Recipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin Conover
It’s June. That means it’s time to get busy enjoying your life. You’ll have places to go and things to do. Why not try some of these recipes that are fun to make and play nicely with lots of other warm weather dishes? Best of all: They travel well. It’s gorgeous outside … so get packing!
Salty Peanut Squares
Salty Peanut Squares Yield: 36 squares
Author: Tammy Algood
Ingredients
- 1½ cups all-purpose flour
- 2 egg yolks
- ⅜ cup firmly packed light brown suga
- ¾ cup (1½ sticks) unsalted butter, softened, divided
- 3 teaspoons pure vanilla extract, divided
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 cups miniature marshmallows
- ⅔ cup corn syrup
- 1 (12-ounce) package peanut butter chips
- 2 cups salted peanuts
- 2 cups crispy rice cereal
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with floured cooking spray and set aside.
- In a mixing bowl, combine the flour, egg yolks, brown sugar, ½ cup of the butter, 1 teaspoon of the extract, salt, baking powder and baking soda at low speed until crumbly. Transfer to the prepared baking pan and press firmly in the bottom.
- Bake 13 to 14 minutes or until lightly golden. Remove from the oven and immediately sprinkle evenly with the marshmallows. Return to the oven for no more than 2 minutes or until the marshmallows begin to puff. Transfer to a wire rack to cool.
- In a large saucepan over medium heat place the remaining butter, remaining extract, corn syrup and peanut butter chips. Stir just until the mixture is completely melted and smooth. Remove from the heat and quickly stir in the peanuts and cereal. Evenly spoon over the marshmallow-topped crust, spreading as necessary. Transfer to the refrigerator to set before cutting into squares.
Cheddar Olive Rounds
Cheddar Olive Rounds Description: My mother used to make these when ladies came over to play bridge. Th ey are worth resurrecting! Yield: 8 to 10 servings
Author: Tammy Algood
Ingredients
- 1 cup coarsely shredded cheddar cheese
- ½ cup all-purpose flour
- ⅛ teaspoon cayenne
- ⅛ teaspoon white pepper
- 2 tablespoons unsalted butter, softened
- 20 small olives stuffed with pimentos, drained and patted dry
Instructions
- Place a piece of parchment paper on a large rimmed baking sheet and set aside.
- In a medium bowl, stir together the cheese, flour, cayenne and pepper. With your fingers, mash in the butter until a dough forms. Drop tablespoons onto the parchment paper. Place an olive in the center of each, and with lightly floured hands, wrap the dough completely around each olive. Repeat with all the olives and dough.
- Cover with plastic wrap and refrigerate for 1 hour or up to 2 hours. When ready to bake, allow to come to room temperature uncovered while preheating the oven to 400 degrees. Bake in the middle of the oven for 14-15 minutes or until golden brown. Cool 5 minutes before serving.
Cornbread Cutouts
Cornbread Cutouts Description: Top with pepperoni slices, cheese, shaved ham or turkey, or a dollop of chutney! Yield: 24 rounds
Author: Tammy Algood
Ingredients
- 2 cups self-rising cornmeal
- ¼ cup vegetable oil
- 1¾ cups buttermilk
- 1 egg
- ⅜ cup seeded diced watermelon
- ½ cup orange juice
- ½ cup mandarin oranges, slices halved
- ¼ cup lime juice
- 2 tablespoons finely chopped sweet onion
- 2 teaspoons minced jalapeno pepper
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon salt
- ¾ pound small cooked, peeled and deveined shrimp
- Freshly minced cilantro for garnish
Instructions
- Preheat the oven to 400 degrees. Grease a rimmed 15-by-10-inch baking sheet and set aside.
- In a mixing bowl, stir together the cornmeal, oil, buttermilk and egg. Stir until just blended. Transfer to the prepared baking and smooth evenly. Bake 20 minutes or until firm. Cool on a wire rack. With a small cookie cutter, cut 24 pieces. Save the scraps for another use. Use or transfer to an airtight container.
- Shrimp and Watermelon Ragout
- Yield: 6 servings
- In a mixing bowl, stir together the watermelon, orange juice, mandarin oranges, lime juice, onions, peppers, ginger and salt. Stir in the shrimp, cover and refrigerate at least 1 hour before serving cold or at room temperature. Garnish with cilantro before serving.
Shrimp and Watermelon Ragout
Shrimp and Watermelon Ragout Yield: 6 servings
Author: Tammy Algood
Ingredients
- ⅜ cup seeded diced watermelon
- ½ cup orange juice
- ½ cup mandarin oranges, slices halved
- ¼ cup lime juice
- 2 tablespoons finely chopped sweet onion
- 2 teaspoons minced jalapeno pepper
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon salt
- ¾ pound small cooked, peeled and deveined shrimp
- Freshly minced cilantro for garnish
Instructions
- In a mixing bowl, stir together the watermelon, orange juice, mandarin oranges, lime juice, onions, peppers, ginger and salt. Stir in the shrimp, cover and refrigerate at least 1 hour before serving cold or at room temperature. Garnish with cilantro before serving.
Mint Sugared Fruit Salad
Mint Sugared Fruit Salad Description: Just like green salads, resist the temptation to include every fruit that’s available. Keeping it simple is the key recipe success. Th is recipe is from my grandmother. Yield: 6-8 servings
Author: Tammy Algood
Ingredients
- ¼ cup loosely packed fresh mint leaves
- 3 tablespoons sugar
- 1½ cups capped and quartered fresh strawberries, pitted sweet cherries or fresh raspberries
- 1½ cups seedless green grapes, halved
- 4 medium peaches, peeled, pitted and cut into large chunks
Instructions
- Place the mint in a small canning jar and sprinkle with the sugar. Cover and allow to sit at room temperature for at least 1 hour, shaking the jar every 20 minutes. Transfer to a food processor and process until finely ground.
- Place the berries or cherries, grapes and peaches in a shallow bowl and mix. Sprinkle evenly with the mint sugar and toss to coat. Cover and let stand until ready to serve.
Picnic Perfect Ham Salad
Picnic Perfect Ham Salad Description: The best make-ahead spread! Yield: 3¾ cups
Author: Tammy Algood
Ingredients
- 3 cups cooked ham, cut in chunks or large pieces
- ¼ cup Durkee’s Famous Sauce or honey mustard
- ¼ cup chutney
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon black pepper
Instructions
- Place the ham in the bowl of a food processor and pulse until finely chopped. Transfer to a mixing bowl. Add the mustard, chutney, mayonnaise and butter to the food processor and process until smooth. Stir into the ham, blending well and sprinkle with the pepper. Cover and refrigerate at least 30 minutes before serving or up to 2 days prior to use.
Ask Chef Tammy
Laurel of Hot Springs asks, “I am always nervous about leaving my slow cooker on during the day while I am at work. Is it OK to leave it on?”
Laurel, yes it is perfectly fine. Think of it this way: Do you unplug your refrigerator when you leave for work? Of course not, and it uses 10 times more electricity per hour than a slow cooker. Relax, and enjoy the convenience.
Billy writes, “What’s the rubber that makes up a rubber spatula? Just curious!”
Billy, many call it silicone, but it is correctly called polysiloxane. It was developed in the U.S. during the 1940s and was originally used in seals for refrigerators. The flexibility and durability soon led to it being used as a kitchen utensil that is now invaluable.
Email your cooking questions to Tammy Algood: talgood@tnelectric.org.
