A few clouds. A stray shower or thunderstorm is possible. Low 72F. Winds light and variable..
A few clouds. A stray shower or thunderstorm is possible. Low 72F. Winds light and variable.
When I was about to give up on getting any fresh tomatoes, I finally obtained some last week. We have enjoyed them at every meal, and I am just hoping to get more this week. This past week has been so hot that I have not used the oven but once, and I think that cooler temperatures and rain are headed our way for this new week.
I have included an old recipe for BLT bites that we really enjoy any time of the year, and I especially love to eat them with a bowl of fresh butter beans or peas for a meal. I usually keep a loaf of sliced French bread in the freezer, I toast them under the broiler, and use them for the bread part of the bites. The same holds true with the sausage and potato bites, so good with fresh vegetables.
The recipe for the dump cobbler is one that Mrs. Burdie Brannon gave me about 55 years ago when Mac and I moved into our home. I have used the recipe with apples, applesauce, blackberries, blueberries, peaches, pears, and strawberries, and I have never been disappointed. Angie came by last Sunday and brought us some peaches from Dickey’s, and I just had to make a dump cobbler with them. I did mix a little cinnamon and ground allspice with the peaches before pouring the batter over the top.
4 cups frozen, shredded hash brown potatoes
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium-sized bowl, combine sausage, cream cheese, Bisquick, cheddar cheese, and hash browns; mix until well blended. Divide into 1 ½-inch balls and place on prepared baking sheet. Bake until cooked through and browned, about 2- to 25 minutes.
1 bag garlic bread sticks (soft ones which are in the bread section with green herbs on the top)
Scallions, this is best done to suit our personal taste.
Slice bread sticks into 1-inch slices. Mix together bacon, mayonnaise, and scallions until you have a creamy spread. Place a small amount of spread on top of bread slices. Slice cherry tomatoes and place one tomato slice on top of each. Keep refrigerated until ready to serve. If you cannot find the bread, you can use the crostini’s, which I have found in the bakery department at Ingles.
1 stick butter or margarine, melted
Choice of fruit, about 1 ½ to 2 cups
Place sliced fruit in the bottom of a baking dish or bowl. Mix the four, milk, sugar, and melted butter until smooth. Pour over the fruit in the bowl and bake at 350 for 30 minutes or longer. I always cook mine until the top is well browned.
Looking at the weather for the remainder of the week, I will definitely be cooking dishes that do not require turning on the oven. I told Mac …
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