Gorgonzola Devil Eggs

 

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

• 12 eggs
• One bottle of Gorgonzola Dressing  (Lite House)
• 1 teaspoon of black or white pepper
• One teaspoon of Tabasco 
• Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika. 

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

New South Chilled String Beans

I remember the summers at my Grandmothers house in Mississippi. Lily was our cook and I remember her sitting on the back porch snapping string beans. She would tell me stories of her Grandparents who lived back during the civil war.  Her stories memorized me of how it was back then and all the time she was snapping the string beans. Its funny the simple things you remember

New South Chilled String Beans
Adapted Recipe and photos by Miss Kate's Cookbook
Original Recipe by Ambrosia Cookbook by The Junior Auxiliary of Vicksburg 

•  1  cup  pecans,  coarsely  chopped
•  3/4  cup  of  olive  oil
•  1/4  cup  of white  wine  vinegar
•  1  tablespoon  fresh,  chopped  rosemary
•  2  to  3  cloves  of  garlic,  minced
•  1/2  teaspoon  of   salt
•  1/4  teaspoon   of  black pepper
•  1  1/2  pounds  of  fresh  string  beans
•  1   small  purple  onion,  thinly  sliced
•  1  ( 4 - ounce )  package  tomato - basil  feta  cheese 

Preheat  oven  to  350 F.  Places  pecans  in  single  layer  on  a  cookie  sheet  and  toast  for  5  to  8  minutes.  Set  aside .

Combine  oil,  vinegar,  rosemary,  garlic,  salt,  and  pepper  in  a large  bowl.  Set  aside.

Cut   or  snap  green  beans  into  thirds  and  cook  in  boiling  water  until  crisp - tender,  about  20  minutes.  Drain  and  rinse  in   cold  water  to  stop  the  cooking  process.  Spread  on  paper  towels  to  absorb  excess  water.

Add  beans,  pecans,  onion,  and  cheese  to  the  large  bowl and  toss  with  vinaigrette.

Cover  and   Chill .  Yield:  8  servings

Bon Appetite !  

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Sweet Chile Cucumber & Radish Salad



 I love cucumbers and radishes, so I combined and came up with a new twist on cucumber salad. The radishes bring in the crunchiness and zest, while the sweet chile sauce spices it up. This is a fast and easy recipe to prepare and it is delectable! I believe you will love this salad as much as I do and will be making more than once this summer.

Sweet Chile Cucumber & Radish Salad
Recipe and photos by Miss Kate's Cookbook

3 cucumbers sliced (3/8 in thick)
10 radishes sliced (into thirds)
1 medium onion thinly sliced
6 green onions diced
1/3 cup of white balsamic vinegar
2/3 cup of sweet Chile sauce
1 tsp salt
2 tsp black pepper

Toss together cucumbers, radishes, green onions and onions in a large bowl. Combine the vinegar, salt, pepper and sweet Chile sauce in a small bowl and pour over cucumber mix.  Stir, cover, and refrigerate until cold. At least one hour.
Bon Appetite!


Click here for a printable version to recipe - Miss Kate's Cookbook

Southern Style Ambrosia



One of my favorite desserts that my Grandmother made was Ambrosia. We always had it every Christmas, but she would make it in the summer as a special treat. Eating Ambrosia is like stepping make in time, like being in the Old South, sitting in a wicker rocker on a large front porch and as you rocked your chair back and forth, you could here the squeaking of the old boards of the front porch. The taste of the oranges and the pineapple delights your taste buds. The cherries give you a burst of sweetness and the coconut and pecans make it resistible.

Southern Style Ambrosia 
Recipe by Kate Koestler (Mamaw) and photos by Miss Kate's Cookbook

6 cups halve orange sections, seeds and membranes removed
3 cups pineapple (fresh is best but can works also)
3 cups coconut shredded
1 1/2 cups maraschino cherries, halved, drained, and rinsed
3/4 cups of pecans, chopped
--powder sugar to taste (depends on how sweet you like it)

Combined all the ingredients in a large bowl. Cover and refrigerate. Make sure you drain and rinse the cherries, so they don't turn the Ambrosia red.

Above is a picture of how the oranges should be cut up. With no seeds or membranes. Also make sure you place the oranges in a collander to drain the juices till you mix all the ingredients. Do not worry it will make its own juice once you mix everything.
Now, chill it for at least 6 hours. Bon Appetit !

Click here for a printable version of this recipe - Miss Kate's Cookbook