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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.

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CHEESY BACON YELLOW SQUASH CASSEROLE

Cheesy Bacon Yellow Squash Casserole - TSLC

This Cheesy Bacon Yellow Squash Casserole is my favorite thing to do with yellow squash besides frying it, of course.  This makes a great side dish for any meal, great for pot lucks and great reheated or leftover.  I make a meal of this for lunch if I have it left from dinner.

4 or 5 small to medium yellow squash, unpeeled and sliced in round pieces

4 slices bacon, cooked crisp, drained and crumbled (save drippings)

1/3 cup olive oil

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried basil or 1 1/2 teaspoons fresh chopped basil

1/2 teaspoon dried parsley or 1 1/2 teaspoons fresh chopped parsley

1/2 teaspoon minced garlic

2 teaspoons white granulated sugar

1 tablespoon bacon drippings

1/4 cup chopped onion (I use purple onion but can use regular or green onions)

1 cup White Cheddar Cheese-It Cracker crumbs (could use Ritz or Cheddar Cheese-It Crackers)

1 cup shredded cheddar cheese (Can use cheese of your choice)

Slice squash and set aside.  Cook bacon, drain and set aside saving drippings. In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar,  bacon drippings and chopped onion. Pour over squash and toss to cover all the squash.  Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese.  Top with another layer of squash, cracker crumbs, bacon and cheese.  Bake covered with foil in a preheated 350 oven for 50 to 55 minutes until squash is done.  Makes 6 to 8 servings.  Enjoy!

Cheesy Bacon Yellow Squash Casserole TSLC

If you like this recipe, you might also like my recipe for Zucchini and Tomato Casserole.  

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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QUICK AND EASY SOUTHERN LADY COOKS MEAL WITH GROCERY LIST

This is a really quick and easy meal from our site. You can throw this together quickly and not be in the kitchen all night. If you have missed any of our other meals, please check them out here.

 

Smoke Sausage and Roasted Vegetables  

TSLCsmokedsausageveggies

Grocery List:

  • 4 or 5 potatoes
  • 1 large green pepper
  • 1 large onion
  • 3 or 4 carrots
  • 1 (1 pound) package Hillshire Farm Smoked Sausage or Smoked Turkey
  • oil
  • salt
  • pepper
  • garlic powder
  • dried basil

 

Mexican Cornbread

TSLCMexicanCornbread

Grocery List:

  • 1 1/4 cups self-rising cornmeal
  • 1/4 cup self-rising flour
  • 2 eggs
  • 1 (11 ounce) can white shoepeg corn, drained (can use yellow corn)
  • 1 (4 ounce) can diced green chili peppers, drained (can use 2 hot peppers of your choice)
  • 1/2 cup finely chopped onion
  • 1/2 cup green pepper, chopped
  • 1 cup buttermilk
  • 1/4 teaspoon baking soda
  • 1/2 cup Mexican style cheese, shredded
  • 4 tablespoon oil (I used two tablespoons of bacon grease and two of Canola oil)
 

Fresh Apple, Peach, and Blueberry Cobbler 

Fresh Apple Peach and Blueberry Cobbler - TSLC

Grocery List:

  • 2 to 3 large apples
  • 3 to 4 fresh large peaches
  • 1 1/2 to 2 cups fresh blueberries
  • 1 tablespoon lemon juice, Optional
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 stick butter or margarine or 2 tablespoons

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • pinch of salt
  • 1/4 cup butter or margarine or 2 tablespoons
  • About 1/2 cup milk, more or less

 

 

This is the perfect quick recipe! We hope you and your family enjoy it.

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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ITALIAN EGGPLANT CASSEROLE

 

Italian Eggplant Casserole TSLC

This Italian Eggplant Casserole is great for a summer meal.  Just add some cornbread, Italian bread or Texas toast and a salad.  Check out some tips on eggplant, too.

1 medium eggplant peeled and diced in 1 inch pieces or 3 to 4 cups

1 pound lean hamburger

1 cup coarsely chopped onion

1 cup coarsely chopped green pepper

1/2 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon minced garlic

2 teaspoons Worcestershire sauce

Pinch of cayenne or several drops of hot sauce

1 tablespoon fresh basil, chopped (Optional)

1 (14.5 ounce) can diced tomatoes or could use about 2 cups fresh tomatoes, diced

4 tablespoons Italian bread crumbs or plain bread crumbs

1 cup Italian Style Shredded Cheese (This is a combination of Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago) I found this at Walmart. You can also use whatever you like.

Cook the eggplant in enough water to cover it for about 10 minutes until tender. Remove, drain and set aside.  In a skillet cook the hamburger, chopped onion, chopped green pepper along with black pepper, salt, oregano, garlic, Worcestershire sauce, cayenne and basil until hamburger is browned and onions and peppers are cooked.  Drain the hamburger.  Stir in tomatoes and eggplant.  Spray a baking dish (2 to 3 quart size) with cooking spray, add half of the eggplant and hamburger mixture, sprinkle on 2 tablespoons of the bread crumbs, add 1/2 cup cheese.  Spread on the other half of the hamburger and eggplant mixture, add the last two tablespoons of bread crumbs and the last 1/2 cup shredded cheese (can add more bread crumbs and cheese if you like)  Bake in preheated 350 degree oven 20 to 25 minutes.  Makes 6 to 8 servings. Enjoy!

 

Italian Eggplant Casserole - TSLC

Tips on Eggplant:

1.  Choose shiny medium sized eggplants with no wrinkles for the freshest and the least amount of seeds. The eggplant should feel heavy in your hands and if you press on the skin it should give slightly but bounce back.

2.  Peak season is late spring to fall.

3.  Eggplants do not like to be refrigerated but if not using right away can be stored in the vegetable crisper for up to 5 days.

4.  You do not have to remove the seeds of the eggplant.  They are edible.

5.  Raw eggplants contain an alkaloid called solanine which in large doses can be poisonous but you would have to eat several dozen eggplants raw to be poisoned.  The flowers and leaves can be toxic.

6.  The skin is edible but can be tough in larger eggplants.

If you like this recipe, you might also like my recipe for Zucchini Beef Skillet.

© 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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