Sunday, April 20, 2014

Company Green Beans

This is just a simple way to 'fancy' up green beans for company or a special dinner.  Since you are using canned green beans and tomatoes, you might want to omit the salt as it's not really necessary.  Or, just salt 'to taste'.  


  • 4 slices bacon
  • 2 cans green beans
  • 3 medium onions, sliced
  • 2 cans stewed tomatoes
  • 1/2 tsp. salt
  • ¼ tsp. pepper

Dice the bacon and fry until crisp. Slice the onions and fry until soft. Drain the beans and brown them slightly with the bacon and onions. Add the tomatoes and salt. Cover and simmer 15 minutes. Add water if necessary, so there will be a little sauce to serve with the beans.

Sunday, April 13, 2014


I love finding new recipes for sweet potatoes.  This one is delicious any time of year and makes your kitchen smell wonderful.  You can substitute cinnamon for the nutmeg or  use a mixture of both.  Apple pie spice or Pumpkin pie spice will also work as a substitute if you have either on hand.


  • 6 medium-sized sweet potatoes
  • ½ cup brown sugar
  • 1½ cups sliced apples
  • 4 tblsp. butter
  • 1/4 tsp. salt
  • 1 tsp. nutmeg
Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and nutmeg, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake in at 350 degrees for 50 minutes.

Tuesday, January 21, 2014

Mashed Potato Omelet

Ever wonder what to do with leftover mashed potatoes?  Try this recipe next time you have a cup left.  You can also add in some chopped ham and your favorite vegetables for a quick 'dinner' omelet.


    4 eggs
    1 cupful of mashed potatoes
    1 tablespoon olive oil
    1 tablespoonful of chopped parsley
    1/2 cup shredded cheddar cheese
    1/4 cup onion, chopped
    salt and pepper, to taste

Beat the eggs until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add half of the parsley, cheese, onion, salt and pepper. Put the olive oil saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a spatula. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. Sprinkle with the remaining parsley and serve.

Tuesday, January 14, 2014

Lentil Soup

On a cold winter day, nothing tastes better than a bowl of hearty soup.  Here's a simple recipe that is both quick and tasty.

Lentil Soup

1 pint of dry lentils
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped red pepper
1/2 cup ham, chopped
salt - to taste
1 cup chicken or vegetable broth

Soak a pint of dry lentils for two hours; put them in a saucepan; add two quarts of cold water, onion, celery, salt, pepper and ham. Boil gently for three hours; add chicken (or vegetable) broth.  If needed, add a little more hot water, if the quantity has been reduced by boiling.  Make the soup as thick or as thin as you desire.  Taste for seasoning, adding salt/pepper as needed and serve with croutons.

Thursday, November 28, 2013

Cornbread Dressing

Dressing or Stuffing? Cornbread or Bread? Everyone has a different recipe or style and nothing will divide cooks quicker! We never stuffed our turkey and always had Cornbread Dressing. Mom would also make a pan of plain Bread Dressing for Daddy because it was his Mother's recipe. Daddy never knew that Mom snuck a little cornbread into that pan of bread dressing. And, of course, a little white bread went into her cornbread dressing.
We measured everything by the bowl size but the below measurements are pretty accurate.  If your dressing is too dry, add some more broth and if it's too moist, add some more cornbread or white bread. I always add the eggs last - after I've tasted the dressing for proper seasoning. I'm giving you a minimum measurement on the seasonings. Add them to your dressing, taste it, and add a little more of this and that. Some people like a little more sage. Mom and I would add a little of everything until the dressing was 'just right'. Keep in mind that you don't want to 'over season'. Once the dressing is cooked, the flavors will be come richer, so keep this in mind. Happy Cooking!

Cornbread Dressing

8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs

In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.

Tuesday, November 19, 2013

Indian Rice

Three cups of cooked rice
One cup of chicken stock,
One medium onion, grated fine,
1 teaspoon olive oil
One-half teaspoons of salt, (or to taste)
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
In saucepan, cook onion in olive oil over medium heat until onion is tender.  Add all other ingredients, mix well.  Cook fifteen minutes over medium heat, and serve very hot, garnish with finely chopped parsley.

Thursday, November 14, 2013

Baked Baby Lima Beans

These tiny limas are most delicious when baked like the ordinary navy bean. 
Two 16 oz. cans of Lima beans (can also use frozen, but add 1 cup of water)
One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One-half teaspoon of salt,
One tablespoon of paprika,
One-half cup of olive oil,
Four tablespoons of molasses.
Pre-heat oven to 325 degrees.  Mix well  and pour into shallow baking dish.  Cover with foil and bake for one hour.