Cucumber and Onion Salad with Sour Cream and Dill Dressing PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is one of the most satisfying salads to make. It's simple, contains few ingredients and compliments just about any entree. About the ingredients: • Sour cream: Using a good quality is important for the flavor. • Lemon juice • Dill: I like to use fresh or freeze dried but use what you have. • Cucumbers: I like the ones that are younger and 5 to 6 inches long. Their seeds are smaller and the flavor is better. English cucumbers work well if they aren't too big. • Red onion: Adds color and flavor. Sweet onions are good and compliment the flavor of the cucumbers. • Sea salt: Kosher salt is good too. • Pepper: Fresh cracked if possible. Ingredients • ½ cup sour cream • 1 to 2 Tbsp fresh lemon juice • 1½ Tbsp chopped fresh dill (or 1 Tbsp freeze dried) • ½ lb. thinly sliced cucumbers • ¼ to ½ lb. thinly sliced red onion • Sea salt • Fresh ground pepper Instructions 1. In a medium bowl, mix the sour cream, lemon juice, and dill. Season to taste with the salt and pepper . 2. Add the cucumber and onion slices; gently toss together. You can serve immediately or refrigerate in a sealed container for 2 hours. This salad will get watery if it's allowed to sit for a long time. It is best made and served on the same day. Tips & Options • Add 1 to 2 cloves of finely minced fresh garlic. (Step 1) • 2 stalks of thinly sliced fresh celery. • 3 to 4 radishes, thinly sliced. (Add color and a delicious crunch)

Laura Lee Alice Cooks is about sweet tea, good food, gardening, family and friends. A Southern lifestyle is positive, simple and easy-going. Home Comfort Foods Sally's Brownies A white plate stacked with decadent chocolate brownies. Chicken and Dumplings_edited_edited A pot filled with flavorful and puffy Chicken and Dumplings. Southern Potato Soup A bowl filled with creamy potato soup with small pieces of vegetables and bits of ham. Macaroni and Cheese Creamy macaroni and cheese in a white bowl. Loaded Carrot Cake Loaded carrot cake cupcakes with spiraled cream cheese frosting. Pasta with Asparagus and Bacon LLA Basic Coleslaw Recipe Our Best Baked Beans Crab Cakes Trending Desserts Loaded Carrot Cake Southern Pound Cake Rustic Strawberry Pie Southern Banana Pudding Most Requested Recipes To play, press and hold the enter key. To stop, release the enter key. HOW TO . . . RECIPES SHOP DESSERTS How to make our extraordinary Chicken Stock or Bone Broth! > To play, press and hold the enter key. To stop, release the enter key. Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks that I can find. And sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes. -Mac Maple Rolling Pin Parchment Paper Ohio Stoneware Mixing Bowl Best Cotton Dish Towels Silicone Trivets OXO Wooden Utensils Cuisinart Stainless Mixing Bowls Set 4-Piece Kitchen Essentials

Kimchi PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is a simple recipe for producing a delicious homemade kimchi.

Creamy Asparagus and Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Indulge in the rich and comforting flavors of our creamy asparagus and potato soup. This delightful blend of tender asparagus and hearty potatoes creates a velvety texture that's perfect for any occasion. Each spoonful is packed with nutrients and warmth, making it a satisfying choice for lunch or dinner. Enjoy a bowl of this delicious soup and experience a taste of wholesome goodness! Favorite Things from the Kitchen I love these Le Tauci bowls with handles. This delightful soup can be enjoyed either creamy or chunky, making it versatile for any occasion. For a luncheon, I love serving the creamy version in clear mugs, which not only showcases its rich texture but also adds an elegant touch to the table. The chunky version is perfect for a meal when you desire something more substantial. It's the ideal choice when you're craving a hearty meal. The rich flavors and satisfying textures will warm up and keep you full. Enjoy a comforting bowl that's perfect for any time the day. For those of you who hate washing dishes, this soup is for you. Creamy Asparagus and Potato Soup You will need 1 large pot with a lid. You can cook the potatoes in this pot; drain and set aside, while making the rest of the soup. Ingredients • 4 slices bacon, chopped, fried, and set aside to drain • ¼ cup butter • 1 small onion, ½-inch dice • 1 stalk celery, split and ½-inch dice • 1 medium carrot, ½-inch dice • 2 to 3 cups chopped fresh asparagus • ¼ cup + 1 Tbsp plain flour • 1 quart milk • 1 tsp vegetable bouillon • 4 medium potatoes, cut into 1-inch pieces, cooked and drained • Sea salt and pepper (if using bouillon, check for salt at the end of cooking) Instructions 1. In the large pot, cook the bacon and set aside to drain. Add the butter, onion , celery, and carrot; sauté until almost tender. Add the asparagus and cook 2 minutes longer. Add the flour and bacon; stir until combined. 2. Add the milk, bouillon, and potatoes. Stir and cook for 10 minutes or until slightly thickened. Season with sea salt and pepper. 3. At this point, if you want a creamy, smooth soup, you can use the immersion blender to emulsify the ingredients. I like to use it briefly so there is still some texture. Yum!

