This recipe can be used with any type of potato, but my family prefers small red potatoes or Yukon potatoes. I also use this recipe to make a delicious potato soup by adding enough chicken stock to make a thick soup. You want some mashing to occur, but most of the potatoes should remain in whole chunks.
Creamed New Potatoes
1 1/2 pounds new potatoes
4 Tablespoons butter or margarine
1 cup whole milk, more or less as desired
salt and white pepper to taste
1. Scrub and dice potatoes. You want the chunks to be large bite size. Cover potatoes with lightly salted water. Bring to a boil and simmer for 20 minutes or until done.
2. When potatoes are done, drain well. Add 4 tablespoons butter and put back onto low heat. Add just enough milk so that it covers the bottom of the pan and comes up halfway through the potatoes.
3. Simmer and stir until the butter is melted and all is mixed. The potatoes will mash slightly, thickening the milk and butter. You can add more milk, if desired, to get the amount of creaminess desired.
4. Remove from heat and season with salt and white pepper to taste.
This recipe is traditionally made with yellow summer squash, but you can also use zucchini or a mixture of the two. I like to use fresh squash, but frozen will also work.
Baked Squash Casserole Recipe
1 lb diced yellow squash
1 large onion chopped
1 c. grated cheese
1/2 tsp salt
1/4 cup milk
2 tablespoon butter
1/2 c. cracker crumbs
1. Cook squash and onion in salted water untill tender, drain.
2. Add butter, milk and 1/4 cup of the cheese. Mix well, and spread remaining cheese on top.
3. Add cracker crumbs on top of the cheese, then dot with small pieces of butter. Bake at 450 degrees until crackers brown.
This recipe is a holiday tradition at our house. Many recipes add mini-marshmallows, and you can if you like, but my family prefers just fruit. This ambrosia can be made the night before to allow the flavors to mingle. Add the coconut and pecans just before serving. If added early they will soften and discolor, but still taste good. You can use whatever fruits you desire for this recipe. You need enough citrus and pineapple juice to coat the apple and pear pieces. I like mine juicy.
Heavenly Ambrosia Recipe
6 naval oranges
1 red grapefruit
1 15 ounce can of pineapple tidbits in juice
1 bunch seedless grapes
1 jar maraschino cherries
1 cup coconut (optional)
1 cup pecan halves (optional)
2 Tablespoons sugar (optional- taste before adding)
1. Remove peel, seeds, and membranes from oranges and grapefruit. Work over a large non-metal bowl so that juice is not lost. Cut pulp into bite size pieces.
2. Add pineapple and its juice. Core and dice apples and pears. Peel can be left on or off according to your preference.
3. Mix apples and pears into the juice of the oranges to coat. This prevents browning.
4. Halve grapes and add.
5. Add cherries and enough of the liquid to add a little color to the juices.
6. Mix all together and taste. If the juices are tart, add enough sugar just to sweeten slightly. It should not be very sweet.
7. Refrigerate until ready to serve. At serving time, mix in the coconut and/or pecans, or sprinkle on top of each serving for garnish.
By: Amanda Jade
This recipe was actually a complete accident at my home one Thanksgiving. I had placed green beans in the slow cooker and my mom added a bit of thin sliced onions and bacon. We promptly forgot about them in the chaos that was Thanksgiving meal prep for a half dozen people. We remembered them after the meal was complete and we had already eaten. The green beans were melt in your mouth soft, the onions and bacon had nearly dissolved and they were tiny bites of heaven on a plate.
Slow Cooker Green Beans with Onions and Bacon
Sea Salt and Pepper
2 lbs Green Beans, fresh and washed
Vidalia Onion, thinly sliced
Olive Oil or Butter
1. Line the bottom of a slow cooker with bacon, a single layer. If you prefer crispier bacon, fry it first but add the oil to the slow cooker too.
2. Add the onions, garlic and green beans, tossing together on top of the bacon.
3. Add a pat or two of butter or a drizzle of olive oil, tossing the vegetables again.
4. Season liberally with sea salt and pepper.
5. Turn on low and forget about them for about 6 hours.
I have made these for every Thanksgiving celebration I’ve been invited to in the last 10 years. I NEVER have leftovers, even when preparing up to five pounds of them. I’ve made a few slight adjustments over the years, depending on who I make them for. My husband likes to pick on me about the floppy bacon, so I began frying it before adding it to the slow cooker. I still prefer it soft and melty though. The garlic is optional, but it adds a whole new dimension of flavor. Enjoy!
Easy Southern Side Dishes:Sweet Potato Croquettes
3 cups of cooked and mashed sweet potatoes
1/4 cup butter
1 teaspoon salt
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup crushed pineapple, drained
2 eggs, used separately
- Combine sweet potatoes, butter, salt, brown sugar, cinnamon, nutmeg, pineapple and 1 egg.
- Shape into 1 ½ inch balls.
- Roll balls into a beaten egg, then into bread crumbs.
- Fry in hot fat (375 degrees) until browned. Drain on paper towels and serve hot.
Rutmus is a mixture of mashed potatoes and turnips. Make them just like you would mashed potatoes using equal parts yellow turnips and potatoes.
Salt and pepper to taste
Boil together equal amounts of yellow turnips and potatoes.
Drain, mash, and season to taste with salt and pepper.
Add butter as desired and beat until fluffy. Serve.
Stewed Kumquats and Prunes Recipe
This recipe is from the 1930’s. It was popular in the more southern regions where Kumquats were plentiful. Serve it as a breakfast dish or a side dish. [Read the rest of this entry…]
Tomato Aspic is an old traditional Southern side dish. There are as many variations as there are cooks, each claiming the best and often secret recipe. Many recipes add chopped vegetables, celery, cabbage, peppers, etc….Some Southern cooks use lemon jello instead of plain gelatin. This recipe is a well seasoned basic tomato aspic.
2 cups tomato juice
8 whole cloves
1/4 teaspoon black pepper
4 bay leaves
1 Tablespoon sugar
3 tablespoons vinegar
1 onion, chopped
juice of 1 lemon
1 teaspoon Worcestershire sauce
salt to taste
1 teaspoon celery seed
2 tablespoons gelatin
1/2 cup water
Dissolve gelatin in 1/2 cup water. Cook together everything except lemon juice and Worcestershire sauce. Adjust seasoning, add lemon juice, Worcestershire and dissolved gelatin. Pour into desired molds and chill. Serve on a bed of lettuce
If you have plenty of tomatoes this year, try this wonderfully refreshing and easy tomato juice cocktail. Full of vitamins and flavor… Its like a supercharged tomato juice. This takes a little time to cook and sieve the tomatoes, but it is easy.
Tomato Juice Cocktail
2 quarts tomato juice and pulp made from fresh tomatoes
1 teaspoon celery salt
1 Tablespoon Salt
1/4 cup sugar
1/2 teaspoon paprika
1/4 teaspoon thyme
2 teaspoons Worcestershire sauce
hot sterile pint or quart jars
Wash and cut up (but do not peel) the desired amount of tomatoes. Boil until tomatoes are soft enough to go through a sieve easily. Put through sieve, then measure. For every 2 quarts of juice and pulp, add the above seasonings (except Worcestershire). Bring to a boil and cook for 5 to 8 minutes. Add the Worcestershire sauce – 2 teaspoons for every 2 quarts juice. Pour into hot sterile jars and seal. Process immediately for 10 minutes in a boiling water bath.
Some southern states have different versions, using the local variety of peas; but Hoppin’ John always includes peas and rice. [Read the rest of this entry…]