Texas Down Home Green Beans and Potatoes

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TEXAS DOWN-HOME  GREEN  BEANS  AND  POTATOES

Texas Down Home Green Beans and Potatoes

Ingredients:

  • 1 1/2 lbs. fresh green beans
  • 8 slices bacon, quartered
  • 1 sm. onion, chopped
  • 5 c. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. cubed red potatoes

Prepare:

 Wash beans. Trim ends and remove strings.  Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven.  Remove bacon and set aside. Saute onion in drippings until tender.  Add water to cover.  Bring to a boil; add bacon, beans, salt, pepper and return to a boil.  Cover and simmer 15 minutes.  Add potatoes and cook 10 minutes or until potatoes are tender.  Drain.  Yield:  6 servings.

Texas Zucchini Casserole

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 TEXAS ZUCCHINI  CASSEROLE

TEXAS ZUCCHINI CASSEROLE

Ingredients:

  • Zucchini, sliced
  • Tomatoes, sliced
  • Onion, sliced
  • Peppers, sliced
  • Cheese slices
  • Tomato sauce
  • Cheese, grated

Directions:

Layer in casserole.  Put slice of cheese between each layer.  Top with tomato sauce; add bit of basil and garlic powder.  Sprinkle grated cheese and butter over top.  Bake 1 hour at 350 degrees.

Simpson’s Zucchini Fritters

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SIMPSON’S  ZUCCHINI  FRITTERS

ZUCCHINI FRITTERS

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1 c. zucchini, shredded
  • Oil for deep frying

Directions:

In bowl mix first 3 ingredients.  Mix milk, egg and zucchini.  Add to flour mixture; mix.  Drop by tablespoon into deep heated oil.  Fry 3-4 minutes (golden brown).  Serve hot.  

 

Creamed Celery with Pecans

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CREAMED  CELERY  WITH  PECANS

CREAMED CELERY WITH PECANS

Ingredients:

  • 4 c. celery, cut diagonally into 1/2″ pieces
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk
  • 3/4 tsp. salt
  • 3/4 c. pecan halves
  • 1/2 c. bread crumbs

Directions:

Boil celery in water to cover for about 10 minutes or until tender.  Drain.  Melt 2 tablespoons butter over medium heat.  Stir in flour and add milk slowly, stirring constantly until thick and smooth.  Add salt and drained celery.  Spoon mixture into greased 1 1/2 quart casserole.  Top with pecans (or mix in with celery mixture).  Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture.  (Can refrigerate, then bring to room temperature and bake.)  Bake uncovered at 400 degrees for 15 minutes. 

 

 

Baked Squash with Apples and Chestnuts

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BAKED  SQUASH  WITH  APPLES  AND  CHESTNUTS

BAKED SQUASH WITH APPLES AND CHESTNUTS

Ingredients:

  • 5 lb. raw squash, cut in half, seeds &  fibrous membrane removed
  • 6 c. water, divided
  • 10 chestnuts, cut with an X on flat side
  • 1/2 c. cream sherry
  • 2-3 Granny Smith apples, peeled, cored & chopped
  • 1/2-1 tsp. salt

Directions:

Preheat oven to 350 degrees.  Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan.  Bake uncovered until soft, about 30 minutes.  Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water.  Cover and boil on high heat 15 minutes.  Drain water and set chestnuts aside until cool enough to handle.  Peel chestnuts, cool and chop meat coarsely.  Set aside.  When squash is cooked, scoop out flesh and puree in blender or food processor, working in batches if necessary.  (For this recipe, you will need 6 cups squash puree.)  Place squash puree in large bowl.  (Recipe can be completed to this point the day before.  Refrigerate puree squash.)  Set oven at 325 degrees.  Stir sherry, chopped apples and salt into puree and pour into a 1 quart casserole.  Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through.  Serves 6-8.

Down Home Green Beans and Potatoes

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DOWN-HOME  GREEN  BEANS  AND  POTATOES

DOWN-HOME GREEN BEANS AND POTATOES

Ingredients:

  • 1 1/2 lbs. fresh green beans
  • 8 slices bacon, quartered
  • 1 sm. onion, chopped
  • 5 c. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. cubed red potatoes

Directions:

 Wash beans. Trim ends and remove strings.  Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven.  Remove bacon and set aside. Saute onion in drippings until tender.  Add water to cover.  Bring to a boil; add bacon, beans, salt, pepper and return to a boil.  Cover and simmer 15 minutes.  Add potatoes and cook 10 minutes or until potatoes are tender.  Drain.  Yield:  6 servings. 

 

Cheese Potato Casserole

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CHEESE  POTATO  CASSEROLE

CHEESE POTATO CASSEROLE

Ingredients:

  • 6 med. potatoes
  • 1/2 c. milk
  • 8 oz. sour cream
  • 1/4 tsp. pepper
  • 4 oz. shredded Cheddar (mild)
  • 2 tbsp. butter
  • 1 tsp. salt
  • Paprika

Directions:

Cook potatoes in boiling salted water for 30 minutes.  Cool, peel and grate potatoes.  Combine cheese, milk, and butter in a small saucepan; slow heat until melted.  Stir occasionally.  Remove from heat.  Stir in sour cream, salt and pepper.  Add cheese mixture to potatoes.  Pour into greased 2 quart casserole dish.  Sprinkle with paprika.

Creamy Dilled Potatoes

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CREAMY  DILLED  POTATOES

CREAMY DILLED POTATOES

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 3/4 tsp. salt
  • 1/2 tsp. dillweed
  • 1 c. milk
  • 1/2 c. mayonnaise
  • 3 tbsp. minced onion
  • 4 c. diced, cooked potatoes
  • Paprika

Directions:

Melt butter, blend flour, salt and dill.  Add milk, cook, stirring until thick.  Blend in mayonnaise and onions.  Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.

Sweet Potato Souffle

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SWEET  POTATO  SOUFFLE

SWEET POTATO SOUFFLE

Ingredients:

  • Approximately 5 fresh sweet potatoes
  • 1/2 c. granulated sugar
  • 3 tbsp. butter
  • 2 eggs
  • 1/4 tsp. cinnamon
  • 1/2 tsp. vanilla flavoring
  • Approximately 1/2 c. milk or to desired consisten

Topping:

Brown sugar – chopped pecans
Or marshmallows

Directions:

Cook fresh sweet potatoes until tender – then puree. Add ingredients with milk to desired consistency.  Bake at 350 degrees for 1 hour.  Top with chopped pecans and brown sugar last 10 minutes of baking time.  OR:  Top with marshmallows the last 5 minutes of baking time.

Orange Sweet Potato Cups

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ORANGE-SWEET  POTATO  CUPS

ORANGE-SWEET POTATO CUPS

Ingredients:

  •  4 oranges
  • 2 1/2 c. mashed sweet potato
  • 2 tbsp. margarine
  • 1/4 tsp. salt
  • 1/4 c. sherry (cream sherry)

Directions:

Scoop out orange halves – reserve juice.  Mash potatoes – add margarine, orange juice and salt.  Beat until fluffy and add sherry.  Spoon mixture into orange cups, sprinkle with brown sugar.  Bake at 350 degrees until lightly glazed.  Serves 4.

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