Other Recipes
Eggplant & Tomato Casserole
2 c. ripe tomatoes, peeled & chopped
2 eggplants, peeled & chopped
3/4 stick margarine
1 medium onion, chopped
1 tbsp sugar
1 c. bread crumbs or herbed stuffing
Salt & pepper & garlic to taste
Grated parmesan cheese
Saute eggplant, garlic, onions and butter in margarine. Pour into greased 9X9 baking dish. Add tomatoes, mixing well. Cover with seasonings, crumbs and parmesan cheese. Bake at 400 degrees for 30 minutes or until lightly browned.
Christmas Jam
12 oz package fresh cranberries
4 cups Bush-N-Vine strawberries (frozen may be used, but thaw)
4 cups sugar
3 oz. liquid pectin
Wash cranberries, process in food processor until coarsely chopped. Combine cranberries, strawberries & sugar in Dutch oven and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, add liquid pectin to the mixture. Bring back to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam.
Quickly pour into hot sterilized jars, leaving ¼ in. headspace. Wipe jar rims and cover with lids. Process in boiling water 5 minutes. Yield 7 half pints.
Turnip Greens
Freshly cooked turnip greens are an ideal side meal to the perfect holiday meal. It is also a great side for family dinners. If cooked properly, the turnip greens will be tender and delicious. Preparation time takes only 15 minutes maximum.
Difficulty:
Moderately Easy
Instructions
Things You'll Need
1 pound turnip greens
Water
Large pot
Salt
1 ham hock
1. Wash the greens thoroughly. Gather them all together, and chop them into medium-sized slices.
2 Fill the pot halfway with water. Bring the water to a boil on medium-high heat.
3 Add a pinch of salt, a ham hock, and the fresh greens to the pot, and cover.
4 Cook for about 15 minutes and serve.
Recipe from ehow.com
Butternut Squash and Apple Casserole
Ingredients
1 small butternut, about 2 lbs.
2 apples, cored, peeled, sliced
1/2 c brown sugar, firmly packed
1/4 c cold butter
1 T flour
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Peel squash, scoop out seeds, and cut in small pieces. Place squash and apples slices in 7 x 11 baking dish. Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over squash and apple. Cover and bake at 350 degrees for 45-50 min. Serves 6-8.
Butternut Squash
3 butternut squash ½ C chopped nuts
3 T margarine 3 T brown sugar
¼ t. salt 1 T margarine
1 T brown sugar ¼ C light corn syrup
2 T raisins
Cut squash in halves; remove seeds.
Bake at 400 degrees for about 50 minutes or until done.
Scrape out pulp down to the skin. Add 3 T margarine, 1 T brown sugar—beat until smooth.
Fold in raisins and nuts.
Put filling back into shells; place in shallow baking dish.
Combine 3 T brown sugar, 1 T margarine, and corn syrup.
Drizzle mixture over top of squash.
Bake at 450 degrees for about 15 minutes or until top is crusty.
BUTTERNUT SQUASH
Printed from COOKS.COM
1 butternut squash
salt
brown sugar (optional)
Cut 1 butternut squash in half (there is no need to peel). Sprinkle salt and brown sugar onto the squash.
Be sure the oven is preheated to 350°F before placing in oven.
Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!
Butternut Squash Pudding
1/4 cup unsalted butter
1 c brown sugar
3 c cooked butternut squash, drained and mashed
4 eggs, beaten
1 c milk
3/4 tsp salt
1/4 c maple syrup or 1 T maple extract
While squash is hot, mash or puree in food processor. Add butter while still hot, then add rest of ingredients. Blend well. Pour into buttered baking dish and bake at 350 until just set-30-45 min.
Crowder Peas
To freeze crowder peas:
Wash peas and drain. Place washed peas in large pot with water to cover. Bring to a low boil and cook for 9-10 minutes. Drain the hot water off and rinse with cool water, then place in ice water until cool. Drain and put in ziplock bags or freezer containers.
Crowder peas are from the same family as black-eyed peas and cowpeas. They are legumes, which is a plant with pods which contain edible seeds. Crowder peas are not only excellent for eating, but they also enrich the soil with nutrients as they grow. Crowder peas are a good source of dietary fiber as well as Vitamins A and C.
