Piccalilli

This cold vegetable salad is very similar to bean salad, but as my husband says, "tastier".

Use whatever vegetable combinations you like, and adjust the seasonings according to your taste, but I make it as it is written here.

I also use "no-salt added" vegetables, when available.


1 can French-style green beans  (drained)
1 can wax beans (drained)
1 can light red kidney beans (drained)
1 can shoe-peg corn (drained)
1 medium red onion (chopped)
1 cup chopped fresh bell pepper (I use a combination of red, green and yellow for lots of color!)
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard)
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon turmeric
1/4 teaspoon ground black pepper
1 teaspoon salt

Place drained canned vegetables and chopped fresh vegetables in a heat proof bowl.

Place remaining ingredients in a saucepan and heat to a boil. Remove from stove and pour over vegetables. Allow to cool, then refrigerate before serving. Keeps in refrigerator for about two weeks.

Vidalia Onions

These hot, buttery Vidalia onions are one of our favorite side dishes when these sweet onions are in season. I learned this very easy method of preparing them from my mother.

Allow one onion per person. Slice the top and bottom off of each onion you wish to prepare and take off the outer skin. Place onions in a cassarole dish that has a lid. Put a generous pat of butter on top of each onion. Sprinkle with salt and cracked pepper. Cover and put in microwave for about 8-10 minutes on high power depending on size and quantity of onions. Onions are done when tender and practically falling apart. Serve with a spoonful of the buttery onion juice. These are especially good with a steak.

Fried Rice

This simple dish is from a Stir Fry recipe book of my mother's.

One egg, beaten
2 Tbsp. cooking oil
3 and 1/2 cups cooked rice
3/4 cup meat or seafood
one cup cooked vegetables
3 scallions, thinly sliced
1 Tbsp. sesame oil

Preheat wok (or large skillet) over high heat. Add oil and swirl. Add egg and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for three minutes or until thoroughly heated.

Note: Tammy recommends using two eggs.

Cauliflower Gratin

A different take on cauliflower from Tammy.

Place one head of lightly steamed cauliflower florets in a 2-qt. baking dish. Whisk 1/2 cup heavy cream, 1/2 tsp. dry mustard and 1 tsp. salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees, about 20-30 minutes, or until cauliflower is to your desired tenderness and cheese is melted.

Macaroni and Cheese

We like Stouffer's Macaroni and Cheese. It's easy--just pop in the microwave for a few minutes and serve. Well, this Mac and Cheese recipe isn't that easy, but it is pretty darn easy. And it's delicious. So when you have a bit more time that a few minutes, give it a try.

One 10.75-oz. can Campbell's Condensed Cheddar Cheese Soup
1/4 cup milk
1/4 cup sour cream
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. pepper
1 cup shredded sharp cheddar cheese
3 cups hot cooked spiral elbows
1 T. dry bread crumbs
2 t. butter, softened

Mix soup, milk, sour cream, spices and cheddar cheese in a bowl. Stir in cooked, drained pasta. Put in 1-1/2 qt. baking dish. Mix bread crumbs and butter and sprinkle over top. Bake at 400 degrees for 20 minutes or until hot.

Notes: You can adjust up or down on the milk and pasta to get the right consistency for you. For the pasta, I like using Barilla Plus multigrain elbows. The bread crumb topping can be optional if you wish.

Pineapple Souffle

This recipe is from Henry. It is easy to make and goes great with ham or pork. It's delicious hot, warm, room temperature or cold. Leftovers are great for breakfast. But you probably won't have any leftovers.

1/2 cup butter (softened)
1 cup sugar
4 eggs (beaten)
1 (1 lb., 4 oz.) can crushed pineapple (do not drain)
6 slices white bread, cubed (about 4-1/2 cups)

Preheat oven to 350 degrees. Cream butter and eggs. Stir in pineapple. Fold in bread cubes. Put in 1-1/2 qt. greased baking dish. Bake for 45 minutes to 1 hour. Do no cover. Souffle should be firm, not wet. Top will be crispy.

Hint: Martin's Brand Potato Bread comes in a bag of soft bread cubes, usually found in the stuffing aisle of the grocery store. Can be used as a time saver if you wish.