Apparently the U.S. Postal Service has a quirky sense of humor. On my 60th birthday, I went to the post office to get my mail. I had a letter from AARP, a letter from the Social Security Administration and a Victoria’s Secret catalog. I was not amused.
Even though I turned 60, I realized how many sweet and wonderful friends I have. Fifteen friends got together and treated me to Tuesday on the Rocks at the Viking Cooking School, and then we had dinner. I appreciate my sweet friends and all the gifts, cards and well wishes I received.
Four of my high school friends joined me for lunch at my friend Tricia’s house, where she prepared a lovely meal of chicken salad, broccoli salad, cheese and crackers, as well as my favorite lemon pie for dessert. My mama hosted our family for a night out to dinner. She also made my favorite lemonade pie in a homemade pecan pastry crust. All in all it was a great week.
As summer comes to an end, we all reflect on how quickly the days have passed. School is right around the corner and with it comes football season. The lazy summer days are gone, and I look forward to another great year with my 17 sixth-graders.
I hope you will give this week’s recipes a try. Thanks for reading.
BROCCOLI SALAD
1 bunch broccoli, wash and chop florets (discard stems)
1 medium red onion, chopped
½ cup raisins
8 slices crispy cooked bacon
1 can sliced water chestnuts
2 ribs celery, chopped
Dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons sugar
Prepare dressing ingredients and set aside. Combine all other ingredients, and mix with prepared dressing. Refrigerate before serving.
MAMAW’S LEMONADE PIE
Crust:
2 cups plain flour
2 sticks butter, softened
1 cup chopped pecans
Mix ingredients well, and pat into a 9-by-13-inch baking dish. Bake for 15 minutes at 325 degrees. Turn oven to 350 degrees, and bake for 10 minutes more or until lightly browned. Cool before adding filling.
Filling:
2 small cans frozen pink lemonade concentrate, thawed
2 cans Eagle Brand condensed milk
1 (16-ounce) Cool Whip
Mix ingredients, and pour into cooled crust. Refrigerate before serving.
(This also makes two pies.)
DORITO CASSEROLE
1 large package nacho Doritos, slightly crushed
1½ pounds ground beef
1 can ranch-style beans
1 can Ro-Tel tomatoes, chopped
1 (15-ounce) tomatoes, chopped
1 onion, chopped
1 can cream of chicken soup
1 pound Velveeta cheese, sliced
Brown meat and onion, and drain well. In a 9-by-13-inch baking dish, layer Doritos, beans, meat, tomatoes, cheese and top with soup. Cover with foil, and bake at 350 degrees for 30 to 45 minutes until heated thoroughly.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
