Quick Roasted Potatoes

I take a covered casserole microwave safe dish, and on the bottom, add a layer of thinly sliced onions (this
is optional). Then I take 4 potatoes, clean and scrubbed (I don't peel mine, but you can) and cut them into
bite sized pieces. Rinse them well, and blot dry. Then put on top of the onions, and add half a stick of mar-
garine, Lawry's seasoned salt, and some pepper. Put the lid on them, and cook them on high 5 minutes.
Then I stir them around, and cook them another 5 minutes. That is it!


I put them out on their plates, and then put a dollop of sour cream om top of each. My daughter said it was
better than a baked potatoes.
** I also do this on the grill - I buy those throw away aluminum pans with the lids. Works great!


Fresh English Peas with white Sauce

Here is a good white sauce to use:

2 tablespoons margarine
2 tablespoon flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
Generous sprinkling of pepper

In it, melt the margarine over medium heat. Using a fork or a whisk, stir in the flour until it is smooth and
lump free. Now very gradually stir in the milk. I use a whisk for this because it makes the work go faster.
When the milk is well combined with the fat and flour, add the sugar, salt and pepper. Cook and stir the
sauce until it begins to boil.

Catt’s Mac and Cheese

My family likes just a plain macaroni and cheese, nothing fancy. I just boil my macaroni, drain, and rinse
with hot water. Then I add a little heavy cream, butter, salt, pepper, and cubed Velveeta. I put the lid on the
pan, and let it melt with just the heat inside the pan, but here is one thing I learned from a senior adult a few
years back - while it is melting, you whisk an egg with a little cream thoroughly - and after the cheese
melts, you stir the beaten egg in the macaroni, pour it into a greased casserole dish, cover it - and I mean
smother it - with grated sharp cheddar cheese, a quick sprinkle of Lawry's seasoned salt, and bake at 350 for
45 minutes or so. It has the texture of a custard almost, and it is fabulous. The top gets all crusty and chewy
with the thick layer of cheddar, and the egg makes it all hold together.

You just have to remember to beat the egg thoroughly, and then mix it in well. I get raves every time I take
it somewhere.

HomeStyle Mashed Potatoes

I love homemade mashed potatoes!

I use whatever potatoes are on sale, but my favorites to use are the Yukon Gold. I peel them, and wash all
the starch off before I put them in water to boil. I boil them about 20 minutes, then drain. I add real butter,
and heavy cream to them, and use my hand mixer. I do tend to leave some lumps, we like them that way.
Salt and pepper of course, and they are done.


This is a dish that is so simple, but just can’t be beat. Yet there are so many people who have never eaten
this. It is not hard, but does take some time and trouble. But well worth it!

Catt’s Fresh Fried Corn

6 ears of yellow and/or white corn, shucked and silks removed
¾ stick real butter (salted or unsalted)
½ - 1-cup heavy cream, half & half, or milk
Salt and pepper to taste


The key to good fried corn is how you cut it from the cob. First, you take the ear of corn and in a deep bowl,
holding the ear of corn upright, cut the corn from the bottom half of the cob in 3 steps. Using a sharp knife
cut off first the tips of the kernels. The second time, take the middle, and lastly, cut it as close to the cob as
you can get. Then there is a next step, which my mother always called “milking the cob.” Using your knife,
you rake the knife firmly and get the “milk” from the cob. Flip the corn over and do it in that bottom, them
discard the cob.


After you have removed the corn from the cob in these steps, take a good heavy skillet and using medium
heat, put your butter in the skillet. As it starts to melt, add the corn and heavy cream. Bring to a boil, then
reduce the heat and cover with a tight fitting lid. Simmer, stirring occasionally, for 30 minutes. This feeds 4
people. Depending on the corn you use, you may find you have to add more cream/milk after 20 minutes or
so, if it gets dry. Mine sometimes does, and we like ours wet. Use your own discretion on that.


During the summer, you will no better corn than this. I serve mine right in the skillet, just put a hot pad un-
der it and sit it on the table. I also double this recipe. It takes some time, but you may never eat corn out of
the can again. Enjoy!


Cole Slaw.
I remember my mamaw grating her cole slaw, she chopped and chopped - and we found, what my daddy
affectionately called "cole slaw renderins" all over the kitchen. My mom used the grater for her cole slaw.
Me? I buy mine, either at KFC, or at the local deli up the street - the owner's grandmother makes it every
other day fresh.


When my mom made it, she made her dressing first - it was mayonnaise (but you can use Miracle Whip), a
tbsp of vinegar, 3 tbsp of sugar, salt, pepper, a tsp of horseradish, and a little cream to thin it out a tad.
Mix shredded, diced, cabbage with this dressing, chill and serve at your picnic.

__________________
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What the country needs is dirtier fingernails and cleaner minds.