this post should have been titled "a whole bunch of tasty recipes". i can't do a
menu planning monday post this week, because i was on vaca last week in
pawleys island, south carolina. instead i want to share a few delicious recipes (and some yummy pictures) with you. we feasted like kings all week long. we had so many people contributing so many epicurean delights. and we even had a dessert
contest exhibition.
enjoy the photos, try not to drool on your keyboard and be sure to try the recipes!
the first night we had taylor's pizzas...they were all so damn good. this pizza was shrimptastic. i'm not sure how he made it, but i fell in love with it.
aunt sandra's famous summer fruit pie:
Summer Fruit Pie
1 Baked Pie Crust - Pillsbury Best
3/4 cup sugar
3 tablespoons corn starch
1-1/2 cups of water
1 small package of red Jello-O (raspberry best)
1-cup raspberries
1-cup strawberries, sliced
1-cup blueberries
Put water, sugar and cornstarch together in a saucepan and bring to a boil over medium heat stirring so cornstarch does not get lumpy. When it comes to a boil, boil together for one minute, stirring constantly, add jello and remove from heat and stir completely to dissolve. Allow to cool to room temperature. Add fruit to mixture (I don a surgical glove to mix gently adding raspberries last and maybe save some of the best to roll into mix on top).
Note: blackberries can be substituted for raspberries if unavailable. Other fruits may be used seasonally.
Pillsbury piecrust in box, not in pie shape, can be found in the dairy case.
mama's fudge. which is usually only a holiday dessert, but we were gifted with a rare mid-year treat. it's always a favorite. and the recipe is a closely guarded family secret, so you'll just have to dream about it's deliciousness.
aunt mary's eclair cake. it looks so simple in this picture, but really it was a delicious, layered masterpiece that took her hours to create.
i asked laura to bring fruit for dinner one night, and she came up with this awesome twist...not your typical fruit salad, not even close. this
winter wheat berry salad was unlike anything i've had before and i loved it. (and for the record, there was fruit in there!)
Tomato Pie
Source: Cook's Country
Serves 8
2-9 inch pie dough rounds (I use Pillsbury roll outs)
2 lbs beefsteak tomatoes (abt. 4 large) cored and cut into 3/4 inch slices
1/2 teas. salt
1/3 cup mayo
4 teas. cornstarch
1-1/2 shredded sharp cheddar cheese
4 scallions, sliced thin
Roll dough and transfer to pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. Roll 2nd round into 12 inch circle and refrigerate for 30 minutes. I put it into towel and roll.
Arrange tomatoes on several paper towels-lined baking sheet and sprinkle with salt. Let drain 30 mins, then press tomatoes with additional paper towels until very dry.
Adjust over rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 450 degrees. Mix mayo, cornstarch and 1 cup cheese in bowl till combined. Sprinkle remaining cheese over bottom of dough-lined pie plate.
Arrange third of tomatoes over cheese. Spread half of mayo mixture over tomatoes and sprinkle with half of scallions. Layer with another third of tomatoes, remaining mayo, mixture and remaining scallions, then top with remaining tomatoes.
Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges.
Cut four 2 by 1 inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lover oven temp to 325 degrees and bake until crust is golden brown, abt. 40 mins. Cool on wire rack at least 3 hours. Serve at room temp.
and then there were the snacks. i mentioned a few that i made in my
post last monday, but there were so many more fun snacks all week long. laura made the salsa with corn, black beans, tomatoes, cilantro, lime juice, garlic and red onion. aunt sandra made this fantastic guacamole:
Guacamole
Ingredients:
3 Haas Avocados, halved, seeded, I like to cut in half, squeeze and the use large spoon to clean out
1 lime, juiced
1/2 teas. kosher salt
2 Roma or regular tomatoes, seeded and diced
1/2 med. onion, diced fine
1 serrano pepper, sliced, seeded carefully w/spoon. Wash hands right away. This is a hot pepper. Chop very fine.
1 Tbs. cilantro (optional)
Directions:
In large bowel place scoop avocado pulp. I mash avocado with a fork b/c I like to keep some chunks. Save a seed to put in your dip to keep from turning dark. Cut each tomato in quarters and seed with your fingers by running along the inside. Add finely chopped onion and serrano pepper. Again, make sure you wash hands. Toss in lime juice to taste; salt. If you want add cilantro. Let sit at room temperature for 1 hour then serve.
and despite all of the mouthwatering good food, some of us just sat on the counter and ate potato chips
oh, and we weren't just eating well...
