The Kuntry Koop
Vegetable Vittles for Fall

  It's time to start thinkin' 'bout good old fall menus with all these here holidays fixin' to come up.While Granny is chasing the varmints out of the sweetshoppee,my purr-fect little friends have been busy putting the garden stuff up.We snuck in a few odds and ends,too.Join us for supper, won't you?
 

If the vegetable grows underground, cook with lid on the pot. If it grows above the ground, leave the lid off.
 

tender polk salad greens
4 or 5 tbs. fat back grease or margarine
1 c. water
2 to 3 green onions

Pick tender polk salad greens. Wash and cook in water until tender, about 15 minutes. Pour off green water and wash
greens until the water is absolutely clear. Place greens in frying pan with 4 or 5 tablespoons of fat back grease or
margarine and 1 cup water. Cut up 2 or 3 green onions on polk salad. Cook or simmer until done, about 30 minutes. Serve
with fat back and corn bread.

Poke Salad and Turnip Greens

15 pieces of polk
1/4 lb. salt pork
1 tbs. sugar
2 lb. turnip greens
1 tbs. salt

Pick polk at tender age about 3 or 4 inches long. Split stalk; wash thoroughly. Then scald in hot water, let set.
Drain off water. Prepare turnip greens and parboil until almost tender, then add polk, cook until well done. Fry salt
pork in iron skillet, remove pork. Add polk and turnip greens to pork drippings. Fry until grease is absorbed and cooked in
greens. Cut up finely and serve. Sugar and salt are optional.
Serves 6 to 8 people.

1 medium cushaw, finely chopped
2 c. sugar
1 c. butter
1 large can crushed pineapple

Cook on low heat until cushaw is done. Place in buttered casserole; sprinkle top with brown sugar. Bake in 350° oven for about 30 minutes.

Vegetable oil - 1" depth, heated until  just before smoking
yellow squash, cut in  1/8" - 1/4" slices
1 cup buttermilk

mixture of :
1/2 yellow cornmeal
1/2 all-purpose flour
salt to taste

Soak squash in buttermilk to cover, at least 5 minutes. Dredge in cornmeal,flour, salt mixture ( I use a Ziploc baggie & shake until covered) Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
Salt lightly as remove from oil & drain on paper towels  This also works for fried green tomatoes (cut green tomatoes at least 1/4" slices)

If you like fried okra - batter should be 1 cup milk + 1 egg.  Dredge in same mixture as above & salt as you do for squash & drain on paper towels.

6 ears corn
1/4 c. bacon drippings
2 tbs. flour
1 tbs. sugar
1 c. water
1/4 c. milk
salt and pepper to taste

Shuck corn. Wash and remove silk. Cut corn cobs in half. Then cut kernels off. (This is called cream style
cutting.) Scrape juice out of corn cob into the corn. Heat dripping in large skillet. Add corn, flour, sugar, water,
milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender,
about 20 to 25 minutes. If necessary, add a little hot water.

1 large bowl of fresh clean garden picked lettuce pieces
8 slices of bacon fried and crumbled. {more if you like}
1 small onion diced small
3 tbs. vinegar
2 tbs. water
2 tsp. sugar
 

Break lettuces into a large bowl and salt and pepper. Add remaining ingredients to bacon fat in frying pan. {use not more than 4 tablespoons of the bacon fat}

Bring this to a boil stirring constantly, pour over the lettuce, toss lightly with salad fork and spoon until the lettuce is wilted.

Serving Size  : 4

2 c. coarsely chopped green bell peppers
2 tbs.  vegetable oil
1 clove garlic -- finely minced
1/2 c. chopped onion
3 c. okra -- cut into 1/2" pieces
salt and pepper -- to taste

Place the green bell peppers in a saucepan and add water to cover. Add salt and bring to a boil. Cook 1 minute and drain.
Heat the oil in a skillet and add the garlic and onion. When the onion is wilted, add the okra. Sprinkle with salt and black pepper. Cook, stirring, 10 minutes, and add the drained green peppers. Cover and cook briefly. The vegetables should be tender, but they should retain a somewhat crisp texture.

Grandma's Fried Okra and Potatoes

1 lb. fresh okra
2 large potatoes (baking type -- not new potatoes)
1 medium white onion, finely chopped
1/2 c. cornmeal
1 tsp. salt
1/2 c. vegetable oil
1/4 tsp. ground pepper

Wash okra and cut off stem ends. Cut in about 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture.
Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally,until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

Dry Butter Beans

1  pkg. dry butter beans
ham hock
salt
pepper

Soak the dry beans in a large pot overnight. If there's not time to soak overnight, then just put pkg. of beans into a large pot, cover with water, put 2 tablespoons of salt and boil for 20 minutes. Drain the beans in a colander, recover with water, add 1 1/2 tsp. of pepper and 1 tablespoon of salt, ham hock and bring to a boil, then reduce heat and simmer for 2 hours,till tender.

1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 c. cooking oil, optional
1/4 c. vinegar
salt and pepper to taste
 

Mix all the above ingredients together and serve hot or cold.

2 cans green beans, drained
1 c. cooked diced ham
2 tbs. flour
2 tbs. Crisco
Dash of salt and pepper
1 c. milk

Mix together beans and ham in a casserole dish and set aside. In a small saucepan, melt Crisco and add flour, salt and pepper, stirring constantly. Add milk slowly and stir until mixture thickens.

Pour sauce over beans and ham and mix well. Sprinkle with bread crumbs. Bake in 350 ° oven for 45 minutes.

4 medium sized acorn squash
16 tsp. honey
8 tbs. .butter or margarine
fresh ground pepper to season

acorn squash
applesauce
cinnamon

Cut acorn squash in half.  Scoop out seeds. Fill the center with applesauce an cinnamon to taste.  Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350 °, for about 2 1/2 hours or until the squash are tender.

Tastes like a dessert
Mags

Green Tomato Slices
 

4  green tomatoes -- thickly sliced
1/2 cup yellow cornmeal
1/4 tsp. salt
ground black pepper
1/3 cup bacon drippings, oil, or shortening

Dip the tomato slices in the cornmeal mixed with the salt and pepper.
Heat the bacon drippings, oil, or shortening in a heavy skillet and sauté the slices in it quickly until browned on both sides.

Green Beans, Southern Style
 

Serving Size  : 6

2  pounds  green beans
1  ham hock
2  tsp.  salt
1   small  hot pepper

Wash the beans; cut off the ends and snap beans in two. Place the ham hock in a large kettle; cover with water and boil 15  minutes. Add beans, salt, and hot pepper and more water almost to cover the  beans. Bring to a boil; cover and boil 40 minutes. Add more water if necessary.  Turn off heat and let rest several hours. Simmer 35 minutes longer before serving. Serve beans with pieces of ham  from hock.

Serving Size  : 4

2 lbs. turnip greens
2 lbs. mustard greens
2 1/2 quarts water
1 onion -- quartered
1 lb. salt pork -- cubed
Salt and pepper -- to taste

DUMPLINGS

2 tsp. sugar
1 1/2 c. cornmeal
1/4 c. flour
1 tsp. salt
1 c. boiling water -- approximately

Tear off and discard any tough stems from the greens. If the greens are freshly picked and young, this may not be necessary. In any event, wash the greens in several changes of cold water; drain.

Bring the 2 1/2 quarts of water to a boil in a large kettle and add the onion and salt pork. Simmer 30 minutes and add the greens; salt and pepper to taste. Add 1 teaspoon of the sugar and simmer about 2 hours.

Meanwhile, combine the cornmeal, flour, 1 teaspoon salt, and the remaining sugar in a mixing bowl. Slowly add the boiling water, stirring. Add just enough water to make a stiff, manageable mixture.

Wet the palms of the hands; break off bits of cornmeal dough the size of walnuts and shape into balls. Drop the balls into the boiling greens. Cover and continue cooking 30 minutes.
 

Serving Size  : 4

2 lbs. tender mustard greens
1 ham hock or 1/3 pound salt pork
1 onion -- chopped
2 c. water -- approximately
Salt to taste
1 tsp. sugar -- optional

Wash the mustard greens in several changes of water. If there are tough stems, break them off and discard.
Place the greens in a kettle and add the ham hock or salt pork. Add the onion, water, and salt. There should be enough water barely to cover the greens. Bring to a boil and simmer 2 hours.

When ready to serve, drain and sprinkle with sugar if desired. Toss and serve hot. Many people enjoy mustard greens sprinkled lightly with vinegar.

Serving Size  : 6

5 c. sliced yellow squash
1 large onion -- finely chopped
2 eggs -- lightly beaten
1/2 c. milk
2 tbs. butter or margarine
salt and pepper -- to taste
1/2  c. shredded Cheddar cheese
boiling salted water
 

Preheat the oven to 350 °.
Place the squash and onion in a saucepan and add the water to a depth of 1/2-inch. Cover and cook, stirring several times, until squash is just tender. Drain well and mash with a potato masher.

