Site hosted by Angelfire.com: Build your free website today!

SOUTHERN CORNERS
**VEGGIES & SIDE DISHES**

RECIPES:











Savory Rice



2 (10 3/4 ounce) cans chicken broth, undiluted

3 1/2 cups water

1/2 teaspoon salt

2 1/2 cups uncooked long grain rice

2 carrots, finely chopped

***

Combine broth, water, ans salt in a Dutch oven; bring to a boil. Add rice and chopped carrots. Cover, reduce heat, and simmer 20 minutes, or until rice is tender and water is absorbed. Yeild: 12 servings.


Hearty Potato Chowder

table salt and pepper to taste
1 cup broccoli florets
2 cups finely chopped onions
3-4 cups diced potatoes
1 cup finely grated carrot
3 tablespoons butter
3 cups water
3 cups milk
3 cups chopped smoked sausage
parsley for garnish (optional)
celery salt to taste or 1 cup finely chopped celery

Melt butter in large pot and saute onions. When onions are tender, add water, carrot, celery (or celery salt to taste), potatoes, broccoli and sausage. Add salt and pepper to taste and bring to boil. Simmer for 15 minutes or until potatoes are tender. Add milk, stir thoroughly and serve hot. Served with fresh bread from the oven...this will be a belly warmer meal.





Squash Casserole



2 lb yellow squash
1 tsp salt
1/8 tsp sugar
7 Tbs butter or margarine
1/2 cup onion, chopped
1 to 1-1/2 cups grated Cheddar, sharp
1 cup sour cream
1/3 cup Romano cheese, grated
1/4 cup apple juice
Salt & pepper to taste
1 cup dry bread crumbs

Cut squash in 1/4 in slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350F . Melt 4 Tbs of the butter in a small skillet. Add onion and cook until transparent. Set aside. When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, apple juice and salt and pepper to taste, mixing thoroughly after each addition. Pour squash mixture into a large casserole. In skillet sauté bread crumbs in the remaining butter until well mixed. Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly. Serves 6





Bonnie's Taters



4 medium-sized potatoes, unpeeled, cut into quarters
2 green onions (scallions) sliced very thin, including the green tops
1 cup sour cream
3 Tbs butter
Salt and freshly ground black pepper to taste
2 Slices bacon, cooked until crisp, then crumbled
1/4 cup grated cheese (Swiss or cheddar are good. Almost any cheese will do.)

Boil the potatoes in enough water to cover until they are done. Drain and mash with the sour cream, butter, salt and pepper. Mix in green onion and bacon. Place in a greased oven-proof dish, top with the grated cheese, and bake at 350F for 30 minutes. Serves 4 to 6.






FRIED GREEN TOMATOES



1 large egg,
1/4 cup low-fat (1% milkfat) milk,
1/2 to 1 teaspoon hot red pepper sauce, or to taste,
1 teaspoon sugar,
1/2 teaspoon salt,
1/4 teaspoon black pepper,
1/2 cup yellow cornmeal,
3 medium-size green tomatoes (sliced 1/4 inch thick, 1 pound),
2 tablespoons corn oil or bacon drippings


In a pie plate, whisk the egg, milk, and hot pepper sauce. In a cup, mix the sugar, salt, and pepper. Spread the cornmeal on a plate. Dip the tomato slices into the egg mixture, sprinkle with the sugar mixture, then coat with the cornmeal.
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Slide in about half of the tomato slices, without crowding, and cook for 2 minutes on each side or until golden brown. Transfer to paper towels to drain.
Repeat with the remaining oil and tomatoes. Serve immediately, because they lose their crispy texture if left sitting.



TURNIP GREENS



5 bacon slices
2 quarts water
1/4 cup of sugar
2 teaspoons salt
1/4 to 1/2 teaspoon dried crushed red pepper
1 tablespoon dry white wine (optional)
6 pounds fresh turnip greens, trimmed and rinsed
Cook bacon in a large stockpot until crisp; remove bacon, reserving 2 teaspoons drippings in pot. Crumble bacon, and set aside.
Bring water, sugar, salt, red pepper, and, if desired, white wine to a boil in stockpot. Add turnip greens, a few at a time; cover and cook over medium heat 40 minutes or until tender. Drain and sprinkle with bacon. Makes 6 to 8 servings.




