INGREDIENTS

1 package (14 ounces) seasoned dry seasoning mix

1 teaspoon ground sage

1 cup chopped celery

½ cup College Inn Chicken broth

1 – 10.5 ounce can condensed cream of celery soup

1 – 10.5 ounce can condensed cream of turkey soup

3 cups shredded cooked chicken or turkey

¼ cup melted butter

PREPARATION

Preheat oven to 425 degrees F.  Combine the first four ingredients and set aside.  Separate the 2 soups in separate bowls and add ½ of a soup can of water to each; stir well and set aside.

Place 1/3 of the dressing mixture into a lightly buttered 9×13x2 inch baking dish.  Layer ½ of the chicken or turkey over the dressing mixture and pour celery soup over it.  Layer another 1/3 of the dressing mixture, followed by the remaining chicken or turkey.  Pour the turkey soup over and top with the remaining dressing mixture.

Drizzle with melted butter and pat the casserole firmly into the dish.  Bake for 20-30 minutes until bubbly and lightly browned. 

Recipe:  College Inn Broth

I love this vinaigrette!  It’s so easy to make and is great with just about any type of salad. 

Yield:  1 cup

INGREDIENTS

¼ cup good balsamic vinegar

2 teaspoons brown sugar

1 tablespoon garlic, finely chopped

½ cup olive oil

½ teaspoon black pepper

Pinch of salt

1 teaspoon thyme, finely chopped

PREPARATION

In a small bowl, combine the vinegar and brown sugar.  Add the garlic, pepper and pinch of salt.  Slowly whisk in the olive oil until fully incorporated.  Great basic dressing for mixed green salads.

Visit my new cookie company ~ mywhoopiepies.com

Yield:  Serves 12

INGREDIENTS

6 cups water

2 cups half-and-half

3 teaspoons kosher salt

¼ teaspoon white pepper

2 cups quick cooking grits

1 cup grated white cheddar cheese

4 tablespoons unsalted butter, cubed

PREPARATION

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.  Slowly pour grits into the boiling water, whisking the entire time (watch out for spattering, the mixture is hot).  Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.

Add cheese and stir gently until the cheese melts.  Whisk again to combine.  Turn off heat and allow grits to rest 5 minutes.  Add butter and stir until completely smooth, silky and shiny.

Source:  Flying Biscuit’s Creamy Dreamy White Cheddar Grits – Atlanta Journal Constitution – Eveningedge.com

Another version of this great classic. 

Yield:  Serves 12

INGREDIENTS

Cake

Baking spray

2 cups all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

1 cup chopped apples

1 cup chopped pecans

3 eggs

2 cups granulated sugar

1 ¼ cup vegetable oil

¼ cup freshly squeezed orange juice

1 cup sweetened coconut

Icing

1 cup granulated sugar

½ cup unsalted butter

½ cup buttermilk

½ teaspoon baking soda

PREPARATION

Preheat oven to 350 degrees F.  Spray a Bundt pan or tube pan with baking spray.  Set aside.  Sift flour, cinnamon, baking soda and salt together in a medium bowl.  Combine the apples and pecans in a small bowl.  Add 1 tablespoon of the mixed dry ingredients and toss to coat.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice.  Add the reserved dry ingredients, apple-pecan mixture and coconut.  Mix on low speed until combined.  Pour batter into Bundt or tube pan.  Transfer to the oven and bake until the sides start to pull away from the pan, about 1 hour.  Remove to a wire rack placed over a baking sheet to cool slightly, about 5 minutes.  Invert cake directly onto the rack.

Meanwhile, prepare the icing.  In a medium saucepan, combine the sugar, butter, buttermilk and baking soda.  Bring to a boil over medium-high heat and cook, stirring constantly, until it turns a pale golden brown, approximately 8-10 minutes.

Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below.  Set aside and let the icing set, 5-7 minutes, before cutting.

Source:  Aunt Martha’s Fresh Apple Cake - Atlanta Journal Constitution - Eveningedge.com

Yield:  8 servings

INGREDIENTS

7 ounces chocolate wafer cookies (about 32) coarsely broken

½ cup bittersweet chocolate chips

6 tablespoons butter, cut into ½ inch cubes

¼ cup granulated sugar

1 – 14 ounce can of sweetened condensed milk

¼ cup sour cream or crème fraiche

¼ cup fresh lemon juice

1 teaspoon finely grated lemon peel

2 ½ cups fresh raspberries

PREPARATION

Place broken cookies into food processor.  Using on/off turns, process until finely ground.  If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground.  Place chocolate chips, butter and sugar in a microwave safe bowl.  Microwave on high at 15 second intervals until melted, stirring occasionally.  Add chocolate mixture to processor and blend until well combined.  Press crumb mixture onto bottom and up sides of 9 inch glass pie plate (do not pack firmly).  Chill crust while preparing the filling.

Whisk condensed milk, sour cream or crème fraiche, lemon juice and lemon peel in large bowl to blend.  Add half of the raspberries.  Stir, pressing gently on some of the raspberries until they break apart and the filling turns pink.  Transfer the filling to the chilled crust and chill for another 2 hours in the refrigerator.