Stir in the eggs, milk, butter, salt, and pepper and pour into a greased baking dish. Sprinkle with the cheese. Bake until set, about 25 minutes.

Smothered Okra

Serving Size  : 4

2 c. coarsely chopped green bell peppers
2 tbs. vegetable oil
1 clove garlic -- finely minced
1/2  c. chopped onion
3 c. okra -- cut into 1/2" pieces
salt and pepper -- to taste

Place the green bell peppers in a saucepan and add water to cover. Add salt and bring to a boil. Cook 1 minute and drain.
Heat the oil in a skillet and add the garlic and onion. When the onion is wilted, add the okra. Sprinkle with salt and black pepper. Cook, stirring, 10 minutes, and add the drained green peppers. Cover and cook briefly. The vegetables should be tender, but they should retain a somewhat crisp texture.

Batter Fried Vegetables

3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten
4 c. cut up vegetables such as:  zucchini, carrots, onions, peppers,
mushrooms, or green beans

Mix dry ingredients. Stir in egg and water until smooth.  Dip vegetables a few at a time into batter and carefully add to hot oil. Fry until golden brown and crisp. Drain on paper towel.

Sour Cream Cucumbers
 

3 large cucumbers, peeled and sliced
1 onion, thinly sliced
1 c. sour cream (see low fat note below)
1/2 c. white vinegar
1/2 tsp. sugar
1 tsp. salt
dash black pepper

Layer cucumbers and onion slices,separated into rings, alternately in a salad bowl (glass is best). Combine sour cream,vinegar, sugar, salt and pepper. Stir until blended and smooth. Pour over cucumbers and onion rings. Cover and refrigerate 4-6 hours or overnight, tossing once or twice.
Serves 4-6.
 
 

Cucs and Onions

1 c. mayonnaise
1/4 c. sugar
1/4 c. vinegar
1/4 tsp. salt
4 c. sliced cucumbers
1 small onion (sliced thinly)

In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and onions; stir to coat. Cover and refrigerate for 2 hours.
Yield: 6-8 servings.
 

Oven Roasted Parsnips And Carrots

2 lb. parsnips peeled; cut into 3-inch pieces
2 lb. carrots peeled; cut into 3-inch pieces
2 tbs. olive oil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

Preheat oven to 425° F. If some pieces of parsnips and carrots are thick, cut lengthwise in half or into quarters. Toss vegetables in 15 1/2" by 10 1/2" jelly-roll pan with olive oil, salt, and pepper.
Roast vegetables 45 minutes or until tender and browned, tossing vegetables halfway through roasting time.

Yield: 10 servings
 

Cauliflower Casserole

1 c. cooked brown rice
some chopped onions (to taste)
some fresh mushrooms
1 garlic clove minced
butter , unsalted
1 pkg. frozen cauliflower  or about 1/2 of a fresh large head
1/4 tsp. basil
salt and white pepper to taste
1/2 tsp. lemon juice
1 c. sharp grated cheddar cheese
minced parsley

Sauté the onions, mushrooms and garlic in butter until tender but not soft.Add to rice. Thaw cauliflower if using frozen.  If using fresh, blanch for about 2 minutes. Drain well. Add to rice Add basil, salt and white pepper to taste.
Add lemon juice.  Stir in most of the cheese leaving a little to sprinkle over the top.  Bake at 350°, uncovered, until cheese melts and is lightly browned.Sprinkle with a little finely minced parsley. Serves 4
 
 

Creamed Turnips

 4 large fresh turnips
 4 oz. slivered almonds
 1 tsp. sugar
 1/2 c. margarine
 salt & pepper to taste
 cooking spray
 

Peel & slice turnips. Cover with water & boil until tender.  Drain & mash. Add margarine, sugar, salt & pepper, & mix until smooth & creamy.   Spray a casserole dish with cooking spray. Pour turnip mixture into casserole.Top with slivered almonds. Bake @ 350°  for 20 minutes.
 

Stewed Dried Corn
 

This recipe is for stewed corn, but it can also be baked or creamed.

2 c. dried sweet corn
3 to 4 c. boiling water
1 tbs. sugar
2 tbs. unsalted butter, or to taste
salt and pepper to taste
1 c. milk (use evaporated for a richer flavor)

Place corn in large saucepan. Add boiling water and soak approximately 1 hour. Add sugar, butter salt and pepper. Bring to a boil; reduce heat and simmer approximately 30 minutes. Add milk and cook for an additional 5 minutes. Taste for seasoning. Reheats very well.
 

