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serving, stir in cooked bacon and almonds.
    SERVES 10–12
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    Note: Smoked almonds aren’t really smoked. They’re roasted almonds coated in a smoky-seasoned salt. You’ll find these delicious tidbits in the snack aisle of your grocery store, near the cocktail peanuts and other nuts.
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    Carolina Red Rice
    6 ounces thick-sliced, pepper-coated bacon, cut into thin strips
    1 large onion, diced
    2 cups converted rice
    1 (28-ounce) can diced tomatoes, including juice
    2 cups chicken stock or canned chicken broth
    Salt and freshly ground black pepper to taste
    In a large skillet over medium-high heat, cook bacon until crisp.
    Add onion to skillet, and sauté until transparent.
    Add rice, and stir to coat the grains. Add tomatoes and chicken stock. Bring to a boil.
    Reduce heat to simmer. Cover, and cook until liquid is absorbed. Season with salt and pepper. Fluff with a fork before serving.
    SERVES 8
    Note: Why converted rice? Converted rice has been parboiled. When you cook with it, all the grains stay separate and never get mushy. Don’t make the mistake of buying instant rice.
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    Sweet Potato Soufflé with Pecan & Oat Streusel Topping
    SOUFFLÉ
    2 (40-ounce) cans sweet potatoes (yams) packed in syrup, drained well
    1 (14-ounce) can sweetened condensed milk
    4 eggs, beaten
    1 cup heavy whipping cream
    1 tablespoon pure vanilla extract
    Finely grated zest of 1 orange
    Â½ teaspoon ground cinnamon
    Â½ teaspoon freshly grated nutmeg
    Â½ teaspoon salt
    TOPPING
    1¼ cups chopped pecans
    1 packed cup light brown sugar
    Â¾ cup old-fashioned oats
    Â½ cup melted butter
    Â¼ cup all-purpose flour
    SOUFFLÉ
    Preheat oven to 350°F.
    Grease a 13" × 9" × 2" baking dish or suitable shallow casserole dish.
    Using a food processor or potato masher, mash potatoes to desired degree of texture.
    Add remaining soufflé ingredients, and blend well. Pour into prepared pan.
    TOPPING
    Combine all topping ingredients in a medium mixing bowl, stirring with a fork to blend. Evenly distribute over soufflé. Bake 45 minutes, then let stand 10 minutes before serving.
    SERVES 8–10
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    Note: This recipe is intended to serve a crowd for your holiday meal gathering. If you want to halve the recipe, bake it in an 8" pan for 35 minutes.
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    Walnut-Crusted Potatoes with Herbs
    CRUST
    1½ cups French bread cubes
    Â¾ cup walnuts
    1 / 3 cup freshly grated Parmesan cheese
    2 tablespoons butter, softened
    POTATOES
    3 pounds red potatoes
    1 tablespoon minced fresh parsley
    2 teaspoons minced fresh thyme or 1 teaspoon dried
    1½ teaspoons minced fresh sage or ½ teaspoon dried
    1 teaspoon salt
    Â½ teaspoon freshly ground black pepper
    Â¼ cup olive oil
    1 cup chicken broth
    CRUST
    Combine ingredients in food processor. Blend well, and set aside.
    POTATOES
    Preheat oven to 375°F.
    Grease a 13" × 9" × 2" baking pan.
    Thinly slice unpeeled potatoes. Rinse, and drain.
    Toss with herbs, salt and pepper. Distribute in prepared pan.
    Drizzle with oil, and add chicken broth.
    Cover tightly with foil. Bake 25–30 minutes.
    Remove from oven, and increase oven temperature to 425°F.
    Remove foil, and distribute crust over top. Bake uncovered 15–20 minutes, until top is golden brown.
    SERVES 6–8

    Pickled Green Tomatoes
    Dana Sue’s Pickled Okra
    Pickled Dilly Green Beans

SERENITY FARMERS’ MARKET
    Every good cook knows there’s nothing better than using fresh ingredients in a recipe. In summertime here in South Carolina, we’re blessed with a bounty of fresh produce from local farmers. Believe you me, I take full advantage of that, whether I’m planning the specials for Sullivan’s or just cooking for my family and friends.
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    Personally, I could be satisfied with one of those amazing beefsteak tomatoes straight from the garden every single day they’re in season. Drizzle it with a little balsamic vinegar, add a slice of mozzarella, and