This week’s Cook of the Week is Melissa Kea Frost. She is the daughter of the late Margaret Webb and Larry Kea. Frost is an employee at Southern Nuclear in Waynesboro. She was born and raised in Metter but moved off to Augusta and just recently moved back towards home, residing in Midville. Frost enjoys painting, decorating, front porch sitting, spending time with her two teenage sons, playing with her dog and visiting with friends and family. Here are three recipes she would like to share. Enjoy!
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 c. Mayonnaise
1/2 c. lime pickles finely chopped
3 tsp. lime pickle juice
1 1/2 tsp. salt
1/4 tsp. ground black pepper
3 tsp. brown mustard
2 hard-cooked eggs, chopped (optional)
Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly. Combine mayonnaise, pickles, mustard, salt and pepper in large bowl. Add potatoes and remaining ingredients and toss gently. Sprinkle paprika on top. Serve chilled or at room temperature.
7 lbs. medium-size pickling cucumbers
1 c. Mrs. Wages® Pickling Lime
2 gallons of water
2 qt. Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
8 c. granulated sugar
1 Tbsp. Pickling & Canning Salt
1 Tbsp. Mixed Pickling Spice
Wash cucumbers. Remove 1/16 -inch from blossom end and slice crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. Soak cucumbers for 12 hours or overnight in the lime water, stirring occasionally. Rinse three times in cool water and soak three
more hours in ice water. In a bowl, mix together vinegar, sugar, and salt until dissolved. Remove cucumbers from final ice water soak. Drain slices. Pour syrup over top. Let stand for five to six hours or overnight. Add pickling spice to taste. Drain syrup off cucumber slices into a saucepan. Simmer for 35 minutes. Pack cucumber slices into hot quart jars. Pour boiling syrup over slices to cover and leaving 1/2 -inch headspace. Remove air bubbles. Adjust lids and process pints for 10 minutes and quarts for 15 minutes, using boiling water bath method.
Homemade Hot Wings
5 lbs. whole chicken wings, or pre-cut wings
1 c. Frank's hot sauce, or other mild hot sauce
1/2 c. butter, or margarine
2 Tbsp. white vinegar
2 Tbsp. cane syrup
1/2 tsp. salt
1/2 tsp. Cayenne pepper
Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. Alternative ways to prepare are deep-fry at 375°F for 10 minutes; broil 6-inches from heat fpr 15 to 20 minutes, turning once; or grill over medium heat 20 to 25 minutes turning often. In a small saucepan mix hot sauce, butter, salt, vinegar, syrup, salt and pepper together over low heat until butter is melted and it begins to simmer. Immediately remove from heat and pour over wings in large bowl, then toss to coat.