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

Actually, I can't take full credit for this recipe; it's mostly my husband's creation (hence, the "Our"). It has changed over the last twenty or thirty years to what it is now. BTW, for easy cleanup, this recipe can be done entirely in a skillet. About the Ingredients: • Bacon: Use a good quality bacon. I don't use smoked, but if you like it, use it. • Onion: A sweet onion works great in this recipe if you have it. I have used yellow or white onions: red onions aren't the best for this recipe. • Pork and beans: You will need 2 (15-oz) cans or the equivalent. • Ketchup • Brown sugar: If you like your beans on the sweet side, add up to half cup packed brown sugar. Otherwise, just add a generous quarter of a cup. • Prepared mustard: No fancy stuff here; I use French's prepared mustard. But if you like the flavor of Dijon, use it. Ingredients • 5 slices of bacon, cooked and crumbled leaving about 2 tsp drippings in skillet • 1 small onion, diced • ½ cup ketchup • 2 (15-oz) cans of pork and beans (only drain 1 can) • ¼ to ½ cup packed brown sugar • 1 Tbsp prepared mustard Grease an 8-x-8 baking dish. Instructions 1. Cook bacon on low-medium heat until golden brown; drain but leave two teaspoons of drippings in the pan. Crumble bacon and set aside. 2. Sauté the onions on low-medium heat until almost tender. Add the bacon and the rest of the ingredients to the pan**, stir gently and pour into the prepared 8-x-8 baking dish. 3. Bake at 350°F for up to 30 minutes until bubbly and brown around the edges. Be careful; the beans are very hot! Notes • When we first made this recipe, we didn't drain the pork and beans; we just let the mixture cook on low heat in a skillet until it was the consistency that we liked, but the beans were a little too soft (mushy). This recipe works much better. We also like the "crust" (caramelized sugar) that forms along the edges. • At this point you can also leave it in the skillet and let it cook slowly, gently stirring until thickened to your taste. Options • For a more rustic flavor, add ¼ cup molasses. • Add a small pinch of cayenne pepper. • This recipe is easily doubled; just use an 11-x-7 baking dish or something similar. • If I'm serving this recipe with BBQ, sometimes I will add ½ to ¾ cup of the chopped meat instead of the bacon. The bacon gives the baked beans a lot of flavor. I prefer natural uncured bacon because I like the way it bakes. Our simple method for cooking bacon has minimal clean up. I bake it until it's almost crispy but still pliable. For this recipe I cut it crosswise into ½-inch strips. I like to see the pieces of bacon in my beans Tips • Instead of using pork and beans, you can use regular canned beans (two 15-oz cans for the basic recipe) such as navy, great northern or cannellini. • I've also mixed them for more interest (or if I don't have enough of one kind). You will need to drain one can and add an additional one-fourth cup ketchup and one-fourth cup packed brown sugar in addition to the ingredients listed in the recipe. • You can also use cooked dried beans. A typical 15-ounce can of cooked beans (drained) yields about 1½ cups of beans. To get a similar amount of cooked beans, use ¾ cup dried beans. Soaking dried beans overnight can reduce cooking time and improve texture. Or , bring the dried beans, covered with 3 inches of water, to a boil; cover; turn off heat and let sit for 1½ hours. Replace water and resume cooking until they reach desired doneness Complimentary Recipes Our Best Baked Beans PRINTABLE RECIPE ▼ 4 to 6 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Our Best Baked Beans

