A special potato salad recipe from a special place, the 800-acre Beaumont Ranch in Texas. The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickle, and mayonnaise. It makes a big batch.
Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Grill and enjoy.
Both the crust and the filling are super in this delicious pie. The crust is a tasty crumble of graham cracker, pecan and ginger. This lovely mixture is pressed into a 9-inch pie tin, and filled with a scrumptious pumpkin pie filling boasting cream cheese, brown sugar, cream, eggs, cinnamon, ginger, nutmeg and cloves. The pie is then baked and garnished with whipped cream and pecan halves.
This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.
This batter of bran cereal, flour and buttermilk will make four-dozen muffins and keeps in the refrigerator up to six weeks, so you can always have hot bran muffins in just the few minutes it takes to bake them.