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Blueberry Lemonade Old South "Pimmenna" Cheese Spread Classic Vichyssoise North Carolina Fried Chicken Family Circle Potato Salad Quick Baked Beans Red Cabbage Salad Southern Buttermilk Biscuits Glazed Strawberry Pie  Recipe By: Bobby Flay (Food TV Network) 3 cups blueberries 3/4 cups sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall icefilled glasses. Yield: 4 servings but should be easy to double or triple. Click Here for Printer Version 1 1/2 cups mayonnaise 1 jar diced pimiento (4 oz.) 1 teaspoon Worcestershire sauce 1 teaspoon grated fresh onion -- drained 1/4 teaspoon cayenne 1 block extra-sharp Cheddar cheese (8 oz.) -- finely shredded 1 block sharp Cheddar cheese (8 oz.) -- finely shredded In a medium bowl, sitr together first 5 ingredients. until well-mixed. Fold in cheeses. Cover and store in refrigerator up to 1 week. Yields about 4 cups. Serve with crackers or cocktail-sized pumpernickel bread. Excellent used as a sandwich filling! Click Here for Printer Version Serves: 6 3 tablespoons Butter 4 Leeks, washed thoroughly -- halved lengthwise 1 medium Onion -- chopped 1 bunch Scallions -- chopped 1 quart homemade Chicken Broth 7 Potatoes, peeled -- coarsely chopped 1 teaspoon Salt 1/4 teaspoon Pepper 1/8 teaspoon White Pepper 2 cups Heavy Cream, divided chopped fresh Chives for garnish Melt butter in a large Dutch oven over low heat; saute leeks, onion and scallions until transparent. Add broth, potatoes, salt and both peppers; cook partially covered over medium heat until soft. Remove 1 cup of the potatoes and set aside. Allow soup mixture to cool. Puree in batches in a blender or food processor until very smooth. Return to the pot; mash the reserved potatos and stir into the soup. (Soup can be made ahead up to this point, and kept covered and chilled until ready to serve.) When ready to serve, stir in the cream and blend well. Put soup into a large tureen or large bowl, garnish with snipped chives. Keep chilled. (Soup may also be served hot, garnished with chives.) Click Here for Printer Version Serves: 4 1 cup Flour 2 teaspoons Garlic Salt 2 teaspoons Pepper 1 teaspoon Paprika 1/2 teaspoon Poultry Seasoning 1/2 cup Milk 1 Egg -- slightly beaten 1 Frying Chicken -- cut up Vegetable Oil for frying Combine first 5 ingredients in a plastic or paper bag: combine egg and milk in a shallow bowl. Shake chicken in flour mixture a few pieces at a time; dip in egg mixture; return to flour mixture and shake again. Repeat until all pieces are well-coated. Heat 1 inch oil in a large heavy skillet to 325 degrees; fry chicken 30-35 minutes until golden brown on all sides; drain on paper towels. Click Here for Printer Version Serves: 8 6 Potatoes -- peeled and cooked 1 tablespoon Vegetable Oil 4 Hard-cooked Eggs -- chopped 1/2 cup Celery -- diced 1/2 cup Mayonnaise 1/2 cup Sour Cream 1/4 cup Fresh Dill -- minced 1 teaspoon Cider vinegar 3/4 teaspoon Salt 1/8 teaspoon Pepper Cut cooled potatoes in thick slices; toss with oil in large bowl. Add eggs and celery mix well. Combine remaining ingredients in small bowl; pour over potato mixture; mix well. Cover and refrigerate 1-2 hours. Click Here for Printer Version Serves: 8 1/2 pound bacon -- coarsely chopped 1 can pork and beans (31 oz.) 1 large onion -- chopped 3/4 cup ketchup 2/3 cup packed brown sugar 1/3 cup molasses 2 tablespoons mustard 2 tablespoons cider vinegar Cook bacon in a large pot over medium-high heat until brown and crisp, about 7 minutes. Push bacon to one side of the pot; spoon off fat. Add remaining ingredients to the pot; season with salt and pepper and mix well. *Simmer until the mixture is thick, stirring occasional, about 30 minutes. *To bake instead of simmer, transfer combined mixture to a lightly greased casserole or bean pot large enough to hold it all. Bake in a preheated 350-degree oven 50-60 minutes. Additional strips of bacon may be placed on top before baking if desired. Click Here for Printer Version 1/2 head Red Cabbage -- shredded 1/2 cup Onion -- chopped 3 tablespoons Sugar 1 1/2 teaspoons Salt 1/2 teaspoon coarse-ground Black Pepper 1/4 cup Cider Vinegar 3 tablespoons Vegetable Oil Put cabbage and onion into medium bowl. Whisk sugar, salt, pepper and vinegar in small saucepan until blended. Bring to boil; add oil. Boil 1-2 minutes until sugar is melted. Pour over cabbage and toss to coat evenly; let sit at room temperature about 1 hour before serving. Click Here for Printer Version Recipe By : Wellspring Publications Yields 12 biscuits 2 cups soft wheat flour* 1/4 teaspoon Salt 2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 1/3 cup Cold Shortening 2/3 cup Cold Buttermilk Preheat oven to 450 degrees. In a large bowl, sift together flour, salt, baking powder and baking soda; cut in shortening until it resembles coarse cornmeal. Make a well in the center and add buttermilk into the well. Mix, preferably with your hands, just until dough holds together (a little more buttermilk may be needed). Turn dough out onto a floured surface; knead lightly, about 3-4 times, or until dough is just holding together and barely smooth. Pat or roll out to 1/2" thickness; cut into 2" rounds with a biscuit-cutter or similar utensil (an empty vegetable can will do). Place biscuits on an ungreased cookie sheet; bake 11-12 minutes or until golden and puffy. NOTES: - *The best flour is soft wheat, like the Mellow Pastry Blend from King Arthur Flour; or the White Lily or Southern Biscuit brands, found mainly in the South. - For the best biscuits, never overwork the dough or the biscuits will be tough. - Mixing is best with your hands. Gently scoop the flour into the well, turning the bowl as you scoop, until the flour mixture is incorporated. The key is to keep from overworking the dough. - When using the biscuit cutter, cut through the dough straight down without using any kind of circular or scissors motion. This keeps the sides of the dough from sticking, and helps the biscuits to rise in the oven. Click Here for Printer Version Serves: 6 2/3 cup sugar 1 cup water 4 packages strawberry flavored jello (3 oz.ea,) 4 tablespoons cornstarch 6 cups halved fresh strawberries 1 9-inch pie crust -- baked Whipped cream Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat. Fold in the sliced strawberries, toss until well coated. Pour into the pie crust. Chill until well set. Serve topped with whipped cream. Click Here for Printer Version 
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