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

Recipe for soul satisfying chicken and dumplings. Southern Chicken & Dumplings PRINTABLE RECIPE ▼ 6 SERVINGS A Southern favorite, Chicken and Dumplings are one of those comfort foods that satisfy my soul. Those pillows of fluffy goodness just melt in your mouth. BTW, don't add any additional salt before tasting. When I make this recipe, my homemade stock comes in handy. It adds so much flavor to this simple nourishing dish. You get protein from the chicken and stock plus carbs from the dumplings, celery, carrots, and onion. It's definitely a meal in a pot. Sometimes I will add a green salad or coleslaw as a side. About the Ingredients: • Chicken: It can be breasts or a cut-up chicken with the bones and skin. They add flavor and vitamins. • Celery: Use the green parts of the stalk. • Carrots: Scrub well. • Onion: A sweet onion is a good option. Red onions don't work well with this recipe. • Pepper: Fresh ground if possible. • Thyme • Sage • Parsley • Water • Bouillon: I like Better than Bouillon but use what you have. LAURA LEE ALICE COOKS PIN PRINT Southern Chicken & Dumplings Ingredients • 3 lbs chicken, bone-in, skin on (it can be all breasts or a whole cut-up chicken) • 2 stalks of celery, cut into ½-inch pieces • 1 carrot ( medium) cut into ½-inch slices • 1 small onion, cut into 8 wedges • ½ tsp pepper • ½ tsp thyme • ½ tsp sage • 1 tsp dried parsley • 5½ cups water • 1 Tbsp chicken bouillon or Better than Bouillon Roasted Chicken Instructions 1. In a large pot, place chicken and the rest of the ingredients; cover; heat to boiling; reduce heat to simmer. Cook for 1 to 1½ hours. 2. Remove chicken and vegetables from pot; remove skin and bones from the chicken; discard. 3. Skim fat from broth; save for another use. Place 4 cups of stock back into pot; add chicken and vegetables; bring to boil, then reduce heat to a medium boil. 4. At this point add the dumplings (scroll below for printable recipe) . Options • You can also use a crockpot; heat mixture to boiling; turn on low and cook for 3 to 4 hours. Follow steps 2 and 3 above. Bring back to boiling; drop in dumplings (scroll below). *Don't add additional salt if using any type of bouillon. Dumplings like these are definitely a Southern thing. They can be part of a main entrée or a dessert, like blackberry cobbler*. I grew up with chicken and dumplings as well as kraut dumplings (which was my dad's favorite). When dumplings are dropped into a boiling mixture of fruit, sugar and liquid, it's called a cobbler. *When adding to cobblers, you can add up to ½ cup sugar to flour mixture. You can also sprinkle the dumplings with granulated sugar. Ingredients • 1½ cups all-purpose flour • 2 tsp baking powder • ½ tsp salt • 3 Tbsp shortening • ¾ cup milk You will need a medium bowl for mixing. Instructions 1. In medium bowl, mix flour, baking powder and salt; cut in shortening using a pastry blender until mixture looks like coarse meal. Stir in milk using a light touch with a fork. 2. On a piece of parchment, sprinkle flour and add dough; knead lightly 2 or 3 times. Roll or pat until ¾-inch thick, cut into circles or strips. 3. You can drop the dough directly into the hot boiling mixture (chicken, vegetables, fruit, etc.). Cook uncovered for 10 minutes; then covered for 10 minutes. Options • For savory dumplings you can add ½ teaspoon dried herbs or ¼ cup shredded cheese. • For a sweeter dumpling, add 2 tablespoons sugar to the flour mixture then continue with recipe. • If you want the dumplings to be brown on top, put under the broiler for a few minutes. • For thinner dumplings (slick dumplings), roll the dough on a floured surface until thickness is reached, about ¼-inch; cut into strips (2x4-inches) before dropping into liquid. Using pie crust makes an even thinner dumpling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Dumplings

