• 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

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

WEEKLY POT LUCK – CROCK POT RECIPES

My Project 151-001

This week we are bringing you some great main dish crock pot recipes from our friends around the internet.  Hot summer weather in the South always makes me bring out the crock pot to keep from using the oven and heating up my house.  I have always loved cooking in the crock pot and I own five of them.  I still have my first crock pot.  Remember those old three quart green ones? (some of the first ones were orange) The first crock pots came out around 1971.  I still have one of each!  The no turning, no stirring, no adjusting heat and being able to go off for the day makes me love this type of slow cooking.  I just put vegetables in two of them, my meat in the five quart one and return home to a meal all ready to put on the table. 

 We hope you will check out these recipes and sites.  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 and Enjoy!  Be sure and check out the site as well as the recipes posted here.

BBQ BEEF BRISKET from The Country Cook

CROCK POT PULLED CHICKEN from South Your Mouth

SLOW COOKER MEATBALL SUBS from Everyday Mom’s Meals

EASY CROCK POT HAM from Recipes that Crock

SLOW COOKER COUNTRY STYLE BBQ RIBS from Real Food Girl: Unmodified

WEEKLY FOOD TIPS FOR CROCK POTS:  Don’t overfill, 3/4 full is best.  Trim fat from meats before cooking to prevent greasy soups and sauces.  Generally, the low setting takes twice as long as the high setting in crockery cooking. Most of the time, stirring is not necessary and removing the lid adds 20 to 30 minutes cooking time. 

WEEKLY QUOTE:  No spectacle on earth is more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves~Thomas Wolfe

WEEKLY FOOD FACT:  Most ears of corn have an even number of rows and most have 16 rows.

The crock pots today offer so many more cooking options than the old ones from years ago.  I probably use my crock pot more than any other appliance in my kitchen other than my mixer. I use it in summer and winter.  So, if you don’t have one or you have one and it is in the back of a closet somewhere, drag it out and cook up some delicious meals this summer. Here is a list of 26 Things You Can Do With A Crock Pot. 

Since this site is called “The Southern Lady Cooks”, I am adding a little Southern “thang” to this post.  We love having you all here from everywhere North, South and around the world. Not all my recipes are Southern but we like diversity, too.  Let’s just face it, we like to eat and we like to eat all kinds of food!  Thank you for your continued support of this site. We love all our fans. Have a great weekend and we will see you back here next week. 

379208_568050873207406_2048564066_n

 

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.  

Check out previous pot luck recipes and posts here.

© 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

WEEKLY POT LUCK

My Project 159-001

Happy June everyone!  Summer has arrived here in the Bluegrass state of Kentucky!  June is also National Fresh Vegetable Month.  This week we are bringing you some recipes using garden fresh vegetables from our friends around the internet.  Vegetables are vital for good health and a diet rich in vegetables will help to reduce your risk for heart disease and strokes.  Vegetables are rich in potassium which helps to reduce blood pressure, lowers the risk of bone loss and your risk for developing kidney stones.  I recently had a bout with kidney stones, had no idea what was wrong with me, ended up spending a night in the hospital and, believe me, you don’t want to get them!

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. 

Green Bean Bundles from Recipes for our Daily Bread

Squash Puppies from Spicy Southern Kitchen

Asparagus and Mixed Greens Salad with Lemon Fennel Vinaigrette from Only An Apron

Rice Salad with Summer Vegetables from Kitchen Joy

Shrimp and Corn with Cheese Grits from Healthy Seasonal Recipes

How many of you like roasted spaghetti squash?  It is a great vegetable and you can do so many different recipes with it.   If you have never tried spaghetti squash, check out this great post with pictures on how to roast it from Cookin’ Cowgirl:  How to Roast Spaghetti Squash.

WEEKLY FOOD TIP: 

I found a great printable list on storing fresh vegetables and fruit from Washington’s Green Grocer:  How to Store Vegetables and Fruit Without Plastic.

WEEKLY QUOTE:

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes.”

John Denver, ‘Home Grown Tomatoes’
(from a song written by Guy Clark)

FOOD FACT:

Centuries ago, Egyptian considered onions to be an object of worship and they symbolized eternity.  Often,  onions were buried along with Egyptian Pharaohs. 

I come from a long line of gardeners.  I grew up on fresh fruits and vegetables on the table at every meal.  Each spring, I plant tomatoes, peppers, squash, strawberries and anything I can put in a pot or a small space.  When my children were small we planted over an acre in garden on the farm every year.  There is nothing like fresh fruit and vegetables in your diet.  I can always find a spot for a tomato plant or two.  I always loved canning and making pickles, jams and jellies.  It seems with our present economy more people are going back to gardens. I sure hope so!

Have a great weekend. Don’t forget to eat your veggies!  Take some time for YOU. Thank you for your continued support.  We will see you back here next week with more delicious pot luck recipes. 

Check out previous pot luck recipes and posts here

© 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

WEEKLY POT LUCK

My Project 157-001

May is National Salad Month and we are bringing you some great salad recipes to check out this week.  My family loves salads and there are so many to choose from today.  The fast food restaurants even have salads now!  Years ago jello with bananas was a popular salad.  My mother put the kitchen sink in jello and served it as a salad and I hate jello to this day.  

The following salad 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. 

Chicken Apple Almond Salad from Bakeaholic Mama

Kale Salad from Kimversations

Better Than Olive Garden’s Salad and Dressing from ChinDeep

Little King Salad – It’s like a Hoagie in a Bowl from An Affair from the Heart

Creole Potato Salad from Inside NanaBread’s Head

WEEKLY FOOD TIP:

Avoid storing lettuce with fruit such as apples, pears and bananas as this can reduce the storage time for the lettuce.  The fruits produce the natural ripening agent ethylene and will cause the lettuce to ruin quicker. To keep lettuce as fresh as possible keep either whole or cut heads of lettuces like romaine and iceberg wrapped in clingfilm, or in an airtight polythene bag or container.

WEEKLY FOOD FACTS:

In China, watercress is often chewed to cure sore gums.

Lettuce was considered to be a powerful aphrodisiac to ancient Egyptians.

FUN TEST ABOUT SALADS:  Click the link to find out what kind of salad you are.  Leave a comment with your results!  What Kind of Salad Are You?

Have you ever heard the phrase “the salad days”?   

Meaning

The days of one’s youthful inexperience.

Origin

From Shakespeare’s Anthony and Cleopatra, 1606:

CLEOPATRA: My salad days,
When I was green in judgment: cold in blood,
To say as I said then! But, come, away;
Get me ink and paper:
He shall have every day a several greeting,
Or I’ll unpeople Egypt.

‘Salad days’ is used these days to refer to the days of carefree innocence and pleasure of our youth. It has also been used to refer to the time of material affluence in our more mature years, when the pressures of life have begun to ease – something akin to ‘the golden years’.  Source:  http://www.phrases.org.uk/meanings/salad-days.html

WEEKLY QUOTE:

Friends are the bacon bits in the salad bowl of life. ~Unknown

Salads are fun to eat and have lots of fiber, texture and flavors.  Eating healthy salads can reduce your risk of cancer and provide you with antioxidants that fight off disease and lower cholesterol.  We should all try to add more salads to our diet. 

Have a great weekend and take time for “YOU”.  We will see you back here next week. Thank you for your continued support of this site. 

Want to read more Weekly Pot Luck posts?  Click here.

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly