Garlic & Basil Mashed Potatoes Errrr, make mashed potatoes and instead of regular salt, add garlic salt and a few sprinkles of basil, to taste. Don't over-do either one, you can always add more. Baked squash I love squash. I remember my grandmother making this for my grandfather, usually for Thanksgiving, though. His mother was Cherokee and he grew up with this recipe so Mammaw made it as a special treat. Too bad my squash didn't survive the draught and I have to rely on the grocery store. 2 acorn squash 1/2 C butter 1 tsp salt 1 C brown sugar 1/4 tsp nutmeg
Cut squash in half, lengthwise and scoop out seeds. Generously butter and place, cut side down, on a baking sheet. I prefer a stone baking sheet to those aluminium ones. Bake on 350 for about 45 minutes but watch to make sure it doesn't start to burn but the inside is nice and squishy. Remove from oven, turn cut side up and add more butter and brown sugar and nutmeg to taste. I've also used cinnamon and pumpkin pie spice with good results. Return to oven until butter is melted. Best served immediately. As a variation of this, I have also used butter, garlic, oregano and basil and that was pretty good, too. Old Rotten PotatoesActually, a variation of au gratin potatoes but when Spike was small, he overheard us planning a meal and said "Ooooh, Mama, I don't want any Old Rotten Potatoes!" This is why we also eat Smashed Potatoes, Cotton Cheese, and Roast Beast. Unlike baking, I rarely measure anything when cooking but I'll try to be exact. About 6 potatoes, medium sized 1 lb. of bacon, fried & crumbled 1 onion, diced 2-4 cloves of garlic, minced 2 C. shredded Cheddar or Colby cheese S&P to taste
Preheat oven to 375. Wash and slice potatoes into circles. Layer potatoes, sprinkle with S&P, add a few cloves of minced garlic, some onion, some bacon and some cheese. Continue to layer, topping with the cheese. I usually have two layers. Note of caution, if you are expecting guests, use a bigger baking dish and double the above recipe. Trust me! Cover loosely with aluminium foil so the top layer of cheese doesn't burn and place in oven for about 45 minutes. During the last 10 minutes of cooking, remove foil so the cheese can brown. Serve with sour cream. This is a great side dish with anything but is perfect for holiday ham. Adding chopped spinach to the layers is also very tasty. Garlic Green Beans I love green beans! I love them cooked long and slow with a few potatoes and a side of pork. I like them raw, as I snap the ends off of them. The following recipe is one of my favorites because I really prefer green beans to be crispy when I eat them. And once again, I don't measure anything... Fresh green beans (about a pound?) Teriyaki sauce fresh, sliced garlic (maybe 2-3 cloves? use less if you are unfamiliar with fresh garlic) coconut flakes (a few sprinkles) olive oil
Sautee the garlic and the coconut in a small amount of oil till lightly browned. Garlic becomes bitter if cooked too long. Add the beans and a few splashes of teriyaki sauce and stir constantly until beans are heated all the way through. 5 minutes should do it. I love this dish. The flavors combine in a very unique and tasty way. Boston Baked Beans(from my dear friend, Dreamer) 2 cups small white pea beans 1/2 tsp dried thyme 1 bay leaf 1/4 tsp ground ginger 1/2 tsp ground pepper 1-1/2 tsp salt 2 strips bacon, cut into 2-inch dice 4-3/4 cups water 3/4 cup chopped onion 1 clove garlic, minced 3 Tbsp dark molasses 2 Tbsp prepared mustard 1 package Fitz-Patrick's Boston Baked Beans Mix
Combine all the ingredients in a 3- to 4- quart bean pot or crockpot. Bring the beans to a simmer and cook over low heat in a slow cooker or in the oven in a bean pot at 300oF. The beans should simmer for 10 to 12 hours. Stir them occasionally to prevent sticking. The beans may be baked ahead of time and reheated. (Serves 8 to 10) Hoppin' JohnI even have the measurements for this recipe cos it's from my Mammaw and I only make it once a year on New Year's Day, along with ham and fried cabbage. Sautee onion in butter til soft. Add black eyed peas and all other ingredients to pan (except rice) and cook 10 minutes. Serve over hot rice. |
