3 family-sized black tea bags (or
12 individual tea bags) – Lipton or Luzianne

4 cups water

1 cup granulated sugar

Fresh mint leaves and/or lemon
slices (optional)

Ice

Boil 4 cups of water in pan. Remove from heat, add tea
bags,
cover and steep for 5 minutes.

Remove tea bags, add the sugar, and stir until completely
dissolved. Pour into large pitcher. Add 3 more quarts of cool water.
Refrigerate overnight for maximum flavor. Pour over ice with lemon and mint.

In saucepan, heat 1 cup of water to dissolve ½ cup sugar. Cool.

Add ½ cup white vinegar to cooled solution.

Slice 1 cucumber and sweet onion into glass jar. Pour cooled solution over top. 

Seal and refrigerate for at least overnight.

Layer in glass dish, in order starting with lettuce on bottom:

1 large head lettuce, shredded

1 cup sliced green onion

1 ½ cup chopped celery

1 small can sliced water chestnuts

Topping – mix together in bowl:

2 cups mayonnaise

1 tsp sugar

Dash of lemon juice

½ tsp salt

½ tsp pepper

2 cups grated mozzarella cheese

½ cup grated parmesan cheese

Spread topping over top layer (water chestnuts). Cover and refrigerate for 24 hours. 

Before serving, dice 4 Roma tomatoes and cook one package of bacon (cut into pieces to make bacon bits), then sprinkle both across top of salad.

1 – 1 ½ lb midsize to small fresh
okra

2 eggs

1 cup all-purpose flour

½ cup cornmeal

½ tsp black pepper

1 tbsp garlic powder

¼ tsp Cajun spice

½ tsp Kosher salt

Canola oil, for frying

10 inch or larger cast iron
skillet

Note – for gas or electric coil
range only. Use a different pan for induction or glass top range.

Line plate with 2-3 paper towels and set aside. Beat eggs in bowl and set aside. In another bowl, mix flour, cornmeal and spices and set aside. Rinse okra. Cut tops and tips off and discard. Slice into ¾ inch pieces. Cover bottom of skillet about ¼ inch high with canola oil. Heat on medium high. Using your hand, dip okra slices into egg wash and shake off excess. Roll slices into dry mixture. Fry in pan until golden brown, adjusting heat if needed.

Remove okra with slotted spoon and place on paper towel plate. Serve hot.

2 cups White Lily all-purpose flour

1 tbsp baking powder

1 tsp salt

¼ cup Crisco all vegetable
shortening (or lard)

¾ cup buttermilk

¼ cup melted butter

Heat oven to 475 degrees. Combine flour, baking powder and salt in a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are the size of peas. Blend in just enough buttermilk with fork until dough leaves the sides of bowl.

Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. With floured pin, roll dough into a circle that is ½ to ¾ inch thick. Cut out 7-8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheets about 1 inch apart. For softer biscuits, arrange so that edges almost touch.

Shape dough scraps into ball and repeat. Makes about a dozen biscuits.

Bake 8-10 minutes or until golden brown. Brush with melted butter.

3 tbsp bacon drippings

1 ½ cups stone ground white
cornmeal

¼ cup all-purpose flour

1 tsp sugar

1 tsp baking powder

1 tsp baking soda

¾ tsp table salt

2 cups buttermilk

1 large egg

Preheat oven to 450 degrees. Place 3 tbsp bacon drippings in
10-inch cast iron skillet and heat in oven 8-10 minutes or until drippings
begin to gently smoke.

Meanwhile, stir together cornmeal and next 5 ingredients
into large bowl. Stir buttermilk and egg together in a separate medium bowl.

During last minute skillet is heating in oven (make sure
it’s hot!), stir buttermilk mixture into cornmeal mixture until just combined.
Pull the skillet out of the oven and pour the hot drippings into the cornmeal
mixture, and quickly stir to mix. Pour the mixture into the hot skillet and immediately
place it back into the oven.

Bake at 450 for 18-20 minutes or until golden brown and
cornbread pulls away from sides of skillet. Remove and let rest for 10 minutes
in skillet, then remove and serve.

Makes 1 loaf

¾ cup chopped walnuts

1 cup chopped dates

1 ½ tsp baking soda

½ tsp salt

¼ cup Crisco (bar style)

¾ cup boiling water

2 eggs

½ tsp vanilla

1 cup sugar

1 ½ cup sifted flour

Cream cheese

Preheat oven to 350 degrees.

In large bowl:

Combine nuts, dates, soda and salt
into mixing bowl. On top, put chopped up Crisco bar and pour boiling water over
it. Cover bowl with dish towel and let sit for 15 minutes, then stir to blend.

In separate bowl:

Beat eggs slightly. Add vanilla.
Stir in sugar and flour. Pour into to the date-nut mixture bowl and mix until
blended.

Prepare 9x5x3 loaf pan with parchment paper cut to fit
bottom and grease (or spray) sides of pan. Bake at 350 degrees for 1 hour.

Remove from pan after 10 minutes and let cool completely.
Slice bread into ¾ inch slices, then cut in half again. Spread softened cream
cheese between slices to make mini cream cheese filled sandwiches. Wrap air
tight and store in refrigerator. 

Mix Together in large bowl:

1 cup can mandarin oranges

1 cup can pineapple chunks

1 cup sour cream

1 cup shredded sweetened coconut

1 cup miniature marshmallows

Store in fridge until time to serve.