LeSueur Pea Salad

As we entered her apartment at Homestead Virginia (soon to be 102 at the time) sputtered, “We just had the worst macaroni and cheese — baked so long it was dry and served with frozen peas that were still frozen! Simply horrified by that meal, her mind conjured up an old-time favorite. “Do you remember LeSueur Pea Salad? Virginia recalls, “By the time we were finished making it, the counter was lined with cans.  It has peas, green beans, some kind of special corn, celery, a whole lot of things. We served it with just about anything and took it to potlucks, too.”

Besides being quite tasty, the salad will keep for several days stored in a covered container in the refrigerator

Shoepeg corn is a white and sweeter than other corn. It is characterized by small, narrow kernels and it's flavor is described as sweet and mild. 

LeSueur Pea Salad  (also know as Shoe Peg Corn Salad & Mainiated Salad)  

About 8 servings

Salad:

1 (15 ounce) can LaSure peas, drained

1 (15 ounce) can Shoepeg corn, drained

1 (15 ounce) can French cut green beans, drained

1 cup chopped celery

1/2 cup chopped green bell pepper

1/2  cup chopped onion

1 (2 ounce) jar pimentos

Vinaigrette:

1 cup granulated sugar

3/4 cup white  vinegar

1/2 cup vegetable oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1. Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
2. Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
3. Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

Pimento Cheese Spread -- so versatile

Pimento Cheese Spread is so versatile. Spread the creamy, flavor-packed mixture on bread — trim the edges and cut them into smaller pieces for fancy tea sandwiches,  or leave them whole for casual lunches. Use it to fill or “stuff” celery. Serve with crackers for an appetizer or snack. 

 

Pimento Cheese Spread  Yield: About 3 cups 

4 oz. cream cheese, softened

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

3 tablespoons finely chopped pimentos, drained

1/2 cup mayonnaise

1 to 2 teaspoons Ranch dressing mix

Dash of kosher salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce 

1. Mix together cream cheese, mayonnaise, Ranch dressing mix (start with 1 teaspoon and add more later if desired) salt, cayenne pepper, Worcestershire sauce, and hot sauce.
2. Add cheddar cheese, Monterey Jack cheese, and pimentos. Stir until well combined. Add a touch more mayonnaise if the mixture seems too stiff. Taste and adjust seasonings as desired. 
3. Refrigerate over night to let the flavors meld together.

 

Tiered tray (center) holds tea sandwiches served for a  teatime luncheon.

Hot Chicken Salad Casserole

There are so many variations of this classic hot Southern chicken salad. All rely on chicken, mayonnaise sliced celery, onion and almonds. Extra additions vary from the ones I’ve used below (fresh mushroom, pimientos, water chestnuts) to the inclusion of ripe olives, canned mushrooms and double the amount of almonds. I even found a recipe that swapped out the potato chips for French fried onion rings. Some recipes use almost double the amount of mayo while others use a can of mushroom soup along with the mayo. I opted on a combo of mayo and sour cream. 

 

Hot Chicken Salad offers up a variety of flavors along with textures that range from tender, chunky chicken in a creamy base to the crunch of crisp potato chips, water chestnuts and sliced celery.          Great for a luncheon or supper-time!

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds\

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
   
   
   
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
   
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


   
   
   

   
4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
   
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for  

approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.

Recipe without photos . . .

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

  

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

 

Marinated Summer Squash Salad

This quick and colorful medley that includes fresh zucchini and yellow (croockneck) squash is a flavorful way to use up our garden bounty. 
Red peppers could be used instead of the pimentos and other vegetables could be added.

Marinated Summer Squash Salad     About 6 servings
2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
   
2. Add all dressing ingredients to a jar and shake vigorously.

   

   Wright Farms Sunflower Oil is produced in Kansas — the Sunflower State!

3. Add half the dressing to salad. mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator. 

Recipe without photos . . .

Marinated Summer Squash Salad     About 6 servings

2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
2. Add all dressing ingredients to a jar and shake vigorously.
3. Add half the dressing to salad, mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator. 