Living in the South, almost every evening meal is topped off by some kind of dessert. If you had cake, it's was usually served with homemade pickles in a fancy little dish. When we had homecoming at my mom's church, there were always a lot of cakes and just as many dishes of pickles, all homemade and sitting next to the baker's cake. Christmas meant we would have a fruitcake that my mom had made. Yes, I said fruitcake, and it was fabulous! I have her recipe but I have never been able to duplicate it. Even my husband said her fruitcake was the best. It was baked in a large tube pan with a removable bottom and usually weighed close to 10 pounds. She used grape juice as the liquid, never liquor or wine. Desserts Cakes & Pastries Lemon Cream Cupcakes Black Walnut Cake Old-Fashioned Gingerbread Cream Puffs (profiteroles) Fresh Apple Cake Our Best Fresh Apple Cake Recipe Blueberry Tea Cake White Chocolate Buttercream Buttercream Frosting Best Chocolate Cake Chocolate Buttercream Frosting Loaded Carrot Cake Cream Cheese Pound Cake Yellow Cake Lemon Pudding Cake Apple Pudding Cake Best Prune Cake Southern Pound Cake Our Classic German Chocolate Cake Tiny Coconut Cakes Pineapple Upside-Down Cake Pies Rustic Apple Pie Best Artisanal Cheesecake Sour Cream Apple Pie Cream Cheese Pastry Chocolate Cream Pie with Caramel Sauce Divine Brownie Pie The Best Simple Pecan Pie Delicious Coconut Pie Rustic Blackberry Pie Easy Pumpkin Pie Rustic Strawberry Pie Easy French Silk Chocolate Pie Lemon Slice PIe Unique Desserts Old-Fashioned Persimmon Pudding Best Southern Banana Pudding Sally's Brownies Baked Custard Company Rice Pudding Molded Cream Dessert empty Desserts Page Cookies Loaded Chocolate Chip Cookies Dual Chocolate Chip Cookies Simple Sugar Cookies

German Potato Salad German Potato Salad 4 servings Although this recipe is best served right after it's prepared, I have reheated it successfully . I just love the unique flavor that it brings to the table. Ingredients • 4 medium potatoes • ¼ lb sliced bacon, diced • ¼ cup minced onion • 2 Tbsp sugar • 2 Tbsp flour • ¾ cup water • ½ cup vinegar (scant) • 1 egg, beaten • ¾ tsp salt You will need a large skillet. Instructions 1. Peel and cube the potatoes; cook in boiling, salted water until almost tender; drain. 2. Fry the bacon in the skillet until crisp; remove from skillet and drain all but ¼ cup bacon drippings from pan. 3. Return skillet to heat and add onion; cook until golden brown; add sugar and flour, blend well. 4. Reduce heat; stir in water and vinegar; add egg and salt, stir to blend thoroughly; boil for 1 minute. 5. Add bacon and potatoes; mix gently. Remove from heat, serve hot. KEYWORDS german potato salad, potato salad

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

A simple and delicious butter biscuit. Southern Butter Biscuits PRINTABLE RECIPE ▼ 12 to 16 BISCUITS I grew up with homemade biscuits, usually made by my grandmother. And even though shortening (and lard) were available, she chose to make her biscuits with butter. She bought it locally and always had them to wrap the butter in quarter- pound pieces. That way she would just take one out of the fridge when it was time for her to make biscuits. About the ingredients: • Butter: I use unsalted, because the self-rising flour contains salt. • Self-rising flour: This recipe works best with self-rising flour and it needs to be fresh. • Buttermilk: You want it COLD! • Extra butter: To melt for brushing on the biscuits (about 2 Tbsp). Why I like this recipe: • They have that rich, buttery taste that just melts in your mouth. • It has 3 main ingredients. • You can bake ahead; wrap in foil and reheat later. • They are so tender: not too tall, not too flat-just right! You will need: • Mixing Bowl (chilled) • Baking sheet lined with parchment • Grater • 2 inch round cutter • Rolling pin (optional-place in freezer to chill) Ingredients • 1 stick butter, grated and frozen for at least 1 hour • 2½ cups self-rising flour • 1 cup buttermilk, place in freezer for 5 minutes before using • Melted butter for brushing on biscuit tops Preheat oven to 475°F. I do this between Step 3 and 4. Place a sheet of parchment on the baking pan. Instructions 1. In a large bowl, lightly toss the butter and flour so all the butter pieces are covered with flour. Place in freezer for 5 to 10 minutes. 2. Make a hole in the flour and add the COLD buttermilk. Lightly stir until the flour is moistened. 3. On a floured surface, turn out the dough and gently press it into a rectangle; fold in half; repeat 4 to 5 times. 4. Making sure the surface and your rolling pin are floured, roll or press dough to ¾ inch thickness. With a 2-inch cutter, cut biscuits straight down and close together, flouring the cutter often. 5. Place biscuits close together on the parchment lined baking sheet. Place in freezer for 10 minutes. 6. Bake biscuits for 15 minutes or until tops are golden. Remove from oven and brush with melted butter. I like my biscuits light in texture. One way of achieving this is to not over work your dough. You want it to just barely come together so it will be lighter and tender. I use a lift and folding technique because it doesn't compress the dough. Sometimes I use the piece of parchment under the dough to fold it over onto itself. Don't roll your dough too thin. I like to pat my dough to about ¾-inch thick. I also use a 2-inch round cutter, no bigger. And always cut straight down, NEVER twist. If you twist the cutter, it seals the edge and keeps it from rising as high as it could. How to Make Southern Butter Biscuits When placed inside a hot oven, the steam that's created helps your biscuits rise to new heights. And by placing your biscuits close together they will rise up, not out! 1. Grate cold butter onto a piece of parchment. Place into the freezer for 15 minutes. 2. Place the cold self-rising flour in a bowl; add the grated butter and gently toss together. 3. Pour in the buttermilk and lightly stir until blended. May still be some dry spots. 4. Bring the dough together and pat into a rectangle about ¾-inch thick. Fold the dough in half; repeat 4 to 5 times. Pat into a rectangle again. Proceed to next step. 5. Dip the 2-inch cutter in flour and cut each biscuit straight down without twisting, Do the same with each biscuit. Place on a parchment lined baking sheet. Place in fridge for 10 minutes. 6. Place pan in preheated 475° oven and bake for about 15 minutes. or until tops are lightly golden. Remove from oven and brush generously with melted butter. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Butter Biscuits Favorite Things from the Kitchen

