Three Potato Salad!

The sweet potato is a fabulous addition, and of course
this recipe can be made ahead!!

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper
Directions
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Yield: 15 servings.

New Orleans Barbecue Shrimp

2 lbs large shrimp with shells
1 and 1/4 Tbl minced garlic
2 tsp Creole Seasoning
1and 1/2 tsp Rosemary, ground
3/4 Cup Beer
2 Tbl Worcestershire sauce
3/4 cup butter, softened

Heat large skillet over high heat until hot. Add
shrimp, garlic, creole seasoning and rosemary.
Sautee shrimp one minute, shaking skillet.
Add beer and worcestershire sauce.
Simmer 2 minutes, lower heat slightly.
Whisk in butter 1 Tbl at a time. Heat
thoroughly, but do not biol. Stir and fold
to coat shrimp with sauce. Serve immediately with
rice or french bread. Makes 4 to 6 servings.

Cream of Crab Soup

from our friends at Shiver Me Pinchers!

1/2 cup butter
1 cup onion, diced
3 stalks celery, minced
1 T chopped fresh parsley
1/4 cup flour
2 quarts of chicken broth
1 quart half and half
1 cup of white wine
1/4 cup cooking sherry
1 lb backfin lump crabmeat
1 T Old Bay
1 tsp. garlic salt
1/2 tsp. white ground pepper
1/8 tsp. black ground pepper
1/8 tsp. cayenne pepper

1. Melt butter in a large stock pot over medium heat. Add onion, celery, green pepper and parlsey. Simmer on medium heat until vegetables are tender, about
four to five minutes.

2. Stir in flour, mising well. Cook about 1 minute stirring constantly. Do not burn or let go lumpy. Add chicken broth slowly and stir until smooth.
3. Stir in wine, sherry and half and half. Mix in crab meat and spices. Reduce
heat and simmer for 10 to 15 minutes stirring frequently so as not to burn the bottom.
Serve hot and enjoy!

Makes 8 to 10 servings.

Chow Chow!

Here's a great recipe for chow chow..spoon it on collards, rice,
hot dogs and hamburgers, whatever sounds good for you. You can
increase the heat by adding more peppers..



10 green onions, 10 pulses in a food processor, salted.

1 cabbage, pulsed 10 times.

3 jalapenons
3 orange banna peppers
4 banana peppers
1 bell pepper
all pulsed

5 vidalia onions, pulsed

salted each layer as they went
in, and put in fridge for the night


mix: 2 cups vinegar, 1 cup water
2 cups sugar
1 Tablespoon mustard seeds
1 teas celery seed
1 teas tumeric
1 Tab pickling spices

simmer the liquid and spice mix till completely mixed.


Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.

Happy Birthday Jerry Van Dyke

Happy Birthday Jerry

Blackend Tuna with South Carolina Peach Relish

Blackened Tuna is so easy, so healthy, and so delicious!
And with our South Carolina peaches abundant now, here's
a really easy topping that cools down the heat of the sizzling
blackened tuna!

2 tuna steaks,
blackening seasoning (I like Paul Prudhomme's)
butter and olive oil


Peach topping!

2 small peaches, peeled and chopped (small are sweeter)
1/2 red onion,
2 tbl chopped green peppers
2 tbl feta cheese crumbles
2 tbl balsamic vinegar
1 tbl olive oil.
salt and pepper

Mix all together and pop it in the fridge for
at least 2 hours so the flavors can mingle and
marry...co-habiting in the south would just be wrong.

Add a splash of olive oil into a sautee or fry pay,
use medium high heat, and add a 1/4 stick of butter. Generously
coat the tuna with blackening seasoning while the pan heats up.
One the oil and butter starts to smoke, add the tuna steak to the
pan...this is gonna smoke a bit, but it's supposed to. Depending
on how well you like your tuna done and the thickness of the steaks,
cook each side from 3 to 5 minutes. Plate and top with the relish.