Church Social Coleslaw

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 07, 2011
  • 1 large head cabbage, shredded
  • 1 green bell pepper, diced
  • 1 onion, finely diced
  • 1 1/2 large carrots, shredded
  • 1 cup white wine vinegar
  • 1 cup vegetable oil
  • 1 cup white sugar
  1. Combine the cabbage, bell pepper, onion and carrot.
  2. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
  3. Drain any excess liquid, toss and serve cold.

Note: Sunflowers are a great addition to this coleslaw

Lemon Cookies from a Cake Mix–Absolutely YUMMY!!!!!!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 04, 2011


This great little cookie couldn’t be easier.  It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies.  It’s a keeper recipe, you can stir these up in five minutes.

~ jan


1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration


Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…

Marshall Fields Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 15, 2011


2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Paul Deen's Southern Cornbread Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 09, 2011




  • 1 batch cornbread, cut into 1-inch cubes, recipe follows
  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can niblet corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups grated sharp Cheddar
  • 1 (8-ounce) bottle ranch dressing
  • Chopped fresh parsley leaves, for garnish


In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.


  • 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
  • 1 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 cup cream-style corn
  • 2 eggs
  • 1 cup sour cream
  • 1 cup grated sharp Cheddar, optional
  • 1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.


Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.


Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.


Yield: 8 servings 

Source: FoodTV

Salted Caramel Ice Cream

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 16, 2011



Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg 
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.


Adapted from a recipe from New York Times

Tony Packo's Stuffed Cabbage

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 11, 2011


This recipe for stuffed cabbage is from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H.

1 cup uncooked rice
1 head cabbage, about 3 pounds
2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
2 eggs
2 medium onions, chopped, divided
1 clove garlic, minced
2 teaspoons salt
Pepper and paprika to taste
1 pound sauerkraut, canned or bulk
1 can (1 pound) whole tomatoes with juice, mashed
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons sugar
1 teaspoon salt

Sour Cream Sauce--

1 tablespoon butter
2 small onions, chopped
3 ounces sour cream
1 can (1 pound) whole tomatoes with juice, mashed

In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika.

Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside.

Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls.

Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered.

Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time. 

Yields about 8 servings

Williams-Sonoma watermelon knife

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 29, 2011

I'm such a sucker for kitchen gadgets, and this watermelon knife from WS looks pretty sweet, pricey though at $24.99.

Here's the link if you like it, too. ;o)

The World’s Best German Potato Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 27, 2011
My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad.  She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar.  Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much.  I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever!  It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours.  It’s also great cold.  Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste

1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender.  Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon.  Saute onion, red and green pepper in bacon drippings until limp and tender.  Add heaping tablespoon of flour and stir until incorporated into the drippings.  Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny).  Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture.  Let it sit for a bit for the flavors to marry.  This is great warm, at room temperature, or cold.

VERY Cherry Stuffed French Toast

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 04, 2011

  • 8    eggs
  • 1/4  cup  evaporated milk
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt
  • 6 thick slices of french bread, slit in the center to make a pocket
  • 1  8-ounce package  cream cheese, softened
  • 1  21-ounce can  cherry pie filling
  • 2  tablespoons  butter, margarine or cooking oil
  •     Granulated or powdered sugar (optional)
  •     Maple-flavored syrup (optional)
  • Directions

    1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.

    2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.

    3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.

    4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.

    5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.

    Source: Adapted from a recipe from Midwest Living


    Lime Angel Food Cake with Lime Glaze and Pistachios

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 04, 2011



    • 1 cup cake flour
    • 1 1/2 cups superfine sugar, divided
    • 1/4 teaspoon salt
    • 10 large egg whites, room temperature
    • 2 teaspoons finely grated lime peel
    • 1 teaspoon vanilla extract
    • 1 teaspoon cream of tartar

    Lime syrup and lime glaze:
    • 1/2 cup sugar
    • 4 tablespoons fresh lime juice, divided
    • 1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
    • 1/2 cup powdered sugar

    • Special equipment: 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)


    For cake: 

    Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.


    Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.


    Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.


    For lime syrup and lime glaze: 

    Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.


    Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.

    Transfer cake to platter; cut into wedges and serve.

    Test-kitchen tip:Be sure not to use a nonstick pan or to grease or butter the cake pan for this cake. Because this cake is cooled upside down, you want it to stick to the sides a bit. If your angel food cake pan doesn’t have feet, have a metal funnel or a bottle with a slim neck nearby. You'll invert the tube of the pan onto the funnel or bottle as soon as the cake comes out of the oven.

    Source:  Epicurious