Southern Fried Cabbage PRINTABLE RECIPE ▼ 4 to 6 SERVINGS One of the easiest and tastiest vegetables to prepare is fried cabbage. It's a dish I enjoyed throughout my childhood, and I can't recall a time when it wasn't a regular feature on our dinner table. Three basic ingredients make up this dish-cabbage, bacon and garlic. That's about as simple as it gets. Favorite Things from the Kitchen I love this skillet from Caraway An easy dish to prepare with a minimum of ingredients. Ingredients • LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Fried Cabbage

Laura Lee Alice Cooks is about sweet tea, good food, gardening, family and friends. A Southern lifestyle is positive, simple and easy-going. Home Comfort Foods Sally's Brownies A white plate stacked with decadent chocolate brownies. Chicken and Dumplings_edited_edited A pot filled with flavorful and puffy Chicken and Dumplings. Southern Potato Soup A bowl filled with creamy potato soup with small pieces of vegetables and bits of ham. Macaroni and Cheese Creamy macaroni and cheese in a white bowl. Loaded Carrot Cake Loaded carrot cake cupcakes with spiraled cream cheese frosting. Pasta with Asparagus and Bacon LLA Basic Coleslaw Recipe Our Best Baked Beans Crab Cakes Trending Desserts Loaded Carrot Cake Southern Pound Cake Rustic Strawberry Pie Southern Banana Pudding Most Requested Recipes To play, press and hold the enter key. To stop, release the enter key. HOW TO . . . RECIPES SHOP DESSERTS How to make our extraordinary Chicken Stock or Bone Broth! > To play, press and hold the enter key. To stop, release the enter key. Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks that I can find. And sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes. -Mac Maple Rolling Pin Parchment Paper Ohio Stoneware Mixing Bowl Best Cotton Dish Towels Silicone Trivets OXO Wooden Utensils Cuisinart Stainless Mixing Bowls Set 4-Piece Kitchen Essentials

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

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Condiments, Marinades & Dressings Simple Bacon Dressing PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you like bacon, then you'll love this dressing. It has a unique flavor and so delicious! This dressing works with all kinds of salads and I've even used it on baked potatoes and pan-fried potatoes. Tips & Options • I love this salad (pictured above) with this dressing. Romaine lettuce, bacon, croutons, parmesan cheese (finely grated), and sweet red peppers. You could also add chopped dates and walnuts. • Crumble half of the bacon over the salad and mix the other half (finely chopped) in with the dressing. • Briefly placing the salad under the broiler (to wilt) before adding the dressing gives another layer of flavor. About the Ingredients: • Bacon: I prefer simple, uncured bacon, thick sliced • French dressing: Since it's a small amount, you can substitute creamy tahini, or a hummus-based dressing. I have used hummus thinned with a little olive oil too. • Mayonnaise: Use your favorite. • Apple cider vinegar: Not white vinegar in this instance, • Onion: Red onion or Vidalia maybe? • Parsley: Gives that color and flavor. Ingredients • 6 slices bacon • ¼ cup French dressing (I have used olive oil) • 1 cup mayonnaise • 2 Tbsp apple cider vinegar • 2 Tbsp onion, ¼-inch dice • 2 Tbsp parsley, ¼-inch dice Instructions 1. Cook the bacon until done; drain and crumble . 2. Add the other ingredients and mix well. Chill before using. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Simple Bacon Dressing

​ ​ ​ ​ Best Breakfast Casserole                                          10 servings ​ ​ ​ ​ Ingredients ​ ​ •  8 slices of bread, crumbled up ​ ​ •  8 oz Swiss cheese, grated ​ ​ •  1 lb bacon, fried* and crumbled ​ ​ •  8 oz mushrooms, chopped, sauteed in a bit of bacon fat ​ ​ •  1 medium onion, chopped ​ ​ ​ •  8 oz Cheddar cheese, grated ​ ​ ​ •  8 eggs ​ ​ •  2 cups of milk ​ ​ • 1½ cups half and half ​ ​ •  2 tsp Worcestershire sauce ​ ​ •  1 tsp seasoned salt ​ ​ •  1 tsp dry mustard ​    •  Sea salt and black pepper to taste ​ ​ ​ Grease a 9-x-13 dish. ​ ​ ​ ​ Instructions ​ ​ ​ 1.  Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese,           sauteed mushrooms and onions over bread. ​ ​ ​ 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; ​ ​      pour over other ingredients.  Cover and refrigerate overnight. ​ ​ 3.  Preheat oven to 350°F; bake uncovered for 1 hour.  Let it sit for 15 minutes ​ ​       before serving. ​ ​   ​ *Bake or fry bacon until done, not overly crisp. It can be cut with scissors ​ ​   if it needs it. ​ ​ ​ ​ KEYWORDS ​ ​ best breakfast casserole, breakfast quiche casserole        ​ ​ ​ Breakfast Breakfast Casserole Fruit Salad Waffles Easy Pancakes

