Potato Side Dishes
Sliced Baked Potatoes
4 medium potatoes
1 teaspoon salt
3 Tablespoons melted butter or margarine
3 Tablespoons herbs (dried or fresh - parsley, chives, thyme or sage or any of your favorites)
4 Tablespoons grated Cheddar cheese
1 ½ Tablespoon Parmesan cheese
1. Scrub and rinse potatoes and if the skins are tough peel them.
2. Cut potatoes into thin slices but not all the way through.
3. Put potatoes in a baking dish and fan them slightly. Sprinkle with salt and sprinkle melted butter over them. Finish off by sprinkling them with the herbs.
4. Bake potatoes at 425 degrees for 50 minutes. Remove from oven.
5. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until they are lightly browned and cheeses are melted, and potatoes are soft inside, using a fork to test.
Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 Tablespoons butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 Tablespoons Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste
1. Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes.
2. Drain off oil (reserve for marinades or vinaigrettes).
3. Puree garlic; set aside.
4. Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer.
5. Melt butter in heavy cream; whisk in puréed garlic.
6. Stir into potatoes.
7. Stir in cheeses and season with salt and pepper.
8. Spoon into a gratin dish.
9. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.
Potatoes Au Gratin
1 1/2 lbs. instant potatoes
1 gallon boiling water
8 oz. oleo, melted
12 oz. sour cream
1 Tablespoon salt
1 lb shredded sharp cheddar cheese
2 oz. bacon bits
2 oz. green onion tops
12 oz. shredded sharp cheddar cheese, for topping
1 1/2 teaspoons paprika, for topping
Place boiling water in mixing bowl and add instant potatoes, mix with wire whip until
all lumps are out.
Add melted oleo, sour cream, salt, 1 lb cheddar cheese, bacon bits and chopped green onions.
Whip all ingredients for 1 minute, scrape down sides of bowl with spatula and mix again for 1 minute.
Place mixture in baking dish, top with 12 oz. cheddar cheese, sprinkle with paprika.
Bake in 350 degree oven for 30 minutes.
Roasted Baby Red Potatoes Keeper
3/4 lb. baby red potatoes, washed and quartered
1/2 medium bell pepper, cut in 1/2-inch chunks
1/2 large red onion, cut in 1/2-inch chunks
8 medium garlic cloves, peeled
1 Tablespoon olive oil
1/2 teaspoon dried basil
salt and pepper
1. Preheat oven to 450 degrees F.
2. Spray an oven-proof dish with non-stick cooking spray.
3. Add vegetables and drizzle with olive oil, tossing to coat.
4. Sprinkle with freshly ground pepper and salt to taste.
5. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
6. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving. Serves 4.
Herbed Potatoes
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste
1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4
Potato Croquettes Keeper
2 tablespoons milk
Salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Sifted dried bread crumbs
Peanut oil, enough to fill pan 1/2-inch
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
Buttered Parsley Potatoes Keeper
1 1/2 lb. small red potatos, cut into bite sized chuncks
1/4 tsp. salt
2 Tbsp. fresh parsley (finely chopped)
4 Tbsp. butter
In a medium sized saute pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into saute pan. Place freshly chopped parlsey and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.
An optional way to make these is to add one sliced onion to the potatoes during the boiling process.
HASH BROWN POTATOES
1 tablespoon bacon drippings
1 tablespoon butter or margarine
1 cups diced cooked potato
1/3 cup minced onions
1 tablespoon minced fresh parsley
1 clove garlic, minced
Salt and pepper to taste
In a heavy 9 inch skillet, melt bacon drippings and butter. Add potatoes, onions, parsley, garlic, salt and pepper, stirring gently until coated. Cook mixture uncovered, 15 to 20 minutes or until browned on all sides. Turn occasionally. Yield: 2 servings.
