Asparagus and Shallot Salad

August 31, 2014 § Leave a comment

Asparagus and Shallot Salad

AspSha-Salad-21 bunch, Asparagus, shaved or sliced
2 Shallots, thinly sliced
1 Lemon
1 tablespoon, Sesame Oil –or-
2 tablespoons, Extra Virgin Olive Oil (alternative)

Prep asparagus and shallots. In aggressively salted boiling water add a couple of thinly sliced lemon rings. Add the asparagus and blanch for no more than one minute. Remove asparagus and shock in ice cold water until cool. Thoroughly pat-dry asparagus and place in mixing bowl. Add shallots, half of squeezed lemon, sesame oil and salt to taste. Mix thoroughly and place in sealed container. Refrigerate for minimum of two hours. Serve chilled or at room temperature.

Suggestions: an alternative to sesame oil is extra virgin olive oil for a different taste-profile. A terrific side for fish or chicken. Enjoy!

By Kenneth Bargers


Low-Country Oysters

June 28, 2014 § Leave a comment

Low-Country Oysters

LowCountryOysters-Tennessee1 pound, fresh mushrooms, sliced
1 ½ quarts, oysters
8 tablespoons, butter
2 small cans, pimentos, sliced
4 cups, cream
8 tablespoons, flour
Salt and Pepper, to taste

Saute’ mushrooms and pimentos in butter. After mushrooms have cooked a few minutes, sift flour over mixture and when it begins to thicken, add cream, salt and pepper. Let oysters simmer in their own liquid in another pan until the edges begin to curl. Add oysters to mushroom sauce and add more cream if too dry. Serve from chafing dish or on a platter surrounded by toast points or great with rustic bread.

Mrs. Augustus (Ann) Middleton

Creamy Dilled Cucumbers

June 28, 2014 § Leave a comment

Creamy Dilled Cucumbers

3 medium, cucumbers
CreamyDilledCucumbers-Tenne¾ cup, white vinegar
¾ cup, sugar
1 teaspoon, salt
¼ teaspoon, white pepper
½ cup, mayonnaise
¼ cup, heavy cream, whipped
½ cup, sour cream
2 tablespoons, dill weed
¼ teaspoon, salt
½ teaspoon, white pepper

Slice cucumbers very thinly, do not peel. Combine vinegar, sugar, 1 teaspoon salt and ¼ teaspoon pepper in a heavy plastic bag. Marinate cucumbers in this bag for 2-3 hours. Remove from bag and press all liquid from cucumbers. Combine mayonnaise, whipped cream, sour cream, dill weed, ¼ teaspoon salt and ½ teaspoon pepper. Add to cucumbers. Chill 3 hours before serving on bed of crisp romaine lettuce.

Mrs. Jim (Betty) Emison

Sugared Pecans

June 28, 2014 § Leave a comment

Sugared Pecans

SugaredPecans-TennesseeFood1 cup, sugar
¼ teaspoon, salt
6 tablespoons, milk
2 teaspoons, grated orange zest
1 teaspoon, vanilla
2 cups, pecan halves

Combine sugar, salt, milk and orange zest in heavy saucepan. Cook, stirring often, until mixture reaches 238° degrees on a candy thermometer. Remove from heat and blend in vanilla and nuts. Stir until nuts are thoroughly coated and it looks very grainy. Turn out onto waxed paper and separate each nut. Cool! Store in airtight containers.

Ice Cream Balls

June 28, 2014 § Leave a comment

Ice-Cream-Ball-RecipeIce Cream Balls

½ gallon, vanilla or chocolate ice cream
1 package, Oreo cookies
2 squares, semi-sweet chocolate
1 small can (5 oz), evaporated milk
1 stick, butter
2 cups, confectioners sugar

Very easy! Scoop out ice cream balls. Roll in Oreo crumbs that have been crushed in blender. Place on cookie sheet in freezer. In double-boiler heat chocolate squares, milk, butter and confectioners sugar until blended and heated thoroughly. Pour over ice cream balls and when ready to serve. Whipped cream and maraschino cherries are a great option to finish off this old fashioned dessert.

Pumpkin Martini

November 26, 2013 § Leave a comment

PumpkinMartini-Nov2013PUMPKIN MARTINI

1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
3 tablespoons vodka
2 tablespoons half and half
1 tablespoon canned pure pumpkin puree
1 tablespoon maple syrup
1/4 teaspoon pure vanilla extract


Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.

In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.

Source: Kristen Evans Dittami;

Fudge Pie

November 25, 2013 § Leave a comment


FudgePieTNFoodieBlog1 stick unsalted butter, softened
1½ cups granulated sugar
3 eggs, slightly beaten
⅓ cup all-purpose flour
½ cup cocoa
Salt, pinch
1½ teaspoons vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 350 Degrees. Use large mixer. Cream butter and sugar. Add beaten eggs. Combine remaining ingredients until completely incorporated. Pour into pie crust, bake about 35 minutes, or until center is firm.

Source: Kenneth Bargers

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