Corn Fritters

1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. cooked corn
2 eggs, beaten
6 tbs. melted butter

Sift together the dry ingredients, add the beaten eggs with milk. Mix thoroughly. Add melted butter and corn, and mix. Drop by tablespoonfuls on slightly greased hot griddle. Brown on each side.

Carrot Fritters

1 lb. peeled and chopped carrots
1/4 c. onion chopped fine
1/2 c. water
2 eggs
1/2 c. flour
1/4 tsp. salt
1/8 tsp. paprika
2 tbs. chopped parsley (make it 1 Tbs. if you're using dry parsley)
salad oil
prepared mustard for dipping if desired.

In a saucepan, combine carrots with onion and water. Bring to a boil, simmer covered until carrots are tender. Drain liquid into a measuring cup. Measure 1/2 cups of that liquid into a small bowl. Separate eggs. Set aside the whites in another small bowl. Add the yolks to the reserved liquid and mix. Add flour, salt and paprika and beat until smooth.

Beat egg whites until stiff but not dry. At this point you should have 3 different mixtures.
(1) is the carrots and onions
(2) is the egg yolks and simmering liquid
(3) is the egg whites stiffly beaten

Fold 1 and 2 into 3. Add the parsley.

Heat some oil for frying in a griddle or skillet. Drop batter by heaping tablespoonful and fry until golden brown, both sides.
 

Tomato Pie

 1 frozen 9 inch pastry shell
 4 medium sized ripe tomatoes, sliced 1/2 inch thick
 1/4 c. chopped chives or scallion stalks
 1 tsp. chopped fresh basil (or 1/4 tsp. dried basil, crumbled)
 1/4 tsp. salt, or to taste
 1/4 tsp. freshly ground black pepper
 1 c.  grated Swiss cheese
 1/4 c. mayonnaise

Preheat over to 425°F. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 ° F. Cut tomato slices in half and place them on bottom of shell. Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the over 5 or 10
minutes before serving.

Note: This is a lovely dish. It is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine. Its success is uncertain when it is prepared with out-of-season tomatoes.

Hoppin' John

6 slices bacon
2 c. water
1 lb. black eyed peas. (If dried, soak overnight. If water is not good, boil it first, then soak beans)
1 c. rice
1 tsp. salt
1/4 tsp. pepper

Drain water from black eyed peas if soaked. Put pot over fire, add 2 c. water and boil. While that's working, fry up bacon nice and crisp. Add beans and rice to water along with salt, pepper and a couple tablespoons of the bacon drippings. Bring to boil again, then move pot away from fire till it is just a simmer. Put the lid on and cook 20-35 minutes
until rice is done and water all absorbed. Crumble up bacon and stir in, and eat.

Cabbage Fries

1 cabbage
oil or lard for frying
salt
sugar if available

Peel cabbage leaf by leaf and cut out center stems. Roll up tight as if making cigars, and cut across into shreds as thin as possible. Heat oil to as close to 350 ° as you can get, and toss in a handful of cabbage shreds loosely so they don’t stick together. Cook just a few seconds until cabbage shreds are crisp, scoop out to drain. Repeat until cabbage is all cooked. Sprinkle with salt and sugar and eat hot.
 

Greens and Gravy

1/2 c. oil, lard or clean bacon grease
1/2 c. flour
2 medium onions sliced thin
1 stalk celery, chopped small
1/2 tsp. salt
1/4 to 1/2 red (cayenne) pepper
4 bay leaves
2 cloves garlic, peeled & chopped
2 quarts chicken stock,  cheap white wine or good water
4 smoked ham hocks
2 bunches each: collard and mustard greens
1 add. cup water

Get good sized (about 8 quart) pot medium hot. Put in grease and flour and stir till smooth; cook till light brown, about 8 minutes. Add onions, celery, salt, pepper, bay leaves, garlic, stock and ham hocks. Raise heat to boil; lower heat to simmer and cook, uncovered, 2 hours or so, until hocks are tender. While that is cooking go through the greens:
wash off dirt and sand in good water, throw out wilted leaves, and cut stems out as they are tough and will not cook.

When hocks are done add the cleaned greens about a handful at a time. Add the cup of water and
stir all up. Cook till greens are tender and gravy is thick, about 45 minutes. Take out bay leaves and eat.
 

