Recipes from Our Members:
Farmhouse Tomato Sandwich
There are many versions of this classic sandwich, but the down-home plain and simple sandwich made with white bread and Duke’s mayonnaise is the award winner.
Ingredients 1 medium-size ripe preferably homegrown, tomato 2 slices bread 2 Tablespoons Duke's Mayonnaise Salt and pepper
Ingredients 1 medium-size ripe preferably homegrown, tomato 2 slices bread 2 Tablespoons Duke's Mayonnaise Salt and pepper
- Wash and cut the tomato into thick slices. Spread the mayonnaise onto both slices of the bread, one side only. Make sure to spread the mayonnaise to the edge of each slice of bread.
- Place the tomato slices on one piece of bread. Add salt and pepper. Cover with the second slice of bread, mayonnaise side down, of course.
- Cut the sandwich into two pieces and enjoy the best tomato sandwich ever. How to cut the sandwich is debatable-corner to corner or straight across the middle? We all have an opinion.
Chloe Tuttle's Farmhouse Tomato Sandwich
Watermelon Punch
Ingredients 1 lemon or orange washed and sliced 2 liters lemon lime soda chilled. Reserve half 1 large watermelon 6 oz frozen orange juice concentrate 3/4 cup sugar or to taste
Instructions The ice mold should be made earlier, in time for it to freeze. The punch needs to be made just before serving.
Ice Ring: Slice the lemon or orange and arrange in the ice mold. Pour 1/2 the lemon-lime soda into the mold and freeze.
Punch: Cut watermelon into halves. Scoop out pulp and place in blender, seeds and all. Blend for several seconds on medium speed. Strain through a fine-sieve colander, squeezing out juice. Discard solid parts. Pour watermelon juice into a large container with lid. Add orange juice concentrate and sugar and stir until sugar and orange juice are dissolved. Chill until ready to serve. When ready to serve, pour punch into clear glass or plastic punch bowl. Add the lemon-lime soda and stir. Place ice ring in the punch bowl.
Serving Suggestions:
This is a gorgeous red punch, so be sure to serve it in a clear glass or plastic container. It looks great served in wine glasses.
Instructions The ice mold should be made earlier, in time for it to freeze. The punch needs to be made just before serving.
Ice Ring: Slice the lemon or orange and arrange in the ice mold. Pour 1/2 the lemon-lime soda into the mold and freeze.
Punch: Cut watermelon into halves. Scoop out pulp and place in blender, seeds and all. Blend for several seconds on medium speed. Strain through a fine-sieve colander, squeezing out juice. Discard solid parts. Pour watermelon juice into a large container with lid. Add orange juice concentrate and sugar and stir until sugar and orange juice are dissolved. Chill until ready to serve. When ready to serve, pour punch into clear glass or plastic punch bowl. Add the lemon-lime soda and stir. Place ice ring in the punch bowl.
Serving Suggestions:
This is a gorgeous red punch, so be sure to serve it in a clear glass or plastic container. It looks great served in wine glasses.
Mary Anne Crowe's Corn Pudding
This is the best Corn Pudding I have ever tasted – and it is made with canned corn. If your budget is tight, this is a great dish to make, especially for those “pot-luck” dinners. It also has an amusing history — a friend Mary Anne gave me the recipe and now everyone thinks it is mine!This Luscious Corn Pudding is so good you won't believe it is made from canned corn.
Ingredients
1 15 ounce can corn, drained 1 14.5 ounce can creamed corn ¼ teaspoon pepper (Optional cayenne pepper) ½ teaspoon salt 1/4 cup butter (melted = 1/2 stick) 6 Tablespoons sugar 6 Tablespoons flour 4 eggs 2 cups milk
Ingredients
1 15 ounce can corn, drained 1 14.5 ounce can creamed corn ¼ teaspoon pepper (Optional cayenne pepper) ½ teaspoon salt 1/4 cup butter (melted = 1/2 stick) 6 Tablespoons sugar 6 Tablespoons flour 4 eggs 2 cups milk
- Preheat oven to 350 degrees. Grease a 9x12x2 inch baking pan.
- Mix the corn and creamed corn. Stir in the pepper, salt, melted butter, sugar and four
- In another large mixing bowl, whisk the 4 eggs. Add milk. Add the corn mixture and stir.
- Pour into baking dish and fill almost full.
- Bake at least an hour and often longer until the corn pudding does not "jiggle." You can insert a spoon or knife into the center part to see if it is runny. If it is, then it needs to cook longer. Sometimes it takes 1 1/2 hours to set and be done.
- Notes: This recipe was given to me by friend Mary Anne. Take note - this Corn Pudding is definitely not diet food.