Berry Breakfast Smoothie-Makes 2 glasses
By Judy Haldeman from A Taste of Athens Cookbook
½ cup Strawberries ½ cup Plain Yogurt ½ cup Blueberries ½ cup Banana or Blackberries ½ cup milk
All fruit should be chilled or frozen before blending . Blend strawberries , yogurt , blueberries , banana ( or blackberries ), and milk on high speed for 30 seconds . Pour in two glasses and enjoy .
Cold Cucumber Salad
By John F Dunklin from A Taste of Athens Cookbook
2 Cucumbers 1 tsp Sea Salt 1 tsp Apple Cider Vinegar ½ cup Mayonnaise ¼ cup Sour Cream 1 Tbsp chopped fresh Dill 1 tsp ground Black Pepper
Peel and slice cucumbers and place in glass bowl . Sprinkle them with salt and vinegar . Cover and let stand for 30 minutes . Pour off the excess liquid and drain in colander for 30 minutes to allow for complete drainage . Add the mayonnaise , sour cream , pepper , and dill ; Mix well . Cover and refrigerate for 2 hours before serving .
Mississippi Mud Cake
By Jennifer Browning
2 sticks Butter ½ cup Cocoa 2 cup Sugar 4 Eggs , slightly beaten 1 ½ cup All-purpose Flour Pinch Salt 1 ½ cup chopped Nuts 1 tsp . Vanilla extract Miniature marshmallows Chocolate frosting ( homemade or store bought )
Preheat oven to 350 degrees . Melt butter and cocoa together in a pan over medium heat , whisking often . Remove from heat ; stir in sugar and beaten eggs ; mix well . Add flour , salt , chopped nuts and vanilla ; mix well . Pour into a greased 9x13 pan and bake at 350 degrees for 35 to 40 minutes . Sprinkle marshmallows on top ; cover with chocolate frosting .
Greater Athens Magazine | May 2023 | 27