Chipped Beef Ball

Mix:
1 8-oz cream cheese
1 small pkg chip beef, chopped (saved out 1/4 to wrap ball)
1 scant TBS chopped onion

Add:
1 TBS mayonnaise
2 tsp mustard

Lay a piece of plastic wrap flat and sprinkle with the reserved chip beef.
Drop ball of mixture on this, wrap and refrigerate.
Serve with pretzel crisps or Triscuits.

Spoonbread - corn pudding

1 can cream corn
1 cup Jiffy Corn Muffin Mix
8 oz sour cream
1/3 cup corn oil
2 eggs

Mix all together and pour into a greased 5" x 11" loaf pan.
Bake at 350 degrees for 45 minutes.

Joyce Kline gave me this recipe - very tasty and very easy.  It's a little sweeter than my mother's recipe.

Summer Dinner

Roasted Vidalia Onions with blue cheese and pine nuts
Salade Nicoise with sliced seared tuna
Oeufs al la Neige (poached meringues in Creme Anglais)

Roasted Vidalia Onions with Blue Cheese

2 Vidalia onions, unpeeled, each cut into four 1/2-inch thick slices
1 1/2 TBS extra-virgin olive oil
2 ounces blue cheese (e.g., Roquefort, Cabrales)
1 TBS lightly-toasted pine nuts
1 tsp chopped chives

Vinaigrette:
2 TBS extra-virgin olive oil
1/2 tsp cider vinegar
1 large egg yolk
pinch salt

Preheat oven to 350 degrees.

Make the vinaigrette and set aside.

In a small roasting dish, rub olive oil all over the onion slices.
Roast for 30 minutes.  Onions should be soft and a little brown.
Remove pan from oven and allow the onions to cool, remove the outer skin.

Place onions on a serving plate.
Crumble the cheese over the onions and sprinkle with pine nuts and chives.
Drizzle with a little dressing and serve.  Serves 4.

Note:  You can have a bed of dressed lettuce underneath the onions if desired.

From one of my favorite restaurants- Jaleo by Chef Jose Andres

Fried Grits

Boil 4 cups of water and add a little salt and 1 cup of stoneground grits.
Simmer uncovered for 30 minutes. 
Pour into a smallish oblong plastic container and cover with fitted top and place in refrigerator.

Next day, dump out the hunk of congealed grits onto the cutting board and pat dry with paper towel.
Thinly slice the number of servings desired and fry in bacon grease.
Shake some salt, pepper, and paprika on one side.  Turn over and lightly salt and pepper the reverse.
Each side should get about 4-5 minutes down such that its crispy when ready to serve. 
Place on paper towel before the plate.
I like to spread a little butter on them but not really necessary.  I usually serve myself 2-3 slices.

Afghan Meatballs

4 cups crusty bread torn into small pieces soaking in 1 cup milk
Squeeze the liquid out of the bread and place in large bowl.
Discard the liquid.

Make lamb balls by squishing the following with the squeezed bread crumbs:
1 pound ground lamb
1 egg
1/2 cup grated parmesean cheese
salt and pepper
1 minced garlic clove
2 TBS grated onion
2 pinches allspice
2 teaspoons lemon zest

Make sauce in large, deep skillet over medium heat:
Grate the rest of a small onion into 3 TBS oilve oil
Saute onion with 3 minced garlic cloves
Stir in 1 (28-oz) crushed Italian tomatoes
Add 1/2 cup chicken stock and when bubbling - put in the raw meatballs.
Simmer for 8 minutes.
Add  fresh parsley and mint, finely chopped (1/4 cup each).

Serve over basmati rice with cilantro chutney.

Tapas lunch

Instant Spinach
Roasted mushrooms with garlic oil 
Salted cucumbers (dressed with lime and chilantro)
Roasted Vadalia onions topped with pine nuts, bleu cheese, and olive oil dressing
Apple and manchego salad  (thin sticks dressed with Olive oil and lemon juice)
Grilled shrimp tossed in garlic olive oil and lemon juice
Ciabatta, cornichons, and olives
Chocolate truffles with extra virgin Olive oil, salt flakes & cocoa powder