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HAM AND BEAN PASTA SALAD

Ham and Bean Pasta Salad - TSLC

This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too.  This salad is great for picnics, family gatherings and just anytime you want a great salad.  It keeps well in the refrigerator and I love having it for lunch.  It is a meal by itself!

2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)

1 cup ham, cooked and chopped

1 (15.5 ounce) can kidney beans, drained and rinsed

1/2 cup carrots, scraped and chopped

1 cup frozen peas (could use fresh or canned)

1/2 cup purple onion, chopped (could use regular onion or green onions)

1/2 green pepper, chopped

1/2 cup mayonnaise (could use Miracle Whip)

3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)

3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)

1/2 teaspoon minced garlic

2 tablespoons lemon juice

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook macaroni according to package directions, drain.  In a large bowl combine macaroni, ham, kidney beans,  carrots, peas, onion and green pepper.  Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon.  Combine the dressing with the pasta.  Fold in the shredded cheese.  Refrigerate for several hours or overnight.  Makes 8 to 9 cups of salad.  Enjoy!

Ham and Bean Pasta Salad TSLC

If you like this recipe, you might also like my recipe for Ham Salad.

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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OLD-FASHIONED ICE BOX COLESLAW

Old-Fashioned Ice Box Coleslaw-TSLC

This recipe for Old-Fashioned Ice Box Coleslaw has been around a long time.  It is a tangy slaw that keeps in the refrigerator for up to a week and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday.   Just the fact that it keeps up to a week is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime.  Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.

1/2 of a large head of cabbage or 1 small head chopped or grated (I just chop mine)

1 small purple onion, chopped (can use regular onion)

1 green pepper, chopped

1 carrot, chopped

1 teaspoon celery seeds

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup white granulated sugar

1/2 cup white vinegar

1/3 cup oil (I use Canola)

1 teaspoon dry mustard

Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl.  Set aside.  Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool.  Toss dressing with slaw mixture.  Refrigerate several hours or overnight.  Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.  Enjoy!

If you like this recipe, you might also like my recipe for Regular Coleslaw.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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MAPLE BAKED BEANS WITH SAUSAGE

TSLCLeighBakeBeans1

This is a new twist on our traditional baked beans from my daughter, Leigh Harper,  and we absolutely love it. The twins love sausage so we never have any left.  Perfect for family gatherings and potlucks. Our family will be enjoying these for our July 4th events.

2 Large Cans of Bush’s Original Baked Beans (each can was 28 ounces)

1 lb of Jimmy Dean Country Mild Sausage

1/2 cup of chopped white onion

2 tablespoons of brown sugar

1 tablespoon of McCormick Grill Mates Smokehouse Maple

2 tablespoons of ketchup

2 tablespoons of mustard

1/3 cup of Maple Syrup

Brown sausage in skillet and drain grease. Combine sausage with all other ingredients in a casserole dish with lid and bake on 300 degrees in a preheated oven for around 2 hours or until desired consistency. Makes 8-10 servings.

If you like this recipe, you might also like my recipe for Southern Baked Beans. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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WEEKLY POT LUCK

My Project 155-001

This week we are bringing you recipes for the grill, some desserts and side dishes you might enjoy for the Memorial Day weekend.  It is supposed to be beautiful in Kentucky.  I hope you all enjoy pretty weather, some great food and remember our fallen heroes that paid the ultimate price for this nation. 

The following recipes have been collected from around the internet and are recipes we thought you might enjoy. You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out. Be sure and check out the site as well as the recipes posted here. 

BBQ Bacon Cheddar Burgers from Goodeness Gracious

Grilled Sweet Tea Chicken from Life With The Crust Cut Off

Pork Chops with Jalapeno Peach Barbecue Sauce from Homesick Texan

Patriotic Trifle from Served Up With Love

American Flag Cookie Cake from Mommy Hates Cooking

Grandma Joan’s Coleslaw from Cooking with Mary and Friends

The following poem is one of my favorite and I always think of it on Memorial Day: 

In Flanders Fields

 Weekly Quote:

My fellow Americans, ask not what your country can do for you, ask what you can do for your country. ~John F. Kennedy

Weekly Tip:

You can replace 1 tablespoon cornstarch with 2 tablespoons all-purpose flour as a thickener in recipes. 

Be safe this holiday weekend, spend time with family and friends, take time to stop and smell the roses and ENJOY!  We will see you back here next week. 

Check out other weekly pot luck posts plus some interesting articles here.

My Project 154-001 - Copy

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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