Homemade Cooking Blog

Ingredients:

1- 16 oz box vermicelli 1 cup chopped green pepper
1 tbs accent 3/4 cup chopped onion
1 tbs seasoned salt 1 can ripe olives
3 tbs lemon juice 2 cups diced celery
4 tbs oil 1 1/2 cup mayo
4 oz diced pimento

Directions:

Cook vermicelli; rinse and drain well. Mix together accent, salt, lemon juice
and oil. Pour over pasta; toss well and marinate overnight. Next day add:
pimento, green pepper, chopped onion, olives, celery and mayo. Toss well
and refrigerate for several hours before serving.

Note: Sandra made this for us on one of our beach trips. It is delicious. Makes
a big bowl! We are all looking forward to other trips in the coming year!
Reconnecting with your old friends is such a joy. It gives you a whole new
outlook and you have so much to talk about and laugh about!

by  Sandra Kerr from “A Southern Lady Cooks” cookbook.

Ingredients:
1/2 cup butter, softened 1 tbs white vinegar
1 1/2 cups granulated sugar 2 (1 oz.) bottles of red food coloring
2 large eggs 2 tsp vanilla extract
2 1/2 cups cake flour Cream Cheese Frosting:
2 tbs unsweetened cocoa 2 (8 oz.) pkg cream cheese, softened
1 tsp baking soda 1 cup butter, softened
1/2 tsp salt 2 (16 oz.) pkg powdered sugar, sifted
1 cup buttermilk 2 tsp. vanilla extract

Directions:
Beat butter and sugar at medium speed with an electric mixer until creamy;
add eggs, 1 at a time, beating until blended after each addition. Stir together
flour and next 3 ingredients. Stir together buttermilk and next 3 ingredients.
Add flour mixture to butter mixture alternately with buttermilk mixture,
beginning and ending with flour addition. Pour batter into 3 greased and
floured 8 inch round cake pans. Bake at 350 degrees for 15-17 minutes or
until a wooden pick inserted in the center comes out clean. Cool in pans on a
wire rack for 10 minutes; remove from pans, and cool completely on wire
racks. Spread 2/3 cup of Cream Cheese Frosting evenly between layers;
spread remaining Cream Cheese Frosting on top and sides of cake. Garnish
is desired. Cover cake, and store in refrigerator. CREAM CHEESE ICING:
Beat cream cheese and butter at medium speed with and electric mixer until
smooth. Add powdered sugar and vanilla, beat until light and fluffy.

by Nancy Hucks from “A Southern Lady Cooks” cookbook.

Ingredients Needed:
6 boneless skinless chicken breasts 6 pieces Swiss cheese
6 pieces thin deli ham (any kind) 1 can mushroom soup
1/2 stick butter 1/2 cup milk

Directions:
Pound chicken with meat tenderizer mallet. Put 1 slice cheese and 1 slice
ham on chicken breast, fold and secure with toothpick. Melt butter in dish, mix
soup and milk and butter from dish. Pour over breasts. Bake for 1 hour @
350° covered. Brown last few minutes uncovered. Serve Herbed Dijon Cream
Sauce with this chicken as an alternative sauce.

Note: This is really tasty and easy to make. Add more soup if you desire more
sauce. Great served with the marinated carrots and any of our slaw dishes.

by Nancy Hucks from “A Southern Lady Cooks” cookbook.

Ingredients needed:

1 can black beans Mix:
1 can kidney beans 3 tbs olive oil
1 can corn 3 tbs red wine vinegar
1/2 to 1 cup green peppers 1/2 tsp cumin
3 green onions, tops and all

Directions:

Mix and pour over the bean, corn, and onion mixture. Refrigerate over night.
Keeps for 1 week.

Juli Rossi – from “A Southern Lady Cooks” cookbook.