Fried Rice Every Asian restaurant has a different recipe for fried rice. And those of us that have done stir-fry have our recipes too. Mine is as simple as it can get, but I change it occasionally, depending on what I have in my pantry. I offer some options but have even added diced tomatoes, celery, and leftover pork bits. Adding meat takes it from an entree to a meal. It's a great way of using small amounts of leftovers. Plus, it adds color to an otherwise bland looking dish. Ingredients • 2 eggs, beaten • 3 Tbsp soy sauce • 1 Tbsp olive oil • 1 Tbsp butter • 1 bunch green onions (4 or 5) • 1 bunch lettuce, shredded (green is best) • 2 cups cooked rice You will need a large skillet that can withstand high heat (or a wok). Instructions 1. Mix eggs and soy sauce; set aside. 2. Preheat the skillet over high heat; add cooking oil. 3. Add butter before tossing in lettuce and onions; cook until crisp-tender. 4. Stir in cooked rice; cook, stirring frequently, 4 to 6 minutes. While stirring, drizzle the egg mixture over the rice. Cook, stirring constantly, until eggs are set. Options • 1 large carrots, ¼-inch dice (Step 3) • ½ cup frozen peas, thawed (Step 3) • 10 small shrimp-pictured (Step 4) KEYWORDS fried rice, simple fried rice, versatile fried rice

Our deliciou s,and easy-to-make Rustic Strawberry Pie. Rolling Pin Rustic Strawberry Pie PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This was the first year (2024) that I grew enough strawberries to eat and have extras to freeze-dry. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year their strawberries were exceptionally nice so I will be freeze-drying some of theirs as well. You can use a bought crust for this pie but our recipe is so easy, and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients: Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour: Simple, right? Make sure the flour you are using is fresh. It's easy to tell by the smell. • Sugar • Salt: Preferably Sea or kosher salt. • Unsalted butter: Make sure it is cold, cold, cold. After cutting into cubes, (or grating), put in freezer for a few minutes. • Ice water: Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Strawberries: Use the freshest and plumpest berries that you can find. You can also use apples, peaches, cherries, or blackberries. • Cornstarch: I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon: Not much, but necessary • Cinnamon: Fresh is best! Start with capped strawberries and mix with the other filling ingredients. If the strawberries are the size of a quarter or less, I leave them whole. Pour the strawberries into the crust; arrange them if necessary. Fold the crust over the edge of the strawberries. You can do it into neat folds or randomly as I've done here. I prefer the more rustic look. The juices ran over in this pie, but once it cools a little, the pie will be easy to slice and the pieces will remove easily. The parchment paper helps with that. That's why I love this style of pie! Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water (depending on the weather, it normally takes more) Filling: • 4 to 5 cups fresh strawberries, washed and spread on towel to dry. Cut into halves or thirds if large. • ½ cup sugar • 4 Tbsp cornstarch (¼ cup) • ¼ tsp cinnamon (optional, but good) You will need a baking sheet and parchment paper.* Instructions 1. Crust: In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the and cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on parchment sheet until 13-inches in diameter. Make filling. 2. Preheat oven to 425°F. 3. Filling: In a large bowl, mix together the corn starch, sugar and nutmeg. Add the berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely before serving. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Strawberry Pie Favorite Things from the Kitchen Parchment Paper