Zucchini Quiche

Another tasty way to celebrate zucchini season! We served it with a Roasted Beet Garden Salad as we enjoyed the bounty of our garden. 

Zucchini Quiche  Makes one 9” or 10” quiche 

Filling

  3 tablespoons olive oil

  1 onion, chopped

  About 4 oz. button mushrooms, sliced 

  1 tablespoon fresh basil, chopped or 1 tsp. dried

  1 tablespoons fresh oregano, chopped or 1 tsp. dried 

  1 tablespoon fresh parsley, chopped or 1 tsp. dried

  Salt and pepper to taste

  3 cups zucchini sliced

  1 (4 oz.) jar pimentos, drained - optional

  2 cups cheese, shredded such as mozzarella or cheddar

  3 eggs

  1/2 cup whole milk

1/2 lb. browned bulk sausage, optional

One 9” or 10” unbaked pie shell                                   

                      



























1. Preheat oven to 375°. 
2. Veggies: In a medium skillet heat the olive oil and add in basil, oregano and parsley. Add onion and allow to sauté for 3 to 4 minutes. 
3. Once soft and translucent add in mushrooms, cook several minutes and then add zucchini and allow to soften. Add pimentos and set aside to slightly cool.
   
    
4. Egg Mixture: In a small bowl, whisk together milk and eggs; set aside.
                  



5. Assemble: Place cooked sausage over the pastry, alternate with the sautéed vegetables and and cheese. (Quiche could be assembled and put back in the refrigerator until ready to bake).
6. Right before baking, carefully pour egg mixture over the zucchini.

   
7. Bake the quiche: Bake on the lower oven rack from 30 to 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over browning, cover the edges loosely with foil for the last 15 minutes of baking time. 
8. Let cool for 10 minutes before serving. 
   

TIPS:

Egg based quiche needs to be refrigerated within 2 hours of cooling. 

Quiche will last in the fridge for 3 to 4 days in an airtight container. It can also be frozen for 2 to 3 months. 

The best option for reheating quiche is in the oven. Preheat your oven to 325°, cover your quiche with aluminum foil and bake for about 15 minutes.

Recipe without photos . . .

Zucchini Quiche  Makes one 9” or 10” quiche 

Filling

  3 tablespoons olive oil

  1 onion, chopped

  About 4 oz. button mushrooms, sliced 

  1 tablespoon fresh basil, chopped or 1 tsp. dried

  1 tablespoon fresh oregano, chopped or 1 tsp. dried 

  1 tablespoon fresh parsley, chopped or 1 tsp. dried

  Salt and pepper to taste

  3 cups zucchini sliced

  1 (4 oz.) jar pimentos, drained - optional

  2 cups cheese, shredded such as mozzarella or cheddar

  3 eggs

  1/2 cup whole milk

1/2 lb. browned bulk sausage, optional

One 9” or 10” unbaked pie shell                                  

                      






























1. Preheat oven to 375°. 
2. Veggies: In a medium skillet heat the olive oil and add in basil, oregano and parsley. Add onion and allow to sauté for 3 to 4 minutes. 
3. Once soft and translucent add in mushrooms, cook several minutes and then add zucchini and allow to soften. Add pimentos and set aside to slightly cool. 
4. Egg Mixture: In a small bowl, whisk together milk and eggs; set aside.
                  



5. Assemble: Place cooked sausage over the pastry, alternate with the sautéed vegetables and and cheese. (Quiche could be assembled and put back in the refrigerator until ready to bake).
6. Right before baking, carefully pour egg mixture over the zucchini.

7. Bake the quiche: Bake on the lower oven rack from 30 to 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over browning, cover the edges loosely with foil for the last 15 minutes of baking time. 
8. Let cool for 10 minutes before serving. 

TIPS:

Egg based quiche needs to be refrigerated within 2 hours of cooling. 

Quiche will last in the fridge for 3 to 4 days in an airtight container. It can also be frozen for 2 to 3 months. 