Home Fries
2 tablespoons bacon grease
2 tablespoons butter
6 medium-sized peeled, cold cooked potatoes, sliced or diced, about 2 pounds
1 medium onion, diced or sliced
1 cup finely chopped celery
1/2 cup chopped green pepper
Salt and black pepper, to taste
Dash of seasoning salt, onion salt or powder, to taste
Heat the bacon grease and butter in a large skillet over high heat. When the fat is hot, add the potatoes and other vegetables. Lower the heat to medium and cook, stirring them often, until the potatoes are nicely browned on all sides. Season with about 1/4 teaspoon salt and pepper to start.
Cover with a tight-fitting lid and cook for 15 to 20 minutes or until well browned. Stir, taste, and add your chosen seasonings as the potatoes cook. Add more grease if necessary, but not too much. Home Fries should never be swimming in fat.
When the potatoes are brown and crisp, remove them from the heat. Drain on paper towels and serve.
NOTE - When you cook the potatoes, don't overcook them, remembering that you have about 15 to 20 minutes cooking time when you are frying them. I cook mine just long enough to elimate some of the rawness, but firm enough to hold their shape. Or, if you prefer, you can use raw potatoes, it's up to you.
Vegetable Side Dishes
Fried Green Tomatoes with Buttermilk-Lime Dressing Keeper
3 pounds green tomatoes (about 6-8 medium tomatoes)
3 large eggs, beaten
3/4 cup whole milk
3 cups peanut oil
3 batches Lee Bros. All-Purpose Fry Dredge (see below)
Kosher salt, if needed
Lemon juice, if needed
1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.
2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)
3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.
4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.
5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.
6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).
Lee Bros. All-Purpose Fry Dredge
Makes 3/4 cup
1/2 cup all-purpose flour
3 tablespoons stone-ground cornmeal
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose.
Buttermilk-Lime Dressing
Makes 1 1/4 cups
3/4 cup whole or lowfat buttermilk
5 tablespoons freshly squeezed lime juice (from 3-4 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced green onion
1/4 cup finely minced fresh flat-leaf parsley
1/2 teaspoon salt, plus more to taste
In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.Collards with Red Onions
3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 tablespoons vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper
1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
New Year Black Eyed Peas
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
salt and pepper to taste
1.Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
2.In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
Southern Style Green Beans
2 quarts water
4 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 ham hock
1 onion, chopped
2 cloves garlic, finely chopped
1/4 cup distilled white vinegar
1 tablespoon salt
1/2 tablespoon black pepper
1.Place the water in a large pot, and mix in the green beans, ham hock, onion, garlic, and vinegar. Season with salt and pepper. Bring to a boil, and cook 10 minutes.
2.Reduce heat to low, and simmer 4 hours. Remove the ham hock, and slice the meat into small pieces. Return meat to the beans, and serve.
Green Beans And Potatoes
8 slices bacon, cut in 1/2 inch pieces
4 lb. green beans, trimmed and snapped or cut in bite-size pieces
2 big onions, cut into quarters
water, as needed (about 3 cups)
10-12 small new red potatoes, scrubbed and with skins, halved
1/2 tsp. salt
1/4 tsp. pepper
In a large pot, cook the bacon to render the fat and then remove the bacon to paper towels to drain. Or, if you have bacon fat that you've saved, heat a 1/2 cup until sizzling. Or use 1/4 cup bacon fat and q/4 cup vegetable oil. Stir in the green beans and the onions, if using, and cook until beans have absorbed some of the fat and turned bright green. Then add enough water to come to within 1 inch of top of beans. Cover and cook over low heat until almost done, about 1 hour. Add the potatoes, salt, pepper and more water if necessary.l Cook until the potatoes are done, about 15 minutes. If you want, you can scatter the bacon pieces over the top to serve. Makes 8 servings.
Steamed Carrots with Garlic-Ginger Butter
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Spaghetti Squash Keeper
I noticed one of your reader's recipes for Italian Meatballs. Since the cooking time is about 40 minutes, I would recommend that spaghetti squash be baked with this as a healthy, nutritious side dish or served as a healthy alternative to spaghetti.
