by Cate Bogue | May 12, 2018
CHEESY SHRIMP DIP (Adapted from Paula Deen) 1/4 cup butter 2/3 cup chopped red bell pepper 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped 1/3 cup sliced green onions 1 cup sour cream 1 cup shredded Parmesan 1 cup shredded mozzarella 1/2 cup...
by Cate Bogue | May 12, 2018
TIPSY ARNOLD PALMERS FOR A CROWD (Adapted from My Recipes) 4 cups boiling water 5 regular-size tea bags 3/4 cup sugar 1 teaspoon lemon zest 4 cups cold water 1 cup bourbon or vodka 1/2 cup fresh lemon juice Garnish: lemon slices Pour boiling water over tea bags,...
by Cate Bogue | May 12, 2018
INDIVIDUAL PEACH COBBLERS (Adapted from Food Network) Peach cobbler is such a traditional southern dessert, and it is served perfectly at a party by making it in individual little ramekins. Fresh peaches are better of course, but those are hard to come by in April, so...
by Cate Bogue | May 12, 2018
SOUTHERN MOON PIES (Adapted from All Recipes) Moon Pies are yet another de rigueur food item at the Masters. They scream “SOUTHERN” and are good, but….this homemade version is better! 1/2 cup butter, softened 1 cup white sugar 1 egg 1 cup evaporated...
by Cate Bogue | May 12, 2018
HOPPIN' JOHN SALAD (Adapted from My Recipes) Black-eyed peas = SOUTHERN: 1/2 cup uncooked long-grain rice 2 cups fresh or frozen black-eyed peas 2 teaspoons salt, divided 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 jalapeño pepper, seeded and minced 1 garlic...
