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My Fruit Salad

This is too simple. The original recipe was a 1-2-3 recipe in a children's cookbook. Now, I just throw in whatever fruits we have on hand in the salad bowl. But every time I add cubed up cheese. Usually cheddar. Sometimes mozarella. Bananas on time. Some lemon juice to keep things from browing. Coconut sprinkled on top.
A few months ago I made this for a church party. By the time I got to fill up my plate, the salad bowl was nearly empty.

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Here's what I'm having for supper tonight:

Fried Green Tomatoes

3 or 4 large green tomatoes
3 eggs
Hot sauce (to taste)
Lousiana brand seasoned fish fry coating
Vegetable oil for frying.

Slice up the green tomatoes very thinly (about 1/8 of an inch thick). Beat up the eggs with a little hot sauce (to taste. I use about a tablespoonful.) Dip the green tomato slices (one at a time) into the egg and roll in the seasoned fish fry coating. Fry in oil about 1 inch deep in your frying pan. Fry golden brown and then put out to drain on a baking rack.

These fried green tomatoes with a big ol' glass of sweet iced tea make a delightful Southern supper. These go really well with a thick juicy grilled steak, too! :)

The key to making good fried green tomatoes is draining them on the baking rack. They will stay crispy and yummy.

This Louisiana seasoned fish fry also makes excellent fried oysters or shrimp for a po'boy sandwich. Just dip the oysters or shrimp in the egg mixture above and then roll in the fish fry and fry as above. Makes a really good po'boy sandwich! :)

The baking rack trick also helps to keep your fried chicken crispy, too. Just put the pieces to drain on the cookie rack as you take them out of the frying pan. I stand my baking rack on a cookie sheet to catch any drips.

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new Spinach Salad
1/2 cup canola oil
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon Dijon mustard
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon black pepper
3 cups torn spinach leaves, washed and dried
3 cups torn red leaf lettuce, washed and dried
2 ripe kiwi fruit, peeled and sliced
One 11-ounce can mandarin oranges, drained
1/2 cup dried cranberries
1 cup thinly sliced red onion
6 ounces soft goat cheese, cut into six 1/2-inch-thick rounds

In a small bowl, whisk together the oil, lemon juice, honey, mustard, garlic, salt and pepper. Set aside.

Combine the spinach and lettuce in a large bowl. Drizzle the dressing over the greens and toss gently.

Divide the greens among 6 plates and garnish each with kiwi, oranges, cranberries, red onion, and a round of goat cheese.

Here is a recipe for cucumber salad that is a hit every time I serve it.

Cucumbers with Sour Cream

4 large cucumbers
2 teaspoons salt
¼ cup wine vinegar
½ teaspoon paprika
2 tablespoons salad oil
½ cup sour cream

Peel the cucumbers and slice thin. Sprinkle with the salt and let stand for 15 minutes. Drain and press out the moisture. (I just grab a handful at a time and squeeze the juice out of it.) Add the vinegar and paprika. A few minutes before serving add the salad oil and sour cream.

I like to add half a medium onion (finely chopped) and mix the whole thing up the night before. It gives the flavors a chance to blend and makes the cucumbers a little more crunchy. Makes a great side dish for a BBQ. Enjoy!