• The Southern Lady Cooks

    Promote Your Page Too

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

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

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.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

SPICY TUNA PASTA SALAD

Tuna Pasta Salad TSLC

My family loves salads and pasta salad is always a favorite in my home.  This Spicy Tuna Pasta Salad recipe is good by itself or with a meal.  Great to take to pot lucks, too. I like it for lunch and it keeps for several days in the fridge.

3 cups rotini pasta, cooked al dente according to package directions (could use macaroni or shell pasta, too)

2 boiled eggs, chopped

1 small green pepper, coarsely chopped

1/2 cup chopped onion or 3 or 4 green onions

1 medium cucumber, peeled and chopped

1 large firm tomato, chopped

2 (5 ounce) cans tuna, drained

1 1/2 cups sour cream

1 (1 ounce) package Hidden Valley Spicy Ranch Dressing Mix (If you don’t like spicy try the original ranch)

1/2 teaspoon black pepper

1 teaspoon salt

Pinch of cayenne, Optional

1/2 cup mayonnaise (could use Miracle Whip, too)

1/2 cup shredded cheddar cheese or cheese of your choice,  Optional

In a large mixing bowl combine pasta, eggs, green pepper, onion, cucumber, tomato and tuna.   Mix together the sour cream,  dry spicy ranch dressing,  black pepper, salt, cayenne and  mayonnaise. Combine with salad ingredients. Fold in cheese.  Refrigerate several hours or overnight.  Makes 10 to 12 servings. Enjoy!

Note:  You can make this salad using ham, chicken or any meat you like, too.

Tuna Pasta Salad - TSLC

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

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

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.

 

 

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly