Spicy Salmon with Cucumber Sauce

Ingredients:

2 pounds salmon

creole seasoning (I use Tony Chachere's)

2 lemons, one sliced, one wedged

extra virgin olive oil

Cucumber Sauce:

1 cup plain yogurt

1/2 medium cucumber, seeded and diced small

dill weed

sugar

salt and pepper, to taste

Directions:

Rub olive oil generously on salmon.

Sprinkle creole season on salmon to taste.  The more you add the spicier the salmon, so use your judgment.

Place lemon slices on top of salmon.

Bake at 350 for approximately 15 minutes or until cooked through.

Cucumber sauce:

Mix together yogurt, cucumber, a generous amount of dill (this should form the basis for the flavor - so use alot), sugar (approximately 1/2 tsp or so), salt and pepper to taste.

Greek Orzo Pasta Salad

Ingredients:

5 cups cooked orzo

1 pint cherry tomatoes, halved

2 TBSP minced sundried tomatoes (packaged in olive oil)

3/4 cup toasted pine nuts

1/2 lb cubed feta

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil (good quality)

2 TBSP chopped fresh basil

2 tsp chopped fresh oregano

salt and pepper to taste

Directions:

Mix all above ingredients together in large bowl. 

Granny Beans (Baked Beans)

Ingredients:

1 pound bacon

1 yellow onion, diced

2 large cans Campbell's baked beans

1/3 c. Heinz ketchup

2 TBSP yellow mustard

1/4 c. brown sugar

Directions:

1.  Cook bacon until nearly cooked through.  Add onions and saute with bacon until bacon is crisp and onions are soft.  Crumble bacon, reserving some for topping.

2.  Mix together in crockpot or roasting pan 2 cans of beans, onions, bacon, ketchup, mustard and brown sugar.  Measurements are very loose - just do what looks right to you.  You can never have too much ketchup or brown sugar, in my opinion.

3.  Roast in oven at 350 for 1 - 1 1/2 hours or simmer in crockpot on low for 3-4 hours.

4.  Top with reserved bacon and serve.

Southern Mac 'n Cheese

Ingredients:

1 lb elbow noodles

1/2 stick of butter

1 vidalia or sweet onion, chopped

2 cans unflavored tomatoes, drained

1/2 pint light cream

2 1/2 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 carton plain feta

1 tsp paprika

Directions:

1. Boil elbow noodles in salty water


2. Rinse/drain, return to pot, stir in 1/2 stick of butter to coat all noodles

3. Sautee onion in butter and add to noodles

4. Mix toether noodles, onion, 1/2 pint of light cream, tomatoes, 2 cups cheddar, 2 cups mozarella, 1 carton plain feta, 1 teasoon paprika

5. Transfer to greased baking pan. cover with light sprinkling of cheddar

6. Bake on 375 for approximately 20 minutes or just until cheese starts to brown.

*Thank you Karalyn Emrich for this recipe!

Basic Creamy Southern Coleslaw

Ingredients:

1 head of green cabbage, shredded
2 carrots, shredded
1/2 small white onion, shredded
2 TBSP distilled vinegar
1 cup mayonnaise
2 TBSP white sugar
1/2 tsp salt
1/2 tsp ground black pepper

Directions:

Shred cabbage, carrots and onions.  Whisk vinegar, mayo, sugar, salt and black pepper together in large bowl.  Add the cabbage, carrots and onion.  Taste and adjust seasonings.  Cover and chill for at least 1 hour.