In this Vintage Kitchen, new columnist Rebecca Penovich takes us on a culinary history tour on which we get to drink a lot – The Punch, Red Rooster, and much more. Hold on to your hats, folks!
I’m not a big cookie baker. I dislike the multiple melting blobs on a hot baking sheet, and the in and out of the oven, but I do like to eat cookies. So while perusing through Great Desserts of the South, this cookie recipe caught my eye.
It was simple, featured raw peanuts (something that appealed to me as unusual and Southern), and plus, this recipe was in a book I’d never used. Enter the Peanut Cookie, not the Peanut Brittle your taste buds recall or the Pecan Sandy you wish you had.
Enter the ham salad. It’s a variation on the sandwich, yes, but it can be more of a “down-home” appetizer spread, served with crackers. Bringing ham to a girls’ night? Overkill. But bringing ham salad works.
I served this for friends, and we loved it. It had a bit of a twang with the mustard based dressing, and the pork and beans were smoky and fresh. All in all, a worthy substitute for THE green bean casserole that usually graces our table.
This corn was some of the most delicious I have ever made at home. Really. And it was so easy! This is now my go-to corn prep, and maybe you should make it yours.