Posts by Sallie's Kitchen Corner
The Swor House Baked Beans
Ingredients * 28 oz can baked beans, undrained 15 oz can dark red kidney beans, drained 15 oz can black beans, drained 1 cup frozen lima beans or 15 oz can of lima or butter beans 15 oz can of diced tomatoes, undrained 1 small onion chopped ¾ cup ketchup ½ cup brown sugar 2…
Read MoreThree Amigos Salsa
Salsa Verde Ingredients 8 tomatillos 1 onion, coarsely chopped 2 cloves garlic 2 arbol dried chiles or other mild dried red chiles (about 2 Tbsp) juice of 1 lime 2 Tbsp fresh cilantro 1 Tbsp fresh oregano or 1 tsp dried oregano 1 tsp salt (more to taste) Directions Husk and rinse tomatillos. Place in…
Read MoreTiny Cheese Biscuits (with pepper jelly)
There is a recipe you will adore that makes the best little cocktail biscuits in the world. It was tempting to keep it a secret because I thought it might be a reason people asked me to parties – with the assumption that those biscuit would come along too. But really, who likes a person…
Read MoreTiny Cheese Biscuits (with Pepper Jelly)
Ingredients 8 oz cream cheese (one package) 10 Tbsp stick butter (1 stick plus 2 Tbsp) 1 cup self-rising flour Pepper Jelly Directions Combine all ingredients in a food processor and pulse until a ball of dough starts to form (can be done with an electric mixer or by hand). Pat dough into a disk…
Read MoreToasted Pumpkin Seeds
Clean your pumpkin, pulling out the seeds. I dumped mine into a colander, removing as much of the pumpkin “guts” as I could. Now here’s the trick that I learned from an old pro: boil them! That’s how you make them salty, crispy and tender enough to eat. Put the seeds in a saucepan and…
Read MoreTomato and Peach Salad with Burrata Cheese
Friends, I hope I’m not on a salad overkill with this recipe, but all the produce is so beautiful right now. Our little back yard garden is just magic yielding some new treasure every day. I guess what I’m saying is that making delicious salads is an irresistible thrill this time of year. In the…
Read MoreTomato Pie
Crust 1 stick butter, cut in pieces and put in the freezer for 30 minutes (or more) 1 ¼ cups flour ¼ tsp salt 4 Tbsp very cold water Directions Put flour, butter, and salt in a food processor and pulse to blend. Add water 2 Tbsp at a time until dough just comes together.…
Read MoreTomato Pudding
Ingredients 28 oz can whole tomatoes (get the best you can find) ¼ cup brown sugar ½ cup white sugar Salt and pepper – about a tsp of each 5 slices white bread 6 Tbsp melted butter Directions Preheat oven to 375 degrees. Pour un-drained tomatoes in a large bowl and break up using your…
Read MoreTomatoes and Peaches with Honey Dressing
2 ripe tomatoes, peeled, seeded and cut in bite sized pieces 3 ripe peaches, peeled and cut into bite sized pieces 1-2 Tbsp chopped fresh tarragon (or substitute herbs of choice) 2 Tbsp crumbled cotija or goat cheese (or any crumbly cheese you like) Dressing 1 Tbsp honey 1 Tbsp rice wine vinegar ¼. Cup…
Read MoreTomatoes and Peaches with Honey Dressing
When Meryll Rose from Channel 5’s Talk of The Town sent me a message saying, “Do you wanna Zoom cook with me?”– the answer was a definite yes! I miss my Channel 5 family, miss blogging and cooking with friends and this seemed like the perfect way to get some of that positive feeling back in the…
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