Condiments, Marinades & Dressings 2-3 servings Garlic Parmesan Dressin g A super simple dressing for a Caesar salad or just about any salad. This recipe is easily doubled. For croutons recipe, click here . Ingredients • 1/3 cup Parmesan cheese • 2 garlic cloves, minced • 2 Tbsp good olive oil • 2 Tbsp lemon juice • 2 Tbsp water Instructions 1. Combine all ingredients in a small bowl and mix with an immersion blender. (Can also use a blender.) 2. Season with sea salt and black pepper to taste. 3. Store sealed tightly in a jar; refrigerate. Flip top bottles for dressings are perfect for storing salad dressings. Or if you prefer something a little fancier, look at this cruet . KEYWORDS parmesan dressing

Fish & Seafood Beer Battered Fish This is another super simple recipe with minimum ingredients. It can also be used as a batter for other things such as chicken (I do chicken nuggets) or vegetables. The recipe is easily doubled or tripled. It goes great with our Cole Slaw and fried potatoes. Ingredients • 1½ cups Batter Mix (recipe below) • 1 pound fish fillets, fresh or thawed if frozen • ¼ cup lemon juice • ¾ cup beer • Peanut oil or oil of choice Prepare Batter mix. Instructions 1. Pat fish dry; coat with Batter Mix, about ½ cup total. Lay on rack. 2. Combine remaining Batter Mix, lemon juice and beer; mix well. 3. Dip fish in batter and fry in hot oil until golden brown; drain. 4. Serve with Tartar Sauce . Batter Mix The baking powder keeps the batter light and crispy. Ingredients • 1½ cups plain unsifted flour • 2¼ tsp baking powder • 1 tsp salt • ¾ tsp baking soda Instructions Combine all ingredients with a whisk in a medium bowl. Options 1. Use thin slices of chicken instead of fish. 2. Add ¼ teaspoon cayenne pepper to dry batter.

Creamy Lemon Garlic Pasta PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This recipe possesses a special allure. It's creamy, infused with, and brightened by a touch of lemon. With just a handful of simple ingredients, it's a breeze to make. I love that it pairs beautifully with various pasta types. Tips for success with this dish: • Sauté the garlic on low heat; you do not want it to brown. Browned garlic tends to be bitter in taste. You should see just a few bubbles while it's cooking. • Cook your pasta 2 minutes short of done to al dente. It will continue cooking in the sauce. • Use fresh lemons and taste the juice before using. If it tastes too strong (acidic), add less than the recipe states. You can add a little water to the juice to help to cut the strong taste. • Cook the sauce on low heat to keep it from curdling. If it does curdle, you can use an immersion blender to smooth it out or toss it into a blender. If you need to, extra heated cream can be added. • Fresh pasta cooks in a fraction of the time it takes to cook dried pasta. So if using fresh pasta, cook after the lemon sauce is done. Favorite Things from the Kitchen Phillips Pasta Maker About the ingredients: • Pasta: Use a good quality, semolina if possible. • Olive oil: I like to use cold-pressed virgin oil. • Garlic: Use cloves that are firm to the touch. • Heavy cream: Do not use half & half. • Lemon juice: Lemons vary in acidity. Meyer lemons tend to be a little sweeter. I always taste to make sure. • Lemon zest: I scrub the lemons with salt and rinse to make sure they're clean. Only use the colored part of the lemon peel. This is my favorite microplane that I use for zesting and fine grating. • Parmesan cheese: I like to grate or shave from a fresh block of cheese if I have it. More often than not, I use a good quality shaved or grated cheese from a bag. Ingredients • I package of pasta (13 to 15-ounces) • ¼ cup of a good olive oil • 2 to 3 fresh cloves of garlic, finely chopped • 1 cup heavy cream • ¼ cup fresh lemon juice (can use up to ½ cup if sweeter) • 2 tsp lemon zest (from the colored part of the peel) • ¾ cup grated parmesan cheese (shaved cheese works too) • Pasta water Instructions 1. Prepare all the ingredients for the sauce. It cooks while the pasta is boiling. 2. Using a large pot on the stove, pour in 4 quarts of water; add 2 teaspoons of salt. Bring to a rolling boil and add the pasta. Cook according to the instructions on the package. 3. In a large skillet place the olive oil and the chopped garlic. Cooking on low heat, sauté for 5 minutes without browning. Add the cream and lemon zest, stirring constantly until it begins to thicken. Stir in the lemon juice until well combined. Turn off the heat. 4. Drain the pasta, saving about 1 cup of the pasta water. Add the pasta to the sauce in the skillet. Mix well, adding some of the pasta water if the sauce seems too thick. Add the parmesan cheese and toss OR add the cheese to each individual serving. Garnish with chopped parsley or basil leaves torn into pieces. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Creamy Lemon Garlic Pasta

