Southern Fried Cabbage PRINTABLE RECIPE ▼ 4 to 6 SERVINGS One of the easiest and tastiest vegetables to prepare is fried cabbage. It's a dish I enjoyed throughout my childhood, and I can't recall a time when it wasn't a regular feature on our dinner table. Three basic ingredients make up this dish-cabbage, bacon and garlic. That's about as simple as it gets. Favorite Things from the Kitchen I love this skillet from Caraway An easy dish to prepare with a minimum of ingredients. Ingredients • LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Fried Cabbage

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

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

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Condiments, Marinades & Dressings Simple Bacon Dressing PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you like bacon, then you'll love this dressing. It has a unique flavor and so delicious! This dressing works with all kinds of salads and I've even used it on baked potatoes and pan-fried potatoes. Tips & Options • I love this salad (pictured above) with this dressing. Romaine lettuce, bacon, croutons, parmesan cheese (finely grated), and sweet red peppers. You could also add chopped dates and walnuts. • Crumble half of the bacon over the salad and mix the other half (finely chopped) in with the dressing. • Briefly placing the salad under the broiler (to wilt) before adding the dressing gives another layer of flavor. About the Ingredients: • Bacon: I prefer simple, uncured bacon, thick sliced • French dressing: Since it's a small amount, you can substitute creamy tahini, or a hummus-based dressing. I have used hummus thinned with a little olive oil too. • Mayonnaise: Use your favorite. • Apple cider vinegar: Not white vinegar in this instance, • Onion: Red onion or Vidalia maybe? • Parsley: Gives that color and flavor. Ingredients • 6 slices bacon • ¼ cup French dressing (I have used olive oil) • 1 cup mayonnaise • 2 Tbsp apple cider vinegar • 2 Tbsp onion, ¼-inch dice • 2 Tbsp parsley, ¼-inch dice Instructions 1. Cook the bacon until done; drain and crumble . 2. Add the other ingredients and mix well. Chill before using. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Simple Bacon Dressing

​ ​ ​ ​ Best Breakfast Casserole                                          10 servings ​ ​ ​ ​ Ingredients ​ ​ •  8 slices of bread, crumbled up ​ ​ •  8 oz Swiss cheese, grated ​ ​ •  1 lb bacon, fried* and crumbled ​ ​ •  8 oz mushrooms, chopped, sauteed in a bit of bacon fat ​ ​ •  1 medium onion, chopped ​ ​ ​ •  8 oz Cheddar cheese, grated ​ ​ ​ •  8 eggs ​ ​ •  2 cups of milk ​ ​ • 1½ cups half and half ​ ​ •  2 tsp Worcestershire sauce ​ ​ •  1 tsp seasoned salt ​ ​ •  1 tsp dry mustard ​    •  Sea salt and black pepper to taste ​ ​ ​ Grease a 9-x-13 dish. ​ ​ ​ ​ Instructions ​ ​ ​ 1.  Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese,           sauteed mushrooms and onions over bread. ​ ​ ​ 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; ​ ​      pour over other ingredients.  Cover and refrigerate overnight. ​ ​ 3.  Preheat oven to 350°F; bake uncovered for 1 hour.  Let it sit for 15 minutes ​ ​       before serving. ​ ​   ​ *Bake or fry bacon until done, not overly crisp. It can be cut with scissors ​ ​   if it needs it. ​ ​ ​ ​ KEYWORDS ​ ​ best breakfast casserole, breakfast quiche casserole        ​ ​ ​ Breakfast Breakfast Casserole Fruit Salad Waffles Easy Pancakes

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)

Condiments, Marinades & Dressings Creamy Russian Dressing T his unique dressing is great poured over salads but also takes plain vegetables to another level. I like to use it as a dressing with potato salad. I ngredients • 1 cup mayonnaise • 1/3 cup chili sauce • ¼ cup chopped green onions (¼-inch dice) • 2 tsp sugar • Dash of hot sauce • 1 tsp Worcestershire • 1 tsp minced horseradish or more to taste (optional) • ½ tsp sea salt Instructions 1. In a small bowl, combine all ingredients; mix thoroughly. 2. Pour into an airtight container; chill at least an hour. It should keep, in a tightly sealed container, for up to 2 weeks. Info Because of the color, Russian Dressing and Thousand Island Dressing are often thought to be the same. But Russian Dressing is spicier, with hints of horseradish and hot sauce. On the other hand, Thousand Island Dressing is sweeter and and contains sweet pickle relish. #RussianDressing #CreamyRussianDressing

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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

Condiments, Marinades & Dressings Bleu Cheese Dressing (2) This bleu cheese dressing is totally different from the first one. Simple to make, you just whisk everything together and chill. I like to taste it after it's been chilled for a while to check the seasoning. This is another recipe that I've had for a long time. Makes about 2 cups. Ingredients • 1 cup buttermilk • ½ cup sour cream • ¼ cup mayonnaise • ½ small garlic clove, minced • 4 ounces blue cheese, crumbled • ¼ tsp dried parsley • ½ tsp sea salt • ¼ tsp fresh ground pepper Instructions 1. In medium bowl, whisk tohether first 4 ingredients; add blue cheese and parsley; add salt and pepper. 2. Pour into a sealable container ( like this ); chill before using. Should last for up to 5 days. KEYWORDS best bleu cheese dressing, bleu cheese dressing

Condiments, Marinades & Dressings Bleu Cheese Dressing (1) Not everyone likes the flavor of bleu cheese but I happen to be one of those who do. Well, I actually like a lot of different dressings, mostly based on the kind of salad or entrée that I'm having. I've had this recipe for at least 25 ye ars. I think you'll find that it's an interesting recipe whether y ou make it or not. You can tell that it's an older recipe by the amount that it makes. Ingredients • 1 small can evaporated milk, chilled in refrigerator overnight • 3 tbsp fresh lemon juice • 2 cups mayonnaise • ½ lb bleu cheese, cut into pieces then use forks to pick into crumbles • ½ garlic clove Instructions 1. Beat the milk with the lemon juice until nice and thick. 2. Add the other ingredients and mix well. Chill before using . KEYWORDS bleu cheese dressing