Bacon Dressing for Lettuce

Fry up bacon until crisp; let cool and crumble up fine. While bacon is cooking wash lettuce in good water and take out any tough stems or parts that bugs have gnawed on. Tear leaves and put in bowl with chopped cucumber and crumbled bacon. While bacon drippings are still hot, add onions and shake a little, then stir in vinegar, sugar, salt and pepper.
Boil and stir for about a minute, then pour over greens and stir. Eat right away
 

Artificial Oysters

2 eggs
3/4 c. flour
pinch of salt and pepper to taste
2 c.  of whole kernel corn (about 2 ears fresh corn, boiled and kernels scraped off)
Grease for frying

Beat the eggs and add flour, mix until combined. Add seasoning and corn, mix together. Make the mixture into little balls and then flatten into small pancakes. Heat some oil in a fry pan (bacon grease adds a better flavor to this) and fry until slightly brown on both sides. Makes about six.

Scalloped Tomatoes

2 c. cooked tomatoes, mixed with 1 tbs. sugar
1 - 2 tbs. butter, cut up
1 c. soft bread cubes
salt & pepper to taste
buttered bread crumbs

Grease baking dish. Put in about 1/3 of the tomatoes, dot with part of the butter, and put in half of the bread cubes. Repeat twice, putting buttered crumbs on top of the last layer. Bake uncovered at 350 °for approximately 30 minutes.
 

Civil War Recipe

Hashed Potatoes

1 quart potatoes
Piece of butter half the size of an egg
1/2 teacup water (about 1/4 c.)
1/2 tsp. salt
Dash of pepper
Sweet cream (optional)

Peel and hash [grate] fine uncooked potatoes. To each quart allow a piece of butter, half as large as a common sized egg; a half teacup of water, a half teaspoon of salt, a dust of pepper only, if any; it can be added much easier than taken out. Put water, butter, salt and pepper in the spider [frying pan] until it becomes hot; then stir in the potatoes, let them cook slowly so as not to burn. Stir often but do not mash them. Sweet cream can be added, if desired, when taken from the fire.

This is nice for breakfast.
 

Fried Zucchini Sticks

1 1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 tbs. oil
2 beaten egg yolks
3/4 c. flat beer
2 egg whites
zucchini
cooking oil

Put flour, salt, pepper, oil and egg yolks in a bowl and blend well.
Add beer gradually stirring.
Allow batter to rest covered and refrigerated for 3 to 12 hours.
Just before using, beat egg whites until stiff and fold into batter.
Slice zucchini into 1/2 inch slices, dry well. Dip in batter.
Fry in cooking oil 365° until golden brown. Serve at once.
 

Southern Greens

Greens boiled with pork have been part of the southern table since the
beginning. Some of the flavorful cooking liquid, called pot likker, is spooned over the greens before serving.

Combine water and smoked pork in heavy large pot. Cover and simmer 1 hour. Season cooking liquid with salt and pepper.

Bring liquid to boil. Add greens and cook over high heat until just tender, about 12 minutes. Using slotted spoon, transfer greens and pork to platter.
Moisten greens with 1/4 cup cooking liquid.

12 Servings
 

Special Turnips

People who don't like turnips like these.
 

8 to 10 white turnips, peeled and sliced
1 8 oz. package cream cheese, softened
1/4 c. sugar
1/2 c. butter (1 stick)
salt to taste
freshly ground pepper
buttered bread crumbs

Preheat oven to 350 °.  In a large pot, cook the turnips in boiling salted water for 15 - 20 minutes, until very tender.  Drain and mash (about 6 cups).

Beat in the softened cream cheese, sugar, and butter.  Season to taste with salt and pepper and mix well.  Pour into a greased casserole and top with the bread crumbs.  Bake until bubbly hot and lightly browned, approximately 15 - 20 minutes.
 

Poke Salad

Serves 6

3 lb. poke salad; fresh
1 med. onion; diced
1 tbs. baking soda
1/2 c. bacon fat
3 eggs

Note: Poke Salad is a spinach type vegetable that grows wild in the woods.
Dissolve the baking soda into a pot of boiling water.
Add Poke salad and cook for 3 minutes.
Drain and discard the water.
In a FRESH pot of boiling water, cook the Poke salad until it is limp and looks like cooked spinach.
Heat the bacon fat in a skillet, add onions, the Poke salad, and the eggs, and sauté until eggs are done.
 

Green Peas

 Serves 4

2 lbs. green peas

When shopping, look for plump, tender, bright green pods.

2 POUNDS YIELD 4 SERVINGS; 40 CALORIES PER SERVING.
To Prepare: Wash and shell peas just before cooking.
To Boil: Heat 1 inch water (salted, if desired) to boiling.
Add peas.
Heat to boiling; reduce heat.
Boil uncovered 5 minutes.
Cover and boil 3 to 7 minutes longer or until just tender.
If desired, add 1/2 teaspoon sugar and a few pea pods or lettuce leaf to boiling water for added flavor.

