Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, January 16, 2012

These Mason jars hold pure delight: BLT Turkey Salad

I thought it was just the cutest idea ever—serving a salad in Mason jars. That’s how the colorful recipe card depicted it. Then I read that the menu item would appeal to the pickiest of eaters. I know a few of those. So I had to get busy and round up the ingredients to see how this all worked out.

The recipe was intended to use turkey (BLT Turkey Salad was its name), but I subbed cubed cooked chicken. Typically I would have subbed the darker leafy spinach for the called-for romaine lettuce, but then it wouldn’t have been a BLT! Lettuce, tomato, and bacon were joined by healthy green pepper, cucumber, and red onion. I suppose if I had had leftover avocado, green onion, or black olives, I could have tossed those in as well. The dressing was amazing and tied everything together. My recipe card suggests pairing the salad with a slice of garlic bread.

This was an absolutely darling salad that Hubby and I devoured down to the last piece of shredded cheese.

BLT Turkey Salad

6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1 1/2 cups chopped tomatoes
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 1/2 cups (6 ounces) shredded cheddar cheese
10 bacon strips, cooked and crumbled (I used turkey bacon)
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber

1 cup (8 ounces) plain yogurt
1 cup mayonnaise (I used lite mayo)
1/4 cup sugar (I used sugar substitute)
1/4 cup red wine vinegar
1 teaspoon garlic powder

In a large salad bowl combine the first nine ingredients. Just before serving whisk the dressing ingredients. Pour the dressing mixture over turkey mixture; toss to coat. Makes 12 servings. (Recipe courtesy Taste of Home Thanksgiving Recipe Cards.)

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