How to Cook Dried Butter Beans or Lima Beans

May 31, 2013 by  
Filed under How To, Vegetables

Butter Beans

These are easy, but time consuming. They need to be soaked overnight or started a few hours early, so allow plenty of time. I like these with cornbread for lunch. [Read the rest of this entry…]

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Black-Eyed Peas Dip Recipe

May 31, 2013 by  
Filed under Appetizers, Vegetables

Black-Eyed Peas: A New Year’s Day Tradition

By Suzanne Lieurance
New Year’s Day is full of traditions. Watching college ball games on TV, making resolutions, and eating certain foods that are thought to bring good luck are just a few typical traditions in the USA.

Black-eyed peas are a New Year’s Day tradition in the South. Eating them on this day supposedly brings good luck and riches for the coming year. [Read the rest of this entry…]

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Baked Papaya Recipe

May 31, 2013 by  
Filed under Vegetables

Baked Papaya Recipe
Baked Papaya has long been popular in the southern parts of Georgia and in Florida where papaya grows like a weed in the back yard. You can find papaya everywhere now. Try this. [Read the rest of this entry…]

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Baked Apple Slices

May 31, 2013 by  
Filed under Desserts, Vegetables

Baked Apple Slices

These are so simple for weeknight meals. Start them first and throw into the oven while everything else cooks. No fuss. [Read the rest of this entry…]

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Wild Rice Pilaf with Vegetables and Dried Cranberries

May 31, 2013 by  
Filed under Potatoes and Rice, Vegetables

Wild Rice Pilaf with Vegetables and Dried Cranberries
serves 8
This recipe would also be nice made with dried tart cherries. [Read the rest of this entry…]

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New Orleans Hot Rice Cakes

May 31, 2013 by  
Filed under Breads, Vegetables

New Orleans Hot Rice Cakes

This is an adaptation of one of the oldest known recipes in New Orleans, one that is said to have been a favorite of President Zachary Taylor. It’s a good way to use up leftover rice. [Read the rest of this entry…]

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Spiced Cantaloupe Pickles

May 31, 2013 by  
Filed under Pickles, Vegetables

North American "cantaloupes", actual...

North American “cantaloupes”, actually a type of muskmelon. Deutsch: Cantaloupe-Melone (Cucumis melo var. cantalupensis) (Photo credit: Wikipedia)

Spiced Cantaloupe Pickles

This is an old recipe that is enjoying a comeback. I had never eaten it growing up and then sampled some in the mountains of North Carolina on a trip. I had to have the recipe! I found this one in an old book from the 1800’s. Its easy to do and could be scaled down to be used as a refrigerator pickle. Excellent flavor.

7 lbs Cantalope
3 lbs sugar
8 sticks cinnamon
1 T whole cloves
Sterile jars and lids

Peel rind and cut cantaloupe into one inch pieces. Soak over night in weak vinegar. To each seven pounds of fruit, add three pounds of sugar and eight sticks of cinnamon, one tablespoonful of whole cloves. Cook about an hour and one-half or until the fruit becomes transparent. Place in ‘sterile jars and seal. Serve as a relish or side dish with chicken or meats.

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Pickled Beets

May 30, 2013 by  
Filed under Pickles, Vegetables

CDC beets

Fresh beets (Photo credit: Wikipedia)

4 quarts small beets
3 cups vinegar, more if needed
2 cups water
2 ½ cups sugar
2 teaspoons allspice
3 inch stick of cinnamon
½ teaspoon whole cloves
1 teaspoon salt
Hot sterilized jars and lids

Cook the beets until just tender. Slip off the skins.
Combine vinegar, water, sugar, spices, and salt. Bring to a boil and simmer 15 minutes.
Add the beets to the vinegar and simmer 5 minutes longer.
Pack the beets into hot sterilized jars. Bring the vinegar to a boil and pour over beets. If there is not enough vinegar mixture to cover, add hot vinegar.
Seal immediately, hand tighten bands.
Process for 10 minutes in a boiling water bath.
Makes about 4 quarts.

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Summer Squash Recipes

May 30, 2013 by  
Filed under Vegetables

Recipes to help you find old and new ways to use that garden bounty.


Summer Squash with Sour Cream

3 Tablespoons butter or olive oil
1 onion, sliced
2 pounds yellow crookneck squash, sliced
1 cup sour cream
Salt and pepper to taste
Paprika (optional)

Heat the butter, add the onion and cook until translucent.
Add the sliced squash and continue cooking until lightly browned.
Add the sour cream and simmer until squash is tender.
Add salt and pepper to taste. Sprinkle with paprika.

Squash Pudding

2 pounds summer squash, sliced or diced
3 Tablespoons butter, separated
1 egg, beaten
2 tablespoons brown sugar
1 Tablespoon flour
½ cup milk
½ cup bread crumbs
salt and pepper to taste
paprika and nutmeg

Steam the squash over boiling water about 30 minutes or until tender.
Mash the squash, add 2 Tablespoons of the butter, the egg and the brown sugar. Set aside.
In a small saucepan, heat the remaining tablespoon of butter. Add 1 Tablespoon of flour, stir and fry for a minute to make a roux. Add the milk and cook until thick.
Add the white sauce to the squash mixture. Season to taste with salt and pepper.
Place in a greased casserole. Top with bread crumbs.
Sprinkle with paprika and a dash of nutmeg.
Bake in a 375 degree oven for about 30 minutes or until browned.

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Easy Baked Acorn Squash

May 30, 2013 by  
Filed under Vegetables

Easy Baked Acorn Squash Recipe

Acorn Squash
Brown Sugar

  1. Cut your squash in half. Scoop out seeds and rinse out cavity. Put the squash in a deep baking dish.
  2. In each cavity place a pat of butter, some salt and pepper, and a small spoon of brown sugar.
  3. Cut bacon strips in half and drape the strips along the cut edges of the squash.
  4. Put a few tablespoons of water in the bottom of the dish. Bake at 400 until tender, 30 to 45 minutes.

You can bake these ahead of time, keep them warm, and just pop back in the oven to crisp up the bacon.

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