Lemon Curd

                                                                                                           

Thanks Rita!

3 tablespoons lemon zest

1/2 cup fresh lemon juice (2 to 4 lemons)

1 1/2 cups sugar

8 tablespoons butter

3 eggs, lightly beaten

2 egg yolks, lightly beaten

Directions:

Stove top Method:

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.

Add butter and stir until it has melted and combined.

Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended.

Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

Remove from heat.

Cover and refrigerate at least 1 hour.

Microwave Method:

Place butter in a large glass bowl and microwave on high for 10 seconds or until the butter is soft, but not melted.

Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.

Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).

Cover and refrigerate at least 1 hour.

Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.

Refrigerate

Paula Deen's Cornbread Salad

                                                                                                     

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish

Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:

1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbread  in smaller pans, they will require a shorter cooking time.

7 Layer Salad

                                                                                                          

1 medium head romaine lettuce, shredded
1 cup coarsely chopped celery
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1 cup coarsely chopped onion
1 package (10-ounces) frozen peas, thawed
1 cup mayonnaise
1/2 cup sour cream
1-1/2 tablespoons sugar
1/2 Parmesan Cheese(grated)
1-3/4 cups medium sharp cheese, grated
8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.

Hush Puppies

                                                                                                                         

Thanks Justin Wilson for the recipe.

Deep fat for frying
Ground cayenne pepper
1 c Buttermilk
1 c Green onion, finely chopped
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1/2 ts Soda
2 c Cornmeal
2 tb Bacon drippings, hot
2 Eggs, beaten

48 servings

Combine all dry ingredients.
Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides.

5 Cup Chicken

                                                                                                                                                       

                                                                                                                  

1/3 cup sesame oil

10 garlic cloves, minced

10 slices thin fresh ginger

1/2 of a Serrano pepper, thinly sliced with seeds

2 lbs. chicken breasts or 2 lbs. chicken thigh pieces, cut up into bite-size pieces

1/3 cup soy sauce

1/3 cup rice wine

3 tablespoons sugar

1/2 cups basil

1 cup scallion slices 

Directions:

Heat up the sesame oil in a wok or a large skillet on high heat.

Add garlic, ginger and Serrano peppers, stir fry until fragrant, about 2 minutes.

Add the chicken pieces and cook until it's white in color, about 5 minutes.

Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.

Bring to a boil, and then turn down the heat to low.

Let cook, uncovered, until sauce thickens, about 30 minutes.

Turn heat back up to high and add basil and scallions, cook for another 2 minutes.

Serve over steamed rice.

Thanks Grace!