Pimento Cheese This recipe is super simple and delicious, with many uses. It can be used as a spread, dip, or sandwich. It's a perfect companion for dill pickle chips! Plus, t he recipe can be easily halved if you don't need a larger amount. About the Ingredients: • Velveeta -This has been around a long time, since 1918. Not a real cheese but rather a processed form of cheese. It tends to have a milder flavor and creamier texture which works great for this recipe. • Sharp Cheddar cheese -Needed for that punch of flavor and texture. • Pimentos -These are mild sweet peppers that come canned or in jars. You could also use diced roasted red peppers. • Mayonnaise -Use your favorite brand. • Sea salt & black pepper -Mix everything together and taste before adding either one. Homemade Pimento Cheese Ingredients • 1 box (16 oz) Velveeta original cheese • 2 cups (8 oz) finely shredded sharp Cheddar cheese • 1 jar (4 oz) diced pimentos • 1 cup mayonnaise (I've always used Duke's) • Sea salt & black pepper; taste before adding Chill the Velveeta in the freezer for 15 minutes (no more) before grating. Instructions 1. Using a grater with large holes, shred the Velveeta into a large bowl. I have successfully used the food processor for this step. The Velveeta is meant to be a little creamy. 2. Stir in the Cheddar cheese and pimentos; add mayonnaise and fold in until the mixture is creamy. 3. You can serve right away or refrigerate until needed. Options • Make a sandwich (great toasted), or serve with crackers, as a t opper for cocktail bread or cut-up with fresh veggies. • Use pimento cheese to make stuffed celery sticks for a tasty appetizer. • Add a half a diced jalapeno to the mix for a kick (or more to suit your taste). • Add bacon, lettuce and tomato for the ultimate sandwich! Soooo good! • If you need to thin, add a little more mayo. KEYWORDS pimento cheese recipe , best pimento cheese recipe, pimento spread Share Pin Share Jump to Recipe PRINT RATE Don’t love it Not great Good Great Love it

Condiments, Marinades & Dressings Simple Peanut Sauce Most of us associate peanut sauce with Asian cooking but Southerners have used peanuts in cooking for hundreds of years. This recipe with 4 basic ingredients can be used in so many ways. It can be used as a salad dressing, a sauce for chicken and burgers, or just about anything that comes off the grill. It's also great with egg rolls or spring rolls! Ingredients ½ cup creamy peanut butter ½ cup soy sauce 3 Tbsp soy oil 2 Tbsp rice vinegar Instructions Whisk the peanut butter and soy sauce together, then whisk in the oil and vinegar. I like to use my immersion hand mixer so it is thoroughly mixed. If using crunchy peanut butter, whisk it in last by hand. Options • For a little extra bite, add ¼ tsp crushed red pepper. • For sweetness, add 2 Tbsp brown sugar. • 1 clove garlic, finely minced gives depth.

SHOP COOKING TOOLS BAKING TOOLS FOOD STORAGE TABLEWARE ENTERTAINING FOR YOUR GARDEN THIS & THAT Foods

Laura Lee Alice Cooks is all about healthy living, simple from-scratch recipes, gardening, and natural homekeeping. HOW TO... Here you will find tips and information to make your daily life a little easier, simpler, and a lot more interesting. How to Make Glazed Nuts Chocolate Chip Cookie Mix How to Make Beef Tallow Baking Tips How to Make Brown Sugar How to Make Vanilla Homemade Kuhlua Herb Sachets Mulling Spices Rustic Herbal Sea Salt Cooking Terms for Sauces & Gravies How to Make Chicken Stock or Bone Broth Simple Lemon Extract How to Make Calamondin Liqueur How to Make a Gingerbread House

Instructions on planting potatoes in different situations. Planting Potatoes It doesn't matter if you have an acre of land to plant or just a balcony. anyone can plant potatoes. Although it can be done in pots or baskets, the best option for those with limited space is a potato planter*. They are so easy to use and the best part-they have a flap on the side that can be used to collect the potatoes. Last year we had problems with grubs taking bites out of our potatoes and sweet potatoes, so this year we're taking a different approach. I do garden organically , so no chemical pesticides or insecticides. And always use natural fertilizers compost or worm casings. You will need: , • Potato grow bags with flaps (helps to see the progress) • Good soil, possibly mixed with compost, coco fiber, a little sand, etc. Use what you have. Here I use a brand called Daddy Pete's, but I do mix it with whatever I have at the time. Right now I am adding a little coco fiber, compost, finely ground egg shells, and a little sand. • Dried leaves, chopped (optional) • Fertilizer, 5-10-10 which is Nitrogen, Phosphorus, and Potassium; use organic if possible. 10-10-10 is a popular all-purpose fertilizer. • Seed potatoes or potatoes that are starting to sprout. Soil layer 3-inches Leaf layer 3-inches Seed potatoes > > Soil layer 6-inches Bottom leaf layer 6-inches Instructions 1. In the bottom of the bag, I put a good layer or leaves, about 6- inche s deep. The leaves will compress down as the potatoes grow. We use the vacuum on our mower, so there is a good mixture of chopped leaves to use. On top of the leaves sprinkle a LIGHT layer of 5-10-10 fertilizer*. 2. Add a 6-inch layer of rich soil; add a LIGHT layer of 5-10-10 fertilizer; then add a 6-inch MIXURE of soil and leaves into the last layer. 3. Lay your "seed potatoes", eyes facing up, on top of the last layer. Sprinkle with enough leaves to cover the seed potatoes, then with a 2 to 3-inch layer of soil. As the potatoes start growing, continue adding 3-inch layers of a MIXTURE of the leaves and soil as the potatoes peek through each layer until you reach the top of the bag. I have planted potatoes this way for years and they are so easy to harvest. And cleaner than when you use just soil. * You can also use this same technique when planting in rows. Dig tren ches 8-inches deep, add a 3 to 4-inch layer of leaves, a LIGHT sprinkle of fertilizer, 3 to 4-inches of soil with fertilizer mixed in, seed potatoes, then a 3 to 4-inch MIXTURE of the leaves and soil; repeat this as the potatoes peek through each layer until you have a about a 6-inch mound on top of the row. Doing this will increase your yield.

