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TOP THREE RECIPES FROM LAST WEEK

Santa Fe Stew, pineapple fritters and peanut butter balls topped the chart last week for our top three recipes.   I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Crock Pot Santa Fe Stew TSLC

Crock Pot Santa Fe Stew

Pineapple Fritters TSLC

Pineapple Fritters

Crunchy Peanut Butter Balls - TSLC (2)

Peanut Butter Balls

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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 more than 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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TOP THREE RECIPES FROM LAST WEEK

Soup, cornbread and chicken topped the chart last week for our top three recipes.   I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

TSLCMexicanCornbread

Mexican Cornbread

TSLCSwissChicken

Swiss Chicken Casserole

TSLCCornChowder

Savory Corn Chowder

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 more than 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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SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

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 more than 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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HAM, SPINACH AND RICE SOUP

Ham, Spinach and Rice Soup-TSLC

This Ham, Spinach and Rice Soup is a favorite with my family.  It is good for summer or winter and great with sandwiches for lunch or just anytime.  The fresh baby spinach along with the ham and cheese will make this a favorite dish and one you will love to serve family and friends.

2 tablespoons butter

1/2 cup chopped onion (can use green onions)

1/2 cup chopped green pepper, (could use red pepper or hot peppers if you like it hot)

1 clove of garlic, minced

1 (4 ounce) can mushrooms, drained

1 (14.5 ounce) can chicken broth

1 1/2 cups water

1 (4.2 ounce) box Nature’s Way Rice A Roni Long Grain and Wild Rice

1 (12 ounce) can evaporated milk

2 cups chopped fresh baby spinach (could use frozen)

1 carrot, shredded (Optional)

1 1/2 cups chopped, cooked ham

1 1/2 cups shredded parmesan cheese

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried parsley

Saute’ onion, green pepper, garlic and mushrooms in the 2 tablespoons butter in your soup pot.  Add the chicken broth, water and contents of the box of rice.  Bring to boil, turn down to simmer and cook for about 15 minutes.  Add evaporated milk, baby spinach, carrot,  ham and cheese.  Stir in pepper, salt and parsley.  Simmer another 20 minutes to let spinach cook.  Makes 10 to 12 servings. Enjoy!

Don’t forget to check out my recipe for Chicken Tortellini Soup.

© 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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