I love Sunday dinner at home. Even after being gone last week and getting home Friday evening and having my daughter’s boyfriend in for the weekend, I would much rather eat at home than go out! Some questioned why I would cook on vacation. The answer – it isn’t work to me! I made simple meals and even took advantage of being in a place where we could purchase fresh seafood. I’ll have to share one of the shrimp dishes I made. It’s so easy, fast and delicious!
Coming home on Friday gave me time to run to the grocery store and restock the fridge for the weekend. I really hit some good deals at Ingles, thanks to Southern Savers! For instance, I got General Mills cereal for 25 cents a box! I love deals like that!
This Lettuce wedge with the sour cream dressing was a new recipe to me from one of my old Southern Living Cookbooks. It was a refreshing change from tossed salad. You need to try this!
1 cup sour cream (I used light)
1/2 cup mayonnaise (I used light)
2 tsp. vinegar
1 tsp sugar
1 tsp. salt
1/4 cup minced green onions
1/4 cup minced radishes
1/4 cup minced cucumber
1 small clove garlic, minced
Mix and pour over 8 lettuce wedges
Strawberries are my very favorite fruit. This pie is very simple and I love it better than any I’ve tried and have had more success with it than other recipes. It sets up nicely due to the Jell-O you add to the sugar mixture. My friend, Linda, a wonderful cook, shared this with me years ago. It’s also great for a fresh peach pie!
Glaze Filling for Strawberry Pie:
1 cup sugar
2 T. white Karo
3 1/2 Tbl cornstarch
1 cup water
2 heaping Tbl. Jello – Strawberry (or peach for peach pie)
Cook sugar through water over medium heat (medium pan) until thickened, stirring constantly. Remove from heat and add Jello. Cool. Add 1 quart strawberries. Add fruit. Pour into pie shell, and chill. Top with Cool Whip.