The best option for reheating quiche is in the oven. Preheat your oven to 325°, cover your quiche with aluminum foil and bake for about 15 minutes. 

Zucchini Roll Ups

Its that time of year . . . when the zucchini are abundant and I'm on the lookout for new ways to include it in our menu.
This idea combines a cooked veggie filling with softened cream cheese spread on a long, thin slice of zucchini. These are crisp, crunchy and tasty BUT need to be eaten shortly after assembling as they become "watery" if allowed to set for too long. 
We used these as a fresh and healthy side dish but they would also be used for snacks or appetizers. 

Zucchini Roll Ups
Zucchini - sliced longwise as thin as possible (I used a mandolin)
Spreadable Cream Cheese
Seasoned Salt
Sautéed Veggie Mix -- in this case: diced onions, one kale leaf finely chopped, a couple of chopped mushrooms sautéed in just a little olive oil
Chopped Pimentos 

1. Lay out sliced zucchinis and spread with a thin layer of cream cheese. Sprinkle lightly with seasoned salt.
2. Spoon on a thin layer of sautéed veggie mix and a few pimentos.
   
   
   
   
   
   
3. Roll up beginning with narrowest end. Secure with toothpick.
   
4. Eat immediately or shortly after preparation. 

Recipe without photos . . .

Zucchini Roll Ups

Zucchini - sliced longwise as thin as possible (I used a mandolin)
Spreadable Cream Cheese
Seasoned Salt
Sautéed Veggie Mix -- in this case: diced onions, one kale leaf finely chopped, a couple of chopped mushrooms sautéed in just a little olive oil
Chopped Pimentos 

1. Lay out sliced zucchinis and spread with a thin layer of cream cheese. Sprinkle lightly with seasoned salt.
2. Spoon on a thin layer of sautéed veggie mix and a few pimentos.
3. Roll up beginning with narrowest end. Secure with toothpick.
4. Eat immediately or shortly after preparation. 

Make It Rustic -- Skillet Pimento Cheese

     Pimento cheese, normally served cold, can be used as a sandwich spread or as a dip. There are many variations and this recipe pretty much includes the basic ingredients. What makes this one unique is that it is baked.

     Any old baking dish or casserole would work but for some reason I always imagine it baked in a cast iron skillet. Since we have quite a few of them in various sizes, I can bake up one batch or double, even triple it and still find a skillet that works.

Skillet Pimento Cheese    Makes 4 cups

1½ cups mayonnaise

Use a mico-grated to finely grate onion.

1 (4 oz.) jar diced pimentos, drained (or use roasted red peppers)

1 teaspoon Worcestershire sauce

1 teaspoon finely grated onion

1/4 teaspoon ground red pepper (cayenne)

1 (8 oz.) block extra-sharp Cheddar cheese, shredded (8 oz. grated cheese = 2 cups)

1 (8 oz.) block sharp Cheddar cheese, shredded

Garnish - parsley, optional

1.     Stir together first 5 ingredients in a large bowl; stir in cheeses.

2.     Spoon mixture into a lightly greased 2-quart or 11”x7” baking dish.

I did spray to cast iron skillet with pan release before adding the cheesy mixture.

3.     Bake at 350° for 20 minutes or until dip is golden and bubbly.

4.     Garnish with parsley, if desired. Serve dip with crackers, bagel chips, chunks of French bread or crunchy veggies.

Everyday or Company's Coming . . . Marinated Veggie Salad

     Today it was a simple, everyday salad for just Barry and me. But with a few additions, this salad can easily be dressed up for company. It’s a great way to add raw veggies to your diet and add variety to the daily (or company) fare. Also, good for pot-luck dinners.

     And on a humorous note, every time I either read or write a reference to "dressing" a salad, it reminds me of a joke our niece, Erin, told us several years ago. 

Q. Why did the tomato blush? A. Because he saw the salad, dressing!

Everyday Marinated Veggie Salad 

Vary amounts according to the number of servings or, vary ingredients based on available vegetables.

