A very flavorful Deviled Crab casserole that easy to make. Deviled Crab Casserole 4 to 6 servings I was introduced to deviled crab several years ago by a dear friend that was a fabulous cook. This is her casserole recipe and it's a staple at her house and for many of our friends. I like to divide the recipe into 6 individual ramekins and bake them until brown. This is a great luncheon recipe and could easily be doubled. Sometimes I use Pepperidge Farm bread crumbs and add a little extra milk (up to ¼ cup). Ingredients • 1 cup milk • 1 cup soft bread crumbs • 2 cups cooked, flaked crab meat • 2 hard-boiled eggs, finely cut up • 1½ tsp salt • A scant ½ tsp dry mustard • ½ tsp lemon juice • ¼ tsp cayenne pepper (or to taste) • ¼ cup melted butter • ½ cup buttered bread crumbs, enough to cover top Preheat oven to 400°F. You will need a greased 8-x-8 baking dish (or equivalent). Instructions 1. In a medium bowl, combine milk and bread crumbs; stir in crab meat and eggs. 2. Fold in remaining ingredients, except for buttered crumbs. 3. Scoop into prepared baking dish; cover with buttered crumbs. Bake for 15 minutes until top is brown. Options • I like to add 1 to 2 teaspoons of Lite-House Poultry Seasoning to the bread mixture. It's a mixture of fresh herbs that have been freeze-dried. KEYWORDS deviled crab casserole, best deviled crab casserole

Classic Meatloaf with Glaze PRINTABLE RECIPE ▼ 4 to 6 SERVINGS How to Caramelize Onions: • For each medium onion, you will need ¾ Tablespoon each of olive oil and butter, plus a tiny pinch of salt. • After trimming the ends, halve the onion and thinly slice. The half- rings will easily separate. • Add the olive oil and butter to a skillet; heat to medium-low to melt the butter. Add the onions and salt. • Cook the onions until soft and golden brown or to your liking. ( You may need to lower the heat.) If not using right away , store in the refrigerator up to 4 days. If you grew up enjoying your mom's meatloaf, you're going to love this recipe. It's not extravagant, but simple, flavorful, and incredibly easy to make! Most of the ingredients are likely already in your kitchen or pantry. I prefer using chuck for its flavor, but feel free to substitute with other cuts of beef; if using very lean ground beef, you can replace up to half with ground pork or even sausage. I sometimes like to put caramelized onions on top just before serving (recipe below). About the Ingredients: • The spices, ground garlic, celery seed, dry mustard, and rosemary add so much to the flavor of this recipe. • Breads crumbs are essential to a good meat loaf. Their dryness is offset with the addition of the eggs and milk. • The ketchup, brown sugar, and prepared mustard make a simple and delicious glaze that is just stirred together. Ingredients-Meatloaf • 1 large egg, beaten • 1¼ cups whole milk • 1 Tbsp Worcestershire sauce • 1 small onion, ¼-inch dice • 1 cup dry breadcrumbs (I use Pepperidge Farm) • 1½ lbs. ground beef (I use lean chuck) • 1¼ tsp sea salt • ¼ tsp black pepper • ¼ tsp each of ground garlic, celery seed and dry mustard • Pinch of ground rosemary (optional) Ingredients-Glaze • Combine ½ cup ketchup, 2 Tbsp packed brown sugar and 2 tsp prepared yellow mustard in a small bowl; stir well to incorporate the brown sugar.. Preheat oven to 350°F. You will need a 9x5-inch ungreased loaf pan. Instructions 1. Whisk the egg, milk, Worcestershire sauce and onion in a large bowl. 2. Add the rest of the meatloaf ingredients and combine gently but thoroughly. (I use glove-covered hands to do this). 3. Spoon into the loaf pan and pat into a flat layer*. 4. Spread glaze over meatloaf; bake for 1 hour. Remove from oven; tilt pan** and pour off grease; return to oven and finish baking until internal temperature registers 160°F. Let sit in pan for 10 minutes then drain again; remove to serving plate. *Lay a piece of plastic wrap on the top to make it easier to smooth. remove before cooking. **I fold a piece of foil and hold it on the top of the meatloaf while tilting the pan. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Classic Meatloaf with Glaze Favorite Things from the Kitchen

