Wednesday, July 1, 2009

Wednesday's Eats

Good evening. Come in to the "Net Porch" and sit a spell. I am drinking an ice cold coke, but also have some sweet iced tea and could share. It is so hot outside, thank goodness for the AC. Have a few recipes to share with you that we enjoy and hope you will also.

Blueberry and Yogurt Dessert

1 cup fresh, blueberries or (fresh peeled and chopped peaches)
1 carton blueberry yogurt or (Peach yogurt)
Canned whipped topping

Mix the blueberries and yogurt. Spoon into dessert dishes and top with whipped topping. Add a sprig of fresh mint if you like. I like to use the canned topping for you can squirt a pretty little mountain on top of the dessert.

You can also divide this into small plastic containers and freeze. Very good, low calorie and low fat.

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Frozen Yogurt Dessert


Place carton of yogurt, flavor of your choice in freezer and freeze. Remove from freezer, put in a bowl and flake with a fork. Don't beat it just flake it.
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Special Dried Black-Eyed Peas

1 cup dried black eyed peas
1 small clove garlic or 1/2 teaspoon garlic powder
1/2 medium onion chopped or 1/2 tsp. onion powder
Salt and pepper to taste

Wash and soak dried peas. Drain, rinse and place in pan with garlic, onion, salt, pepper. Bring to a boil, turn down heat and simmer, covered until peas are tender. I cook mine in a pressure cooker for about 10 minutes.

Serve with cornbread, sliced tomatoes, sliced vidalia onion. If you are kin to our Polk family, you crumble the cornbread over the peas and generously top that with catsup just like our Gandy Stuart did.

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Baked Link, Smoked Deer Sausage

Pre -heat oven to 400 degrees

Cut the link sausage into serving size pieces, about 3 inches long, put in cast iron skillet, cover with aluminum foil and bake for about 20 minutes. Drain sausage on paper toweling and serve with condiment of choice. We like it plain or with spicy mustard.

Now go forth and cook.

Nuff said,

The Georgia Peach
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