(Originally published September 2, 2025)
LAYERED PEA SALAD (request from a reader)
2 heads chopped iceberg lettuce
8 oz baby spinach
8 hard boiled eggs, chopped
1 pound bacon, cooked crisp and crumbled
4 tomatoes, chopped
1 bunch green onions, sliced
8 oz shredded cheddar
10 oz partially thawed peas
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tbls sugar
Layer salad ingredients in bowl, beginning and ending with peas. Mix dressing ingredients and
spread over salad. Cover and refrigerate for 8 hours. Toss gently before serving.
BACON BROWN SUGAR GARLIC CHICKEN
4 boneless breasts
2/3 cup brown sugar
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp pepper
10-12 slices bacon
Mix together brown sugar, garlic, salt and pepper. Add chicken and toss to coat. Wrap each
breast in bacon. Put breasts in baking dish, cover with remaining brown sugar mixture. Bake at 375 for 30 minutes.
POPOVERS WITH STRAWBERRY BUTTER
Popvers:
4 cups flour
4 cups milk
6 eggs
1 tsp baking powder
1 1/2 tsp salt
Beat eggs on medium until foamy. Reduce speed and add milk. Gradually add salt, baking
powder and flour; beat 2 minutes. Let batter rest for 1 hour at room temperature. Heat oven to
425. Place popover pan or muffin pan on a cookie sheet and heat in the oven for 30 minutes.
Coat heated pan with cooking spray. Fill cups to the top with batter. Bake for 15 minutes until
golden brown. Turn popovers out and serve warn with strawberry butter.
Strawberry Butter:
1 1/2 cup soft butter
1 cup quality preserves
Cream butter and preserves until fluffy and serve with hot popovers.
SUPREME RICE
1 cup rice
2 cups chicken broth
1 cup sour cream
2 tbls chopped jalapeno peppers
1 1/2 tbls jalapeno juice
1/3 cup Italian dressing
1 can water chestnuts, sliced and drained
1 pound shredded Monterey Jack cheese
Cook rice in chicken broth. Add other ingredients except cheese. Put 1/2 mixture in a casserole,
add 1/2 cheese. Add remaining rice mixture and top with remaining cheese. Bake at 350 for 30 minutes.
CORN AND
ZUCCHINI CHOWDER
3 strips bacon
1 cup diced yellow onion
1 carrot, diced
1/2 cup diced celery
2 cloves minced garlic
2 russet potatoes, diced
1 tsp thyme
2 bay leaves
1 quart chicken broth
4 ears corn, cut off the cob
1 cup 1/2 and 1/2
Salt and pepper to taste
Parsley, cayenne and paprika to garnish
Cook bacon, drain and crumble. Reserve 2 tsp drippings. Saute onion, celery and carrot in
drippings. Add potatoes, thyme, bay leaves and broth. Cook until potatoes are tender. Add
zucchini and corn; simmer until tender. Add 1/2 and 1/2 and bacon. Heat thoroughly.
SHRIMP SALAD
Bibb lettuce, rinsed and drained
16 oz can artichoke hearts, drained and quartered
2 sliced avocados
2 pounds large shrimp, cooked and peeled
4 hard boiled eggs, diced
DRESSING:
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp prepared mustard
1 tsp minced garlic
1/4 cup tarragon vinegar
1 egg yolk
1 cup oil
1/2 tsp sugar
1 tbls Worcestershire
1/4 cup chili sauce
Beat sauce until it’s the consistency of mayonnaise. Gently add artichokes, avocados, shrimp and boiled eggs. Drizzle dressing over and combine gently. Serve on Bibb lettuce leaves.