Easy Corn Fritters Recipe 6 to 8 servings This a simple recipe with a few easy-to-find ingredients that produces great results. I halve this recipe when it's just the two of us. • Fresh corn cut from the cob or frozen corn is the best for this recipe. Well-drained canned corn will work but it just doesn't have that fresh flavor. • Do not crowd the corn fritters as they're frying. You may need to spread them slightly to keep from being too thick. I use a spoon for this. • A small cookie scoop also works great for making these. • The green onion adds a spark of flavor to these! KEYWORDS corn fritters recipe, corn cakes recipe, best corn fritters, golden brown corn fritters Easy Corn Fritters Recipe It's so good to have a recipe that uses a simple ingredient such as corn. Use fresh or frozen for the best flavor. Canned corn will work but it just doesn't have that fresh flavor.. Ingredients • 1 cup all-purpose flour • 1 tsp baking powder • 1 tsp salt • 2 eggs • ¼ cup milk • 2 tsp of a good cooking oil • 2½ cups whole kernel corn, fresh or frozen (thawed and drained) • 2 Tbsp finely chopped green onion You will also need a large deep pan and oil with a high smoke point, such as peanut oil or canola, for frying. I nstructions 1. Preheat (350°F) about ½ to 1-inch of oil in large, deep, heavy-duty pan. 2. Combine the eggs, milk and 2 tsp oil; mix in the remaining ingredients. 3. Drop by tablespoons in the oil; fry until golden brown. Drain on layers of paper towels. PRINT Share Pin Share Jump to Recipe▼

Our simple and easy recipe to make Homemade Kahlua. Homemade Kahlua Makes about 1½ quarts Homemade Kahlua Ingredients • 2 cups boiling water • 4 cups sugar • 3 ounces of a quality instant coffee • 1 fifth of a good vodka • 1 vanilla bean (slit in a few places along the length) You will need a 2 quart container with a sealable top. (do not use plastic) Instructions 1. In a large bowl, mix the water, sugar and coffee together, making sure that the sugar is dissolved. 2. Add the vodka and vanilla bean; mix thoroughly. 3. Pour all the ingredients into the sealable container; seal; let sit in a dark place for a month (or longer). The flavor improves with time. Info • Vanilla beans • Glass flip-top jars KEYWORDS homemade Kahlua recipe , best homemade Kahlua recipe Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT

Small muslin bags filled with spices and aromatic herbs. Sachets (bags of spices) Although some like to use squares of cheesecloth to wrap their herbs and aromatics in, I prefer to use the little muslin bags. For me, this is the best way that I know of to add additional flavor to soups, vegetables and beverages. You can use dried or fresh herbs, but no powders. Some herb stems, like parsley, contain flavor as well. If you wish to make herb bags using cheesecloth, see the instructions below. Not to be confused with bouquet garni, which is a bunch of herbs tied together. These bags aren't just for cooking. You can easily put dried lavender, camomile or other fragrant herbs to make sachets to put into your bath. They make great gifts too! Ingredients • Muslin bags, washed and dried (see instructions below) • Suggestions for herbs and aromatics (NO powders): Parsley stems Sage Bay leaves Peppercorns (white or black) Cloves, whole Dried Thyme Garlic cloves Basil Rosemary Tarragon Marjoram Oregano Lemon or orange zest Chives Instructions (to make herb sachets) 1. For each bag, start with a large pinch or a stem of the dried or fresh herbs you want to use, and no more than 4 or 5. See ideas for combinations below. 2. Pull the strings tight to close the bag and tie in a knot. Instructions (to wash bags) 1. In a large pot, add ½ cup baking soda for every 25 bags; add bags; pour in enough water to cover plus 2-inches. 2. Bring to boil; let boil for 1 minute; drain into colander. Repeat process 1 more time. Place bags back in pot with no baking soda and bring to boil; immediately place in colander and let drain and cool for 5 minutes. 3. Spread on clean baking racks and set aside to dry. When they are dry, place in a clean container that seals. Store until needed. Sachet Suggestions • Apple cider: cinnamon, allspice, cloves, star anise, peppercorns • Mulled wine: cinnamon, cloves, cardamom pods, orange zest or peel • Chicken stock, soups: parsley stems, sage, rosemary, thyme, garlic • Italian soups, sauces: basil, oregano, fennel seeds, chili peppers • Beef soups, stews: parsley stems, thyme, bay leaf, peppercorns How to make little cheesecloth bags. You will need cheesecloth; bought by the yard or in a package and twine. Wash per the instructions above. After drying, cut into 6-inch squares, place your choice of herbs (dried or fresh) in the center (no bigger than a golfball), and pull the cheesecloth around the herbs and tie; I prefer cooking twine. FYI, no granulated herbs. KEYWORDS herb sachets, herb bags

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

Our recipe for simple and delicious Southern Crab Cakes. Southern Crab Cakes PRINTABLE RECIPE ▼ 6 SERVINGS Not to be confused with Maryland Crab Cakes, so no hate mail please! This is a Southern recipe that I've used for years and is so easy to make. They also freeze beautifully before or after cooking. Crab cakes can be simple or elaborate, depending on the cook and the area of the country in which the dish was created. I like to keep it simple, flavorful, and done ! Just like burgers, I don't like crab cakes to be thick, about three-fourths of an inch is just right for me. Maybe slightly thinner if you're doing appetizer size (about two inches in diameter). FYI, this recipe makes the best crab cake "burgers". T ry them with our Remoulade Sauce . Making crab cakes is a fairly simple process, but there are a few things to do that will make it even better. • Pick through the crabmeat to ensure every piece of shell is removed. I pick through it several times to make sure. • The texture of the Dijon-style mustard adds another level of flavor. • Use fresh parsley if you can. Adds a freshness to the recipe. • Cook over medium heat to a golden brown on each side. • Make sure the ingredients are well-mixed before forming into patties. • Break the crab meat into smaller pieces, if necessary, especially for jumbo lump crab meat. What I like about this recipe: ♥ It can be customized to suit your taste! Sometimes, I add ¼ cup of finely diced celery or onion. ♥ The recipe comes together quickly. ♥ The crab cakes can be refrigerated for a day before cooking. ♥ This recipe will make 24 (or more) appetizer-sized crab cakes. This size is ideal to use on a buffet. ♥ I will use poultry seasoning instead of Old Bay for a change. I also like the Newman's Seafood Seasoning . Easy Tartar Sauce Recipe These recipes go great with Southern Crab Cakes Makes 6 patties Ingredients • 2 eggs, beaten • ½ cup mayonnaise • 1½ tsp Dijon mustard • 1 tsp Worcestershire sauce • 1 tsp Old Bay seasoning (or poultry seasoning) • 1 Tbsp chopped fresh parsley (or 1 tsp dried parsley flakes) • 1¼ cups Pepperidge Farm herb-seasoned stuffing mix (breadcrumbs) Crush the larger pieces. • 1 lb. refrigerated lump crab meat, picked through • Butter (for frying as needed) • Fresh lemon, cut into 6 wedges You will need a medium skillet. Instructions 1. In a large bowl, mix the first 5 ingredients; gently fold in the parsley, stuffing mix, and the crabmeat until well blended. Divide the mixture into 6 portions and shape into ¾-inch patties. 2. Start with 3 tablespoons of butter in the skillet over medium heat; cook the patties until golden brown on each side, adding butter if needed. Serve with l emon wedges. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Crab Cakes