Tender diced chicken mixed with Craisins and candied nuts for a delightful experience. Cranberry Chicken (or Turkey)Salad Our Cranberry Chicken Salad is so full of flavor and easy to make. About the Ingredients • Chicken - Grill it, bake it, whatever is easiest for you. When I make chicken stock, I usually add several extra chicken breasts to the pot to cook and take them out when they are done. If I'm not using them right away, they go into Food Saver bags and then placed in the freezer. • Celery -Fresh is best when it comes to this versatile stalk. I use celery in so many things and I love the crunch it gives this salad. • Candied nuts -They add so much flavor and takes this dish up a notch. • Craisins - During the holiday seasons, the y are used in many recipes at our home. They add an additional layer of flavor to this recipe. • Mayonnaise -Definitely a personal choice, especially for Southerners. The main thing is to use a quality product. I like to use just enough to bring things together; too much and it hides the flavors of the ingredients. This versatile and colorful chicken salad is so delicious. It can be used for a tea sandwich for a luncheon or shower, on a buffet in a pastry shell or a midnight snack. Cranberry Chicken Salad Ingredients • 2 to 2½ cups chopped, cooked chicken breasts (boneless and skinless) • ½ cup chopped celery, ¼-inch dice • ¼ cup chopped candied nuts (walnuts or pecans) • ¼ cup sweetened dried cranberries • ½ cup mayonnaise (can use up to ¾ cup if it seems too dry) • Salt and pepper to taste Instructions 1. In a large bowl, fold everything together with a light touch. 2. Store in a large container with a tight lid; refrigerate until needed. KEYWORDS best chicken salad, cranberry chicken salad, simple chicken salad, holiday chicken salad

Fermented Salsa PRINTABLE RECIPE ▼ 4 to 6 SERVINGS I like salsa just as it is, but I like fermented salsa even more. Fermentation is a natural process that uses naturally occurring beneficial bacteria and yeast. Together, they transform certain foods into a slightly tangy and very nutritious delight. And it only takes a day or two! You can make your own salsa, or you can buy it in the produce section of your grocery store where it's made fresh. Do not use the salsa that comes in jars. Tools you will need: • Jars: I like to use pint jars unless I am doing a large quantity. I also like to use the large mouth jars; just makes it easier. • Airlock lid: This is very important and necessary. Above I show two kinds- an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock lids for several years, especially when I make kraut but they are unavailable right now. I will be trying out the other one soon. • Weights: For years I used small smooth rocks but now I use glass weights . They make the job so much easier. • You will need some type of a tamper, but I use a wooden spoon and press down on small layers as I go along. When I am about an inch from the top of the jar, I add the glass weight and press down one final time and put on one of my airlock lids. • You can buy the whole fermentation kit here . It's the best way if you're starting out. • All you need for Fermented Salsa are fresh salsa (our recipe below) and sea salt. I use about one scant level teaspoon of sea salt for each cup of salsa. You need the salt to draw the moisture from the vegetables. • Pack into jars, tamping down as you go, until you reach about an inch from the top. Place the glass weight on top of the salsa and press down until you see the juice. It's important that all the salsa is submerged below the weight. • Ferment for up to two days, tasting after the first day until the taste suits you. When done, take out the weight and screw on a solid top. It will keep in the refrigerator for several months. Check often for spoilage-mold on top, bad smell or funky taste. • The jar does not have to be full to be able to ferment. The ingredients just have to be covered by liquid and topped with a glass weight. • Fermented Salsa boosts your immune system and is full of probiotics, enzymes, plus vitamins that will support your gut health. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. I use one scant level teaspoon of salt per cup of salsa. Ingredients • 2 cups chopped tomatoes (2 to 3 medium to large) • ½ to 1 whole onion, ½-inch dice (depending on taste) • 1 small green bell pepper, ½-inch dice • ½ to 1 whole jalapeno, ¼-inch dice • ¼ chopped cilantro, ½-inch dice • Juice of ½ lime or lemon • ¼ tsp black pepper • 3 level tsp sea salt Instructions 1. In a large bowl, combine all the ingredients and let sit for about 10 minutes to release the liquid. Not necessary if making regular salsa. 2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is one inch from the top or the jar. Make sure there is liquid on top before placing the glass weight. Using the airlock top or the pickle pipe with a band, seal the jar. 3. Ferment for 1 or 2 days until it reaches desired taste. It may take longer; taste daily until you like it. Remove the fermenting top and replace with a regular top; refrigerate.