Easy crustless Mini Pecan Pies. Mini Pecan Pies Makes 4 to 5 dozen These are wonderful to have with a cup of coffee or tea, a bridal shower, or any occasion where you want small pick-up treats. They look so good on a tray with the Mini Cheesecakes for an after-dinner treat. Ingredients • 1 ½ cups chopped pecans (no need to toast beforehand) • ¾ cup milk • ¾ cup corn syrup, light or dark • ¼ cup butter, softened • 1½ tsp vanilla • 4 eggs • ¾ cup packed brown sugar (light or dark) • ½ cup baking mix (our recipe) Heat oven to 350°F. Thoroughly grease mini muffin pans with baking spray or use our pan release . Instructions 1. Sprinkle large pinches of pecans on bottom of each cup. 2. Place the rest of the ingredients in a blender; cover and blend on high for 15 to 20 seconds until smooth. 3. Pour into each cup on top of pecans until ½ inch from top. 4. Bake until almost firm, 10 to 15 minutes. Do not overbake. Cool thoroughly; store in covered container. Options • This recipe will also make 1 large pie (9-inch) Tips • The number of tiny pies will never come out the same two times in a row. The important thing is not to overfill the cups. • Do not use paper cups with these. • Tiny tongs are useful when serving these. KEYWORDS mini pecan pies, pecan pie, pecans, corn syrup PRINT

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.

A tender white meat chicken salad with oranges, pineapple, and cashews. Nellie's Chicken Salad 4 to 6 servings This recipe came from my Aunt Nell. My mother had written it down on a piece of paper and had put it in an old Rumford Cookbook. Aunt Nell would scoop a generous portion and place it on lettuce leaves, then top it with a dollop of mayo and a cherry. If she had an apple, she would dice it and toss with the orange pieces before adding to the rest of the salad. Cashews were one of her favorite nuts and she loved to use them in everything. Nellie's Chicken Salad Ingredients • 4 cups cubed cooked chicken* (white meat) • 2 large oranges, peeled, sectioned and drained • 1 can pineapple chunks, drained • 1 cup seedless grape halves • 1 cup sliced celery • ¾ cup mayonnaise • 3 Tbsp fresh lemon juice • ¼ tsp of ground ginger or nutmeg (optional) • ½ tsp sea salt • ½ cup toasted cashews (pecans or walnuts) Instructions 1. In large bowl, combine chicken, fruit and celery; chill at least 30 minutes. 2. In small bowl, combine remaining ingredients, except for nuts; chill. 3. Just before serving, add the nuts. Refrigerate leftovers. *I like to cut the chicken into ¾-inch cubes. KEYWORDS fruit chicken salad, chicken salad, nellie's chicken salad, best chicken salad Share Pin Share Jump to Recipe Don’t love it Not great Good Great Love it PRINT

Things you may not need, but may come in handy sometime. THIS & THAT There are things in life that we don't need, but at the same time they may be useful. Or at least make the mundane things in your life easier or more exciting. Dryer Vent Cleaning Kit Microfiber Mop Pads Fire Pit Ring Firepit Grill Grate Brazing Torch Linen Room Darkening Curtains Picture Light Braun Cassette Winex Air Purifier Share Pin Share

Basic BBQ Sauce Makes about 3 cups Ingredients • 2 cups catsup • ½ cup brown sugar, packed • ½ cup onion, finely chopped (about ¼-inch dice) • ¼ cup lemon juice • ¼ cup butter • ¼ cup Worcestershire sauce • 1 Tbsp mustard (like French's) • 2 tsp chicken or beef bouillon, granulated, cubes or paste* • 1 clove garlic, minced Instructions 1. In medium saucepan, combine all ingredients. Slow simmer uncovered, stirring occasionally, for about 20 to 30 minutes until slightly thickened. 2. At this point, you can use an immersion blender to make a smoother sauce. Options • Add ¼ to ½ tsp cayenne pepper Share Pin Share PRINT

Flat (or Slick) Dumplings Makes 8 to 10 dumplings This is a simple recipe with just a few ingredients, but it produces excellent results. If you're from the South, you probably grew up with puffy or flat dumplings. My mother and grandmother always made puffy dumplings, which would melt in your mouth. See the Options below for the recipe for Chicken and Dumplings. A well-known national restaurant chain does the flat ones. Our recipe is a lot better. Ingredients • 1½ cups all-purpose flour (plus extra for rolling) • ½ tsp salt • 3 Tbsp shortening • 1 egg, beaten • 5 Tbsp water (approx.) Instructions 1. Combine the flour and salt; cut in the shortening until the size of small peas. 2. Mix the egg and water; combine with the flour mixture; form a ball. 3. Pat down and roll on a floured surface until thin, less than ¼-inch. 4. Cut into 2-inch squares or strips. Dip in flour and lay on a plate until all the dumplings are done. (The extra flour will help to thicken the broth.) Drop into boiling broth; cook covered for 10-15 minutes or until done. Options • Recipe for chicken with puffy dumplings here .