This is a rich tomato sauce suitable for pasta dishes. Easy Marinara Sauce Recipe Makes about 4 servings This tastes so fresh whether you use canned or fresh tomatoes. I like to use San Marzano tomatoes if I can find them. This pasta sauce has just the right amount of onions, garlic, and herbs to make it perfect. This is my go-to recipe for everything-spaghetti, pizza, subs, and lasagna. It only takes 30 minutes to prepare, so it's great for last-minute meals or company. I can jars of marinara sauce when I have plenty of tomatoes. • If you use fresh tomatoes, the skin will need to be removed. To do this, place the whole tomatoes in a pot of boiling water for about 30 seconds to a minute or so until the skin begins to peel back. Then quickly dip in ice water to cool so it can be safely peeled. After peeling, chop, then place in a medium pot and bring to a boil over medium-high heat. Then quickly lower the heat, and cook for 15 minutes while stirring constantly. Proceed with recipe. About the Ingredients. . . • Olive Oil- There has been a lot of controversy about the purity of olive oil, so make sure you're using a quality brand. • Onion- Use your favorite, mine is a type of sweet onion. • Garlic-3 cloves are enough; just smash and peel. • Tomatoes-I use a 28 ounce can. If using fresh tomatoes, I measure out about 3 cups of chopped tomatoes with juice. Use can use more or less, depending on your taste. • Bay Leaf-Optional, but definitely adds flavor. • Sea Salt-use what you have. • Herbs-I like to use fresh basil if possible, along with the thyme and oregano. This recipe along with our Meatball Recipe makes a great filling for a sub! If you have any fresh tomatoes available (I like Romas) , cut them into thick slices and roast (about 400°F) until edges are starting to turn brown. Then quarter those slices and add to the sauce. If you love garlic, add a few cloves to the tomatoes while you are roasting them, just watch for burning. • If you process a large amount of tomatoes, you will love the Cirillo attachment for KitchenAid mixers. See it here: https://amzn.to/4g6gyBN • Sometimes for a small amount, I like to use the CucinaPro Tomato Strainer. It makes quick work of separating the tomato skins and seeds from the pulp. • Use an immersion blender if you like a smoother sauce, Caramelize the onions to add another layer of flavor. Sooo good! KEYWORDS best marinara sauce, easy marinara sauce Jump to Recipe▼ Share Pin Share Easy Marinara Sauce Recipe Makes 4 servings Ingredients • 1 Tbsp olive oil • 1 small onion, thinly sliced • 3 cloves garlic, thinly minced • 1 (28 oz) can of whole or chopped (diced) tomatoes. If whole, chop in a can with kitchen scissors. Or about 3 cups fresh, peeled chopped tomatoes • 1 bay leaf (optional) • ½ tsp sea salt (or kosher salt) • Chopped herbs of choice: basil, thyme, oregano (½ tsp each if fresh, ¼ tsp if dry) Instructions 1. Sauté the onions in the olive oil over medium heat until soft and; add the garlic and sauté briefly for 30 seconds. 2. Add the tomatoes and juice to the pan with the onions and garlic. 3. Add the herbs and bay leaf to the sauce. 4. Simmer sauce until slightly reduced and thickened. Remove bay leaf if used. Tips • Caramelize the onions for more flavor. • Use an immersion blender if you like a smoother sauce. RATE Don’t love it Not great Good Great Love it PRINT