Italian salad dressing (clear, not creamy)

1 spoonful or so of ranch-style dressing mix  

¼ of a small red onion, thinly sliced 

3 to 4 large mushrooms, sliced

12 grape tomatoes, cut in half lengthwise

Spinach or red leaf lettuce

1.  Combine Italian salad dressing and ranch dressing mix.

2.  Pour over veggies, except spinach or lettuce, that have been combined in a storage container.

Prepared veggies for a simple version of the marinated salad.

Veggies have been dressed and are go in the fridge for marinate for several hours.

3.  Stir and cover; chill for several hours.

4.  Spoon onto a spinach or lettuce-lined salad plate or serving bowl.

Company’s Coming Marinated Veggie Salad  12 to 14 servings

Add all of the suggested extras or adjust to your own taste . . .

1 (8 oz.) bottle Italian salad dressing

1 (0.4 oz.) envelopes ranch-style dressing mix  

4 medium zucchini, thinly sliced

½ to ¾  of a small red onion, thinly sliced 

8 oz. pkg. of button mushrooms, sliced

About 24 grape tomatoes, cut in half lengthwise or use about 4 oz. of diced pimientos or jarred red peppers, drained

2 (14 oz.) can artichoke hearts, drained & halved (packed in liquid)

1 (6 oz.) can pitted ripe olives, drained

1 (6 oz.) can bamboo shoots, drained

1.  Combine Italian salad dressing and ranch dressing mix.

2.  Pour over veggies, except spinach or lettuce, that have been combined in a storage container.

3.  Stir and cover; chill for several hours.

4.  Spoon onto a spinach or lettuce-lined salad plate or serving bowl.

Pimento Cheese is Popping Up Everywhere!

   According to Gayden Metcalfe and Charlotte Hays (Being Dead is No Excuse, “The Official Southern Ladies Guide to Hosting the Perfect”), pimento cheese is the paste that holds the South together. But, it seems to be a favorite just about anywhere these days.

     Over the years I’ve made lots of different recipes – from what I’d call the “purist” version -- just grated cheese, pimentos and homemade mayo to my sister-in-law’s rendering that contains grated onions and cottage cheese.

     Tasted this particular recipe at the home of a friend; she found it in the Salina Journal. I made it and Barry pronounced it, “Delicious!” What makes this one unusual is the addition of minced garlic and dill pickle juice and, that requires a warning – allow the mixture to age (as in overnight) so the flavors meld (if you taste it immediately after mixing – the garlic and pickle juice will be somewhat overpowering).

Pimento Cheese     Yields approximately 3 cups  (I cut the recipe in half for just the two of us)

1 teaspoon minced garlic


1 to 2 tablespoons finely minced onions (this was my addition)

6 tablespoons mayonnaise+ (I added more to make it creamy)

2 tablespoons dill pickle brine


1½ teaspoons Dijon mustard


1 teaspoon hot sauce (such as Tabasco®)

1 tablespoon Worcestershire sauce (this was my addition)

½ teaspoon salt


¼ teaspoon freshly ground black pepper


1/3 cup finely chopped red bell pepper, or use red pimentos from a jar, drained (I used jarred roasted red peppers)


1 lb. Cheddar cheese, finely grated (I used sharp Cheddar and grated it from a block)

1.  Mix together garlic, onions, mayonnaise, pickle brine, mustard, hot sauce, Worcestershire sauce, salt and black pepper in medium bowl.

2.  Stir in red peppers and cheese. Mix well.

For a direct connection to the original recipe from the Scripps Howard News Service, click here.

One of the things I like best about pimento cheese is that it is so versatile. Here’s some of our favorite ways to use it . . .

·      ***Serve it as a spread w/ crackers.

·     ***Use it to stuff celery (this is a favorite from my childhood).

·     *** Spread it on a corn muffin.

·     *** Use it to make tea sandwiches.

·     ***Or, use it to make Pimento Grilled Cheese sandwiches (this recipe also appeared in the Salina Journal article) . . .