TO COOK CROWDER PEAS:
Wash shelled peas and drain in a colander. Cook 3 cups of peas in enough water to cover them. Add 1 tsp salt to water and bring to a low boil for approximately 35-40 minutes. Season with pepper and butter.
Crowder peas are excellent with chowchow and cole slaw.
Two Bean Salad
Makes 4 servings
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
salt and pepper
6 oz. wax beans, trimmed and halved
6 oz. green beans, trimmed and halved
3 table capers, rinsed and drained
1 teas extra virgin olive oil
2 green onions, thinly sliced
4 teas red wine vinegar
Preheat oven to 450 degrees. Put bacon on rimmed baking sheet (15x10), cook until browned 8 minutes. Drain bacon on paper towels reserving grease in pan. Crumble bacon into bite size pieces. Add potatoes season with pepper, toss to coat with drippings. Cook until potatoes are brown on bottoms, 15 minutes. Remove from oven and flip potatoes.
In a bowl, combine beans, capers and oil, add to potatoes. Cook until potatoes and beans are tender about 15 minutes. Transfer potato bean mixture to a large bowl; toss with bacon, green onions and vinegar.
Recipe Compliments of Barbara Lewis
Crispy Kale
6 cups kale (chopped and stems removed)
3 tsp olive oil
1/2 Tbsp kosher salt
1/2 Tbsp garlic powder
Preheat oven to 350°F.
Place kale in a large mixing bowl; drizzle with olive oil. Using hands, mix well to evenly coat leaves with oil.
Divide kale between two baking sheets and spread leaves in a single layer. Sprinkle lightly with kosher salt, and garlic powder (sometimes I sprinkle a tad of sugar.)
Bake for 20 minutes, or until leaves are super crispy and completely dry. Eat immediately or store in a big ziploc bag. Toss the kale into pasta dishes or soups!
Makes 4 servings.
Special Thanks to Jeannie Hall Hagopian for this recipe. Check out her blog at http://www.vinetostack.com/
2 c. ripe tomatoes, peeled & chopped
2 eggplants, peeled & chopped
3/4 stick margarine
1 medium onion, chopped
1 tbsp sugar
1 c. bread crumbs or herbed stuffing
Salt & pepper & garlic to taste
Grated parmesan cheese
Saute eggplant, garlic, onions and butter in margarine. Pour into greased 9X9 baking dish. Add tomatoes, mixing well. Cover with seasonings, crumbs and parmesan cheese. Bake at 400 degrees for 30 minutes or until lightly browned.
Christmas Jam
12 oz package fresh cranberries
4 cups Bush-N-Vine strawberries (frozen may be used, but thaw)
4 cups sugar
3 oz. liquid pectin
Wash cranberries, process in food processor until coarsely chopped. Combine cranberries, strawberries & sugar in Dutch oven and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, add liquid pectin to the mixture. Bring back to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam.
Quickly pour into hot sterilized jars, leaving ¼ in. headspace. Wipe jar rims and cover with lids. Process in boiling water 5 minutes. Yield 7 half pints.
Turnip Greens
Freshly cooked turnip greens are an ideal side meal to the perfect holiday meal. It is also a great side for family dinners. If cooked properly, the turnip greens will be tender and delicious. Preparation time takes only 15 minutes maximum.
Difficulty:
Moderately Easy
Instructions
Things You'll Need
1 pound turnip greens
Water
Large pot
Salt
1 ham hock
1. Wash the greens thoroughly. Gather them all together, and chop them into medium-sized slices.
2 Fill the pot halfway with water. Bring the water to a boil on medium-high heat.
3 Add a pinch of salt, a ham hock, and the fresh greens to the pot, and cover.
4 Cook for about 15 minutes and serve.
Recipe from ehow.com
Butternut Squash and Apple Casserole
Ingredients
1 small butternut, about 2 lbs.
