24 Hour Pickles
Almond Crescent Cookies
Apple Chutney
Best Barbequed Beans on The Planet
Blueberry Crisp
Butterbean Hummus
Chocolate Fudge Wafers
Citrus Brine for Turkey
Creamed Spinach
Creme Brulee
Eggplant & Feta Dip
Flourless Chocolate Torte
Fresh Lump Crab Cakes with Lemon Dill Sauce
Fresh Sausage & Cream Cheese Stuffed Mushrooms
Golden Beet Carpaccio Salad with Goat Cheese
Hoppin' John
Hot Buffalo Wings, Maytag Blue Sauce
Jalapeno Jerk Baby Back Ribs
Leek & Goat Cheese Dip
Magnolia Grill's Blueberry - Peach Pie
Mixed Vegetable Casserole
Mom's Carrot Cake
Mom's Vegetable Beef Soup
Mrs. Brothers' Brown Sugar Glazed Country Ham
Mrs. Helen Bonner's Rum Cake
Old Times Lemon Jelly Cake
Pickled Cucumber Salad
Pineapple Casserole
Red Skin Potato Salad w/ Dill
Red Snapper with Creamy Dijon Sauce
Scarborough Fare's Balsamic Vinaigrette
Seafood Gazpacho
Senator Barb's Favorite Crab Cake Recipe
Shrimp Newburg
Shrimp Roll
Southern Chew Bread
Southern Pound Cake with Cream Cheese & Pecan Fros
Spicy Shrimp & Creamy Grits
Summer Squash Fritters
Sumptuous Strawberry Shortcake
Tomato Basil Bisque
Red Skin Potato Salad w/ Dill:
5 lbs red potatoes, washed & cubed with skin on
1/2 quart mayonnaise, add more if prefer looser texture
1/2 cup sugar, add more if necessary
dill to taste
1. Cook red potatoes in boiling water until tender. Immediately remove and drain. Let completely cool.
2. Once potatoes are cool, add remaining ingredients and blend well. Chill several hours or overnight.
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