I have to be honest and say I am not quite as excited about fresh summer vegetables in September as I am in June. I think Mr. D and I have eaten tomatoes just about every way that is possible. As I have mentioned before, we are experiencing a drought this summer and extreme heat. Yesterday a local TV station shared the news that we have had 68 days of 90 plus degrees this year. That is extreme for us but I will say we have still been able to enjoy some wonderful fresh vegetables.
The recipe I am sharing with you today doesn’t use that many fresh vegetables but I have eaten this before at a homecoming at a local church and absolutely loved it. If you need a covered dish for a cookout or picnic this coming weekend, I think this would be a great choice. It would be a unique choice here in the foothills of North Carolina and you wouldn’t have to peel all those potatoes for potato salad.
This recipe is from the cookbook Savor the Spirit – Heritage Recipes Passed Down Through the Years – The Alabama Society United Daughters of 1812.
I do like to use fresh ingredients and most of the time during the week, we cook very simply eating a meat, vegetable and starch. However, for the last three weeks Mr. D and I took on the project of painting our master bedroom. I will just say this cook reverted back to her crockpot and those easy chicken or beef recipes that included that gloppy old canned cream of mushroom or cream of chicken soup. It was so wonderful to have our meal ready after working on the room for so long.
I plan to share pictures with you when I complete the decorating. That is my favorite part of any painting project. Thanks for stopping by and Happy Labor Day everyone.