To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place peas in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 10 to 12 minutes or until tender.

To Microwave: Place peas and 1/4 cup water in 1 quart microwavable
casserole.

Cover tightly and microwave on high 9 to 11 minutes, stirring after 5 minutes, until tender.
Let stand covered 1 minute; drain.
 

Some people would insist this recipe be considered bread. In the mountains,it was treated as a vegetable,often served with pinto beans.

Sweet Corn Cakes

1/2 c. flour
1/2 c. yellow cornmeal
1 tsp. baking powder
1 tbs. sugar
1 egg, lightly beaten
1 c. creamed corn, or canned
2 tbs. vegetable oil
about 1/2 c. milk
 

Sift the dry ingredients into a bowl. Mix the egg, corn, and oil in another bowl. Combine the 2 mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it,and ladle out about 1/4 c. of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn't getting too dark. Turn
and cook until golden on the other side. Makes 10 to 12 cakes.
 

Skillet Ranch Vegetables

1 tbs. cooking oil
1 envelope (.4 ounce) buttermilk ranch salad dressing mix
2 med. carrots, thinly sliced
2 med.  yellow squash, sliced
2 med.  zucchini, sliced

In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp tender. Add squash and zucchini; cook 4-5 minutes longer or until all vegetables are tender. Remove with a slotted spoon to serving dish.
 

Now this is real food!

Country Style Collard Greens

Note: I like some of the more tender stems mixed in with my greens.

Mushrooms

1  tbs. butter
12  oz. fresh mushrooms
2  cloves garlic, crushed
1/4  tsp. salt

Cut the mushrooms into quarters and place them in a medium sauce pan. Add the remaining ingredients and simmer covered for 15 - 20 minutes or until tender.
 

Sunshine Carrots

5 med. carrots
1 tbs. sugar
1 tsp. corn starch
1/4 tsp. salt
1/4 tsp. ginger
1/4 c. orange juice
2 tbs. butter or margarine

Cut carrots into julienne strips. Cover and cook in boiling salted water until just tender. Combine next four ingredients in small sauce pan. Add orange juice, cook stirring constantly, until mixture thickens. Boil 1 min. stir in butter. Pour over hot carrots to coat evenly.
 
 

Corn Bread Salad

 This is actually very good!

1  9" pan of cornbread, cooked, cooled and crumbled
4 slices bacon, cooked crisp
1/2 bell pepper, chopped
1/2 med.  purple onion, chopped
1 tomato, diced
1/2 rib celery, diced
1 c. reduced fat mayonnaise

Mix all ingredients and put in large salad bowl.  Cover with lid or plastic wrap. This salad keeps for several days in the refrigeration.  It is even better after 2 days.  Serves 8-10.
 

Fried Grits

Cook 15 minutes more. Pour  the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap.  Refrigerator overnight. Cut grits into squares of desired size & Sprinkle with salt & pepper. Beat 3 eggs well & add 1/4 cup milk.  Dip squares in egg mixture & fry in hot oil  in a large iron skillet until golden brown. Turn only one time.
Drain on paper towels and serve immediately.

Home style Zucchini and Tomatoes

2 tbs. oil
1 medium clove garlic, finely chopped*
3 medium zucchinis, thinly sliced (about 4 1/2 cups)
1 can (14 1/2/ ounce size) whole peeled tomatoes, drained and chopped; reserve liquid
1 envelope Lipton's Golden Onion or Onion Recipe Soup Mix
1/2 tsp. basil leaves

In large skillet, heat oil and cook garlic with zucchini over medium high heat 3 minutes. Stir in tomatoes, then onion soup mix thoroughly mixed with reserved liquid and basil .Bring to a boil, then simmer, stirring occasionally,10 minutes or until zucchini is tender and sauce is slightly thickened. Makes about 4 servings.

*Use 1/4 teaspoon garlic powder if preferred.

Fried Okra

1 tsp. solid shortening
2 eggs
1/4 c. milk
12 pods okra
1 1/2 c. flour
salt and pepper

Heat shortening in skillet on medium heat. Slice okra in 1/2 inch slices.
Beat eggs and mix with milk in a bowl. Dip okra pieces in egg mixture.
Pour flour into a bag and add okra. Shake okra until well coated. Fry in skillet over medium heat until golden brown. Drain on paper towels and salt and pepper to taste.

Bacony String Beans

1/2  pound fresh green string beans
3  cloves garlic
3  lean slices bacon, diced
1/4  c. chopped onion
1  tbs. olive oil
salt and freshly ground black pepper
 

In a medium skillet, cook the bacon pieces until crisp. Drain the bacon on paper towels.

