans have just the right balance of sweet, salty, and a little heat. They are perfect with cocktails, on a cheese board, or simply by the handful.

Ingredients:

4 Tablespoons of honey

2 Tablespoons Sriracha chili sauce

2 cups pecan halves

3 Tablespoons sugar

2 teaspoons kosher salt

Directions:

Preheat the oven to 325.

Cover a sheet pan with aluminum foil.

In a small sauce pan combine the honey and Sriracha and warm over medium-low heat until liquefied and well mixed.

Remove from the heat and stir in the pecan. Stir well with a wooden spoon until pecans are coated and there is no more honey and Sriracha mixture.  

Stir pecan mixture on the prepared sheet pan in a single layer and bake for 15 minutes.

While the pecans are baking, combine the sugar and salt in a heatproof bowl.

When the pecans are done, scrape them into the sugar/salt bowl. Stir gently until the pecans are completely coated.

Spread on foil and let cool.

Store in a airtight container.  

Chicken a la King

 

A grand dame Southern dish that never goes out of style. We serve it over biscuits, or you can try it with your next baked potato bar. 

 Ingredients:

6 T butter

1/2 pound sliced mushrooms

1 cup diced red bell peppers

S&P

1/2 cup scant all-purpose flour

1/4 cup dry sherry

1 dash grated nutmeg

1 dash cayenne

1/3 cup creme fraiche or sour cream

1/2 cup heavy whipping cream

2 1/2 cups chicken stock

3/4 cup frozen peas

1/4 cup jarred pimentos, chopped

4 cups roasted/rotisserie chicken, chopped

6-8 Flaky biscuits or baked potatoes

 

Directions:

Melt butter in a large skillet or Dutch oven. Add mushrooms and salt until mushroom just starts turning brown.

Add flour and stir to coat the mushrooms and the flour starts to turn golden. About 5 minutes to make a roux. 

Add peppers and cook for about a minute. Add sherry and allow it to sizzle for 30 seconds and stir in stock. Bring to a simmer, then reduce heat to medium-low and cook for 10-15 minutes stirring occasionally.

Add nutmeg and cayenne pepper. Stir in creme fraiche, and heavy whipping cream. Stir in peas and pimentos and chicken. Cook until heated through.