Pimento Grilled Cheese Sandwiches    Yields 4 sandwiches

¾ cup pimento cheese (recipe above)


½ cup coarsely chopped celery
 (I cut it into small pieces)

2 tablespoons butter, at room temperature


8 slices bread (original recipe called for brioche; I used multi-grain)

1.  In medium bowl mix together pimento cheese and celery.

2.  To assemble, spread butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on work surface. Spread cheese mixture on bread. Top with remaining bread slices, buttered side up.

3.  Heat skillet over medium-low heat for 2 minutes. Put sandwiches into pan, cover and cook 3 to 4 minutes, until undersides are golden brown. Turn sandwiches, pressing each one firmly with spatula to flatten slightly.

4.  Cover and cook 2 to 3 minutes until undersides are well browned. Remove cover, turn sandwiches one more time and press firmly with spatula. Cook until cheese is warmed through completely and bread is crisp.

5.  Remove from pan and let cool 5 minutes. Cut in half and serve.

Or, try our recipe for Pimento Cheese Pinwheel Biscuits.

Squash: From A to Z - Little Yellow Crooknecks

     Although I didn’t grow up eating squash, I’ve become quite a fan. From A (acorn) to Z (zucchini), they are now favorites.          

      I have vague memories of my mother feeding baskets of squash (delivered to our farm by my dad’s relatives) to the chickens. Therefore, as an adult I turned to the “Squash” section of the 1965 edition of Better Homes & Gardens Vegetable Cook Book (remember there was not such a thing as internet back then). One of the first recipes I tried called for little yellow crookneck squash. We liked them so much, that I soon began experimenting with lots of other varieties as well.

     Here’s that original recipe that I still prepare some 40 years later . . . with a few minor adjustments on my part.

Little Yellow Crooknecks

Little yellow crookneck squash – less than 3” long

Melted butter or olive oil

Kosher salt & coarse-ground pepper

Snipped or chopped fresh herbs – parsley, oregano, basil, etc.

Pimentos or roasted red peppers, chopped

Grated Parmesan cheese

1.     Steam squash just until tender. Then split lengthwise. (Alternative – split squash first, lay cut side down on a micro-safe plate and microwave just until tender.)

2.     Brush cut surface with melted butter or olive oil. (I have even omitted this step at times.)

3.     Place squash halves in shallow pan. Season with salt and pepper. Sprinkle liberally with snipped or chopped fresh herbs of choice, chopped pimento or roasted red peppers and grated Parmesan.

4.     Insert pan into a 350° oven just until they sizzle. (In order to avoid heating up the house, I use our Breeville oven and actually set the temperature on broil – in just a few minutes the squash are ready). Serve hot.

Zucchini-Artichoke Salad

Yet another use for that prolific summer veggie!

     Normally I shy away from recipes with this many canned items but, for some reason, I was intrigued with this recipe that appeared in a 1991 summer edition of “Southern Living” magazine. A little different than the usual salad; I’ve been making it, at least once every summer, ever since. Be sure to allow enough time for the veggies to soak up the flavors of the dressing (salad needs to be refrigerated for at least 8 hours for the flavors to meld).

Zucchini-Artichoke Salad    Serves 12 to 14

1 (8 oz.) bottle Italian salad dressing

2 (0.4 oz.) envelopes ranch-style dressing mix

4 medium zucchini, sliced

2 (14 oz.) cans artichoke hearts (packed in liquid), drained & halved

1 (8 oz.) can whole mushrooms, drained (I prefer using fresh mushrooms and unless they are really small, I slice them)

1 (6 oz.) can pitted ripe olives, drained

1 (8 oz.) jar bamboo shoots, drained

1 (2 oz.) jar diced pimento, drained

Red or green leaf lettuce

1.     Combine Italian salad dressing and ranch dressing mix; stir in remaining ingredients except lettuce. 

2.     Cover and chill at least 8 hours. 

3.     Spoon into a lettuce-lined bowl using a slotted spoon.