Cut the beans into thirds and steam to cook. Cook until they just turn soft.

In a nonstick skillet, heat the olive oil. Add the onions and garlic and sauté until limp. Add the bacon, beans, salt and pepper.

Toss to coat evenly and sauté until warmed through.

Zucchini Ribbons

3 small zucchini (3/4 pound total)
2 tbs. olive oil
1 tbs. . white wine vinegar
2 tsp. chopped fresh basil
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground coriander
julienne carrot strips

Slice ends off of zucchini. Using a vegetable peeler, thinly slice zucchini, making ribbons. Steam zucchini until just crisp tender (will happen very quickly) Mix oil, vinegar, basil, red pepper, and coriander. Pour over zucchini and garnish with carrots.

Old Fashioned Creamed Onions

Servings: 8 to 10

2 pounds small boiling onions (or whatever small onions you can find)
1/2 c. butter
1/2 c. flour
3 c. light cream
1 1/2 c. water from cooking the onions
salt and pepper to taste
 

Peel the onions, place them in a saucepan and cover with salted water. Simmer until just tender. Drain off liquid into a bowl. Set onions and liquid aside separately. In a medium sauce pan melt the butter. When it foams stir in the flour. Cook gently, stirring, for 2 minutes, then add cream. Cook and stir until thickened. Add 1 1/2 cups of reserved onion liquid. Cook for another few minutes. Add salt and pepper to taste. Add the onions and any optional additions. Serve hot.

Note: You can make this ahead and place it in a double boiler or a 350º oven until warm.

Vegetables with Cream Cheese Sauce
 

1 pkg.  (16 ounces) frozen vegetables (broccoli, cauliflower and carrots)
2 tbs. butter
2 tbs. flour
1 c. milk
4 oz. cream cheese, softened
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup Parmesan cheese
 

 Cook vegetables until almost done; drain and place in casserole dish.
 Melt butter in saucepan. Stir in flour until smooth; add milk, cream cheese, salt  and pepper, stirring until thick.
 Pour sauce over vegetables and sprinkle with Parmesan cheese.

 Bake at 350º for 30 minutes. Yield: 4 servings.
 

Squash Succotash
 

1 tbs.  unsalted butter
1/4 c. scallions, chopped
1/2 red bell pepper, seeded and chopped
1/2 lb. butternut squash, or other winter squash, peeled, seeded and diced
3/4 c. frozen baby lima beans
3/4 c. frozen corn
1/4 c. vegetable stock or water

Melt butter in a heavy nonstick skillet over medium heat. Sauté scallions and bell pepper 5 minutes or until softened. Add squash. Cover skillet. Reduce heat to low and sauté 10 minutes. Stir in remaining ingredients. Season with salt and pepper to taste and simmer 10 minutes or until liquid is absorbed.

Corn Fritters

2 eggs
3/4 c. flour
pinch of salt and pepper to taste
2 c. of whole kernel corn about 2 ears fresh corn, boiled and kernels scraped off)
Grease for frying

Beat the eggs and add flour, mix until combined. Add seasoning and corn,mix together. Make the mixture into little balls , then flatten into small pancakes. Heat some oil in a fry pan (bacon grease adds a better flavor to this) and fry until slightly brown on both sides. Makes about six.

Turnip Greens and Pot Likker
 

1/4 lb. salt pork (can also use slab bacon)
3 qt. cold clean water
2 bunches (about 1 1/2 lb.) turnip greens

Put salt pork in cold water and put over fire until it boils. Leave uncovered and cook about 45 minutes. While that is cooking go through the turnip greens. Cut off stems, throw out anything, brown, wilted or moldy. Rinse several times in clean water to get sand out. When pork is done cooking add greens and boil uncovered another hour. Drain cooking water and save it. Chop cooked greens up fine and put on plate. Slice salt pork and put on top of greens. Pour reserved cooking liquid (the "pot likker") over all.

Serve with corn dodgers or hush puppies.

Ham with Green String Beans

3 lb. ham, smoked
water
1 qt. string beans
5 med. potatoes
salt & pepper
 

My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Mom used salt pork instead and then cooked the beans as described below.
 

Cover the piece of ham with cold water and set over a low flame to cook for  3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes.

Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Candied Pumpkin

10 c. thinly cubed pumpkin
2 c. sugar
6 slices bacon

Place pumpkin in a large casserole dish. Cover with sugar. Bake in a 350°F oven until pumpkin starts to get soft. Stir pumpkin and place bacon on top. Bake until liquid is syrupy.

