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Strawberry Lemonade • 1 lb. strawberries, plus more to garnish • 1½ cups granulated sugar • 2 cups fresh lemon juice, strained and divided • Ice • Lemon slices for garnish Hull and quarter the strawberries. Place the strawberries in a large bowl, stir in the sugar and ¼ cup lemon juice. Allow to sit covered for 30 minutes. In a countertop blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to remove seeds. In a large bowl, combine the strawberry puree with the remaining 1¾ cups of lemon juice and 4 cups of water. Add up to 1 additional cup of water to taste if the mixture is too sweet or strong. To serve, stir and pour over ice. Garnish with sliced lemon and strawberries. Easy Pasta Salad • 3 cups uncooked fusilli pasta • 2 heaping cups halved cherry tomatoes • 1½ cooked chickpeas, drained and rinsed • 2 cups arugula • 1 cup cucumbers, sliced into thin half moons • 1 cup crumbled feta cheese • 1 cup basil leaves, torn • ½ cup minced parsley • ½ cup chopped mint • ¼ cup toasted pine nuts Prepare pasta according to package directions. Drain, toss with a little olive oil (so that it does not stick together), and let it cool to room temperature. Transfer to a large bowl with tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Add dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or drizzle olive, if desired, and serve. Dressing • ¼ cup extra-virgin olive oil • 3 Tbsp. lemon juice • 1 tsp. Dijon mustard • 3 garlic cloves, minced • 1 tsp. dried Italian seasoning • ¼ tsp. red pepper flakes • ¼ tsp. sea salt In a small bowl, whisk together all ingredients. Southern Pimento and Cheese • 2 cups shredded cheddar cheese • 8 oz. cream cheese, softened • ½ cup mayonnaise • 1 4 oz. jar diced pimento, drained • 1 jalapeno pepper, seeded, and minced (optional) • ¼ tsp. garlic powder • ¼ tsp. ground cayenne pepper (optional) • ¼ tsp. onion powder • Salt and black pepper to taste Mix all ingredients until thoroughly combined. Season to taste with black pepper. Enjoy with your favorite crackers! 60 • APRIL 2024
Deviled Eggs • 12 whole boiled eggs • ½ cup mayonnaise • 2 Tbsp. yellow mustard • 2 tsp. dill pickle juice • ¼ tsp. kosher salt • ¼ tsp. black pepper • Hot sauce, optional • Ground paprika, for sprinkling • Chopped chives, optional Peel eggs, and cut in half, lengthwise. Remove yolks from the egg halves, and place them into a bowl. Mash yolks with a fork until they are broken up. Add mayonnaise, mustard, pickle juice, salt, pepper and a few drops of hot sauce, if desired. Stir to combine; mixture should be mostly smooth. Spoon mixture into a zip-top plastic bag, and snip ¼ inch of one of the bottom corners. Pipe the mixture into the egg white halves. Sprinkle eggs with paprika, and chill the eggs in an airtight container until ready to eat. Chef’s Salad on a Stick • 4 hardboiled eggs • ½ English cucumber • 2 oz. deli ham, thick cut • 2 oz. deli turkey breast, thick cut • 2 oz. deli roast beef, thick cut • 8 oz. Swiss cheese block • 1 head red lettuce • 16 grape tomatoes • 8 large green olives • 8 12-inch skewers • Ranch dressing • black pepper Cut each egg into four pieces. Slice cucumbers lengthwise, then cut into half circles, about a half inch thick. Cut ham, turkey, and roast beef slices lengthwise into 1-inch-wide strips. Roll each strip into a pinwheel. Cut Swiss cheese block into 16 squares. Alternating pieces, place two pieces each of cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and three pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with one green olive. Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Ham Sandwiches with Quick Pickles • 2 small to medium Kirby cucumbers • ½ cup distilled white vinegar • ½ cup sugar • 2 tsp. pickling spice • 1 Tbsp. kosher salt • Pinch of cayenne pepper • 8 large slices of crusty white bread • ¾ cup Miracle Whip • 4 large leaves iceberg lettuce • 1 lb. country ham • Freshly ground black pepper Pickles Cut off the tops and bottoms of the cucumbers, then slice the ¼ inch thick. Put in a small heatproof bowl. Bring vinegar, sugar, pickling spice, salt, cayenne and ½ cup water to simmer in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar. Remove from the heat, and pour over the cucumber slices. Press the cucumbers down so they are completely submerged. Let cool to room temperature, about 45 minutes. Cover with plastic wrap and refrigerate until cold, at least 1½ hours and up to 5 days. Sandwiches Spread four slices of bread with 2 Tbsp. Miracle Whip. Top with a lettuce leaf and ham. Drain pickles, and pile on top. Season generously with black pepper. Spread remaining four slices with Miracle Whip and place on top of the sandwiches. Corn Salad • 4 large ears of yellow corn, shucked or 4 cups of drained, canned corn • 2 plum tomatoes, chopped • 1 avocado, peeled and chopped • 1 cup chopped red onion • 1 jalapeno stemmed and chopped • ½ cup chopped cilantro, plus leaves for garnish • ½ cup crumbled queso fresco, plus more for garnish • Lime wedges, for serving Salad Add corn to a large pot of water, season generously with salt and boil for 3 minutes. Let cool to room temperature. Slice kernels off the cobb. (You should have about 4 cups of corn). In a large bowl, gently toss corn, tomatoes, avocado, red onion, jalapeno, chopped cilantro, and queso fresco. Drizzle with dressing, and toss gently to coat. Sprinkle more cilantro, queso fresco, and chipotle chili powder. Serve with lime wedges. Dressing • ¼ cup sour cream • 2 Tbsp. mayonnaise • 2 Tbsp. lime juice • 2 tsp. hot sauce • ¾ tsp. kosher salt • ½ tsp. chipotle chili powder, plus more for garnish • ¼ tsp. ground cumin • ¼ tsp. black pepper In a small bowl, whisk all ingredients with 1 Tbsp. water. Hometown RANKIN • 61
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TRUST. THE BEGINNING OF WHAT WE BUI
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More kinds of care for all of Missi
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FROM OUR PUBLISHER April 11th is Na
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