something special about the crunchy okra, fresh tomatoes and onions. All time favorite!
This may be your favorite once you try it. My mother got this recipe at least 75 years ago from Beulah Kerr. It has been a family favorite for four generations. Simply delicious! It is especially good with summer time meals~pork chops, mashed potatoes, fresh green beans and pickled beets~
Crunchy Fried Okra Salad
1 pkg. sliced frozen okra
1 ½ c. flour (more if needed)
½ tsp salt
1 large tomato, chopped
½ c. chopped onion
Thaw sliced okra in warm water,
pour water off, then toss in plastic bag with
flour and salt mixture. Coat well. (okra should
be stuck together in clumps)
Heat about two inches of oil in skillet, med. hot
Fry half the okra at a time. (add more oil if
necessary on second batch). Use large slotted spoon to turn okra and cook on all sides until light golden and crisp, watch carefully so it won’t burn.
Drain on lots of paper towels, get that grease out! When ready to serve, toss okra with the chopped tomatoes and onions. Salt to taste.
This is Pat Pfluger’s recipe, it is a great meal for company, they will remember it~I know I did!
Hot Chicken Salad is a main course meal, all you need to add is a fresh vegetable salad or fruit salad and hot rolls for a fantastic company dinner. It is one of Pat Pfluger’s great recipes, and she has many. It can be put together the day before and then topped with the cheese and potato chips just before heating.
Hot Chicken Salad
2 c. cubed chicken cooked
1 c. frozen peas
1 c. thinly sliced celery
1 can water chestnuts
1 small jar pimentos
1/2 c. real mayonnaise (not Miracle Whip)
1/2 c. slivered almonds
Season with salt and pepper to taste
Mix together in casserole.
Then top with:
1 c. shredded cheddar cheese
2 c. potato chips (or more)
Heat in 350 degree oven uncovered for 20 minutes or until bubbling hot
(you can make this ahead of time~then when ready to heat,
add the cheese and potato chips) This recipe can be doubled
a hand high and two feet long
Today I am showing a little sofa. It is one of the larger miniatures and a copy of a real one we bought at Robert Massey’s in 1964. After making the John Townsend secretary, I scaled everything to that size. When I first made it, I kept it in my living room with copies of each piece of furniture, even the bay window with draperies and swags. It took up a lot of space so now the different pieces are sitting in other places around the house. The sofa is on my dresser and I see it every time I walk in the room. There is something magical about little things. Your eye is fooled and you can put yourself right in the middle of it. The sofa is one hand high and two feet long. Tumbleweed Smith (Bob Lewis) came out this fall to do an interview about my paintings and liked the little furniture most of all. That was a special day.
sweet tangy cherries and tender crust
Not all cherry pies are the same, hardly! An old fashioned cherry pie is made with unsweetened ‘sour pie cherries’, they are usually found in the canned fruit section. If you don’t see them then get some help. HEB and Wal Mart carry them. (the stuff called cherry pie ‘filling’ has a few cherries and a lot of thickened sugar water.) Here we go, you’re going to love this pie.
FLAKY PIE CRUST
2 cups all-purpose flour
1 tsp salt
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
Mix flour and salt in large bowl. Cut in the butter and shortening.
Stir in cold water, careful not to overwork.
Divide dough in half, take one half and roll out thin on wax paper that has been dusted with flour, then place in pie pan.
Roll out second ball and cut in narrow strips.
CHERRY PIE (preheat oven to 400 F.)
Note, use RED PITTED TART PIE CHERRIES in water , NOT Cherry Pie Filling!
2 c sugar
3 T flour
2 cans Red Tart Pie Cherries (drain juice from one can)
In bowl, mix sugar with flour. Add all the cherries and juice from one can only. Pour into pastry lined pie pan. Weave dough strips on top to make lattice. Finally, cut up 2 T butter and put on top crust. Sprinkle on a mixture of ¼ tsp cinnamon mixed with 2 T sugar. Bake 45 minutes, in the last 15 minutes place a piece of foil loosely over top to keep edges from browning.
Cool on wire rack until completely cool before cutting.