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Southern Chef Southern Recipes by Layne Prescott

Ultimate BLT and spread brown sugar mustard over BACON PREPARATION: half of bacon (every other slice). Con1 lb. good bacon (not thick sliced) tinue baking until completely cooked, 4 T. brown sugar browned and crisp. Remove from oven 1 T. Mustard and save bacon drippings. Preheat oven to 365 degrees. Line large baking sheet with aluminum foil. Place wire CHEESE WAFERS PREPARATION: cooling rack in pan and spray with cooking 2+ cups sharp cheese shredded (or favorite cheese) spray. Place bacon across wires in single layer. Bake for approximately 30 minutes. Line large baking sheet with aluminum Combine brown sugar and mustard creating foil and spray with cooking spray. a paste. After 30 minutes, remove bacon Mound approximately 1/3 cup shredded

d Salad TE e p p o h C n a ic RET Mex MIN VINAIG TED CU


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cheese into 6-8 piles on sheet. Bake for 15-20 minutes until melted, bubbly and slightly browned. BACON BUTTER: ½ stick butter softened ½ cup mayonnaise 2 T. reserved bacon drippings Combine and spread on bread. Combine all components (use both plain Lettuce, Tomato and GOOD bread bacon and candied bacon). YUM..

all saucepan. ingredients in sm combine tte re ig na Vi ne bi Com oroughly apple, Simmer for several minutes to th allow to cool. h it Sm ny an Gr 1-2 and Remove from heat cored and diced penos, ingredients. nts. la are salad ingredie ¼ cup pickled ja Meanwhile, prep nned corn sliced e frozen corn, or ca or frozen chicken ro us n nt la Ca ci e: h ot es *N fr 2 T. rotisserie chicken **Note: Can use strips VINAIGRET TE: en strips or deli chick ½ cup olive oil Pour vinin large salad bowl. serve. m in s cu nt ie ed gr in l al 1 t. ground Place gerate or edients. Stir. Refri gr in er ov (Mexican) te et gr ai . gar perature or chilled ¼ cup cider vine ste Great at room tem ta to Salt & Pepper

Lady Baltimore Cake 1-2 boxes WHITE cake mix (or make your own) Prepare as directed on box (egg whites only)


Prepare and bake 3 layers of LIVING cake. Allow to cool completely.

June July 2015 Prepare 1 ½ batch boiled icing


BOILED ICING: 1 ½ cup sugar, ½ cup water and 3/8 t. cream of tartar and dash salt in saucepan. Bring to boiling, stirring till sugar dissolves. Very slowly add sugar syrup to 3 unbeaten egg whites in mixing bowl. Beat constantly on high until stiff peaks form (approximately 7 minutes or longer). Beat in 1 ½ t. vanilla.

FILLING: 1 cup of icing recipe (above) 1 cup chopped dried cherries 1 cup chopped pecans (lightly toasted) 1 cup chopped raisins 1 cup chopped dates 1 cup dried figs (optional) ½ cup drained chopped maraschino cherries

Mix all filling ingredients. Put filling in between layers and frost with remaining frosting.

Heartland Living June-July Issue 2015  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...