Best Ever Meatballs PRINTABLE RECIPE ▼ 4 to 6 SERVINGS These are the best meatballs that I have ever eaten! This recipe makes about 16 to 18 tender and flavorful meatballs, depending on their size. Double or triple the batch: When I make a recipe like this one, I normally double it so I can freeze some for later meals. They can be frozen either cooked or raw although I prefer to cook them, so it cuts down the cooking time for later meals. I like to use a scoop like this one to make mine; makes the process so much easier. One of the easiest ways to freeze meatballs (raw or cooked), is to place them on a parchment-lined baking sheet, freeze until solid and pour into a freezer-safe bag. I like to leave them on the parchment in a flat layer and slide into a Foodsaver bag and then freeze. This way they can be stacked easily in your freezer. Why I Like This Recipe: • It's so easy to double or triple and the leftovers freeze well. • They can be served with so many different sides. • Our Best Meatballs are made with the simplest ingredients. • Baking them ahead and freezing helps to cut down on cooking time when preparing a meal. Have you thought about meatballs for kabobs? You can use just about any combination of ground meat to make our Best Ever Meatballs. Any lean meat (like venison) will need to be combined with a fattier meat, such as pork sausage. About the Ingredients: • Parmesan cheese: It needs to be finely grated to blend easily into the mix. • Onion: You only need a small onion, but it must be finely diced. A sweet onion works well for this. • Garlic: 2 cloves finely minced are all you need. • Parsley leaves: For color and flavor. • Beef: Use lean beef with minimum fat, small grind. • Pork: Like the beef, use a small grind. Sometimes I use sausage and it works just fine. • Breadcrumbs- I like Pepperidge Farm but whatever you use, make sure they're seasoned. • Milk: I like to use whole milk. • Egg: I use large or extra-large; you need it for a binder. • Sea salt: You can use whatever you have. • Oregano: Use ½ tsp of dried, 1 tsp of finely minced. • Thyme: Like the oregano. • Pepper: I like freshly ground black pepper. • Olive oil: It's meatballs, after all! Favorite Things from the Kitchen The very best meatballs that I have ever eaten! Ingredients • ½ cup breadcrumbs (I like Pepperidge Farm-Herb Seasoned) ½ small onion, finely chopped • ¼ cup plus 2 Tbsp milk • 1 large egg, beaten • 2 cloves garlic, finely chopped • ¼ cup parsley leaves, coarsely chopped • 1 small onion, finely chopped • ½ pound (8 oz) ground beef • ½ pound (8 oz) ground pork • ¼ cup finely grated parmesan cheese • 1 tsp sea salt • ½ tsp dried oregano • ½ tsp dried thyme • ½ tsp black pepper • 2 Tbsp olive oil (optional, see options below) You will need 1 large baking sheet, foil or parchment to cover baking sheet. Preheat oven to 400°F. I nstructions 1. In a large bowl, mix the breadcrumbs, milk, and egg. Let sit for 4 to 5 minutes so the milk and egg can be absorbed into the breadcrumbs. This helps to keep the meatballs moist. 2. Add the rest of the ingredients to the wet mixture until thoroughly combined. I like to use glove covered hands and treat the mixture like I'm making biscuits (light touch). 3. Start forming mixture (2 Tbsp each) into 1½-inch meatballs, still using gloves if you prefer. It helps to wet your hands or gloves to keep meat from sticking. Place on a lined baking sheet and set aside. Should have around 16 or more. 4. At this point they can be baked for at 400°F for 12 to 15 minutes, cooked in a large skillet (see options below), refrigerated (1 day) or frozen. Options • Heat olive oil in a large skillet over medium heat until hot. Add meatballs in a single layer to the skillet, don't crowd; and cook until brown; keep turning until all sides are brown; repeat with rest of meatballs. • The meatballs can be frozen cooked or uncooked. • To freeze: place on baking sheet, freeze, then pour into a freezer bag. • You can make larger meatballs by using 3 tablespoons mixture, and bake at 400°F for 15 to 20 minutes. This will make about 1 dozen meatballs. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Ever Meatballs

Thousand Island Dressing Makes about 1½ cups Ingredients • ¾ cup mayonnaise • ¼ cup onion, minced • 2 Tbsp ketchup • 1½ Tbsp sweet pickle relish • 1 tsp lemon juice • ¼ tsp sea salt ½ hard boiled egg, minced Instructions 1. Combine all ingredients in a small bowl. 2. After mixing, transfer to a jar with an air-tight lid. Refrigerate; for best flavor, let sit at least 6 hours before using. Will keep for up to a week.

