Dee Dee shares recipes from a new friend and some of her own too

Posted Tuesday, Jul. 29, 2014  comments  Print Reprints
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I am always so grateful to those that share things such as recipes, invitations to events and folks who open their gardens to the Thompson family.

This week, I received two wonderful recipes from a special lady I met at a luncheon in Lost Creek. The shrimp dip and her pie recipe are a real "clip and save." She asked me not to disclose her name but I want to personally say how much I appreciate her taking the time to write up the recipes and send them to me! And just yesterday, our Peaster friends invited us to pick peaches which will really come in handy later on after I freeze them. Thank you to the Longs for opening their orchard to us!

Today, I invited a friend to lunch and really didn't have a plan for a meal. So the Dee Dee lunch turned out perfect and was about as easy as it gets.

Dee Dee Summer Lunch

Buy a box of Pacific Creamy Organic Tomato Soup. Open the box and heat up two small cupfulls. I tore spinach leaves and iceberg lettuce leaves (all had been washed previously), and placed in a chilled bowl topped with a homegrown tomato and sliced hard boiled eggs. I served the soup and the salad with Stacy's brand toasted garlic bagel chips. The chips were delicious in the soup and with the salad. I made a pitcher of iced tea and we had time to eat, visit and take our time enjoying a lunch that was both easy to prepare and easy to clean up.

Thompson's Oven Fried Green Tomatoes

This recipe sure is good and with the abundance of fresh tomatoes this summer, try this out.

• 4 green tomatoes, sliced

• 1/2 stick butter

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 cup self-rising flour

1. Preheat oven to 400 degrees.

2. Melt the butter in a baking pan.

3. Stir in the salt and pepper.

4. Coat the sliced tomatoes with flour and place them in a shallow baking pan.

5. Bake on the lower rack of the oven for 8 minutes.

6. Turn the oven up to broil, in order to brown the tomato slices.

This serves about 6.

Shrimp Dip

• 1 can of shrimp (4.25 ounces)-drained

• 1 cup real mayonnaise (no substitute)

• 1 real small onion-chopped

1. Mix together all ingredients.

2. Refrigerate 2-3 days before serving.

I like recipes one can make way ahead of time!

Thanks "faithful fan"!

And here is her wonderful pie recipe. You'll be wanting to try this one for sure during the holidays, provided you can wait that long!

Pumpkin Pecan Pie

Crust:

• 2 Tablespoons butter

• 2/3 cup pecans-chopped

• 1/3 cup packed brown sugar

Filling:

• 2 eggs

• 1 cup rich milk

• 1 cup pumpkin

• 2/3 cup brown sugar

• 1 Tablespoon flour

• 1 teaspoon cinnamon

• 1/4 teaspoon cloves

• 1/4 teaspoon salt

• 1/8 teaspoon ginger

Topping:

• Sweetened whipping cream

Crust:

1. Mix butter, pecans, and 1/3 cup brown sugar.

2. Press into bottom of a 9 inch pie plate.

3. Bake at 425 degrees for about 7 minutes, watch to avoid burning.

Filling:

1. Beat eggs.

2. Add milk, pumpkin and 2/3 cup brown sugar.

3. Mix flour, cinnamon, cloves, salt, and ginger and add to pumpkin mixture.

4. Pour into pie shell. bake at 325 degrees for 50 minutes.

5. Cool and chill.

6. Top with sweetened whipping cream.

Mark your calendars for the next meeting of the North Texas Daylily Society's meeting at 7 p.m. on Aug. 21 at the Fort Worth Botanic Garden Camellia Room. Enjoy a free dinner and listen to Tim Bell, a nationally known daylily hybridizer from Georgia, and enter in the daylily auction of some of his beautiful daylilies brought especially for this meeting.

Let's all get out and support our local farmers as they bring us the best and freshest produce. My tomatoes have been so large and tasty this year but now they're gone; it's time to plan for a fall garden.

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