Our Baked Spaghetti with Bacon recipe is an easy dish to prepare with simple ingredients. Baked Spaghetti with Bacon 6 servings A different take on traditional spaghe tti with meat sauce, but it is equally delicious. This recipe comes together quickly and is great when you don't have ground beef handy. Ingredients • 8 slices bacon, ½-inch dice • 1 small onion, ½-inch dice • ½ lb spaghetti • 1 (9-ounce) can of diced tomatoes, any kind • ½ cup cheese (your choice), grated • ½ cup bread crumbs Preheat oven to 350°F. You will need a greased 9-x-11 glass baking dish. Instructions 1. Fry bacon and onion until brown; add tomatoes; simmer for 10 minutes; add grated cheese and simmer until it melts. 2. Cook spaghetti (al dente) and drain according to directions on package. 3. Add cooked spaghetti; salt and pepper to taste. Lightly stir; pour into prepared baking dish. Sprinkle with breadcrumbs. Bake for 30 minutes until golden and bubbly. Options • You could substitute Italian sausage (½-lb) for the bacon. • Add Parmesan cheese and 2 minced cloves of garlic to the bread crumbs before baking. KEYWORDS baked spaghetti with bacon recipe, savory baked spaghetti recipe

Delicious beverage recipes from Laura Lee Alice Cooks. Beverages Sangria Best Hot Chocolate Ginger Beer

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

A plate of our delicious strawberry pancakes. Easy Pancakes Makes about 12 Ingredients • 2 cups baking mix (see recipe here) • 1 cup milk • 2 eggs You will need a greased preheated medium skillet or griddle. Instructions 1. In medium bowl, beat all ingredients until smooth. 2. For each pancake, pour a scant ¼ cup batter ontp hot griddle; cook until dry around the edges. Turn;cook until golden brown. Should make at least 12 pancakes. Tips • For thinner pancakes, use 1 egg and 1½ cups milk. • Add crumbled bacon,fresh blueberries, chopped strawberries or chopped nuts to top of pancake before flipping. KEYWORDS easy pancakes, simple pancakes, best pancakes

Bottles of Hot Pepper Vinegar Sauce. Hot Pepper Vinegar Sauce PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Growing up, we always had a bottle of some kind of hot pepper sauce on the table. My dad made his own with tobasco peppers and vinegar. He used it on everything-eggs, potatoes, greens-just about anything. I love it on pinto beans, greens and cornbread. • Tobasco peppers-You can use different levels of ripeness or all ripe peppers. • Always wear food safe gloves when handling peppers and NEVER touch your face or rub your eyes!!! Hot Pepper Vinegar Sauce Ingredients • Tobasco peppers-green, yellow and red if you have them Chile or jalapeno peppers will work too. • 1 cup vinegar (I like apple cider) • 1 Tbsp sugar • 1 tsp sea salt You will need bottles, preferably with drippers and caps, but used, clean, recycled bottles with secure caps are a great option. I've used Worcestershire, soy sauce, and olive oil bottles . Instructions 1. Wash the peppers and cut the stems to ¼-inch; let dry on paper towels. 2. Pack peppers into the bottles, with stems facing up. 3. In a microwave-safe bowl, heat vinegar, sugar, and salt until completely dissolved; fill bottles with the mixture until the peppers are covered. Pop in the drippers and cap; store in a dark cabinet for a few weeks. KEYWORDS best hot pepper sauce, hot pepper sauce, hot pepper vinegar