Crustless Bacon and Cheese Quiche PRINTABLE RECIPE ▼ 6 to 8 SERVINGS You can easily substitute 2 cups of chopped ham for the bacon in this recipe. This recipe will also make a 9-inch crustless quiche or about 2 dozen small quiches in regular size muffin pans. How to cook bacon... The easiest way that I've found to cook bacon is to bake it. Cover a large baking pan with foil and lay the strips side-by-side (see photo). Bake in a 350°F oven for about 30 minutes or until done to your liking. Plain bacon (without maple flavoring, brown sugar, etc) tends to cook better and without burned edges. Since this is a crustless quiche, it's important that the pie plate be coated well so the ingredients won't stick. A quiche pan works well with this recipe. You can do this with a cooking spray or by using our recipe for Pan Release . It's inexpensive, simple to make, and lasts a long time. It's also printable. About the Ingredients... • Bacon -I use what I have available • Swiss or Gruyère cheese -You can buy packaged or shred your own. It does need to be finely shredded. Gruyère has holes like Swiss but is a firm cheese with a nutty and creamy flavor. • Green onion -Cut across into ¼-inch or smaller pieces using the white and green parts of the onion. • Milk -Whole milk is better but you can use skim milk. • Eggs -I use large (or whatever I have). • Baking mix -Use our mix (recipe here ) or something like Bisquick. • Sea salt • Black pepper To make this recipe more like a Quiche Lorraine, use caramelized onions. Ingredients • 12 slices bacon, fried and crumbled • 2 cups finely shredded Swiss or Gruyère cheese • ½ cup chopped green onion (¼ inch pieces) • 2 cups milk • 4 eggs • 1 cup baking mix • ½ tsp salt • ¼ tsp pepper Heat oven to 350°F. Prepare 4 mini cupcake pans by spraying them with a baking spray. (2 regular muffin pans, a pie plate or quiche pan will work also.) Instructions 1 . Sprinkle large pinches of the bacon, cheese and onion in the bottom of the cups. 2. In a blender, place the rest of the ingredients and process on high for 15 seconds, scraping down sides. Pour the milk and egg mixture into the cups until it's about ¼-inch from the top. 3. Bake for 10 to 12 minutes until golden, often checking to ensure they're not overdone; cool briefly and turn out on a dish towel; turn right side up. Store in a sealed container in the fridge if not using right away. Options • Place a dollop of sour cream on top of each quiche. • You can add 2 peeled, diced and cooked potatoes (boil for 8 minutes) to the mixture in step 1. Keep in mind that the addition to the mixture will make more quiches. • You can use paper cups to line the muffin pans, but they must be sprayed with something like Pam or brushed with our Pan Release. • For regular muffin size pans, bake for 15 minutes. Tips • If using a 9-inch pie plate, add vegetables as above but in slightly larger pieces. Pour in the egg mixture and bake at 400°F for 25 to 35 minutes. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crustless Bacon & Cheese Quiches

A ramekin packed with savory Crab Casserole. Crab Casserole 6 servings This simple recipe can make a big impact in the right situation. It's great for a dinner party, a luncheon, or just an evening at home. Works well as an entree or as a dip. Ingredients • 1 cup butter, melted in a large skillet • 7 stalks of celery, ½-inch dice • ½ cup fresh parsley, chopped (optional) • ½ medium green pepper, ½-inch dice • 7 slices Italian bread, crusts removed and cubed • 1 tsp dry mustard • 1 Tbsp Worcestershire sauce • 1 lb backfin crabmeat, check for shells • Sea salt and black pepper to taste Preheat oven to 350°F. You will need a greased casserole dish or 6 greased ramekins Instructions 1. Saute celery, parsley and green pepper in the melted butter; add all the remaining ingredients except for crabmeat. Coat and mix well with butter. 2. Carefullt fold in crabmeat, keeping it in chunks. Spoon into the casserole dish or ramekins. Bake for 20 to 25 minutes until bubbly and brown. Serve while it's hot!