Fruits and Vegetables

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.  

A very easy, flavor-filled dressing that goes with any kind of salad. Only three ingredients! I like to use it with romaine, feta, toasted pecans, bacon, and red onion. 

Kernels of sweet corn are blackened in a skillet with a little beer, cumin and cayenne pepper, then sprinkled with Mexican cotija cheese and cilantro for a blast of flavor.  

This rich and creamy spinach and mushroom soup is elegantly garnished with chilled shrimp. 

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's. 

Mushy Peas are a great side dish with entrees such as fried cod or savory salmon, and sides like tater tots. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.