2 apples, cored, peeled, sliced
1/2 c brown sugar, firmly packed
1/4 c cold butter
1 T flour
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Peel squash, scoop out seeds, and cut in small pieces. Place squash and apples slices in 7 x 11 baking dish. Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over squash and apple. Cover and bake at 350 degrees for 45-50 min. Serves 6-8.
Butternut Squash
3 butternut squash ½ C chopped nuts
3 T margarine 3 T brown sugar
¼ t. salt 1 T margarine
1 T brown sugar ¼ C light corn syrup
2 T raisins
Cut squash in halves; remove seeds.
Bake at 400 degrees for about 50 minutes or until done.
Scrape out pulp down to the skin. Add 3 T margarine, 1 T brown sugar—beat until smooth.
Fold in raisins and nuts.
Put filling back into shells; place in shallow baking dish.
Combine 3 T brown sugar, 1 T margarine, and corn syrup.
Drizzle mixture over top of squash.
Bake at 450 degrees for about 15 minutes or until top is crusty.
BUTTERNUT SQUASH
Printed from COOKS.COM
1 butternut squash
salt
brown sugar (optional)
Cut 1 butternut squash in half (there is no need to peel). Sprinkle salt and brown sugar onto the squash.
Be sure the oven is preheated to 350°F before placing in oven.
Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!
Butternut Squash Pudding
1/4 cup unsalted butter
1 c brown sugar
3 c cooked butternut squash, drained and mashed
4 eggs, beaten
1 c milk
3/4 tsp salt
1/4 c maple syrup or 1 T maple extract
While squash is hot, mash or puree in food processor. Add butter while still hot, then add rest of ingredients. Blend well. Pour into buttered baking dish and bake at 350 until just set-30-45 min.
Crowder Peas
To freeze crowder peas:
Wash peas and drain. Place washed peas in large pot with water to cover. Bring to a low boil and cook for 9-10 minutes. Drain the hot water off and rinse with cool water, then place in ice water until cool. Drain and put in ziplock bags or freezer containers.
Crowder peas are from the same family as black-eyed peas and cowpeas. They are legumes, which is a plant with pods which contain edible seeds. Crowder peas are not only excellent for eating, but they also enrich the soil with nutrients as they grow. Crowder peas are a good source of dietary fiber as well as Vitamins A and C.
TO COOK CROWDER PEAS:
Wash shelled peas and drain in a colander. Cook 3 cups of peas in enough water to cover them. Add 1 tsp salt to water and bring to a low boil for approximately 35-40 minutes. Season with pepper and butter.
Crowder peas are excellent with chowchow and cole slaw.
Two Bean Salad
Makes 4 servings
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
salt and pepper
6 oz. wax beans, trimmed and halved
6 oz. green beans, trimmed and halved
3 table capers, rinsed and drained
1 teas extra virgin olive oil
2 green onions, thinly sliced
4 teas red wine vinegar
Preheat oven to 450 degrees. Put bacon on rimmed baking sheet (15x10), cook until browned 8 minutes. Drain bacon on paper towels reserving grease in pan. Crumble bacon into bite size pieces. Add potatoes season with pepper, toss to coat with drippings. Cook until potatoes are brown on bottoms, 15 minutes. Remove from oven and flip potatoes.
In a bowl, combine beans, capers and oil, add to potatoes. Cook until potatoes and beans are tender about 15 minutes. Transfer potato bean mixture to a large bowl; toss with bacon, green onions and vinegar.
Recipe Compliments of Barbara Lewis
Crispy Kale
6 cups kale (chopped and stems removed)
3 tsp olive oil
1/2 Tbsp kosher salt
1/2 Tbsp garlic powder
Preheat oven to 350°F.
Place kale in a large mixing bowl; drizzle with olive oil. Using hands, mix well to evenly coat leaves with oil.
Divide kale between two baking sheets and spread leaves in a single layer. Sprinkle lightly with kosher salt, and garlic powder (sometimes I sprinkle a tad of sugar.)
Bake for 20 minutes, or until leaves are super crispy and completely dry. Eat immediately or store in a big ziploc bag. Toss the kale into pasta dishes or soups!
Makes 4 servings.
Special Thanks to Jeannie Hall Hagopian for this recipe. Check out her blog at http://www.vinetostack.com/