Stir-Fried Orange Chicken 2 generous servings This is my favorite of all the stir-fry dishes that I've made. I happen to like the sweetness of the orange but if I want it a little spicy, the addition of a few red pepper flakes makes that happen. As stir-fried recipes go, this one is fairly simple to make. Stir-Fried Orange Chicken 2 generous servings Ingredients • 1 Tbsp soy sauce • 1½ tsp cornstarch • 1 tsp grated ginger • 1 clove garlic, minced • 1 pound boneless, skinless chicken breasts • 1 medium carrot, finely julienned or coarsely grated • ½ cup orange juice • 2½ tsp cornstarch • 2 Tbsp of a good vegetable oil, for this I use peanut oil • 2 cups cooked rice (hot)

Laura Lee Alice Cooks is about simple Southern recipes and comfort cooking. It's all about maintaining an easy Southern lifestyle so you can enjoy each moment. Recipes Recipes We use seasonal fruits and vegetables, pantry staples, and basic whole foods in our recipes. We try to keep canned foods to a minimum, except for the ones we do. Freezing, fermentation, dehydrating, and freeze-drying are also part of our normal activities, depending on the season. Appetizers Appetizers Beef Beef Beverages Beverages Breads Breads Brunch A table offering a variety of food for brunch. Chicken Chicken Recipes Condiments & Dressings A sampling of condiments & dressings. Fish & Seafood Recipes Fish & Seafood How To.... DIY ideas to make your life easier. Pasta Recipes A dish of delicious macaroni and cheese. Pork Pork Salads & Slaws Salads & Slaws Sauces Sauce Recipes Soups & Chowders Soups & Chowders Vegetables Vegetables

Laundry Simple DIY Laundry Detergent • I use lavender or orange essential oils because they're my favorites, but the list is endless. Just make sure that you use the real essential oil . • Storage jars in many sizes like the 1 gallon Anchor Hocking one shown above have many uses for your laundry room. • I like to use a pipette (shown in the foreground in the image below) to add the oil to the mix. Click here to print a frameable PDF of the recipe >>> A bout the Ingredients • Baking soda -Most people are familiar with this workhorse. It's a natural for cleaning and deodorizing. • Washing soda -Gives a great boost to any cleaning product. • Epsom salts -Not only helps soften clothes, but also reduces static cling and helps to remove stains. It also helps to reduce soap scum in your washer, • Kosher, white or sea salt -Keeps colors bright and from fading. • Essential oil -Each oil has it's attributes-lavender promotes calm, relaxation, and better sleep. • Moisture absorbing packs -I like the food grade packs because they keep the ingredients from clumping and I can use them in so many other things. Simple DIY Laundry Detergent Ingredients • 1½ cups baking soda (sodium bicarbonate) • 1½ cups washing soda (sodium carbonate & water) • ½ cup Epsom salts (magnesium sulfate) • ¼ cup kosher or white sea salt • 10 to 20 drops of essential oil (lavender or orange ?) • Moisture absorbing packs (optional but good to use) Instructions In a large bowl, mix all of the dry ingredients together, then the essential oil, stirring constantly as you do. Mix again until thoroughly mixed, (I like to use a whisk). Pour into jar of choice and seal, using the moistur e absorbing packs if you have them. Use 2 tablespoons for an average load. * The packs I am suggesting are food grade so they have multiple uses. Print Jump to Recipe Share Pin Share RATE Don’t love it Not great Good Great Love it