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.

Pasta with Asparagus and Bacon PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Enjoy a delightful dish of asparagus with pasta, perfect for a light and satisfying meal. Your favorite pasta is cooked to al dente, then it's tossed with a sautéed mixture of fresh asparagus, garlic, and bacon. Finish with a sprinkle of parmesan cheese and a touch of lemon zest for a burst of flavor. This simple yet delicious recipe showcases the vibrant taste of asparagus in every way! This recipe offers bold flavor with few ingredients and is quick to prepare. You can use any type of pasta (the picture above features spaghetti), and there are optional add-ons to elevate the dish even more. Facts about Asparagus • Since asparagus is available year-round, you don't have to wait until spring to enjoy this and other recipes that contain fresh asparagus. I like the freshness that it brings to this dish. • A great source of nutrients like folate, vitamin C, and vitamin K. • Asparagus contains antioxidants and fiber. • There are green, purple, and white varieties. • It can be steamed, baked, broiled, or grilled. • You eat the stem of the plant, not the foliage or berries. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Pasta with Asparagus & Bacon Ingredients: • ½ pound pasta, cooked and drained • 5 garlic cloves, cut in half • 3 Tbsp of a good olive oil • 3 Tbsp butter • 1 lb. fresh asparagus, cut in 2-inch pieces • 6 strips of bacon, cooked and cut into 1-inch pieces ( How to cook bacon ) • ¼ cup shredded or shaved Parmesan cheese • Sea salt and cracked pepper to taste Instructions 1. In a large skillet, place the olive oil and butter; heat on medium until the butter melts. Sauté the garlic quickly for 1 minute; add the asparagus and cook for an additional 6 to 8 minutes or until tender crisp. 2. Pour over the hot pasta; sprinkle with bacon and cheese; season with salt and pepper. Serve immediately. Options: • Add 1 cup of halved cherry tomatoes 5 minutes into sautéing the asparagus and finish cooking. • Sprinkle the finished dish with ¼ cup sliced kalamata olives and chopped pimentos from a jar. • Replace the bacon with Prosciutto, so good!

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.

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

Cucumber and Onion Salad with Sour Cream and Dill Dressing PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is one of the most satisfying salads to make. It's simple, contains few ingredients and compliments just about any entree. About the ingredients: • Sour cream: Using a good quality is important for the flavor. • Lemon juice • Dill: I like to use fresh or freeze dried but use what you have. • Cucumbers: I like the ones that are younger and 5 to 6 inches long. Their seeds are smaller and the flavor is better. English cucumbers work well if they aren't too big. • Red onion: Adds color and flavor. Sweet onions are good and compliment the flavor of the cucumbers. • Sea salt: Kosher salt is good too. • Pepper: Fresh cracked if possible. Ingredients • ½ cup sour cream • 1 to 2 Tbsp fresh lemon juice • 1½ Tbsp chopped fresh dill (or 1 Tbsp freeze dried) • ½ lb. thinly sliced cucumbers • ¼ to ½ lb. thinly sliced red onion • Sea salt • Fresh ground pepper Instructions 1. In a medium bowl, mix the sour cream, lemon juice, and dill. Season to taste with the salt and pepper . 2. Add the cucumber and onion slices; gently toss together. You can serve immediately or refrigerate in a sealed container for 2 hours. This salad will get watery if it's allowed to sit for a long time. It is best made and served on the same day. Tips & Options • Add 1 to 2 cloves of finely minced fresh garlic. (Step 1) • 2 stalks of thinly sliced fresh celery. • 3 to 4 radishes, thinly sliced. (Add color and a delicious crunch)

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.