COOKING
Creamed Potatoes
3 C. sliced raw potatoes
2 Tb. melted butter
2 Tb. flour
Pinch of pepper
1 ½ C. milk
Boil potatoes until tender.
Drain potatoes.
In a small pan combine butter, flour, and pepper.
Gradually add milk.
Cook slowly until thick, stirring constantly.
Add potatoes to hot mixture.
Cook until the potatoes are hot.
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Candied Sweet Potatoes
12 small sweet potatoes
2 C. sugar
1 C. hot water
1 tsp. ground cinnamon
1 Tb. juice
¾ C. butter
1 tsp. salt
Peal sweet potatoes and leave whole
Put potatoes in greased dish.
Mix remaining ingredients and cook at a boil for 10 minutes.
Pour hot syrup over potatoes and bake in a
preheated 350 oven for 1 hour.
Spoon syrup over potatoes several times during cooking.
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Vegetables and Rice
2 C. hot cooked rice
10 oz. can of cream of mushroom soup
1/3 C. ketchup
3tbsp. butter
3 green onions and tops, finely chopped
1 green pepper, chopped
8 oz. package of shredded cheddar cheese
1 C. peas
½ C. chopped carrots
Combine all ingredients in a fry pan.
Cook uncovered over a medium heat. Stir occasionally.
Cook for about 15 minutes or until the veggies are tender.
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Oven Browned Potatoes
Peel and cube 1 potato per person
Place the potato cubes in a baking dish and top with 4 Tb. butter
Bake uncovered at 375 for about 45 minutes or until the potatoes are light golden brown and crusty.
Spoon butter over potatoes twice while they are cooking.
Sprinkle with oregano and serve.
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Twice Stuffed Potatoes
4 baking potatoes
1 C. sour cream
4 strips of cooked bacon crumbled.
Shredded cheddar cheese
Bake potatoes.
Slice the potatoes and scoop out the potato but save the skin intact.
Rice the potato and add the sour cream and the bacon.
Stir well.
Place the mixture back into the potato shells and sprinkle with cheese.
Bake for about 15 minutes or until the cheese has melted.
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Potato Pancakes
3 medium raw potatoes
1 tb flour
1 tb cream
1 egg
1 tsp salt
Grate potatoes.
Add all other ingredients and mix.
Fry until golden brown.
Serves 6.
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Sweet Potato Casserole
3C. cooked sweet potatoes
1 C. sugar
½ tsp. Salt
2 eggs
½ stick of butter
1 tsp. vanilla
Combine all ingredients and pour into a 2 qt. casserole dish
Topping –
1 C. brown sugar
1 C. chopped pecans
½ C. flour
½ stick butter
Combine and sprinkle over sweet potato mixture.
Bake at 350 for 30 minutes
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Lima Beans with Tomatoes
2 Tbs. minced onion
2 Tbs. oil
1 ½ C cooked or canned tomatoes
2 tsp. sugar
½ tsp. salt
Dash of pepper
1 ¼ C. cooked or canned lima beans
2/3 C. soft bread crumbs
Sauté the onion in the oil until tender.
Add tomatoes, sugar, salt, and pepper.
Simmer 10 minutes uncovered.
Add the lima beans and heat.
Sprinkle with breadcrumbs and place in 350 degree oven for 15 minutes.
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Southern Green Beans
1 medium onion, chopped
1 stalk celery, chopped
¼ C. bacon drippings
2 1 lb. cans green beans, do not drain
2 Tbs. vinegar
4 Tbs. sugar
Almond slivers
Sauté the onion and the celery in the bacon drippings until tender.
Add the beans, vinegar and sugar.
Bring to a boil and reduce heat.
Simmer for 5 minutes.
Sprinkle with almond slivers before serving.
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Apricot-Glazed Carrots
5 C. julienne-cut carrots
¾ C. water
¼ tsp salt
¼ C. apricot preserves
In a medium sauce pan combine carrots and water.
Bring to a boil. Reduce to a medium heat and cook 8 to 12 minutes.
Drain and add salt and apricot preserves.
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Portuguese Vegetable Casserole
Cook over barbeque coals.
2 slices of bacon diced
1 C. finely chopped smoked ham
¼ C chopped onion
¼ C. chopped green pepper
1 C. chopped ripe tomato
¼ C. drained capers chopped
½ C. water
½ tsp chopped oregano leaves. 2 tsp salt
1/8 tsp freshly ground black pepper
2 ½ C. lima beans
2 ½ C. Italian green beans
1 C. corn
Place the bacon and ham in a large cold skillet.
Cook them over a low heat until they are lightly browned.
Add the onion and green pepper and cook until tender (about 5 minutes).
Add the tomato, capers and water.
Cook covered for about 5 minutes.
Add the rest of the vegetables.
Mix well.
Transfer everything to a heavy cast iron skillet which has been lined with a double thinness of heavy aluminum foil.
Cover tightly with heavy duty foil.
Place the skillet about 6 inches above grey coals.
Cook over coals for about an hour.
Stir occasionally.
Serves 10 to 12 people.
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