Categories: Supper
Servings: 8
2 cn Baked Beans, 16-oz.
2 cn Green Beans, 16-oz
2 cn Lima Beans, 8 1/2-oz.
4 ts Onion, minced
2 pk Sausage Links, 12-oz
1. Chop sausage into pieces, and cook according to package
directions.
2. Combine baked beans, drained green beans, Lima beans, and
minced onion in large pan. Stir in sausage pieces.
3. Cook over medium heat about 15 minutes, stirring occasionally,
until it is heated through.
Categories: Vegetables
Servings: 8
2 c Navy Beans, large, dry
1/4 lb Salt Pork, sliced
1 ts Mustard, Dry
1/2 c Tomato Ketchup
1/3 c Brown Sugar
1/2 c Molasses
1 md Onion
1 ts Salt
1. Cover beans with 6 c of water and soak overnight.
Or,
Rinse beans, add to 2 quarts cold water. Bring to boiling,
simmer 2 minutes, and remove from heat. Cover and let stand for 1
hour.
2. Add 1/2 tsp salt to soaking beans, cover, and simmer 1 hour,
or until tender.
3. Drain and save the liquid. Add water to make 2 cups if
necessary. Add sugar, mustard and molasses.
4. Add beans, onion and pork to a pot or Dutch oven. Pour liquid
over top.
5. Cover, bake for 4-6 hours, adding more water if needed. (300
deg F.)
Notes
a. Cut the pork into 1/2" squares. Bacon may also be used.
Dry Pinto beans may be used. Cooking time may vary with different
bean types.
Categories: Vegetables, Main Dish
Servings: 8
1 1/2 lb Pinto Beans, dry
2 Ham Shanks or ham bone
4 lg Tomatoes, ripe, or
1 cn Tomatoes, #2 solid-pack
2 Hot Chili Peppers
2 Onions, cut into chuncks
1 1/2 Tb Salt
1. Cover beans with 6 c of water and soak overnight.
Or,
Rinse beans, add to 2 quarts cold water. Bring to boiling,
simmer 2 minutes, and remove from heat. Cover and let stand for 1
hour.
2. Drain the beans. Add the other ingredients to the pot, mixing
with the beans. Add a little water until bean mixture is moist.
5. Cover, bake in the coals for 4-6 hours, adding more water if
needed. (300 deg F.)
Variations
a. Add a 6" square of ham skin, with a layer of fat on it
for additional flavor.
b. Add 1/2 lb of minced-up pieces of beef.
c. Add additional seasoning with garlic cloves, oregano, or
various kinds of hot peppers.
Categories: Vegetables
Servings: 1
1 Potato
1. Wash the outside of the potatoes, and puncture a small hole
on two sides of each potato.
2. Place the potatoes in a Dutch oven, cover and cook for about 1
hour. The time will vary depending on the size of the potato.
(350 degrees F.)
Variations
a. Prepared potato may be wrapped in heavy duty aluminum foil and
placed directly on a bed of coals. Turn periodically to prevent
burning.
b. Cut the potato crosswise into 1/2" slices. Peel and cut an onion into thin slices. Place a slice of onion between each potato slice. Wrap in foil and bake.
Categories: Vegetables, Supper, Breakfast
Servings: 6
6 lg Potatoes
1 sm Onion
Salt
Pepper
Oil
1. Boil the potatoes, with skins on, in enough water to cover.
Potatoes may be cut into quarters to speed cooking. Cook until
soft; about 30-40 minutes if whole, 20-25 minutes if quartered.
2. Slice potatoes into bite-sized chunks.
3. Slice onions into thin slices.
4. Put about 1/2" oil in frying pan. Heat until oil is hot
and add potatoes and onions to pan.
5. Fry in hot fat until brown and crispy, turning frequently.
Salt and pepper to taste.
Categories: Vegetables, Supper,
Servings: 6
6 lg Potatoes, peeled
1 c Milk or Water
1/8 lb Butter
Salt
Pepper
1. Boil the potatoes in enough water to cover. Potatoes may be
cut into quarters to speed cooking. Cook until soft; about 30-40
minutes if whole, 20-25 minutes if quartered.
2. Using a potato masher, mash potatoes just enough to break into
coarse chunks.
3. Add the butter, salt and pepper, along with 1/2 cup of milk.
4. Continue mashing potatoes, adding milk as necessary, until the
consistency is smooth. Do not add too much liquid or the potatoes
will be soupy. A few lumps may remain.
Variations
a. If you use water, 2 - 4 Tb of powdered milk may be added for
additional flavor.
Categories: Vegetables
Servings: 1
1 Ear of Corn
Boiling water
1. Remove husks and silk from ears.
2. Place corn in a pot with enough boiling water to cover corn.
3. Boil 8 - 10 minutes in covered oven. Puncture corn grains with
knife top for tenderness test.
Categories: Vegetables
Servings: 4
2 Eggs, separated
1/2 c Flour
2 Tb Cornmeal
2 c Cream-style Corn
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
1. Combine all ingredients and mix well.
2. Drop by teaspoons onto hot greased skillet. Brown about 2
minutes on one side. Turn and brown on other side.
3. Serve with syrup.
Categories: Vegetables, Supper
Servings: 8
1 cn Creamed-style Corn, 16 oz.
1 cn Kernel Corn, 16 oz.
1/2 c Corn Meal
1 ts Garlic Salt
2 c Cheese, grated
1 ts Baking Powder
1/4 c Oil
2 Eggs
1. Add both cans of corn, corn meal, salt, cheese, baking
powder and oil to a pan.
2. Beat eggs and mix into pan.
3. Bake 45 minutes (350 deg. F.)
Variations
a. Add 2 lb of cooked sausage or hamburger for a complete one-pot
meal.
Categories: Vegetables
Servings: 4
2 c Corn, fresh or canned
1/8 c Butter
Salt
Pepper
1. Cut corn kernels off cob.
2. Melt 1/8 cup of butter in a frying pan and add corn.
3. Cook over a fairly high flame, so corn browns instead of
cooking in its own juice. Don't use a lid.
4. Salt and pepper to taste.
Notes
a. Raw or leftover boiled corn on the cob may be used. Each
tastes different.
Categories: Vegetables
Servings: 1
1 ea Corn, fresh ears
1. Carefully pull back the husk part way and clean the silk
off the ear of corn.
2. Rinse the ear and salt lightly.
3. Replace the husk so no corn is exposed and place on a hot bed
of coals, turning it one fourth the way around every 3 to five
minutes.
Variations
a. Spread corn with butter and salt, wrap tightly in aluminum
foil, and roast over hot coals for 15-20 minutes, turning
frequently.
b. If the corn tends to burn, soak the ear of corn in water for
10-15 minutes before placing on the coals.
Categories: Vegetables, Salads
Servings: 6
1 Cabbage, shredded
1 c Sugar
1/4 c Water
1/2 c Vinegar
1 ts Salt
Mix all ingredients together. Let stand at least 2 hours before serving.
Categories: Vegetables, Salads
Servings: 6
1 Cabbage
1 Green Pepper
1 sm Celery
- DRESSING -----
4 Tb Cider Vinegar
3 Tb Sugar
Salt
Pepper
1. Grate cabbage on fine grater or cut in thin slices.
2. Chop pepper and celery and add to cabbage.
3. Mix remaining ingredients and dilute with enough water to make
a sweet-sour dressing.
Categories: Vegetables
Servings: 4
1 Cabbage
2 Tb Butter
Salt
Pepper
1. Cut up cabbage into squares (about 1 1/2").
2. Melt a couple of Tb of butter in a heavy frying pan. Add
cabbage and salt and pepper to taste.
3. Cover and cook over low heat for about 8 - 10 minutes or until
cabbage is limp and starting to become tender. Remove lid, turn
up heat a bit and let cabbage continue to fry. Stir occasionally
and add more butter if necessary.
4. When cabbage has nicely browned and is tender, serve.
Categories: Vegetables, Lunch, Supper
Servings: 4
1/2 c Flour
1 ts Sugar
1/2 ts Salt
Pepper
4 Tomatoes, ripe
2 Tb Butter
1. Mix flour, sugar, salt, and pepper.
2. Slice tomatoes into 1/2 inch slices. Cut out any hard core.
3. Heat butter in a frying pan.
4. Dip the tomato slices in the flour mixture, coating both
sides.
5. Put the slices into the hot butter. Cook on one side long
enough to get a nice brown crust. Turn and cook on other side.
Variations
a. Mix corn meal with the flour, up to half the total amount, for
a different flavor.