“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.

Kale salad with cranberries, pecans and bleu cheese

1 tbsp Dijon mustard

1 tbsp Maille's coarse mustard

1 tsp honey

1/2 cup olive oil

1/4 cup fresh lemon juice

kale; stemmed, chopped

dried cranberries

toasted pecans

blue cheese

croutons

Make a vinaigrette whisking together the mustard, olive oil, lemon juice, honey salt and pepper. 

Toss with kale and top with cranberries, pecans, blue cheese, and croutons. 

Gorham Chantilly

We all have the same sterling pattern. Mom would have it no other way.

Joan Crawford Party Dip (adapted for the 21st century)

8 oz. cream cheese
2 Tbsp. milk
1/2 cup sour cream
2 Tbsp. lemon juice (1/2 lemon)
1 packet Hidden Valley ranch seasoning
1/2 cup chopped green onions
1/2 to 1 tsp. horseradish (to taste)

Soften cream cheese with milk; add sour cream and beat well with wire coat hanger. Add remaining ingredients and make stand in the corner for 30 minutes. Serve with Frito’s King-Size corn chips or Lay’s potato chips.

Gus's World Famous Hot & Spicy Fried Chicken

Granny once fried chicken for dinner on a broken leg. She had it set the next day.













Never fry chicken again

Pete's Cumin Fried Egg

Slowly fry covered an egg dashed with cumin

no flipping; no flipping

Kay's Pimento Cheese

Sharp cheddar, grated
Mozzarella, grated
Pimento; squeezed and chopped
Kraft Mayonnaise (brand loyalty)
Garlic Powder
Sugar
Salt
Pepper

Equal parts cheddar and mozzarella; the quantity of the remainder is at rest is at your discretion

Don't over handle

Kay's Potato Salad inspired by Granny

Yukon gold potato; boiled until done, chopped rough
eggs; hard-boiled, chopped rough
dill pickles; whole then chopped by you
Kraft mayonnaise (brand loyalty)
Frenches yellow mustard (brand loyalty)
pimento; squeezed, chopped
salt
pepper
paprika

Cooked ingredients are chilled prior to combining
Best judgement on quantity of each

Don't over-handle

Then interpreted by me 

2.5 lbs Yukon gold potato, boiled until done, chopped rough
2 extra-large eggs; hard-boiled, chopped rough
2.5 medium Del Dixie dill pickles; whole then chopped by you
Kraft mayonnaise
Frenches yellow mustard
1 small jar chopped pimento; squeezed
salt
pepper
paprika

All ingredients combined cold
Best judgement on quantity unless specified (work in progress)

Don't over-handle

Kay's & Mine

Helen Corbitt's Potluck

Jean Houser's cookbook collection

Granny's Pecan Pie in her handwriting

Macaroni & Cheese

not baked & completely baked

Cornbread Dressing (I hope)

Molho de Campanha

6 medium tomatoes coarsely chopped and seeded
1 medium white onion chopped fine
1 green or red bell pepper chopped
2 tbsp olive oil
white wine vinegar

red wine vinegar
salt
pepper

Mix tomatoes, white onion, bell pepper. Add enough vinegar to almost cover (1/2 of each) and olive oil. Salt and pepper to taste.

Feijoada

Competition Winning Recipe

2 lbs black beans, soaked over night in cold water, drained
2 or 3 medium white onions, chopped fine
3-4 cloves of garlic, chopped fine
1 lbs thick-sliced bacon, trimmed of excess fat, cut into 1/2" pieces
1 package (12 oz) of salt pork, trimmed of gratuitous excess fat, cubed in 1/2" pieces, boiled for 30 minutes in water
2 lbs of smoked sausage, cut into 1/2" pieces
1 rack of baby back ribs, sliced into the individual ribs
2 smoked pork hocks
3 boxes (32 oz) of beef and/or chicken stock
3 bay leaves
1 tablespoon of dried parsley
1 tablespoon of dried Italian seasoning
1 fresh jalapeno, seeded, chopped fine

Frank's Hot Sauce
olive oil
salt
pepper

Coat the bottom of a large stock with olive oil, add onions and cook 3 minutes. Add garlic and cook 3 more minutes. Throw-in bacon and salt pork and cook 4 more minutes. Add beans, sausage, ribs and pork hocks. Add enough beef/chicken stock to cover the contents of the pot by an 1-2" of liquid. 3 boxes should be enough but have an extra one. Add the bay leaves, parsley and jalapeno. Salt and pepper to your taste along the way. Use enough cayenne pepper sauce to make you happy.

Bring to a boil, reduce heat and simmer for 3 hours covered. Stir every hour and dip out the foam that collects on top.

Remove ham hocks and bay leaves.

Serve in individual bowls and topped with Molho de Vinagrete. Goes well with cornbread or rice.

Makes: Lots