this is another creative recipe – determine your own ingredients and amounts

you will need

• large flour tortillas, 1 per serving
• cooked rice, about 1/2 cup per serving
• diced veggies, squash, zucchini, green beans, mushrooms, onions, peppers, whatever you like or is growing in your garden
• diced fresh tomatoes
• olive oil or butter

combine and sauté or stir fry your diced veggies using the butter or oil, all except the tomatoes, set those aside, brown your tortillas in a skillet

on a tortilla add veggies, cooked rice and tomatoes, season with salt and pepper or maybe even teriyaki sauce and fold one end over slightly then roll like a burrito, or eat like a large taco

yummy, fast, healthy, and cheap! but be forewarned your family may want seconds

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• 1 head green cabbage shredded
• 1/2 head red cabbage shredded
• 1/2 onion shredded
• 1 carrot shredded

mix well in very large bowl or pan, then proceed with dressing

add the following to blender and blend

• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 T sugar
• 1 T soul seasoning or some sort or pepper blend

mix well then pour over cabbage mixture, let set about three hours in fridge, mixing once per hour, serve cold

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Guess what we got yesterday? Yep, shredded coconut! And boy is it good! Since pineapples are on sale for 99 cents at Aldis we got 4 of them and bananas are on sale for 33 cents a pound at Wal Mart so we got several bunches of them. And now we are having a tropical party! To the blender we added some

• fresh pineapple chunks,
• a couple bananas,
• a bit of spring water,
• a couple spoons of natural sugar
• and a spoon or two of wheat germ,

and whipped it up! Then added

• several spoons of Tropical Traditions shredded coconut

and whipped for an additional few seconds. And WOW! This is wonderful! Can’t wait to try more recipes!

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I love salads but I do not especially love making them. I don’t like the bagged greens as much as the fresh in a bundle ones. I especially like fresh spinach and either butter lettuce or green leaf. One huge helper has been this trusty salad spinner. I got one for us and another for my married daughter. You simply rinse your greens then tear them up and put in the spinner, add more water and spin! It spins the excess water right off so you don’t have soggy greens and your dressing isn’t runny and watered down. Then you can add all of your chopped veggies and some dressing and wa la! A wonderful salad! We only like to make as much salad as will be eaten at the meal, but we do go ahead and do the whole amount of greens and keep them in the spinner in the fridge. They keep well this way without getting soggy . So yeah unsoggy salads work for me!

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Fried okra is a southern favorite! It is very simple to prepare.

• approximately 2 dozen pieces of okra
• 1 egg beaten
• 1 cup corn meal mix ( if you can’t buy it, make your own with equal parts flour and corn meal)
• vegetable oil about 2 T
• couple shakes of Cajun spice

Cut the ends off the okra and cut the okra into thick slices or chunks about 1 inch thick. Add to beaten egg in mixing bowl. Mix well. Then add Cajun spice and corn meal mix. stir well until evenly coated. Heat a skillet to med hot and add oil, then add okra, let cook for a minute or two then turn with spatula. Turn occasionally until evenly browned.  It cooks pretty fast. Serve and enjoy!

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These are so tasty we have even served them at showers and luncheons.

• 4 chicken leg quarters, baked or boiled then deboned and meat diced
• 1 bunch green onions, diced, use all but the very ends
• 1/2 bunch celery diced, including the leaves
• 1/2 sweet red pepper, diced small
• 2 cups mayo
• 1 t. Cajun seasoning, or more to taste

• homemade bread or rolls
• sliced tomatoes
• lettuce

Mix all of the top ingredients together and serve on roll with lettuce and tomato. Enough to serve a crowd.

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This is one of those throw it in the pan recipes so there are no amounts. It is more a recipe idea. Don’t be afraid to get creative.

• diced yellow squash or zucchini
• diced red peppers
• sliced mushrooms
• diced fresh garlic
• chopped green onions
• about 2 T. olive oil
• cooked rice
• optional ~ pita pockets
• salt and pepper to taste or a little Cajun seasoning

Sauté all of the vegetables in the olive oil in a med hot skillet until the veggies are soft but not mushy. Serve over a bed of rice, or with rice in pita pocket. Really easy and very yummy.

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This is one of our favorite summer dishes and a hit at every pot luck or covered dish supper. You can make it with or without the chicken.

• 1 box colored spiral pasta and one box macaroni, or two bags of wacky pasta
• 2 bottles of ranch dressing
• 1 diced onion
• diced peppers, any kind you like
• diced tomatoes, 2 or 3 or how ever much you want
• 2 chicken leg quarters, boiled or baked and meat taken off bone and diced

Cook your pasta according to the directions. Drain and put in fridge to cool. When cool, in large pot, add all ingredients and stir well.  That is it! Keep cool till you serve. Easy stuff.

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I love grits, actually I love most southern food. Here is my technique of making southern grits.

This will make one serving, so multiply accordingly.

• 1 cup water
• 1 dash of salt
• 1/4 cup yellow corn grits (Bob’s Red Mill is my fav)

In a small sauce pan add water and salt, heat till boiling. Add grits and lower heat to med, stir continually for one minute, then cover and remove from heat. Let sit for three minutes then serve. I just like butter (homemade of course) and salt on mine, but it is also great with any of the following.

• cheese
• crumbled bacon
• sugar
• milk

Grits are a wonderful and filling snack or breakfast.

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• 3 cups self rising flour
• 1 1/2 cups buttermilk
• 1 stick softened butter or 1/2 cup vegetable oil
• extra flour for rolling, maybe a half cup at most

Mix all ingredients, first with a spoon then with your hands, it should be gooey, don’t really knead, but if necessary you can add a little more flour. Spread extra flour on rolling surface, just enough to cover well. Put dough on the flour then sprinkle more flour on top and roll to approx 1 and 1/4 inches thick, cut with cutter and place on oiled cookie sheet. Bake at 400 for about 20 minutes until they are golden brown on top.

notes- this is Georgia’s recipe and it is great, but Hannah is really the biscuit queen in our house, however she doesn’t use a recipe, she cooks like me, some of this and some of that. Don’t be afraid to start with a recipe and experiment. We don’t use shortening in our house, we usually use butter but you could use oil. For a biscuit cutter we use a plastic cup.

Great topped with butter, jam, honey, syrup, or gravy, also great for making sandwiches.

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