Cucumber Salad Side

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• Ingredients 

3 Large Cucumbers 

1tsp salt

1/4 cup Sugar

1/8 cup water

1/4 cup Distilled White Vinegar

1/4 cup Sliced red onion

Directions 

Peel the cucumbers and slice wafer tho . Sprinkle with salt. In a medium size bowl mix sugar, water, vinegar and onion. Add cucumbers to mixture. Mix well.

Refrigerate 1 hour.

Spinach Artichoke Dip

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed
• 1/2 cup sour cream
• 1/4 cup mayonnaise

• 1/4 cup cream cheese1/4 cup grated Romano cheese
  
  1/4 tsp minced garlic
  Preheat oven to 375 degrees F (190 degrees C).
  In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
  Bake until heated through and bubbly, about 25 minutes
• 1/4 cup grated Romano cheese
• 1/4 teaspoon minced garlic
  
  
  
  
  
  
  
  
  
  
  

Fried Rice

Ingredients:

1 cup uncooked rice
1 (12 oz) package of peas and carrots
3 TBS Soy Sauce
6 eggs
2 TBS milk

Directions:

Cook rice according to package. In a large frying pan add about 2 TBS of oil, make sure it is warm before you add the rice. After adding rice add the peas and carrots. While it's cooking scramble eggs and milk together and cook in a separate pan. Add soy sauce to rice, peas, and carrots mixture then add cooked scrambled eggs.

Fried Green Tomatoes and Dip

About a year ago one of my cousin's and I made some fried green tomatoes... and they were delicious! The last couple of weeks I had been thinking about them... just needed to find some green tomatoes (not really something you commonly will find in the grocery store)! On Sunday my Grammy let me pick some from her garden and I found this blog Bo's Bowl (that seems to have a good amount of southern style recipes) and the recipe sounded like it'd be a good one, so I thought I'd give it a try and it was delicious! I've made a few of my own adjustments:

Ingredients:

about 8 unripe green tomatoes (this definitely depends on the size of tomatoes you have!)

1 & 1/2 cups flour

1/2 cup yellow cornmeal

2 cups milk

1 tsp seasoned salt

a little black pepper

oil, for frying

Slice the tomatoes into about 1/4 inch slices.  Then in a bowl mix together the remaining ingredients to form the batter.  In a heavy skillet heat one to two inches of oil to about 375 degrees.  Dip the tomatoes into the batter.  Then fry until golden brown  on both sides.  Drain on a paper towel lined plate.  Then serve with Guthrie's sauce.

Guthrie's Sauce

3/4 cup Mayonnaise

1/4 cup Ketchup

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/4 tsp Worcestershire sauce

1/2 tsp Seasoned Salt (I personally like Lawry's salt)

2 tsp jalepeño juice (optional, I like the flavoring it gives to add some of the juice from the jalepeños that you buy in the jar, but can be made without!)

Mix together all the ingredients in a bowl.  Cover with plastic wrap and refrigerate for at least two hours for the flavors to meld together.  This sauce is not just great with fried green tomatoes, but also chicken fingers, seafood, and even as a salad dressing.

Orange Fluff

This makes SO much that you really should do this when you're planning to share!

Ingredients:
24 oz Cottage Cheese
2 Small Boxes of Orange Jello, OR 1 large box
2 cans (8 oz) crushed pineapple (drained)
3 cans (11 oz) mandarine oranges (I personally think Del Monte is the best tasting)
8 oz Cool Whip (defrosted)
Nilla Wafers

Directions:
Mix everything except for the Nilla Wafers together, chill for at least 1 hour. Serve with the Nilla Wafers!

Orange Chicken

I finally found it!!! A delicious orange chicken recipe!!! This recipe is best if eaten fresh. It does take some time to make. And will feed about 6 people.

Ingredients

Sauce:
1 1/2 Cups Water
2 TBSP Orange Juice
1/4 Cup Lemon Juice
1/3 Cup Rice Vinegar
2 1/1 TBSP Soy Sauce
1 TBSP Grated Orange Zest
1 Cup Packed Brown Sugar
1/2 tsp Minced Fresh Ginger
1/2 tsp Minced Garlic
2 TBSP Chopped Green Onion
1/4 tsp Red Pepper Flakes

3 TBSP Cornstarch
2 TBSP Water

Chicken:
4-5 Boneless, Skinless Chicken Breasts (cut into large chunks)
1 Cup All-Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
3 TBSP Olive Oil

Directions

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Put a drying rack over a baking sheet, pour out contents onto drying rack.

Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.

Preheat oven to 200°F. Line a baking sheet with paper towels.

Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.

Pour the sauce into a skillet. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low.

Transfer the fried chicken to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with rice.