The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. If you prefer a less sweet salad dressing, reduce the amount of honey.
1. Combine first 4 ingredients.
2. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
Southern Living JUNE 2006
Stir together 4 cups chopped cooked shrimp, 3/4 cup mayonnaise, 4 thinly sliced green onions, 2 diced celery ribs, 2 tsp. grated lemon rind, 1/2 tsp. ground red pepper, and salt and black pepper to taste.
Southern Living JUNE 2006
Top salad greens with sliced vine-ripened tomatoes, cucumbers, and red onion. Drizzle with dressing just before serving.
1. Process first 6 ingredients in a blender or food processor until smooth. With blender or processor running, add oil in a slow, steady stream; process until smooth. Stir in basil.
Southern Living JUNE 2006
This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream.
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
3. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
Southern Living JUNE 2006
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