I Gotta New Cookbook Titled: The Southern Foodie

The Southern FoodieSo far I think I want to make the Oven Rice Dressing.  It sounds so gooddddd!

Well the recipe calls for the following:

1¼ pounds ground beef, browned and drained
1 (10 ¾ ounce) can cream of mushroom soup
1 (10 ¾ ounce) can onion soup
1 beef bouillon cube, crushed
½ cup chopped fresh Italian flat-leaf parsley
½ cup chopped green onion
1 teaspoon no-salt hot sauce
1 cup uncooked long-grain white rice

Preheat the oven to 350. In a large bowl combine the ground meat, mushroom soup, onion soup, bouillon cute, parsley, green onion, hot sauce, and rice. Mix well. Place in a 13 x 9 inch baking dish. Cover with foil and bake for 1 hour. This dressing can be used as either a side dish or a stuffing.

Now don’t this recipe sound good!  If you have this book and haven’t stumbled across the recipe you can find it on page 101.

Yummy Sounding Recipes: Bacon Cheddar Deviled Eggs

Photo taken from:  www.kitchme.com
Photo taken from: http://www.kitchme.com

Well I’m cleaning house, again!  This time I’m cleaning with my friend’s voice in my head.  All I can hear is him saying, “How much is your time worth?”  

So, as I arrange books on bookshelves I am finding all sorts of cookbooks.  One would think I love to cook or I enjoy reading cookbooks.  But in truth I don’t have time to cook and when I do read I enjoy reading Amish love stories.  

As I thumbed through one of the cookbooks I found a recipe that sounded good.  After reading the ingredients I thought of you!  I knew a few of my followers would love the recipe.  So here it is!  Enjoy!


12 large eggs
1/2 cup mayonnaise
2 tablespoons dill relish
4 slices bacon, cooked and crumbled
1/4 cup finely shredded cheddar cheese

Place the eggs in a large saucepan, cover with cold water, and bring to a boil. Simmer over medium heat for 10 minutes. Remove eggs from the hot water and rinse with cold water. When the eggs are cool, peel and slice in half. Remove the yolks and place in a small bowl. Using a fork, mash the yolks well. Add the mayonnaise, dill relish, bacon, and Cheddar cheese. Fill the egg white halves with the yolk mixture. Cover and refrigerate until serving time.

Makes 12 servings.

Recipe taken from:  Y’all Come Over Cookbook by Patsy Caldwell and Amy Lyles Wilson