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Yearly Archives: 2011

Rachel Sue’s Roasted-Potato Potato Salad

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small potatoes
salt
pepper
olive oil
1 part mayonnaise
1/2 part sour cream
garlic cloves
onion
red & green bell pepper
fresh dill
fresh parsley
fresh oregano
lemon zest
lemon juice

Wash and cut potatoes into bite sized pieces. Season with salt, pepper and olive oil. Place on pan and roast until well-colored.

Roast garlic with olive oil, salt and pepper, until soft.

Finely chop herbs. Dice onions and peppers. Zest & juice lemon.

Mix mayo, sour cream, roasted garlic, salt, pepper, herbs, lemon zest, lemon juice, onions and peppers. Toss with potatoes to coat.

Chill and serve.

Source: Rachel Sue Reagan

Submitted by Jim Wilson
Son of James & Lola Wilson

Lola’s Cobbler

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1 stick (8 T) Butter
1 cup sugar
¾ cup self-rising flour
¾ cup milk
1 28oz can sliced peaches in syrup – mostly drained

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter.

Do not stir.

Spoon fruit over top, gently pouring in syrup.

Do not stir.

Batter will rise to the top during baking.

Bake for 30 – 45 minutes.

Good with whipped cream or vanilla ice cream.

Note: You may use fresh blueberries, strawberries, black berries, cherries, apples, peaches or pears. Clean, peel and core 2 cups fruit. Bring to boil with 1 cup sugar and 1 cup water. Simmer 10 minutes, stirring often. Make sure sugar is completely dissolved and substitute this mixture for canned peaches.

Submitted by Lola Wilson
Daughter of Ella Turnbill