As I write this column, I'm sitting at the dining room table of my childhood home. My mom, as usual, is in the kitchen making homemade cornbread dressing to go with the turkey breast that has slow roasted for hours. A homemade chocolate cake with fresh whipped cream and cream cheese icing is sitting just inches away. The wonderful aroma is driving me crazy! What an awful time to be doing the low-carb routine!

The weather outside is sunny and 70 and we've just returned home from church and had a light lunch (understand, that "light" in Iuka, Mississippi, means at least two entrees, three vegetables and dessert). The rest of the extended family will arrive later in the afternoon for a "big" supper (you can't even begin to imagine what that means).

I know I've written about my family many times in the nine years I've been penning this column, and over the next few weeks, I'll be doing it again. I wanted to share some of our favorite springtime treats, along with some family recipes that have stood the taste of time. So, please indulge me and my Southern cooking roots once again.

With Easter quickly approaching, any of the recipes over the next few weeks will be a perfect fit for family occasions. You will love Strawberry Chicken Salad, an entree event that's similar to some spinach salad recipes I've tried. My family just adds a few twists. Another springtime favorite pairs our garden fresh green peas (we call them English peas around here) with crispy fried bacon (if it doesn't have fat, it just isn't Southern). And, finally, a dessert that will make your taste buds water: Lemon Chess Cake. Part chess squares, part cheesecake, this luscious, creamy, citrusy taste of heaven is to die for.

Happy eating!

Strawberry Chicken

Salad

4 boneless, skinless chicken

breasts 1 C. prepared raspberry vinaigrette

dressing, divided 8 C. mixed baby salad greens 1 qt. fresh strawberries, sliced 2 ripe pears, sliced 2 avocados, peeled and sliced 1/2 Vidalia (or sweet) onion,

chopped 1/2 C. pecans, toasted

Combine chicken and half cup dressing in a large zip-lock bag. Seal and refrigerate for at least an hour. Remove chicken and throw away marinade. Grill chicken until done (medium heat for about four minutes on each side). Let stand for 10 minutes, then slice. Place salad greens, strawberries, pears, avocados, onion and pecans in a large salad bowl. Top with chicken and toss with remaining dressing. Serve immediately.

English Peas with Bacon

2 slices thick-sliced bacon 1 onion, sliced thin 1/2 C. orange juice 1/4 tsp. salt 1/2 tsp. pepper 1 lb. fresh or frozen English peas

(thawed if frozen) fresh mint

Cook bacon in skillet until crisp. Drain on paper towels, reserving 1 tsp. bacon drippings in skillet. Crumble bacon and set aside. Saute onion in bacon drippings over medium heat until tender. Stir in orange juice, pepper and salt. Cook, stirring often, for about five minutes or until liquid has reduced by half. Add peas and cook for 5 more minutes. Stir in butter and mint (if desired). Transfer to serving bowl and sprinkle with bacon.

Lemon Chess Cake

1 pkg. refrigerated pie crusts (I

use Pillsbury) 2 8-oz pkgs. cream cheese, softened

4 large eggs 2 1/2 C. sugar, divided 1/4 C. butter, melted 1/4 C. milk 1 T grated lemon rind 1/4 C. lemon juice (fresh only) 1 T. all-purpose flour 1 T. cornmeal 1/4 tsp. salt

This makes two pies. Place one pie crust into each of two 9- inch pie pans and bake according to package directions. Let cool. Preheat oven to 350 degrees. Beat cream cheese, half C sugar and one egg until smooth and creamy. Spread half the mixture into each crust. In another bowl, whisk together remaining sugar, 4 eggs, butter, milk, lemon rind, lemon juice, flour, cornmeal and salt. Spoon over cream cheese layer. Bake for 35 minutes or until set, covering pie edges with foil to keep from over browning. Cool completely on wire rack, then serve with fresh whipped cream.