Tea Party Cucumber Sandwiches

 Cucumber and Lemony Dill Cream Cheese Sandwiches

Ingredients
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced
*Cook's Note: Can cut off the bread crusts, if desired.
Directions
In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.

Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

Carmelized Onion and Cornbread Stuffing

2 tablespoons butter

2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream...

1/4 cup chicken stock
Salt and freshly ground black pepper

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey.

You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.  (6-8 servings)

Onion Strings

2 White Onions, thinly sliced

2 cups (16oz) Buttermilk

2 cups flour
1 Tablespoon Kosher Salt
1/2 teaspoon Cayenne Pepper
Freshly ground Black Pepper, to taste...

After slicing the onions, place them in a ziploc bag or an oblong cake pan. Pour the Buttermilk over the onions. Zip the bag closed or cover the cake pan and refrigerate for at least an hour.  Bring your Oil (4 cups of either vegetable oil or canola oil) up to temperature (375°) in a large pan.  When your oil is up to 375°, take a handful of onions, shake excess buttermilk off and dip into the flour mixture, shaking off excess flour. Put into the hot oil and fry for a few minutes, til golden brown. Remove to a pan lined with paper towels.

Make sure you do these in small batches (I used a 5qt Dutch Oven, with about 3" of oil and I had 5 batches), so as to not overcrowd the pan. This will keep the temperature from dropping and also give you the crispy onion strings you want!

Enjoy them with a Steak - on a Burger or as a snack!!

Jan's Au Gratin Potatoes

1-1 1/2# Red Potatoes, thinly sliced
Onion, finely chopped
8T Butter, cut into cubes
2c Shredded Sharp Cheddar Cheese
1c Shredded Parmesan Cheese
Salt & Pepper to taste
1/2c Milk

Butter a small casserole dish. Layer thinly sliced potatoes, chopped onions, butter cubes, salt, pepper, Cheddar cheese and Parmesan cheese. Repeat for a total 3-4 layers. Pour the milk over everything. Bake at 350° for at least an hour or until potatoes are tender. Serves 4

Bacon Mac & Cheese - Chef Michael Symon

Ingredients (4-6 servings)

1 quart (4 cups) heavy cream
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained...
1#elbow macaroni cooked and drained, reserving 3t pasta water
2 cups (8 ounces) Wisconsin Gruyère cheese, grated
Chopped chives for garnish

Instructions

Place cream in large saucepan with rosemary. Add salt and pepper.  Bring to boil and keep at boil until reduced by half (be patient, this takes some time - about 18 minutes). Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water. Stir until cheese is melted.

Garnish with chopped chives. Serve immediately.

KFC Clone Cole Slaw

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar...

1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Instructions

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.  Cover and refrigerate for at least 2 hours before serving.  Serves 10 to 12

Paula Deen's Mac & Cheese

4 cups cooked elbow macaroni, drained

2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt...
1 cup milk

Instructions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.  6-8 servings

Recipe courtesy Paula Deen