A Sampling of Cooking With Annie D Recipes

Here is Annie D's favorite appetizer recipe. These nippy deviled eggs were always on the table for any holiday meal.
Annie D cooking at her Georgia Drive house kitchen stove with, L-R, daughter Mary Seagraves Fields, daughter-in-law, Jo Dobbins Seagraves, and granddaughter, Suzanne Seagraves Gerling.

Nippy Deviled Eggs
8 hardboiled eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 to 1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Cut eggs in half lengthwise and remove yolks. Mash yolks. Mash yolks. Stir in mayonnaise, mustard, horseradish, salt and pepper. Fill egg halves with mixture. Chill and sprinkle with paprika before serving.--Anne Seagraves, Clarke County, Georgia
Annie D also was quite fond of cheese cornbread. This recipe is a great accompaniment for a pot of Annie D's vegetable soup. 
Annie D's Cheese Cornbread
3 cups cornbread mix
1 1/2 cups milk
3 eggs
1 onion, grated
1 cup grated sharp cheese
2 tablespoons oil
1 can whole corn (drained or vacuum packed)
Small carton sour cream
Grease a nine by thirteen by two-inch pan. Mix all ingredients, except for sour cream, reserving some grated cheese. Pour mixture in pan, then spoon dollops of sour cream on top. Sprinkle with remaining grated cheese. Bake at 350 degrees for thirty minutes.--Anne Seagraves, Clarke County, Georgia
For more information about Cooking With Annie D: Southern Recipes Seasoned With Seagraves and Pettyjohn Family History, go here.