A brief introduction to garlic, planting and curing. Garlic The simple littl e clove of garlic can make such a big impact on a recipe. It's so easy to grow, even in a small space. I grow two kinds, a hardneck and a softneck (considered a braiding garlic). I have saved garlic bulbs for planting for years and since have lost the names, but there are several great companies that can provide valuable information on the varieties and what to plant in your time zone ( source ). As you can see crosssection of the garlic bulb above, there are many sizes of cloves contained in it. The larger cloves are the best ones to plant. Tips for Growing • Plant in the fall * . This is suggested for all garlic because they need the cold to produce the best bulbs. • Get your garlic cloves from a good reliable source. I found that out the hard way. • Make sure to plant root side down. That is one of the biggest mistakes so make sure to plant with the pointed side up. • Plant the largest cloves first. Most garlic bulbs will have a combination of small and large cloves; the largest cloves produce the best bulbs. • In my zone, I plant the cloves about 2-inches deep, then cover with soil. I then spread several inches of straw. Sometimes I will use pine straw if I have it. • Make sure the soil isn't too wet or too dry. Both of those conditions will reduce the yield. • Harvest at the right time. The lower third of the leaves will have turned brown. It takes a couple of months to cure properly. I lay mine on a wire rack in a protected porch that gets cross ventilation. * The rules say to plant in the fall and I did in the big garden, but since I had some healthy hardneck cloves that I wasn't going to use, I decided to put some in my planting bags . I did not take out the used soil, I just mixed in some compost and natural fertilizer. My hand dibbler made the holes and a fter covering the bulbs, I put a thick layer of straw on top. Now I'll wait and see what happens. I plan on using the cloves that I planted in the bags for garlic scapes. The green stalks extend from the base of the hardneck garlic plants and slightly larger than scallions or chives. They are a little milder than regular garlic and can replace it in most dishes. Once cooked, they have a sweeter flavor similar to roasted garlic.

Fried Green Tomatoes J ust about every Southern cook has their way of preparing a recipe. It's hard to believe there are as many recipes for fried green tomatoes as there are. We all like to think that our recipe is the best, but it's all a matter of taste or really what tastes good to you. I love cornbread, but I don't like to use cornmeal as a coating*, especially in this recipe. I am not fond of the texture, especially after it's fried. So I will process the cornmeal until it's a little finer. I have, on occasion, omitted the cornmeal altogether and use just the self-rising flour. It gives a lighter coating on my fried green tomatoes and that is more appealing to me. It is best to assemble the ingredients as I did in the first 3 steps of the instructions. If you like a sauce to dip your tomatoes in, try our ranch dressing , remoulade sauce , or even bleu cheese . If you prefer a little "bite", put 1/8 tsp cayenne pepper in the final dredging mixture. Fried Green Tomatoes Ingredients • 1 egg • ½ cup buttermilk • ¾ cup self-rising flour** plus ¼ cup for dredging • 1 tsp salt • ½ tsp black pepper • 3 green tomatoes, cut into 1/3-inch slices • Vegetable oil for frying, the amount depends on the size of the pan. Instructions 1. In a small baking pan, place the ¼ cup flour. 2. Thoroughly mix egg and buttermilk; set aside. 3. Whisk together the ¾ cup flour, salt and pepper. 4. Following the order above, dredge the slices in the flour, the egg mixture, and the flour, salt and pepper. 5. Heat ¼ to ½-inch of oil to 375°F in a large skillet. Gently drop the tomato slices into the hot oil in batches and cook until golden brown on each side, about 2 minutes; watch carefully so they don't burn. Drain on several layers of paper towels. Options • You can use ¼ c flour and ½ cup cornmeal (ground more in the food processor if you choose) in the last dredging mixture. * I have processed the cornmeal a little finer and it worked better. * * Self-rising flour tends to give a lighter coating . KEYWORDS best fried green tomatoes, fried green tomatoes Share Pin Share Jump to Recipe▼ PRINT RATE Don’t love it Not great Good Great Love it