Our warm and comforting Homemade Vegetable Soup. Homemade Vegetable Soup Makes 8 to 12 servings There is nothing like having a pot of vegetable soup on the stove. I love the smell and especially the texture of this soup. It's super easy to put together and it doesn't take much time either! I buy the large bags of frozen loose vegetables and take out what I need and seal it back. This soup does has a tomato base instead of a stock base. It is great when sprinkled with cheese when finished. Description of Ingredients • Diced tomatoes -I like to use the plain tomatoes, with no additional flavors (like basil, etc.). • Vegetables -The variety is really up to you; do get unsalted if available. I have just listed the basic ones used for most soups. Drain the canned vegetables (except tomatoes) before adding them to the soup. If using frozen vegetables, just measure out what you need. • Mediterranean flavor -Add cannellini beans instead of green beans or limas. And add slices of zucchini that have been cut in half. Use strips of fresh basil for garnish. • Bouillon -Quality is important. Since most bouillons are salty, don't season your soup until it's finished. • Pastina -I call this baby pasta. It slightly thinkens the soup and is also what I call a "filler". You can use other pasta, but I would only use the smaller ones like ditalini, orzo or stelline (small stars). Homemade Vegetable Soup Ingredients • 3 Tbsp of a good olive oil • 1 large onion, ½-dice • 4 medium carrots, ½-inch dice • 3 celery stalks, ¼-inch slice • 4 cloves garlic, rough mince • 2 cans (28 oz) diced tomatoes • 1 Tbsp of beef bouillon *(I use Better than Bouillon ) • Water , enough to keep vegetables covered while cooking. • ½ tsp dried crushed thyme • ½ tsp dried crushed sage • 1 bay leaf (optional) • 1½ cups frozen green beans, or 1 can • 3 cups (approx) frozen small potatoes, or 2 cans • 1½ cups frozen lima beans, or 1 can • 1½ cups frozen green peas, or 1 can • 1½ cups frozen corn, or 1 can (15-oz) • ½ cup Pastina (baby pasta) • Grated cheese for garnishing. • Sea salt and black pepper (add to taste at end of cooking) You will need a large pot, enough to hold the ingredients. Instructions 1. In the pot over medium heat, place the oil, onions, carrots, celery and garlic; sauté for 10 minutes, stirring constantly until vegetables are soft but not overly brown. 2. Add the tomatoes and bouillon to the pot and bring to boil; at this point start adding water and continue to do so as needed to keep the vegetables covered. Lower heat to simmer and add the thyme, sage and bay leaf. Add the green beans, potatoes and lima beans; cook for 30 minutes on simmer, covered. Cook until potatoes are done. 3. Add the corn, peas and pastina; cook for 10 minutes. Remove bay leaf. *For vegetarian version, use a vegetable bouillon. Options • 2 large cans of Veg-All can be used instead of the vegetables. Still sauté about half the amount of the onions, carrots and celery plus the 4 cloves of garlic. We like extra potatoes so I still add those. • 1 cup packed baby spinach leaves added during last 10 minutes. This is wonderful when doing the Mediterranean-style soup. LAURA LEE ALICE COOKS PIN PRINT Homemade Vegetable Soup

A spicy sauce that compliments most Southern dishes. Cajun Rem oulade Sauce The source of this sauce was France. It then found its way to Louisiana and crab cakes along with fried pickles have never been the same. Ingredients • 1 cup mayonnaise • 2 Tbsp mustard • 1 tsp prepared horseradish • 1 tsp sweet pickle juice • 1 clove garlic, minced • 1 Tbsp sweet paprika • 1 tsp Cajun seasoning • ½ tsp Worcestershire • ¼ tsp cayenne pepper • ½ tsp sea salt Instructions 1. Whisk all the ingredients in a medium bowl; refrigerate 2 hours before correcting seasoning. 2. Add additional Cajun seasoning and/or cayenne pepper in tiny amounts if you choose.

French Dressing Makes about 2 cups Ingredients • 1 cup ketchup • 1 cup of a good salad oil • 1 cup sugar • 1/3 cup vinegar • 1/3 cup filtered or distilled water • 1 small onion, finely minced • Sea salt and black pepper to taste Instructions 1. Using a blender*, combine all ingredients and process until smooth. 2. This dressing lasts up to 2 weeks; reblend before use. Tips • This dressing is excellent on a spinach salad with hard-boiled eggs and crumbled bacon. * An immersion blender does a great job too!