Vegetables Fried Okra I am very fortunate to have a small country store not far from our home that stocks a mass array of cooking basics and seasonal fresh produce. Usually we grow our okra but if the weather hasn't cooperated, we tend to gravitate to this place. Most of the okra they sell is usually 2 to 3 inches in length, but never over 4 inches. Okra is one of the vegetables that you either love it or hate it! We happen to love it, especially fried this way and it freezes beautifully. After slicing the ok ra and soaking it in buttermilk, this recipe will go quickly. I prefer to fry in peanut oil, canola oil or a mixture; they tend to drain better and it have a higher flash point, which is one reason we also use them to fry turkeys during the holidays. Ingredients 1 lb. fresh okra 2 cups good buttermilk 1 cup self-rising flour 1 cup self-rising cornmeal 1¼tsp salt ¼ tsp ground red pepper or black pepper Cooking oil (Canola oil, peanut oil or a mixture) Instructions 1. Pour buttermilk into a medium bowl. Trim okra, cutting off tips and stem ends; cut into scant ¾- inch pieces. place into buttermilk, gently stir, cover and chill for about 45 minutes. 2. In the meantime, pour oil about 2 inches deep in a large pot, like a Dutch oven. Start heating to 375 degrees when okra comes from the fridge. 3. Combine flour, cornmeal, salt and pepper in a medium bowl. Remove okra from buttermilk with a slotted spoon or strainer; discard buttermilk. Place the okra, in small batches, in the flour mixture; shake off excess flour. Fry in small amounts for 4 minutes to a golden brown; drain on several layers of paper towels. Watch carefully when frying as it can quickly overcook. Tips • Gently shake okra after frying to remove excess oil before placing on paper towels. • Small batch frying prevents the temperature of the oil from dropping too low. • If freezing, cook okra until light brown, drain, then slightly cool and place in freezer on baking sheets until frozen. Quickly pour into bags and freeze. Reheat in frying pan with scant amount of oil until done. • For more heat, add another ¼ teaspoon red pepper. Did You Know? • Self-rising products produce a lighter coating because of the baking powder they contain. • Peanut oil in about 90% saturated fat. That is why it is mostly used in Asian cooking in small amounts. • Canola oil is low in saturated fat and also contains omega-3 fatty acids.

Pasta with Asparagus and Bacon PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Enjoy a delightful dish of asparagus with pasta, perfect for a light and satisfying meal. Your favorite pasta is cooked to al dente, then it's tossed with a sautéed mixture of fresh asparagus, garlic, and bacon. Finish with a sprinkle of parmesan cheese and a touch of lemon zest for a burst of flavor. This simple yet delicious recipe showcases the vibrant taste of asparagus in every way! This recipe offers bold flavor with few ingredients and is quick to prepare. You can use any type of pasta (the picture above features spaghetti), and there are optional add-ons to elevate the dish even more. Facts about Asparagus • Since asparagus is available year-round, you don't have to wait until spring to enjoy this and other recipes that contain fresh asparagus. I like the freshness that it brings to this dish. • A great source of nutrients like folate, vitamin C, and vitamin K. • Asparagus contains antioxidants and fiber. • There are green, purple, and white varieties. • It can be steamed, baked, broiled, or grilled. • You eat the stem of the plant, not the foliage or berries. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Pasta with Asparagus & Bacon Ingredients: • ½ pound pasta, cooked and drained • 5 garlic cloves, cut in half • 3 Tbsp of a good olive oil • 3 Tbsp butter • 1 lb. fresh asparagus, cut in 2-inch pieces • 6 strips of bacon, cooked and cut into 1-inch pieces ( How to cook bacon ) • ¼ cup shredded or shaved Parmesan cheese • Sea salt and cracked pepper to taste Instructions 1. In a large skillet, place the olive oil and butter; heat on medium until the butter melts. Sauté the garlic quickly for 1 minute; add the asparagus and cook for an additional 6 to 8 minutes or until tender crisp. 2. Pour over the hot pasta; sprinkle with bacon and cheese; season with salt and pepper. Serve immediately. Options: • Add 1 cup of halved cherry tomatoes 5 minutes into sautéing the asparagus and finish cooking. • Sprinkle the finished dish with ¼ cup sliced kalamata olives and chopped pimentos from a jar. • Replace the bacon with Prosciutto, so good!