To serve:  scatter the remaining raspberries over the pie.  Cut into wedges and serve

Source:  Bon Appetit – July 2009

Yield:  6 slices

INGREDIENTS

Graham Cracker Crust

1 ½ cups crushed graham crackers

5 tablespoons melted butter

1/3 cup granulated sugar

Key Lime Filling

3 egg yolks

Zest of 2 limes

1 14-ounce can of sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you can get Key limes use them, otherwise regular limes are fine)

Topping

1 cup heavy whipping cream, chilled

3 tablespoons confectioner’s sugar

PREPARATION

For the graham cracker crust:  Preheat oven to 350 degrees F.  Lightly butter a 9-inch pie plate.  Place the crushed graham crackers and sugar in a bowl and stir a few times to incorporate the sugar into the graham crackers.  Add the melted butter and stir well.  Turn the graham cracker mixture into the pie plate and gently press the crumb mixture into the bottom and sides of the pie plate.  Bake in the oven until set and slightly browned, approximately 8 minutes.  Remove from oven and set aside to cool.

For the filling:  Using a stand mixer with a whisk attachment or hand mixer, beat the egg yolks and lime zest together until fluffy, approximately 3-5 minutes.  Gradually add the sweetened milk and beat until thick, about another 3-4 minutes.  Lower the mixer speed and slowly add in the lime juice, mixing until just combined.  Pour into the pie crust and bake in the oven for approximately 10-15 minutes until the filling is set.  Cool on wire rack and then refrigerate.  Place in the freezer for 15-20 minutes before serving. 

For the topping:  Place the chilled heavy cream into the bowl of an electric mixer with the whisk attachment and whisk until the cream forms almost stiff peaks.  While whipping the cream add the confectioner’s sugar. 

To serve:  Pipe the whipping cream around the edges of the pie and garnish with a twist of lime.

Source:  Joe’s Stone Crab Restaurants

Serve this rich and delicious crabmeat dish with a crisp green salad, crusty bread and a glass of your favorite white wine.

Yield:  8 servings

INGREDIENTS

1/3 cup unsalted butter

1 large yellow onion, finely chopped

1 medium stalk of celery, finely chopped

½ cup all-purpose flour

2 (12 ounce cans evaporated milk

2 egg yolks

¾ teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon freshly ground pepper

1 lb fresh crabmeat, picked over for shells and cartilage

1 cup shredded Cheddar cheese

PREPARATION

Preheat oven to 375 degrees F.  Grease an 11×17 inch baking dish.  Melt the butter in a large skillet over medium heat.  Add onion and celery and sauté until soft and translucent, about 6 minutes, stirring frequently.

Add flour and stir until well-blended.  Cook 2 minutes, stirring constantly.  Gradually add the milk, stirring constantly.  Add a ladle of milk to the beaten egg yolk mixture, stir well.  Pour egg mixture into the milk mixture in the pan.  Add salt, cayenne pepper and black pepper; cook stirring until thickened, about 5 minutes.

Place crabmeat in a medium bowl.  Add sauce and mix gently, but thoroughly to blend.  Spoon the mixture into prepared pan and sprinkle with cheese.  Bake uncovered for approximately 25 minutes, until cheese melts and starts to begin to lightly brown.  Remove from oven and serve immediately.

Source:  Lillie Duhon – Port Neches, Texas

These are a great alternative to your typical turkey sandwich.  Nice crunch with the apples and pecans!

Yield:  4 sandwiches

INGREDIENTS

1 ½ cup shredded rotisserie chicken

1 large Granny Smith or Golden Delicious apple, cored and chopped (approximately 1 ½ cups)

½ cup dried cranberries

½ cup toasted pecans (optional)

1 stalk celery, chopped

1 green onion, finely chopped

½ cup good mayonnaise

½ cup sour cream

1 tablespoon fresh lemon juice

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon freshly ground pepper

4 multi-grain wraps or whole wheat pita bread rounds

PREPARATION

Place the chicken in a large bowl.  Add the apples, cranberries, celery, pecans and green onions.  Toss and set aside.  In a small bowl stir together the mayonnaise, sour cream, lemon juice, cinnamon, salt and pepper.  Add to the chicken mixture and stir to coat.

Spoon chicken mixture onto the wraps or pita bread and roll or fold up.

Adapted:  Publix Family Style - Fall 2009 edition

Yield:  8-10 Servings

INGREDIENTS

3 lbs Yukon gold potatoes

¾ teaspoon kosher salt

1 – 16 ounce bottle of olive oil and vinegar dressing – divided

8 cups mixed salad greens

2 large avocados

1 tablespoon fresh lemon juice

3 large tomatoes – seeded and diced

12 small green onions, medium chop

2 cups (8 ounces) shredded cheddar cheese

4 ounces crumbled blue cheese

6-8 slices of bacon – cooked crisp and crumbled

Freshly ground pepper, to taste

PREPARATION

Cook potatoes in salted boiling water for approximately 30 minutes until tender.  Drain and cool slightly.  Peel and cut into cubes.  Sprinkle potatoes evenly with ¾ teaspoon salt.  Pour 1 cup dressing over potatoes; gently toss.  Set aside the remaining dressing.  Cover the potato mixture; chill at least 2 hours or overnight.

Arrange salad greens evely on a large serving platter.  Peel and chop avocados; toss with lemon juice.

Arrange potatoes, avocados, tomatoes, green onions, cheddar cheese, blue cheese and bacon.  Sprinkle with fresh pepper.  Serve with remaining dressing.

Source:  Southern Living - 2003