FOOD FOR THOUGHT—Favorite Family Recipes

By on July 2, 2018
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Favorite Family Recipes

 

Editor’s Note: Our Lydia is recuperating from eye surgery, and we thought it would be fun to let our account execs share a few of their summer recipe favorites with you in “Food for Thought” this month. Enjoy these hardworking moms!

  

 

Chocolate Chess Pie 

  • 1 1/2 cups granulated sugar
  • 1/2 half stick melted butter
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk
  • One 9-inch pie crust, unbaked

Combine all ingredients in a large mixing bowl and beat with an electric mixer until well combined, usually 1-2 minutes.

Pour mixture into piecrust and bake at 350 degrees until set in the center, about one hour. Dust with powdered sugar if desired.

Easy peasy! Can refrigerate covered for 1 week.

 

 

My Mawmaw was the light of my life and the one that taught me everything about cooking. She could whip up a meal in no time, and it seemed that the more she cooked the happier she got. She’d always say, “We’ve got to have a little something sweet to finish it off.” ~ Erin Williams

 

 

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Fresh Corn Relish

  • 1 bag frozen corn, cooked & rinsed
  • 1 red bell pepper, cut into small strips
  • 1/2 can black olives, chopped
  • 2 green onions
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Combine all vegetables in a bowl. Mix together the oil and vinegar and stir into the vegetable mix.

Chill in refrigerator for a couple of hours.

 

 

This corn relish is a great tangy complement to BBQ, a roast or teriyaki chicken. If you don’t like green onions, substitute something green like chopped cooked asparagus, firm slices of avocado or capers. The rainbow of colors keeps it pretty. As one of my friends says, “The eye eats first!” ~ Michile Lam

 

 

 

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Artichoke Rice

  • 2 boxes Chicken Rice (I use Uncle Ben’s Country Inn)
  • 3/4 cup chopped green peppers
  • 4 chopped green onions
  • 16 sliced stuffed pimento olives
  • 2 cups chopped marinated artichoke hearts (Reserve the liquid)

Cook rice according to package directions and cool.

Add remaining ingredients and stir.

 

For Marinade:

  • 2/3 cup mayonnaise
  • Liquid reserved from artichoke

Combine these two ingredients and stir into the rice mix.

Serve immediately or chill.

 

 

If you are looking for that perfect side dish to take to your 4th of July gathering or a new side dish for your family, I’ve got you covered! This rice salad is a hit at my house. Serve grilled chicken wings and steamed asparagus with this salad—you will have your family’s new favorite summer meal. The PERFECT summer side!