3 tablespoons Old Bay Seasoning


2 tablespoons salt

1½ gallons water

2 pounds small/medium new red potatoes, well-scrubbed and halved

2 pounds hot smoked sausage links, cut into 2-inch pieces

12 ears freshly shucked corn, cut into thirds

4 pounds fresh shrimp, unpeeled

In a large stockpot, bring water, Old Bay Seasoning and salt to a boil. Add potatoes and cook, uncovered, for 15 minutes. Add sausage and boil, 5 minutes. Adding corn, cook 5 more minutes. Add shrimp and cook until shrimp are pink, 3 to 5 minutes. (Do not wait for water to come to a second boil.) Drain and serve immediately. Makes 8 servings.

Recipe courtesy Charlotte Ward, Hilton Head Island, S.C.

“This keeps for a few days and gets better as it ages.” - Charlotte Ward

¼ of a small head of cabbage

½ cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

Dash salt

Shred cabbage; set aside. Mix together mayonnaise, vinegar, sugar and salt. Pour over cabbage. Let stand for a few hours before servings. Serves 4. *Kitchen Ade note: To add a little color to your coleslaw, mix in a bit of red cabbage and grated carrot. Recipe may be adapted to make larger quantities.

2/3 cup butter, melted and cooled

1 cup granulated sugar

3 large eggs, lightly beaten

1-2/3 cups milk

2-1/3 cups King Arthur unbleached all-purpose flour

1 cup yellow cornmeal

4½ teaspoons baking powder

½ teaspoon salt

Preheat oven to 400 degrees. (If using dark baking pans, decrease temperature to 375 degrees.) Grease and flour 8 (4 x 2.5 x 1.5-inch) mini-loaf pans or line with parchment paper to fit. Sift together the flour, cornmeal, baking powder and salt; set aside. In a large mixing bowl, mix the butter with the sugar, stirring well. Add the milk and the eggs, blending until combined. Whisk in the flour mixture, whisking until well mixed. Divide the batter among the loaf pans, filling no more than barely three-quarters full. (If you have leftover batter, use it for making mini-muffins.) Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow loaves to remain in the pans for 5 minutes before removing to a wire rack to cool. Serve warm. Makes 8 servings. Kitchen Ade note: Alternatively, this recipe may be baked in a 13 x 9 x 2-inch baking pan for about 25 to 30 minutes. To serve, cut into squares.