Tuesday, July 21, 2020

Dog Days of Summer...Almost

by Patricia Bradley

It’s so hot in Mississippi that even the mosquitos have moved north, and I don’t want to spend all day in the kitchen slaving over a hot stove. So I’ve been making a few easy one-dish meals and desserts. The meal I like best is my Cornbread Salad dish. While you have to make the cornbread (and none of that sweet stuff), you can make it early in the morning before it gets too hot.

Easy-Peasy Cornbread Salad

1 skillet of cornbread
Pinto beans – about one cup (I either cook my own or buy Luck’s)
Chopped red or Vidalia onion – to taste
Red, yellow, or green bell peppers
Shredded lettuce
Grape tomatoes cut in half or diced regular tomatoes
Shredded Cheese or parmesan cheese sprinkled over the top
Bacon bits

Directions for cornbread (makes enough for 2-4 people:
1 cup cornmeal mix (I use White Lily)
1 egg
½ cup buttermilk
Stir together and pour into a small black skillet or 8” cake pan. Bake at 400 degrees approximately 20 minutes until top springs back when touched (like a cake)

Heat the pinto beans and spoon approximately ½ cup of the beans into an individual bowl. Crumble a slice of cornbread over the beans. Top with lettuce, tomatoes, onion, bacon bits, and pepper. Drizzle with dressing.

To ½ cup mayonnaise add dill pickle juice to desired consistency.

Don't forget to enter our Summer of Suspense contest!!

Tuesday, July 14, 2020


Today I'm sharing another super summer recipe. I love corn relish. Here's a super recipe with just a little kick!



1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion  
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar  
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce


1.      Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.

2.      Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.

3.       Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Hope you're enjoying your summer. And don't forget to enter our contest! We have some great prizes lined up!

Tuesday, July 7, 2020

Delicious 4-bean salad for the Sum-Sum-Summertime! by Mary Ellis

Happy July, Suspense Lovers!!
Here's one of my favorite summertime recipes. I pair this with hot dogs or burgers on the grill, fried chicken, or cold cuts for an easy supper on the porch or patio. Enjoy....and keep on reading!! And don't forget to enter our awesome summer contest!!

Four Bean Salad
Combine in large bowl:
1 can green beans
(note: all beans can be either home-canned or store-bought)
1 can yellow beans (wax beans)
1 can kidney beans (light red or dark)
1 can garbanzo beans
1 cup chopped celery
1 cup chopped carrots
1 cup chopped peppers-sweet (green, red or yellow or combination)
½ cup chopped onion
1 cup chopped black olives (optional)

Add only enough dressing (recipe below) to lightly coat salad, then chill in refrigerator several hours or overnight. Before serving, if desired, drain off any runny dressing and add fresh. (1 or 2 tablespoons, or to taste)

2 cups oil (I prefer olive)
1 1/3 cups cider vinegar
2 cups sugar
2 1/2 tsp. Old Bay seasoning
2 tsp. prepared mustard
1 tsp. celery seed
1 tsp. Hungarian paprika
1 tsp. parsley (fresh or dried)

Heat oil and vinegar together, stirring in sugar and seasonings. Heat only until sugar is completely dissolved and seasonings are blended. Do not boil. Let cool and stored in a sealed jar in the refrigerator to use as needed. Shake well before using. This can be used on coleslaw and lettuce or spinach salad too.

Suspense Sister, Mary Ellis

Saturday, July 4, 2020