Bon Appetit

from Georgia Mountain Laurel June 21

The Civilian Conservation Corps in Rabun County Foxfire – Burton: The Town and Its People

Pack the Car! Let’s go to the Lake

By Scarlett Cook

Hooray! We have made it to summer. With all the restrictions of Covid easing, it is time to get out and enjoy the sunshine. And what better way than to get out and eat in the great outdoors; even if it is only on your porch or deck. So with a little preparation, you can have your dinner on the way and still have time to read the latest bestseller.

Shrimp Salad and Pasta Serves 6

1 Cup bow tie pasta, cooked and drained 1 Pound shrimp, cooked, peeled and deveined 2 Tablespoons pimentos, drained and chopped 1/4 Cup red onion, minced 1/4 Cup green pepper, chopped 1/4 Cup celery, chopped 1/4 Cup sliced black olives 3/4 Cup ranch dressing 1/2 Teaspoon salt 1 Teaspoon lemon juice

Toss all ingredients gently. Chill at least 4 hours.

Cream Cheese Biscuits

Makes 30 – 40

1/2 8-Ounce package cream cheese, room temperature 1 Stick butter, room temperature 1 Cup plain flour 1/2 Teaspoon salt

Combine cream cheese and butter. Add flour and salt and mix just until combined. Shape into a 1 1/2 inch log and refrigerate at least 2 hours. Slice into 1/4” rounds. Bake at 400˚ for 10 minutes or until biscuits are light brown around the edges.

Overnight Chicken Serves 4

1/2 Cup honey 1/3 Cup Dijon mustard 2 Tablespoons soy sauce 1 Tablespoon curry powder – optional 4 Chicken breasts

Mix honey, mustard, soy sauce and curry powder (if using) Place chicken skin side down in baking dish. Pour marinade over chicken and cover with foil and refrigerate overnight. When ready to cook, turn chicken over and reseal with foil. Bake at 350˚ for 1 hour. Remove foil and baste chicken; cook 15 minutes more.

Broccoli Salad

Serves 8

Salad 2 Heads broccoli 1 Medium onion, chopped 1 Cup shredded sharp Cheddar cheese 8 Slices bacon, cooked and crumbled 1/2 Cup raisins

Dressing 1/2 Cup mayonnaise 1/4 Cup sugar 6 Tablespoons rice vinegar 1 Tablespoon vegetable oil

Cut broccoli into bite sized pieces. Combine salad ingredients. Mix dressing ingredients. Pour dressing over salad and chill for at least 2 hours.

Baked Vidalia Onions* Serves 4

4 Large Vidalia onions 4 Tablespoons butter 1 Teaspoon salt 1/4 Teaspoon pepper Parmesan cheese

Trim and peel each onion. Cut each onion in quarters but don’t cut all the way through. Press 1 tablespoon butter into each onion. Sprinkle with salt and pepper; and 1 heaping tablespoon cheese. Wrap each onion in aluminum foil. Bake at 400˚ for one hour.

*These can be prepared early in the day and refrigerated until time to bake. Or prepared and cooked early in the day and served at room temperature.

Ice Cream Cake

Serves 12

1 Purchased angel food cake 1/2 Gallon chocolate ice cream, softened 1 1/2 Cups chocolate chips 1 Cup chopped pecans.

Slice cake into three layers. In large mixing bowl combine ice cream, chips and pecans. Place 1 cake layer on serving plate and spread with ice cream mixture and continue layering ending with ice cream layer. Freeze immediately and for at least two hours before serving.