Submitted by Peggy Stecker:

Ingredients:

• 1 lb  Boneless Skinless Chicken Breast
• 1 oz  Dried cherries (re-hydrated in 8 oz hot water)
• 1 oz  Pecans halves (toasted – lightly chopped)
• 2 oz Mayonnaise
• 1 oz  Red onion  (fine dice)
• 1.5 oz  Celery  (fine dice)
• 1 T  Whole grain mustard
• 1 t  Lemon juice
• 1/2 t  Kosher salt
• 1 t  White Wine Vinegar

Poach chicken in boiling water until cooked through. … Read More »

Prep Time: 25 Minutes
Cook Time: 5 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 10

“Layers of fresh fruit are soaked a citrusy sauce and become a refreshing side dish or dessert on a hot day.”
Ingredients:

• 2/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup packed brown sugar
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups cubed fresh pineapple
• 2 cups strawberries, hulled and sliced
• 3 kiwi fruit, peeled and sliced
• 3 bananas, sliced
• 2 oranges, peeled and sectioned
• 1 cup seedless grapes
• 2 cups blueberries

Directions:

1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.

… Read More »

Servings:  4

Great cold salad to make ahead and snack on after or during the evening baseball, soccer or lacrosse games!  Add shredded rotisserie chicken for a heartier meal.   I made this for my whole family to eat during Troy’s last baseball tournament and all the rest of the parents/fans were so envious as they ate their Subway sandwiches instead!… Read More »

Submitted by Patty Moncrief

Salad Ingredients

• 5 lbs. Chicken breasts
• 2 qts water
• Parsley sprigs
• 1 large onion, quartered
• 1 tsp seasoned salt
• 2 chicken bouillon cubes

In a large pot, bring water and seasoning to a boil, add chicken, lower heat, and simmer 40 minutes.  Remove from heat, cool.  Shred chicken and refigerate.

Dressing Ingredients

• ½ cup bottled Italian salad dressing
• 1 cup Dukes mayonnaise
• 1 Tbsp white vinegar
• 1 ½ tsp celery seed
• 2 Tbsp sugar
• 1/8 tsp salt
• dash paprika

To create the chicken salad:

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.… Read More »

Submitted by Susan S.

An easy breezy recipe using ingredients most people already have in the pantry!

Sloppy Joes

• 2 lbs. lean ground beef
• ½ C. chopped onion
• 1 C. chopped celery
• 1 can condensed tomato soup
• ¼ C. ketchup
• 1 TBS. white vinegar
• ¼ C. packed brown sugar
• 1 ½ tsp. Worcestershire sauce
• ½ tsp.

… Read More »

In memory of Coleman Edward Metts Sr.
August 1926 – October 2012

Yes – he told me how to make this years ago and I don’t usually share my family secrets but I’m making an exception!   I had a few requests for this after you all learned that he got lost after making a trip to purchase the ingredients for his famous mac-n-cheese.  … Read More »

 This one’s for everyone headed to the beach who doesn’t want to wait for a table at a crowded restaurant.  Stay in and cook this for your group!   This is an Anders family favorite whether at home or at the beach but it’s so much better with FRESH SHRIMP from the GULF!!!

Boiled Shrimp Supper
(an easy version of a low country boil)

Prep time:  3 minutes
Cook time:  20 minutes

• 3 quarts boiling water
• 4 (3-oz) packages of dry shrimp and crab boil seasoning (I use Old Bay or Zatarain’s)
• 1 teaspoon salt
• 1.5 lbs new potatoes
• 1 (16 oz) package frozen pearl or boiling onions (I use whatever onions I have)
• 4 ears whole kernel corn (cut in half to make 8 pieces)
• 2 lemons cut in half
• 1.5 lbs of unpeeled large fresh shrimp
• lemon wedges
• cocktail sauce

Combine first 3 ingredients in a stockpot or large Dutch oven; bring to a boil. … Read More »

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled (or peeled)
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water.… Read More »

Submitted by Suzanne B.

Ingredients

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Directions

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.

… Read More »

“Mom, asparagus is my new favorite vegetable” ~Walt Anders

My kids eat their vegetables and they always have.  Yes, I am proud!  Walt’s previous favorite vegetable was believe it or not….broccoli!   There are only a few things my kids won’t eat… okra and pine nuts are the only things I can think of off the top of my head!… Read More »

• 4 boneless, skinless chicken breasts
• 1 (12 ounce) bottle Frank’s hot sauce
• 2 (8 ounce) packages cream cheese
• 1 (16 ounce) bottle blue cheese salad dressing
• 8 ounces shredded sharp cheddar

In a large saucepan, boil the chicken in water until cooked through Drain and shred with two forks. (Audra cooks hers in the crockpot all day and shreds it)

Preheat the oven to 350 degrees.… Read More »

Submitted by Shari Clark

• 3 or 4 Chicken Breasts (boneless or not)
• ½ onion-  sliced1 clove garlic -chopped
• 1 ½ Tbsp capers
• Artichoke hearts (optional) 1 can
• Several cups of chicken broth- enough to cover chicken
• 1 lemon- thickly sliced
• 2 long springs of fresh rosemary
• Rosemary – garlic seasoning
• Several stalks-  washed asparagus (add later)

Layer ingredients in order in crock pot. … Read More »