Simply cut a spaghetti squash in half, scoop out the seeds with a large spoon, and then drizzle with olive oil before placing these skin side up on a baking sheet. Bake at 400 degrees for about 45 minutes in the oven until the squash is tender.
Candied Sweet Potatos
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup raisins
1/4 cup chopped pecans
1/2 teaspoon cinnamon
Boil cut-up sweet potatoes until fork tender.
Melt the butter, cinnamon, and brown sugar together in a sauce pan over medium heat. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a more brown sugar. Garnish with the raisins and nuts.
Makes 4 -6 servings.
Green Beans
2 pounds fresh green beans, trimmed and snapped into 1-inch pieces
5 slices bacon, cut into small pieces (or one smoked ham hock)
Salt, to taste
1/2 teaspoon sugar
1 1/3 cups water
Combine ingredients in large saucepan. Cover and simmer for about 1 hour.
Southern Black Eyed Peas
1(1 pound) package dried black-eyed peas
2 quarts water
ham hock, ham bone, piece of salt pork or several slices of bacon
salt and pepper to taste
Wash peas and soak  in cold water overnight or at least 6 hours. Drain. Place peas in large pot and cover with water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking
Fried Okra
1 1/2 cups sliced fresh okra
1 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
Pepper to taste (optional)
Vegetable oil for frying
Salt okra and let sit for a few minutes to bring out juice. In a shallow bowl, combine cornmeal, flour, and pepper. Gently roll okra in cornmeal, coating each piece. Set aside 1 hour to dry. This keeps the coating from falling off during frying. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides. Drain on paper towels.
Makes 6 servings.
Sweet and Sour Red Cabbage
1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Serves 6-8.
Classic Baked Acorn Squash
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Asparagus
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.
Baked Acorn Squash 1
Prep. Time: 9:00
Serves: 8
2 acorn squash - seeds removed, quartered
2 cups water
1 cup orange juice
1/2 cup packed brown sugar
1/2 cup lemon juice
1/4 cup butter
1 1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
-Place squash in a 13" X 9" X 2" baking pan, cut side up.
-Bring remaining ingredients to a boil over medium heat, stirring occasionally.
-Pour mixture evenly over squash.
-Cover and bake in a 400 degree oven for 45 minutes.
-Uncover and allow to cool slightly, then refrigerate overnight.
-Reheat in microwave or in a 350 degree oven until heated through.
Baked Acorn Squash 2
Makes 4 servings
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place squash in a shallow baking pan, cut side down.
3 Bake in preheated oven for 30 minutes, or until tender.
4 Turn cut side up; season with salt and pepper, dot with
butter and sprinkle with brown sugar and cinnamon.
5 Bake for 20 minutes more.
Easy Sautéed Cabbage
This is good with pork chops or ribs.
(Prep Time: 20 minutes. Serves 4)
2 tablespoons vegetable oil
1 cup celery, chopped
1 medium green bell pepper, seeded and chopped
1 small onion, chopped
¼ teaspoon salt
¼ teaspoon black pepper
3 cups cabbage, shredded
In a heated skillet add the oil and sauté the celery, green pepper, onion, salt and pepper. Cook over medium heat for 10 minutes, stirring often. Add cabbage, cover and cook 5 minutes more, stirring once or twice. Serve warm.
Southern Turnip Greens and Ham Hocks
1 3/4 pounds ham hocks, rinsed
2 quarts water
2 bunches fresh turnip greens with roots (about 10 pounds)
1 tablespoon sugar
Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.
Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.
Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.
Corn and Parsnip Cakes
1 cup chopped parsnip (about 4 ounces)
1 (15 1/4-ounce) can whole-kernel corn, drained
1/3 cup all-purpose flour
1/4 cup 2% reduced-fat milk
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh chives
1 tablespoon butter, divided
Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.
Turnip Greens with Cornmeal Dumplings
3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning, recipe follows
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings, recipe follows
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
Veggie Noodle Side Dish
1 small sweet red pepper, julienned
3/4 cup cut fresh green beans
3/4 cup thinly sliced fresh carrots
1/4 cup chopped red onion
1 tablespoon canola oil
1 package (3 ounces) ramen noodles
1 yellow summer squash, sliced
1 medium zucchini, sliced
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon fajita seasoning mix
In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 minutes. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).
Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended. Yield: 4 servings.
Bacon Green Bean Bundles Keeper
16 whole fresh green beans, trimmed
1 bacon strip, cut in half
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter
Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small skillet, cook bacon over medium heat until partially cooked but not crisp, about 3 minutes. Remove to paper towels to drain.
Drain beans; place eight beans on each piece of bacon. Wrap bacon around beans and secure with a toothpick. Place in an ungreased shallow baking dish. Sprinkle with garlic, salt and pepper; dot with butter.
Bake, uncovered, at 350° for 10-15 minutes or until bacon is crisp. Yield: 2 servings.
Green Beans with Celery Bacon Sauce
6 cups fresh green beans
4 bacon strips, diced
1 cup finely chopped onion
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Stir in soup and milk until blended; heat through. spoon over beans. Sprinkle bacon over top. Yield: 8 servings.
Bacon-Wrapped Green Beans Keeper
3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.
Greens 'N Potlikker
2 pounds collard green
1 tablespoon vegetable oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke
6 cups chicken stock
1. Clean and devein the greens. Cut into small pieces and set aside.
2. Heat the oil in a large sauce pan. Saute shallot and garlic until lightly yellow. Add greens, salt, pepper, liquid smoke and chicken stock.
3. Cover and simmer for 45 minutes until greens are tender. Serve with corn bread. Serves 6.
Colorful Corn
1 package (16 ounces) frozen corn
1/4 cup butter, melted
1 small onion, thinly sliced
1/2 cup julienned green pepper
1/2 to 1 teaspoon salt, optional
1/4 cup milk
2 medium tomatoes, chopped
Directions
In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil.
Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes. Yield: 8 servings.
Corn Potato Pancakes Keeper
2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
6 teaspoons vegetable oil, divided
Directions
In a large bowl, combine the first nine ingredients. In a large nonstick skillet, heat 2 teaspoons oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter. Yield: about 1 dozen.
Butternut Squash Keeper
Storage:
Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.
Preparation:
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry:
Tender when pierced. Bake: 400 degrees 30 - 40 minutes, uncovered.
Microwave:
1/2 the squash and microwave for 10 -12 minutes.
Boil:
Cut into chunks and boil 7 - 9 minutes.
Steam:
Cube and steam for 6 - 8 minutes.
Roast:
400 degrees for 30 - 45 minutes.
Butternut Squash Soup Keeper
6 Servings
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES
1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth,squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.
Garlicky Baked Butternut Squash
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
1.In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2.Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Baked Spaghetti Squash Lasagna Style
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1.Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2.Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3.Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4.Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5.Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Spaghetti Squash Saute Keeper
cooking spray
1 spaghetti squash, halved and seeded
1/4 cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste
1.Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2.Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3.Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Acorn Squash 1 Keeper
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
1.Preheat oven to 350 degrees F (175 degrees C).
2.Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3.Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4.Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Stuffed Acorn Squash 1 Keeper
1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 1/2 cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
3.Bake in preheated oven for 60 minutes, or until squash is very tender.
Harvard Beets Keeper
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste
Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Southern Style Candied Yams
2 lbs. yams, peeled and sliced into 1/4 inch slices
1 1/2 cups water
1 tsp. vanilla
4 tbsp. butter
1/2 cup light brown sugar or more to taste
1/2 tsp. cinnamon
1/2 tsp. allspice
1 cup raisins
2 cups pineapple chunks
Preheat oven to 400. Place yams in a 12x12 inch baking dish. Pour in the water and vanilla. Mix the butter, sugar, cinnamon, and allspice in a small bowl til blended. Sprinkle this mixture over yams, cover with foil, and bake 45 minutes.
Sprinkle the raisins and pineapple over the yams and baste with juices. Cover with foil again and continue baking about 20 minutes more til tender.
Southern Fried Cabbage
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
1.Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
