GREENZ
2lb greens ( collard, mustard, kale or you can mix them)
4 cloves garlic
1/4 cup olive oil
1 cup chicken broth
salt and black pepper for taste
wash greens well!!! shake off excess water, slice into shreds. saute' garlic in olive oil. garlic may be sliced, chopped or pureed. add greens. pour in chicken broth; stir mix oil and garlic through greens. cover simmer to desired tenderness 20 minutes to 45 minutes. last 5 minutes season as desired with salt and pepper.
also try: boil ham in water then add greens to boiling ham. or can use fat back.... or bacon. thats how us southerns eat are greens.... no other way!!!
SWEET POTATO PIE
1 cup mashed sweet potatoes
1 tbsp. butter
1 egg
1 cup of sugar
1/4 cup evaporated milk
1/2 tsp vanilla
dash of salt
1/2 tsp. cinnamon
1/2 tsp allspice
baked pie shell
combine sweet potatoes, milk and eggs. blend. add sugar, salt and spices. blend. pour into baked pie shell.
bake at 450*f for 10 minutes. reduce temperature to 350*f and bake for 35 minutes. makes 6-8 servings.
BAKED CORN
1 CAN WHOLE CORN, DRAINED
1 CAN CREAMED CORN
1 BOX CORN MUFFIN MIX* JIFFY
1 STICK MELTED BUTTER OR OLEO
8 OZ. CONTAINER OF SOUR CREAM
MIX ALL INGREDIENTS WITH A SPOON AND PUT INTO GREASED BAKING DISH. BAKE AT 350*F FOR 50-60 MINTUES.
CANDIED YAMS
1 1/2 CUPS GRANULATED SUGAR
1/8 TSP SALT
1 TBSP CORNSTARCH
1/2 CUP WATER
1/2 CUP PINEAPPLE JUICE
1/3 CUP MARGARINE
1 CUP DRAINED CRUSHED PINEAPPLE
3 CUPS BOILED AND PEELED SWEET POTATOES
COMBINE SUGAR, SALT AND CORNSTARCH IN SAUCEPAN. ADD WATER. HEAT OVER MEDIUM HEAT AND STIR. BOIL FOR 10 MINUTES, STIRRING FREQUENTLY. ADD MARGARINE AND PINEAPPLE. STIR WELL UNTIL MARGARINE MELTED. POUR OVER POTATOES IN CASSEROLE DISH. BAKE AT 350*F FOR 30-35 MINUTES. SERVE BOUT 8-10.
GREEN BEANS
2 LBS. GREEN BEANS
3 LBS. ONIONS
1 LB BACON
1 TSP BLACK PEPPER
12 SMALL WHITE POTATOES
CUT BACON INTO SMALL PIECES. SLICE ONIONS INTO SMALL SLICES. CUT ENDS OFF GREEN BEANS, LEAVE WHOLE.
PLACE ALL THE ABOVE WITH BLACK PEPPER IN 3 QT PAN. FILL PAN TO 1" FROM TOP WITH COLD WATER. BRING TO BOIL. COVER AND SIMMER FOR 3 HOURS.
PEEL POTATOES AND ADD TO PAN. BRING TO BOIL. COVER AND SIMMER FOR 1 HOUR LONGER.
SERVES 4-5
BLEU CHEESE POTATOES
5 potato peelings
1/2 cup butter
1 tbsp garlic salt
1 tsp minced onion
dip: 1 cup sour cream
1/4 cup bleu cheese
1/2 tsp minced onion
1/4 tsp seasoned salt
peel potatoes rather thick. throw away the inside- keep the peelings! place in cold water and refrigerate until ready to use. pat dry on towel. melt butter on cookie sheet. spread on peels, skin sides up and season. bake at 375*f until brown and crunchy ( about 20-30 minutes). serve hot with dip and fresh vegetables.
CHEESE POTATOES
4 MEDIUM BOILED POTATOES, PEELED AND SHREDDED
1 CUP SHREDDED MONTEREY JACK CHEESE
1/4 CUP SHREDDED ONION
3 EGGS
2 TBSP FLOUR
1 TSP SALT
1/8 TSP PEPPER AND OIL
IN LARGE BOWL, MIX POTATOES, CHEESE, ONION, EGGS, FLOUR, SALT AND PEPPER. IN LARGE SKILLET, HEAT ENOUGH OIL TO COAT BOTTOM. DROP 1/4 CUP MEASURES OF POTATO BATTER AND SPREAD EVENLY WITH BACK OF SPOON, FORMING 3 ROUND PANCAKES.
COOK BOTH SIDES OVER MEDIUM HEAT UNTIL BROWN AND CRISP. DRAIN ON PAPER TOWEL. SERVE AT ONCE WITH APPLESAUCE.
MAKES 12 PANCAKES