Vegetables and Sauces
FRIED GREEN TOMATOES
Wash and slice:
4 firm green tomatoes
Mix together:
1/2 c. corn meal
1 t. salt
1/3 t. pepper
Dip slices in buttermilk and then:
Coat both sides of slices with corn meal mixture.
Heat in skillet over low heat: ¼ c. butter
Cook as many slices as will lie flat in skillet. Lightly brown both sides, turning once. Cook very slowly until tender. Add more butter is needed. 4 servings.
Note: See also "fried vegetables" for another excellent way to fry green tomatoes.
FRIED OKRA
There are many very good recipes for frying okra. This one takes less fat than most and is how we have always done it.
Wash okra, cut off ends and slice in about ¼ inch. Dredge well with flour which has been mixed with salt and pepper. Let stand a few minutes and flour will adhere well to vegetable. Put a small amount of oil, (olive oil is good) in heavy skillet, add okra and cover. Cook slowly until okra is almost tender. Uncover and increase heat. Add another small amount of oil and watch carefully as okra browns and slightly crisps.
FRIED VEGETABLES
This recipe works for zucchini, eggplant or green tomatoes.
For zucchini: cut off ends and slice each young tender squash lengthwize into eight slices.
For eggplant: peel and slice either in circles or lengthwize into large french fry shape.
For green tomatoes: cut off both ends and slice in approximately 1/4 inch slices.
Dip vegetables in flour then egg which has been beaten with a little water. Next dredge in panko crumbs--Japanese bread crumbs-- which are now available in most super markets. You will need to judge how much flour, eggs and crumbs needed by the amount of vegetables you are frying. Fry in vegetable oil until golden. Drain on paper towels and salt while hot. You may also sprinkle with parmesan cheese if desired.
GRANDMA SMITH’S SCALLOPED POTATOES
(Mom told me recently My Grandma Smith gave this idea to her)
We had these often as we were growing up. They are different and always a hit.
Peel white potatoes allowing at least 1 large potato per serving. Spray deep casserole with cooking spray. Thinly slice a layer of potatoes into casserole. Dot with butter. Sprinkle with salt and pepper and crumble saltines over all. Repeat ending with saltines. Pour milk over all to barely cover top layer. Bake in 350 oven until potatoes are tender and top is browned. (The saltines will thicken the casserole)
GWEN HAMMAR'S CORN SOUFFLE'
2 T. butter
1 8 oz package cream cheese
1 can (15 1/4 oz ) whole kernal corn , drained
1 can (14.75 oz.) cream style corn
1 pkg. (8.5 oz.) corn muffin mix
2 beaten eggs
1 cup sharp cheddar cheese shredded
Heat oven to 350 degrees
Microwave butter in medium microwaveable bowl on high fo 30 seconds or until melted. Stir in cream cheese. Microwave 15 seconds or until cream cheese is softened. Stir until cream cheese is completely melted and mixture is well blended Add next four ingredients and blend well. Pour into a 13 X 9 inch pan which has been sprayed with cooking spray. Top with cheese. Bake 40 minutes or until golden brown.
HASH BROWN POTATO CASSEROLE
2 pounds frozen hash brown potatoes (defrosted)
¼ c. frozen chopped onions
½ c. shredded cheddar cheese
1 stick melted butter
1 c. sour cream
1 ½ c. bread crumbs
1 can cream of mushroom soup
4 T.butter
Mix all ingredients except bread crumbs and 4 T. butter. Spread in 9 X 13 inch baking dish. Top with crumbs which have been mixed with butter. Bake in 350 degree oven for 1 hour. Serves 12.
JASON AND MELIHA PARKS POTATO CASSEROLE
2 lb. frozen shredded hash browns
1 can cream of chicken soup
1/2 cup of margarine
1 pint sour cream
1 tsp. salt
pepper
2 cups grated cheddar cheese
Defrost hash browns a little so they can be broken apart. Combine all ingredients with hash browns and mix well. Put in greased 9 X 13 pan and bake at 375 degrees for 45-50 minutes or until brown.
JOHN PARKS, JR. CHARCOAL BAKED POTATOES
Large baking potatoes
butter
Kosher salt
table salt
Thoroughly wash potatoes. While wet, coat each with kosher salt. Wrap each tightly in foil.
Start charcoal according to directions. Coals should be completely white. Place potatoes around (not in) coals. Cook for 1 ½ hour flipping every half hour. Remove from coals and carefully un-wrap. Split in center and add butter and salt to taste.
JOHN PARKS, JR. NO BUTTER CHARCOAL COOKED CORN-ON-THE-COB
Large ears of corn with husks
Honey
De-husk ears of corn setting husks to the side. Thoroughly wash each ear removing silks. Liberally coat each ear of corn with honey. Re-cover each ear with saved husks and wrap each tightly with tin foil. Start charcoal according to directions. Coals should be completely white and burned to medium heat. Place corn around (not in) coals. Flip after 15 minutes and cook for an additional 15 minutes. Total cooking time 25 – 30 minutes. Remove ears from coal and carefully un-wrap. Remove husks and enjoy. Note: No butter necessary.
LISA LAMB’S BERNAISE SAUCE
1 egg yolk
½ T. lemon juice
½ T finely chopped onion
¼ c. firm butter
½ tea. dried tarragon leaves
½ T white wine vinegar
¼ tea dried chervil leaves
Stir egg yolk and lemon juice vigorously in 1 quart saucepan with wooden spoon. Add half of the butter (cut in small pieces). Heat over low heat stirring constantly until is melted. Add remaining butter. Cook stirring vigorously until butter is melted and sauce thickens. (Be sure to melt slowly as this gives eggs time to cook and thicken sauce without curdling). Stir in remaining ingredients.
(Great on steak, vegetables, and we use this rather than hollandaise on eggs Benedict as it has more flavor)