Crowder Peas

1 pkg. frozen crowder peas
1/4 lb.  ham or ham hock
3 1/2 c. water
1 tsp.  flakes
1 tsp. garlic powder
1 tsp. salt
1/4 c. cooking oil

In two quart pot, add oil, and brown ham or ham hocks. Add water, peas, and season to taste. Cover and simmer, stirring occasionally until peas are tender (about one hour). Serve hot over rice or corn bread.

Note: All beans, peas may be prepared in the same manner. Dry beans should be rinsed and sorted in a colander before using. Dry beans require a longer cooking time than fresh or frozen legumes. Any of your favorite sausages/seasoning meats can replace ham. Monitor liquids closely while cooking and add water as necessary to prevent scorching.

Wilted Winter Greens & Black Eyed Peas

1/2 lb. dried black eyed peas (1 1/3 cups)
2 lbs. greens, such as collards, kale and/or escarole, trimmed and
washed
1 tbs. vegetable oil, preferably canola
2 oz. country ham or prosciutto, diced (1/2 cup)
2 tbs. red wine vinegar, or to taste
Freshly ground black pepper to taste

Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes.
Remove from heat and let stand for 1 hour.) Drain peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt to taste. Let sit, covered, for 1/2 hour, then drain and rinse.

Slice greens into 1/4" wide strips. Heat oil in a very large skillet or casserole over high heat. Add country ham or prosciutto and sauté until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if needed. Add the reserved black eyed peas and heat through. (The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or in the microwave.) Season with vinegar, salt, and pepper.

Baked Pumpkin

4 tbs. butter or margarine
2 c. pumpkin (canned or fresh)
1/2 c. flour
1 pinch salt & baking soda (ea.)
1 c .sugar
1 c. milk
2 eggs
1 tsp. vanilla
cinnamon sugar (or just
cinnamon) for topping

Put the butter in a dish or pan measuring 8x8, 9x9, or 7x11; melt while heating the oven to 450°. Put remaining ingredients in blender and whirl until smooth. Pour into the melted butter and sprinkle top with cinnamon (or cinnamon sugar). Bake for 25-30 minutes. Serve as a side dish.

Buttered Fried Parsnips
 

2 lb. parsnips
salt & pepper; to taste
4 tbs. butter
1 tbs. parsley; chopped
1/8 tsp. nutmeg

Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry.

Just before serving, heat the butter in a skillet and sauté over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and
serve in a warm vegetable dish, garnished with parsley.
 

Mapled Acorn Squash

 3 small acorn squash
 6 tsp. melted butter
 9 tsp. butter
 1 c.real maple syrup
 salt and freshly ground pepper

Preheat the oven to 400 °. Slice the squash  in half and remove the seeds. Brush the cut sides of the squash with the melted butter. Place the squash cut side up in a large shallow baking dish. Place 1/2 tablespoons butter in each squash. Heavily brush the squash with the maple syrup and distribute the remaining syrup evenly among the squash. Pour 1/2 inch of water into the pan and bake for 40-45 minutes, or until tender.

Fresh Asparagus

2 lb. asparagus, fresh, any color
water, boiling, salted
1/4 c. butter
3 tbs. Parmesan cheese, grated
1 lg. egg, hard cooked

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.

Honey glazed Corn On The Cob

fresh corn on the cob
1 tbs.  honey
1 tbs. olive oil
crushed garlic (optional)

Remove the stem, leaves and silky fibers from the corn. Cook in a pan of boiling water for 10 minutes or until a kernel of corn can easily be removed from the cob with a fork. Drain the corn and pat dry with absorbent kitchen paper. Whisk together the honey, oil and (if using) garlic. Cook under a very hot grill until browned and glazed all over, turning frequently and brushing with more glaze as it cooks.

Cook for 1-2 minutes before serving.

   Just Beans*

1/2 lb. dried pinto beans
1/2 lb. dried black beans
1/2 lb. dried lima beans
1 smoked ham hock
salt to taste
2 cloves garlic minced
1 large pimento chopped
1 small onion chopped
1/4 c. black strap molasses

Soak beans for 2-6 hours in cold water. Drain water & replace with with fresh water. Bring water to a boil slowly. Add salt & pepper, ham hock, onion, pimento, and garlic. Reduce heat to Medium and cook for 1 hour. Be sure to stir frequently. Add molasses at this point & cook for 15 minutes more. Excellent with ham or pork or whatever. Enjoy! Origin: Don Houston's kitchen circa 1989

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