I love my cast iron skillet. Cornbread and fried chicken just wouldn’t be the same without it. During a recent pantry clean-up, I uncovered my mamaw’s cast iron skillet, corn-stick pan, and cornbread skillet divided into eight wedges. She had given these to me when she moved into an assisted living home quite a few years ago. They weren’t in very good condition, so I began to research the care and revitalization of cast iron. Maybe these tips will come in handy in your kitchen, too.
• The more often you use your cast iron, the better it will work and the more care you will give it.
• Clean your cast iron every time you use it. Wash with hot water while the pan is still warm.
• Never use soap or put cast iron in the dishwasher.
• For stubborn stains, scour with a coarse salt and paper towel. Rub the salt into the stubborn bits of food and rub with paper towel until disappears.
• Wipe your cast iron dry immediately after washing.
• Store cast iron in a cool, dry place.
• If your cast iron forms rust, rub it with steel wool.
How to re-season:
• After the rust is removed, wash vigorously with warm soapy water. This is the ONLY time you use soap! Rinse and dry well.
• Using a paper towel, rub the skillet with vegetable oil inside, outside, and on the handle. Wipe off excess.
• Place skillet upside down on oven rack - line bottom rack with foil.
Bake at 400 degrees for an hour.
• Repeat process until well seasoned.
Fresh summer vegetables and homemade cornbread are a delicious combination, especially when using Mamaw’s newly revitalized cornbread skillet.
Hope you enjoy today’s salad recipes. These are great summer meal additions. If you are already planning your Fourth of July celebration, they would make a great accompaniment. Thanks for reading.
RED, WHITE & BLUE SALAD
1 bag of your favorite salad greens — I like Romaine
½ cup crumbled feta cheese
6-8 fresh strawberries, sliced
¾ cup blueberries
Candied walnuts
Raspberry Vinaigrette
Place lettuce on platter. Pile the feta cheese in the center. Sprinkle walnuts over cheese. Scatter strawberries and blueberries on top.
Serve with raspberry vinaigrette.
Raspberry vinaigrette:
1 tablespoon grated onion
¾ cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup raspberry vinegar
1 cup vegetable oil
1½ teaspoon poppy seed
Place first five ingredients in blender and blend for 15 seconds. Slowly add vinegar to blend. Add poppy seed at the end of blending.
SUMMER PASTA SALAD
2 (8-ounce) package rotini pasta, cooked, drained and cooled
1 red onion, diced
1 large jar diced pimiento, drained
1 medium green pepper, diced
1 cucumber, seeded and diced
2 cans Mexicorn, drained
1 (15-ounce) can tiny English peas, drained
1 package Good Seasons Italian dressing mix
2 cups sugar
2 cups canola oil
¾ cup white wine vinegar
¾ cup red wine vinegar
2 teaspoon honey mustard
Salt and pepper to taste
In a large bowl, combine pasta, onion, pimiento, green pepper, cucumber, Mexicorn, and English peas. In a separate bowl, combine remaining ingredients and stir well to combine. Pour dressing over pasta and vegetable mixture. Stir well to combine and refrigerate before serving.
CHICKEN PASTA SALAD
1 (6-ounce) package rotini noodles, cooked and drained
3 cups cooked, chopped chicken
½ cup mayonnaise
½ cup Italian dressing
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 bunch green onions, chopped
1 cup sliced ripe olives
1 cup diced celery
1 teaspoon salt
1 teaspoon black pepper
Mix chicken and prepared noodles with Italian dressing; let cool. Blend mayonnaise, lemon juice, and mustard; stir in olives, green onions, celery, salt and pepper. Add to pasta mixture and mix well. Chill several hours or overnight before serving.