Serves 4 to 6 Orange Cream Salad Salad is the wrong word for this refreshing salad because it's more like a dessert. Whatever it is, the word delicious comes to mind. There are lots of options too. Ingredients • 1 small package orange jello • 1 cup boiling water • ½ cup cold water • 3 oz package creamcheese • 1 small can drained Mandarin orange slices (or ½ to ¾ cup, drained) • ½ cup chopped toasted pecans* Grease a 8x8 square dish. Instructions 1. Dissolve jello in boiling water, stirring well; pour in cold water. 2. Beat in cream cheese (I beat for 3 minutes); stir in Mandarin orange pieces and pecans. 3. Pour into dish; chill until firm. Cut into squares. Options • To use for dessert, top with a dollop of sweetened whipped cream. • To use as a salad, place on a letuce leaf, top with a dollop of mayonnaise. A sprinkling of cheddar cheese adds another layer of flavor to this salad. • This recipe can also be molded or put into individual molds. • You can add up to ¾ cup mini marshmallows. * To toast, place pecans on a baking pan and bake in 350°F oven for 8 minutes; remove immediately KEYWORDS orange cream salad, orange salad

Our best crustless Broccoli Cheese Quiche. Broccoli Cheese Quiche (crustless) PRINTABLE RECIPE ▼ 6 SERVINGS This is a great recipe for brunch, lunch, or dinner. And it goes great with bacon or ham. I have this recipe posted in appetizers too because it makes the best tasting mini quiches. But here I am using 3 (6½-inch) pie plates. You could also use a 9 or 10-inch quiche dish or pie plate. This recipe doesn't require a crust. It's perfect for a luncheon or shower. About the Ingredients: • Broccoli: Only use the florets if possible. If not, peel the stems before chopping to a ½-inch dice. • Cheese: Cheddar (mild, medium or sharp) is preferred, but you could also use Swiss or Gruyere. I like to mix Swiss with a little parmesan. • Onion: ¼ to ½-inch dice works best with this quiche. Option: for more flavor, sauté or caramelize the onion. • Milk: Whole milk is the best for this dish. • Eggs: Large fresh eggs are perfect for this recipe. • Baking mix: Use your favorite or try our recipe here . I find it easier to mix the broccoli, onion and cheese before placing in the pie plate or quiche dish. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Broccoli Cheese Quiche (crustless) Serves 6 Ingredients • 1 crown of broccoli (medium); washed and dried; cut into ¾-inch pieces* • 3 cups (12 ounces)cheddar cheese, shredded • ¾ cup onion, ½-inch dice • 1-1/3 cups whole milk • 3 eggs • ¾ cup baking mix (see our recipe here ) • ½ tsp sea salt • ¼ tsp black pepper Preheat oven to 400°F. You will need a blender or food processor and 1 greased 9 or 10-inch pie pan or quiche dish. Here I used 3 (6½-inch) pie plates. ( Source ) Instructions 1. In the prepared pan, alternate sprinkling the broccoli pieces, onions and cheese, making sure they are evenly dispersed. 2. In the blender, combine the rest of the ingredients; blend on high for 20 seconds, scraping sides. Do not overbeat; you will just be adding excess air. 3. Carefully pour into the pie plate on top of the broccoli, onions, and cheese. 4. Place in preheated oven and bake for 25 to 35 minutes until top is a medium golden brown. Cool, if not serving with 30 minutes cover with plastic wrap and place in refrigerator. Can be served warm or cold. *You can also use 2 packages (10-oz each) of frozen broccoli florets. Thaw under cold running water, drain thoroughly and wrap in a dish towel. Get it as dry as possible then cut into ¾-inch pieces.

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

Pasta-How to Make PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Pasta recipes are as varied as their creators. Most combine flour, eggs, and salt to create their beautiful dough. What I like is that it can be done by hand or machine. I have even used my old bread machine to mix up pasta dough. I do prefer using my mixer and it comes out perfect every time. Tips for making pasta: • I measure flour by the fluff, dip, and level method. • It's important that the dough not be too dry. That's why I save out ¼ cup of the flour. Eggs aren't always the same size; I use large in this recipe and others on this site. • I normally use semolina flour, a high-protein wheat flour. It helps the pasta hold its shape during cooking and has the perfect texture. • The pasta's rough texture helps the sauce cling better, • If the dough seems too dry, add water, a teaspoon at a time until the right consistency is reached. • It's important to let the dough rest. This allows the gluten to relax, making the dough pliable and easier to cut. • The eggs must be well-incorporated into the dough for the pasta to be successful. This step can't be hurried. • The dough is thin enough if you see light through it. • Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly firm to the touch or bite. Ingredients • 2¾ cups all-purpose flour • 3 large eggs, beaten • ¾ tsp sea salt Instructions Using a mixer: 1. In mixing bowl, mix 2½ cups flour and salt; add the beaten eggs. Using the dough hook, mix the dough on medium-low speed for 5 minutes, checking often to see is the additional ¼ cup flour is needed. Dough should be slightly tacky, but not sticky. 2. Continue mixing until the dough is smooth and springy, 2 to 3 more minutes. 3. Take dough out of bowl and lay on a piece of lightly floured parchment paper. Cover with a clean kitchen towel. Let it rest for 30 minutes. 4. Cut into pieces (4) and finish making your pasta. Making pasta by hand: 1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour and salt in a mound and make a well in the center. Pour the beaten eggs in the well and start to combine the mixture with a fork. 2. When it's starting to come together, use your hands to work dough into a ball. At this point you'll know if you need to add any of the remaining ¼ cup of flour. 3. Knead the dough by pushing down with the palm of the hand, fold over, do a quarter turn, and repeat. Do this step until the dough is smooth and springy, about 8 to 10 minutes. 4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full 30 minutes. Cut into pieces (I do 4) and proceed to make pasta. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Homemade Pasta

