Buttermilk Pie.

This is an old Southern recipe, very similar to a custard pie or a chess pie. It is ridiculously easy to throw together.

Buttermilk Pie

1 unbaked 9 inch pie shell, preferably the refrigerated kind, but frozen will work if necessary
1/2 (1 stick) cup butter, melted
1 1/2 cups sugar
2 tbsp flour
3 eggs, beaten
3/4 cup buttermilk
1 tsp vanilla

Preheat over to 350. Cream together eggs & sugar, then beat in remaining ingredients. Pour into crust and bake for about 40-45 minutes, being careful not to over-bake. The top will brown a bit, but the pie should still be slightly jiggly when removed from the oven, as it will continue to set as it cools. Cool completely, then refrigerate before serving.

Optional additions, in any combination:

Stirred into the mixture -
*the zest of a lemon or two
*a pinch or two of nutmeg

Sprinkled on bottom of crust before adding custard mixture-
*2/3 cup shredded coconut (sprinkled on bottom of crust
*2/3 cup chopped pecans
*2/3 cup chocolate chips

Shrimp & Pasta Salad.

Shrimp & Pasta Salad

1 lb. shrimp, cooked & peeled

1 box tortellini, cooked according to package

1 jar marinated artichoke hearts, chopped

2 ribs celery, chopped

1 bunch green onions, chopped

1 can English peas, drained

1 package Good Seasons salad dressing, mixed according to directions (but using balsamic vinegar and virgin olive oil)

10 fresh mushrooms, sliced

1/2 cup shredded Parmesan cheese

1 bunch fresh broccoli, cut into florets

salt and pepper to taste

Combine all ingredients and refrigerate for 24 hours before serving.

Shrimp Salad.

I have recently become a big fan of shrimp salad. I even found a shrimp salad po-boy recently down at the beach in Gulf Shores. The stuff is addictive, and perfect for summer dinners. I've put this recipe together from what I believe to be the essential ingredients. There are endless variations, adding anything from grated carrot to chopped asparagus and even tomatoes and pickle relish. So make it your own!

Shrimp Salad

2 pounds shrimp, boiled (and if large, coarsely chopped)

1 cup of good mayo

2 tbsp. ketchup

1 tbsp. of Tony Chachere's Original Creole Seasoning

1 tsp. Old Bay seasoning

1 clove garlic, minced

1 cup diced celery

1 cup diced onions

1/2 cup chopped green bell pepper

juice of 2 lemons

4 eggs, hard-boiled and finely diced (optional)

1 tbsp. fresh parsley, chopped (optional)

Mix all ingredients together and chill for 2-3 hours, preferably overnight. Sprinkle with fresh parsley before serving. Serve with crackers or as a sandwich.