Tag Archives: vegetable

Roasted Okra

14 Sep

Roasted Okra

Ingredients:

1 bag frozen Okra

Olive Oil

Garlic Powder

Ground Coriander

Salt

Pepper

Procedure:

Preheat the oven to 450.  In a baking dish lightly drizzle Okra with olive oil,  and sprinkle all seasonings to taste. Roll it around with a spoon to coat.  Bake, stirring every 5ish minutes, until okra is browned on all sides, about 15 minutes. Serve hot out of the oven.

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Wilted Salad

1 Sep

Wilted Salad

Ingredients:
1 bunch leaf lettuce lettuce
1 bunch green onions
4 slices bacon
¼ C. vinegar
Johnny’s seasoning salt

Procedure:

Clean and tear lettuce leaves; chop onions. Combine lettuce and onions in bowl. Fry bacon until crisp. Mix equal parts bacon grease and vinegar and pour over salad. Crumble bacon on top. Sprinkle with Johnny’s seasoning salt.

Candied Brussels Sprouts

1 Sep

Candied Brussels Sprouts

Ingredients:

1 bag frozen brussels sprouts
salt

pepper

butter

brown sugar

Procedure:

Saute in pan until almost done. Sprinkle with salt and pepper and then sprinkle with brown sugar. Stir until brown sugar is melted. Serve.

Fried Cabbage

1 Sep

An Old Family Favorite!

 

Fried Cabbage

Ingredients:

1 head of cabbage chopped in chunks
Johnny’s seasoning salt
olive oil

Procedure:

saute in pan until done

Creamed Spinach

31 Aug

Creamed Spinach

Ingredients:

* 1 ¼ pounds spinach, tough stems discarded
* 10 ounces white pearl onions
* 5 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 ¼ cups 2% milk
* ¾ cup chopped slab bacon (8 cooked slices)
* ½ cup heavy cream
* Coarse salt and freshly ground pepper
* 2 Pinches of  nutmeg
* 2 teaspoons fresh lemon juice

Procedure:

1. Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Finely chop; set aside.
2. Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove with a slotted spoon (reserve water in pan); rinse under cold water. Trim root ends, and remove skins; halve if large. Return water to a boil. Add onions, and cook until tender, about 10 minutes. Drain, and rinse under cold water.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Add flour; cook, whisking, 5 minutes. Add milk in a slow, steady stream, whisking constantly. Boil, whisking, 1 minute. Remove from heat.
4. Melt remaining tablespoon butter in a large saucepan over medium-high heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, ¼ teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with salt and pepper. Can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.

4 servings

Amount Per Serving
Calories 361.4
Total Fat 27.1 g
Saturated Fat 15.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.5 g
Cholesterol 72.1 mg
Sodium 409.2 mg
Potassium 680.4 mg
Total Carbohydrate 20.2 g
Dietary Fiber 2.6 g
Sugars 0.4 g
Protein 10.9 g

9 WW points per serving

Corky’s Potato Dipper’s

31 Aug

Corky’s Potato Dipper’s

Ingredients:

3 russet Potatoes
4 cups oil
Johnny’s Seasoning Salt
ranch dip

Procedure:

scrub potatoes clean
slice them, season them, heat oil. deep fry slices until golden or crunchy!

Serve and dip in Ranch

My mother used to make these on cold days when we were kids. And now my kids LOVE them!!!

Corky’s Celery Sticks

31 Aug

Corky’s Celery Sticks

Ingredients:

1 bunch celery
16 oz cream cheese
1 lemon
1 can pitted olives
2 green onions
salt
pepper

Procedure:

mix together in a bowl:
cream cheese, squeezed fresh lemon, green onions and salt and pepper to taste.

wash and slice celery into sticks. Fill each stick with cream cheese mixture. top with whole olives.

A partially eaten tray… You can tell it’s been handled! LOL! But at least I got the pic! ;o)

Broccoli Salad

31 Aug

Broccoli Salad

Ingredients:

Broccoli (ABOUT 5 CUPS CHOPPED)
1 small red onion chopped
½ lb bacon, cooked and crumbled
¼ cup sunflower seeds
½ cup raisins
2 cups red seedless grapes
1 cup mayonnaise
2 TBSP Vingar
2 TBSP Sugar

Procedure:

PLACE FIRST 5 INGREDIENTS IN LARGE BOWL. MIX TOGETHER MAYO, SUGAR, AND VINEGAR AND POUR OVER VEGETABLE MIX. MIX WELL. CHILL. STIR BEFORE SERVING.
MAY SUBSTITUTE HALF OF THE BROCCOLI WITH CAULIFLOWER.

Bourbon Yams

31 Aug

Bourbon Yams

Ingredients:

4 med. size yams or sweet potatoes
1/3 c. orange juice
1/3 c. brown sugar
1/3 c. bourbon
½ c. broken pecans, unsalted
2 tbsp. butter

Procedure:

Boil yams, unpeeled until almost tender; do not overcook. Cool, peel and cut in one inch slices. Arrange in buttered glass baking dish or casserole.

Combine orange juice, brown sugar, bourbon and pour over yams. Dot with butter, top with pecans. Bake in 350 degree oven about 20 minutes until heated through and yams are tender. If the pecans are toasted first before adding to the casserole it improves their flavor. Serves 4 to 6.