This recipe may surprise you — as you may expect a “twist” on traditional New Year’s fare from the Southern USA, such as blackeyed peas, ham or turnip greens. Instead, this is to salute something else we Southerners are proud of — the Masters golf tournament — and share one of my all-time favorite salad recipes. For a number of years, the Green Jacket Restaurant was a popular gathering place in Augusta and also in Macon, Georgia. Named for the greatest “trophy” in golf, the original restaurant was located across the street from the main entrance to Augusta National. The Macon location became one of my favorite lunch spots, especially for their house salad. Since the restaurants closed I’ve been disappointed with several “copycat” recipes that have been published — until the Viking website (www.vikingrange.com) came through with one that is the closest and best.

This will be our salad course on New Year’s Day. Yes, a salute to the South, to Georgia and to that famous “green jacket” that has put us on the map — and also because it’s yummy.

Secret: Make the dressing ahead of time. Add ingredients to jar, cover and shake, then refrigerate for several hours or overnight so that flavors can blend.

1/2 cup vegetable oil
1/3 cup red wine vinegar
1 Roma tomato, diced
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon dried oregano
1/4 cup chopped green onion
1/4 cup finely chopped fresh parsley
2 12-ounce bags prepared Iceberg and Romaine salad
1 pita, split in half, toasted and broken into bite-sized pieces (you may wish to substitute plain pita crisps)
Shredded parmesan cheese (optional)

For dressing, combine vegetable oil, vinegar, tomato, seasoned salt, oregano, green onion and parsley and blend well. Combine lettuces in large bowl and add dressing, tossing well. Arrange on salad plates and top with pita bread pieces or crisps, garnishing with parmesan cheese if desired.

Makes eight servings.

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Even as summer temperatures continue, early September puts me in the mood for fall — my favorite time of the year and definitely my favorite time for cooking and baking. Here is a simple and yummy dessert that should put you in an autumn state-of-mind, too!

Ingredients:

3 pounds tart apples (Gala or Granny Smith are good choices)
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons (1/2 stick) cold butter
1/2 cup chopped walnuts (or pecans if you prefer)

Directions:

Preheat oven to 375 degrees F. Butter a 9-inch square baking dish.

Peel, core and chop the apples. Toss the chopped apples in a bowl with lemon juice and set aside. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, then coarsely blend into the flour mixture with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm with vanilla ice cream or a little heavy cream, if desired.

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This is an easy and delicious recipe to enjoy year ’round as well as during the Thanksgiving and Christmas season. If you are cooking for two or for a small gathering — or if a holiday ham is already on the menu — this will be a perfect addition to your dinner.

1 turkey breast, 4 to 5 pounds, fresh or thoroughly thawed
1 stick plus 2 tablespoons butter, softened
1 container vegetable-flavored whipped cream cheese (such as Alouette or Rondele)
1 tablespoon light soy sauce
1 tablespoon fresh minced parsley
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup white wine

Coat inside of CrockPot or other slow cooker stoneware with non-stick spray. Thoroughly rinse turkey breast and pat dry. Coat cavity of turkey breast with one stick of butter and place in stoneware. Combine the remaining butter and other ingredients except for the wine, mix thoroughly, then spread over outside of turkey breast using a knife, spatula or brush. Pour the wine around the meat. Cover and cook on the LOW setting approximately 10 to 12 hours (HIGH 5 to 6 hours). Monitor final half-hour to hour of cooking time closely so that the meat does not overcook and begin to become dry. Remove from stoneware and allow to cool to room temperature before slicing.

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