Stuffed Vidalia Onions


6 large Vidalia onions
¼ cup butter, melted
Salt and fresh cracked pepper
1 pound bulk spicy sausage
1 teaspoon grated orange zest
1 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh sage
1 cup grated white cheddar cheese, divided
Lemon Butter Sauce

Preheat the oven to 350 degrees. Peel the onions, cut 1 inch from each end, and scoop out the centers with a sharp-edged spoon. Mince and reserve the centers for the stuffing. Place the onions in a shallow baking dish and drizzle with the melted butter, salt and pepper. Pour boiling water into the dish until it is about halfway up the onions. Cover with a lid or foil and bake for 30 minutes, until the onions are tender. Remove carefully from the water so the onions do not come apart. Drain, and set on a buttered baking sheet. In a medium skillet over high heat, combine the minced onion centers and the sausage. Stir and saute to break up and brown the sausage, about 5 minutes. Drain and discard the fat and then toss the sausage mixture with the orange zest, parsley, sage and ¼ cup of the cheese. Spoon the stuffing into the cavity of each onion, sprinkle with the remaining cheese, and return to the oven to heat and melt the cheese, about 5 minutes. Serve with Lemon Butter Sauce spooned onto each plate.



Black-Eye Pie


5 large eggs or 1 1/4c egg substitute
1/2c milk
2 1/2c cooked black-eye peas
1/3c green onions, thinly sliced
1/4t hot pepper sauce
1 1/2c sharp cheddar cheese, shredded, divided
4 slices bacon, cooked crisp and crumbled OR 1/3c real bacon bits
Heat oven to 350. Beat together eggs and milk in medium bowl; stir in black-eye peas, green onions, and pepper sauce. Stir in 1 c cheese and half of the bacon. Pour into cooking-sprayed 9-inch pie dish or quiche plate. Bake for 25-30 minutes or until center is set. Sprinkle with remaining cheese and bacon over top of pie; continue to bake 3-4 minutes or until cheese is melted



Dirty Rice


2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper
Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6-8)


Greens


If you were making a "mess of greens" you were cooking a lot of leaves, water, and meat in a big black pot or any kind of pot
. 2 bunches turnip greens
2 bunches mustard greens
1/2 pound salt port
1/2 pound of bacon (sliced or cubed)
1/2 teaspoon salt
1/2 teaspoon pepper
2 dried red peppers
1/2 medium onion chopped
Place greens in cold water with one teaspoon of salt. Let set for about 10 minutes. Wash greens. Put in plain cold water, picking out any pieces that are bruised or broken. Break off all very large stems. Make sure you wash greens thoroughly, so they are cleansed or any sand or soil. In a large pan, fry meat until browned. Drain off fat if you prefer a healthier meal. Add greens, water, and seasoning. Cover and cook for 1 1/2 hours on low heat, or until greens are tender. Use the leftover juice with greens and cornbread
.


Hominy Grits


1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine
Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot with butter. (Serves 4)


Collard Greens


3-4 bunches collard greens
2 cups water
1 ham hock or salt pork (small piece
) 1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
Wash and remove stems from greens. Boil ham hock or salt pork for 1 hour in water. Tear leaves into bit-sized pieces. Add greens, sugar, salt and pepper. Cover and cook greens slowly until tender. Simmer for 2 hours. (Serves 4)


Corn Pudding


1 can cream style corn (17 oz
) 1/3 sugar
1 small can evaporated milk
1 tsp vanilla
1 1/2 tbsp flour
2 eggs
dash of salt
1/2 stick of butter
Mix ingredients and bake until firm until 350 degrees
.


Black-Eyed Peas


1 pound black-eyed peas
4 cups water
1 medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed ham (option substitutes: 2 polish sausages, 2 hot sausage
links, or bacon)
1/4 teaspoon dried red pepper (optional)
Pick and wash the black-wyes peas. Place in slow cooker or, if you wish to cook them on the top of the stove, a large dutch over. Combine wtih salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6
to 8.



the freebie connection..free samples, contests and sweepstakes!

Southern Corners

HOME

Email: galisa35@hotmail.com