flank steak marinade Flank Steak Marinade The flank steak was once considered a cheap cut of meat, as far as steak goes. These days, "cheap" definitely is not the word of choice, but with a good marinade, it becomes a delicious piece of meat. I like to marinate flank steak overnight and usually grill it for 8 to 10 minutes on each side. I like mine more done than most people. Ingredients • 1 flank steak, well trimmed (size is up to you) • ½ cup soy sauce • 2 Tbsp brown sugar • 2 Tbsp lemon juice • 6 Tbsp of a good cooking oil Instructions 1. Marinate steak at least 4 hours; overnight is best. 2. Save the excess marinade (not used on steak) and heat to serve with cooked steak. 3. Grill each side from 8 to 10 minutes, depending on preference of doneness. I would not grill each side more than 10 minutes. After grilling, wrap in foil and let rest for 10 minutes. KEYWORDS flank steak marinade, meat marinade, beef marinade

Provincial herbs combined with Mediterranean sea salt make a winning combination. Rustic Herbal Sea Salt Outside of desserts, we put salt on just about anything and everything. Well, here is a simple recipe to step it up a notch. And it is certainly not limited to the ingredients offered here. Our Rustic Herbal Sea Salt makes the perfect gift for anyone who enjoys cooking. It takes plain mashed potatoes and rice to a whole other level. And it's great on steak or chicken! We're giving you our basic blend plus a few more options. You will love our Saffron Sea Salt! The herbs don't have to be processed any more to be mixed with the sea salt. I happen to like the texture. If you want it more refined,just put the salt and herbs in your food processor, being careful not to make the pieces too small. I like the size of this one for smaller jobs. I like to give the Rustic Herbal Sea Salt as gifts, usually as 2 or 3 different flavors. These little flip-tops jars are the perfect way to present your gift. They are 3.4 oz and come with chalkboard labels. About the Ingredients • Sea salt -I personally like Mediterranean or Himalayan se a salt. This recipe requires 2 cups of salt (can be easily doubled or tripled). • Herbs -I prefer freeze dried but you can use dried or fresh * . You can use blends like Italian from Simply O rganics or Lite House . There are other blends availa ble too just in case you don't want to create your own. See ideas below. • Garlic -Freeze-dried, dried or fresh * . This added to other blends gives more flavor. • Saffron -I have found mine in a specialty food store. Here is a link for it also . Rust ic Sea Salt Ingredients • 2 cups coarse Mediterranean sea salt • 1 tsp each: Parsley Sage Rosemary Thyme Garlic (if using granulated, use about ½ tsp) Oregano Instructions 1. Combine all ingredients in a small bowl. Store in tighly-sealed jars. LLAC Tip • For saffron sea salt, use a large pinch of saffron per cup of coarse sea salt. It can be chopped before mixing, but I like leaving the strands whole. * You can buy fresh herbs in the grocery stores now. Pick them off the stems (discard) and lay on a sheet pan. Dry them on your lowest oven setting for 10 minutes, turn off the oven (do not open door), and leave in oven for an hour. Hint: By cutting the herbs into smaller pieces, they will dry faster. I like to use these scissors to do that.

Sweet Potato Pudding 4 to 6 servings Ingredients • 2 cups raw sweet potatoes, grated • 1½ cups milk • ¾ cup sugar • 1 egg • ½ tsp nutmeg • ¼ tsp sea salt • 4 Tbsp butter, softened Preheat oven to 375°F. Greased casserole dish. Instructions 1. In large mixing bowl, add milk and sweet potatoes (while grating to keep from turning dark) 2. Thoroughly mix in the remaining ingredients; pour into a casserole dish. 3. Bake for about 45 minutes until browned. Info This has been a popular recipe in the South for the Christmas and Thanksgiving holidays. KEYWORDS sweet potato pudding, sweet potato casserole

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

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