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Susan's Kitchen

  • Low fat recipes for the new year

     

  • Eat black-eyed peas for good luck

    It’s supposed to be good luck to eat black-eyed peas on New Year’s Day, and these two recipes are so good you’ll want to continue this tradition for sure.
    The Black-eyed Pea Dip recipe was sent to me by my mother in the mid-1970s, and it was called “Tennessee Caviar.” I’ve seen it under other names, too.
    It is great as a dip with chips or veggies, and can also be served on lettuce leaves as a salad.
    It’s delicious, and keeps a week in the fridge.

  • Enjoy Christmas brunch

    This week’s recipes are great for a Christmas morning brunch. It’s good to have a couple of hot breakfast dishes on Christmas morning.
    The first recipe is one from my friend Mary Jane Shockency. I found it in 1993 in a St. A cookbook, and have used it ever since.
    The second recipe, Overnight Caramel French Toast, is kid-tested and Mother-approved, as they used to say on TV.

  • Make candy with kids

    Now that most people have microwaves, the kids can start cooking young without the danger of getting burned. These candy recipes are easy, foolproof, delicious and great for kids to make by themselves.
    They’ll have lots of fun, and you’ll get lots of candy. Such a deal!

    Fudge Nut Drops
    1 (12-oz.) pkg. semi sweet chocolate chips
    1 can sweetened condensed milk
    1 1/2 c. chopped nuts, your choice (I use pecans)
    1 T. vanilla

  • Hanukkah comfort food

    In ancient times, when the Greeks conquered the Jews and took over their temple in Jerusalem, they tried to force all the citizens of Jerusalem to worship their god, Zeus.  The Jews refused, and got an army together to fight the Greeks and their leader, Antiochus Epiphanes.  Although the Jews were outnumbered six to one, they prevailed against the Greeks and marched back into Jerusalem to re-take their temple.  

  • Got Thanksgiving leftovers?

    This week’s recipes are good if you have a little leftover turkey or ham and are tired of sandwiches.
    The first recipe is delicious and extremely versatile.  You can bake it in a casserole and serve it hot over chow mein noodles.
    Or, if you don’t have time to cook it, or your oven’s not working, or whatever, you can serve it cold on salad greens and sprinkle chow mein noodles on top and call it Crunchy Chinese Chicken Salad!

  • Serve pumpkin cheesecake for holiday dessert

    This wonderful pumpkin cheesecake will take the place of pumpkin pie at my Thanksgiving table this year. I’m a real cheesecake lover, and this is a good one for any time of year. Besides, I’ve never been able to make pies as good as my mother or grandmother did. My grandma Dillon made excellent pies, and pumpkin was one of her favorites. She started with a fresh pumpkin (no canned pumpkin for her!)

  • Susan's Super Spicy Shrimp

    This week's recipe is a new one for shrimp lovers. Shrimp has always been my favorite seafood, and I have experimented with it all my cooking life. I have so many recipes I usually just number them now, but this one gets a name and a new place in my recipe box.