Cream of Broccoli Soup 6 to 8 servings Ingredients • 2 (10-ounce) packages of frozen, chopped broccoli (or equivalent) • ¼ cup chopped onion • 3-4 cups of good chicken stock, starting with 3 cups adding more if too thick (not broth) • 3 Tbsp butter • 3 Tbsp flour • 1/8 tsp nutmeg • 2 cups half & half • Sea salt and black pepper to taste Instructions 1. In medium sauce pan, combine broccoli onion and chicken stock; bring to boil. Simmer for 10 to 15 minutes or until broccoli is tender. 2. Pour mixture into blender; process until smooth. (An immersion blender works great for this step!) 3. Melt butter in a large skillet, medium heat; add flour and nutmeg. Using a whisk, stir until smooth; slowly whisk in half and half, then broccoli puree. Cook over medium heat, constantly whisking, until the soup bubbles. REmove from heat and serve or let cool and refrigerate. Season with salt and pepper to taste. Options • Soup can be served hot or cold. • Clear glass cups are great for serving the colorful soup. • Our croutons go great with this soup. KEYWORDS cream of broccoli soup, broccoli soup, best broccoli soup

Our Herb & Cheese Batter Bread is the perfect addition to pasta or salad. It's so simple to make and contains basic ingredients. Cheesy Herb Batter Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF I like this bread because it's a great base to make a sandwich. I don't always use the Italian spices except when pasta is also on the menu. Add extra cheese on each slice and put under the broiler for your cheese lovers. Loaf is about 20 to 25 ounces Favorite Things from the Kitchen What I like about this recipe: • It's super easy to put together. • Simple, easy to get ingredients-nothing exotic here. • It smells wonderful while it's baking! • No kneading About the Ingredients: • Onion: White or yellow onions; diced spring onions are good too! • Garlic: Adds a lot of flavor to this recipe. • Butter: Not much is required, unsalted is best. • All-purpose flour: Fresh four makes a better loaf of bread. • Sugar: Necessary to feed the yeast. • Italian Spices: You can use dried, freeze-dried or fresh. • Yeast: Use the regular yeast in the packet, not rapid rise. • Milk: Whole milk works the best! • Shredded cheese: You can use cheddar, Swiss or Parmesan. • Egg: Fresh, of course. I use the large size. Ingredients • ¼ cup diced onion • 2 minced garlic cloves (optional) • 2 Tbsp butter • 2 cups all-purpose flour* • 1 Tbsp sugar • 1 tsp Italian spices • ¼ tsp sea salt • 1 ¾ oz pkg active dry yeast • ¾ cup milk • ¼ cup water • ½ cup shredded cheese • 1 whole egg, well beaten Generously grease a 9×5-inch loaf pan. Instructions 1. In a small skillet, melt the butter and add the onions (and garlic); sauté just until crisp-tender; set aside. 2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and yeast. Set aside. 3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into the flour mixture then add the cheese, beaten egg and sauteed onions. 4. On low speed, blend until moistened; then beat at medium speed for 2 minutes. Stir in the remaining flour until you have a stiff batter. If necessary, you can add up to an additional ½ cup flour to get the right consistency. Just make sure all the flour is thoroughly mixed in. 5. Spoon into the prepared pan; cover and let rise in a warm place until light and almost doubled in size, 30 to 50 minutes. 6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is golden brown. Remove from pan; cool on rack. *Start with 2 cups and increase gradually up to ½ cup if needed. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Cheesy Herb Batter Bread

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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)