Good food prepared from cherished recipes nourishes the body and lifts our spirits. To spread some culinary cheer during this challenging time, the attorneys and staff at Joye Law Firm have recently updated our cookbook to share some more of our favorite dishes.
Our cookbook Joye Family Favorites collects recipes submitted by attorneys, staff, clients, family, and dear friends. It includes recipes for appetizers, party favorites, main courses, side dishes, holiday favorites and, of course, desserts! Some are treasured recipes handed down from generation to generation.
Click on our cookbook form to download a free copy our cookbook. We hope that you will find some recipes that will become favorites of your family, too. We would be delighted to hear which recipes you liked.
Here’s a sampling of cookbook recipes:
ASHLEY’S MEXICAN CORN DIP
This party favorite was submitted by Joye Law Firm team member Ashley Graham. Ashley works in our Myrtle Beach office and helps our personal injury clients. She loves sharing this fast and tasty dip with friends and family.
- 1 package (8 ounces) cream cheese
- 1 and 1/2 cups Mexican-style cheese, shredded
- 2 cans Mexican-style Corn
- 2 jalapeños, seeds removed & diced
- Garlic powder or garlic salt, to taste
- 1 bag Fritos Scoops chips
- In mixing bowl, add cream cheese and jalapeños.
- Sprinkle with garlic powder or garlic salt, to taste.
- Mix until blended. Then, add to ovenproof pan.
- Cover with shredded cheese.
- Bake at 350 for 20-25 minutes or until bubbly.
- Serve with chips.
The dip will be very hot coming out of the oven. So let it stand for a few minutes before digging in. Serve in the pan or carefully spoon into a chip and dip platter.
JACKIE JOYE’s ALMOST FAMOUS POTATO SALAD
This was one of Reese Joye’s favorite dishes! The Joye Family eats this “almost famous” potato salad warm or at room temperature, but it is also great after being refrigerated.
Ingredients for Potato Salad:
- 5-7 Russet potatoes, peeled and diced
- 4 hardboiled eggs, diced
- 1/3 green pepper, diced
- 1 bunch spring onions, diced
- 1/3 cup mayonnaise (or to taste)
- 4-5 tablespoons sour cream
Ingredients for Dressing:
- 6 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon dried mustard
- Salt and pepper, to taste
- Boil the diced potatoes in water until soft. Drain.
- In bowl, mix dressing ingredients, then pour over warm potatoes.
- Once slightly cooled, add diced eggs, pepper & onion.
- Add salt and pepper to taste.
- Toss with mayonnaise and sour cream.
Add more mayonnaise/sour cream, as needed. This Joye family favorite goes great with fried chicken!
PAT JENNING’S FRIED CHICKEN
Nothing says good, old-fashioned home cooking like fried chicken! It is a wonderful reason to gather the entire family around the table, regardless of the time of year! Thanks to Attorney Pat Jennings’ family for this recipe!
- 1 fryer chicken, cut into pieces
- 2 cups buttermilk
- Self-rising flour, for dredging
- 2 tablespoons salt
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- Oil or shortening, for frying
- Cut chicken into 8 pieces. Place in mixing bowl. Sprinkle salt, pepper, cayenne pepper and garlic powder on meat. Cover with buttermilk and refrigerate overnight.
- Drain chicken. Dredge in flour, shaking off the excess.
- Heat oil or shortening in cast iron pan until it is 325 degrees. Do not fill pan more than halfway.
- Fry chicken until brown and crisp on all sides. White meat takes about 10 minutes, dark meat takes about 15 minutes.
- Remove chicken from oil and drain.
- Sprinkle salt, pepper, garlic powder, cayenne pepper (to taste) over hot chicken.
BETTY HARRELL’S COCONUT PIE
Kenny’s mom is one heck of a good cook. She is a great baker, too! Here is her Coconut Pie recipe, which is so good, it was added to her church’s cookbook!
- 2 cups coconut, grated
- 2 cups sugar
- 4 ounces butter or margarine
- 2 cups milk
- 2 teaspoons vanilla extract
- 3 teaspoons lemon extract
- 6 large eggs
- 2 deep dish Pie Shells
- Preheat oven to 375 degrees.
- Melt butter and beat in sugar until creamy.
- Add eggs and beat.
- Add milk, vanilla, lemon and stir.
- Add coconut and stir until blended.
- Pour mixture into 2 deep dish pie shells.
- Bake until center of pie is set, about 45-60 minutes.
This is a great dessert for summertime or any time you are craving a cool, creamy coconut treat. Just make sure you have enough for everyone!
DEANA’S BANANA PUDDING
Banana pudding is a go-to favorite. Simple to make, yet so tasty and satisfying! This recipe was submitted by Joye Law Firm workers’ compensation team member, Deana, and it is one of her family’s favorites.
- 12 bananas
- 2 boxes of vanilla wafers
- 6 packages of instant vanilla pudding mix
- 10 cups of milk
- 1 container (16 ounces) sour cream
- 1 container (16 ounces) of whipped topping
- Peel and slice bananas into pennies.
- Mix instant pudding with milk until thickened.
- Fold in sour cream and whipped topping.
- In large pan, layer vanilla wafers, pudding and bananas.
- Cover and chill for at least two hours.
Everyone has room for some banana pudding. So bring this out when you are expecting a crowd. Afraid of having too many left-overs? Simply reduce the recipe or assemble the pudding in a large pan with a lid. That way, you can slide it right back into the refrigerator.
If you try the recipes at home and enjoy them, we’d love to hear. Give us a call, drop us a line or share a story on social media using the hashtag #JoyeFamilyFavorites
Since 1968, the attorneys of Joye Law Firm have been standing up for injured people across South Carolina. We have built a reputation for personalized legal representation and support for the communities we serve. We are understandably proud of the testimonials that former clients have shared about the legal service we provided.
We have offices in North Charleston, Columbia, Myrtle Beach and Clinton. If you or your loved one has been injured due to someone else’s fault, call 888-324-3100 for a free case review.