Tuesday, September 14, 2010

About Southern Food: Crab Salad, Egg Casserole, Buttermilk Spice Cake

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From Diana Rattray, your Guide to Southern Food
This week, recipes include turkey cutlets with easy basil cream sauce, an eggplant and sausage stew, buttermilk spice cake with brown sugar frosting, a delicious meatloaf, a Western-style breakfast bake, Terri's crab salad recipe, and more.

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Crab Salad with Late Summer Vegetables
This is a favorite toward the end of the summer, when cucumbers, corn, and bell peppers are making their last appearances, and crab is just coming into season. It's ideal when the weather is still hot, and a chilled entrée salad is perfect for a lazy supper.

Roasted Potato Salad
This potato salad uses roasted potatoes and onions, along with some dried or fresh herbs and a mayonnaise and sour cream dressing. I sometimes add a little diced cooked bacon to this potato salad for extra flavor.

Western Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning. This easy breakfast bake is made with eggs, Cheddar cheese, peppers, and ham.

Eggplant and Spicy Sausage Stew
Serve this delicious, hearty eggplant and sausage stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal.

 


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Featured Articles
Turkey Cutlets With Basil Cream
Easy Mushroom Sauce
Spicy Seasoning Salt
Buttermilk Spice Cake with Brown Sugar Frosting
Raspberry Squares
Hot 'n Sweet Pepper and Onion Meat Loaf

 

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This newsletter is written by:
Diana Rattray
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