Summer Vegetable Salad

2 cups fresh green beans
3 carrots, peeled and cut into 2” long sticks
½ red onion (thinly sliced)
½ cup black olives, pits removed
1 seedless cucumber, thinly sliced
1 pint cherry tomatoes
For the marinade:
1/3 cup extra virgin olive oil
2 tablespoons tarragon vinegar
1 tablespoon Creole mustard
½ teaspoon Worcestershire sauce
1 garlic clove, minced
¼ teaspoon dried oregano
Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1” of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.
In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

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cucumber tomato and sweet onions

slice, add salt and vinegar and water. delicious, and apparently zero WW points. an Eycee favorite

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salsa chicken tacos

1 ½ cups chicken stock

1 ½ cups mild salsa

2 (8 oz) skinless boneless chicken breasts

8 taco shells or whole wheat tortillas

2 cups shredded lettuce

1 cup diced tomatoes

1 cup shredded cheddar or provolone cheese

4 tbsp sour cream


  1. In a large saucepan, bring stock and salsa to a simmer over medium heat.  Add the chicken and simmer covered, until tender about 1 ½ hours.
  2. Remove from pan and cool.   Reserve cooking liquid.
  3. Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
  4. Fill taco shells or tortillas with chicken and top with lettuce, tomatoes, cheese and sour cream
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Venison Meatloaf

1 carton baby bella mushrooms, chopped
1 medium onion, diced

3 cloves of garlic chopped
2 tablespoons olive oil
2 tablespoons cumin
3 sprigs fresh rosemary (chop almost puree’ in small food processor)
1 cup steel cut oats
1.5 pounds ground venison

1 cup tomato soup
1 extra large egg
1 tablespoon greek seasoning
1 teaspoon sea salt

1 teaspoon freshly ground pepper

Preheat oven to 375 degrees.

Heat olive oil in a medium pan. Saute diced mushrooms and onions until onions are soft and mushrooms are browned, about 5 to 7 minutes. Turn off the heat and add chopped thyme and sage. Cool slightly.

Combine all ingredients. Mix until just combined. Form into a loaf on a baking stone/pan.  Use a wooden spoon handle to form a hole in the center of the loaf. Cook for 1 hour.


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pie crust, never fail

3 cups flour

1 cup lard

1 egg

1 tbsp vinegar

1 tsp salt

5tbsp water

combine flour salt lard, cutting until well mixed. beat egg until light add to water and vinegar. Add this mixture to flour and shortening and roll out as needed.

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Frozen Tomato Salad MCC

Frozen Tomato Salad

Yield:  Half Gallon


Ingredient:                                                 Amount:


Tomato Juice                                            17 oz.

Pineapple, Crushed, Canned                   21 oz.

Cottage Cheese                                         5 oz.

Cream Cheese                                           4 oz

Yellow Onion, minced                             1 oz.

Ground Ginger                                         ¼ oz.

Red Food Coloring                                  ¼ oz.

Mayonnaise                                              1 qt.

Worcestershire Sauce                               1 tsp.

Tabasco Sauce                                          1 tsp.




  1. Combine all ingredients into a large cup blender.
  2. Puree until completely smooth.
  3. Pour contents into freezable containers, wrap, and freeze for three days before use.
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Candied Bacon MCC

Memphis Country Club Candied Bacon

Yield:  One Pound


Ingredient:                               Amount:


Bacon, sliced                           1 lb.

Sugar, white                                      1 lb.

Non-Stick Spray                     as needed



  1. Pre-heat an oven to 300°F.
  2. Place a wire roasting rack onto a sheet pan and liberally spray the rack.
  3. Individually, dredge each slice of bacon in the sugar and place it onto the rack, single layer with no overlapping of slices.
  4. Once the rack is full, place the sheet pan of sugared bacon into the pre-heated oven for about 8 minutes.
  5. Remove the bacon from the oven and flip each piece over, and return the bacon to the oven for an additional 5-9 minutes, or until brown and crispy.  Do not allow the sugar to over cook, or it will develop a bitter flavor.
  6. Remove the bacon from the oven, and place cooked bacon onto a piece of parchment paper sprayed with non-stick spray to cool.
  7. Bacon is best served at room temperature.





  1. Bacon must be prepared the day of service, it does not hold well.
  2. Brown sugar can be substituted for white sugar.
  3. Other flavors can be added to the sugar prior to baking: fresh chopped thyme, black pepper, sesame seeds, etc.
  4. some people add a small bit of flower to it as well
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