Peanut Brittle

If you haven't already noticed, when my recipes call for vanilla I reference madagascar vanilla, my favorite.  I love the rich flavor, but mind you it isn't cheap I've seen some varities from $17 to $30 plus dollars. 

Ingredients   *have all ingredients measured ahead of time

1 c peanuts

1 c sugar

1/2 c corn syrup

1/4 tsp salt

1/4 c water

2 tbls butter, softened

1 tsp baking soda

1 tsp madagascar vanilla

Coat a large cookie sheet with cooking spray.  In a sauce pan boil sugar corn syrup salt and water over medium heat until sugar is dissolved.  Stir in peanuts and continue cooking, stirring frequently until temp of 300 degrees F or until a small amount dropped into ice water separates into heard shards.  Remove from heat immediately stir in butter and baking soda, pour onto cookie sheet.  With forks lift and pull mixture into rectangle about 14x12', cool, snap into pieces and store in air tight container.

 

 

 

Easy Peasy Sweet Potato Pie

3 Large sweet Potatoes

1 stick butter (sliced)

3 eggs

1 c. condensed milk

2 tsp. madagascar vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1 to 2 c. brown sugar

2 pie shells

Wash and microwave the potatoes until tender.  When still warm but cool enough to hold, peel the potatoes and put into a large bowl with the butter and mash together.  Add the remaining ingredients reserving one cup of the sugar and beat with electric mixer until smooth and all lumps are gone.  Taste the mixture to see if you need to add more sugar.  Pour the mixture into the two pie shells and bake at 425 for 15 minutes, turn down the temperature to 350 and continue cooking until done. 

Green Cabbage Saute

I've been told that my cabbage are delicious so I thought I would share my secret.  I use a medium size green cabbage because in my opinion, the ones with a lot of white or light leaves are not as tasty.  Chop the cabbage in bite size pieces, let drain and set aside.  In a large pot, saute the bell peppers in the oil for a few minutes and then toss in the garlic, stirring for a few minutes being careful not to burn.  Take up the pepper and garlic mixture with a slotted spoon so the drippings remain, and set aside in a dish.  Add the cabbage into the drippings and cook on low until slightly tender, add the peppers and garlic mixture back in, salt, pepper and continue cooking, stirring often until your satisfaction.  The reason I said to your satisfaction is because I like my cabbage a little crisp with the green still showing.  My mother use to cook hers until they were almost brown and growing up this was good to me.  My mother-in-law didn't over-cook hers and they were good also. Once I cooked mine so crisp, that my mother-in-law put hers back into a skillet to cook a little more, this was so funny to me.

1 green medium size cabbage (make sure there is plenty of green)

1/2 c. chopped bell peppers (I use a mixture of colors)

1  tbl. olive oil

3 to 4 large bulbs of garlic (finely chopped)

salt and black pepper to taste

 

Thanksgiving

I have so much to be thankful for and one of them is the abundant way God blessed my garden. My harvest was big enough to fill my freezer, stock my pantry and have enough to share with friends and family. I sent some of my green tomatoes to Virgina to a friend and some to my niece in N.C. who had enough to make 9 jars of chow chow.

Now that Thanksgiving is approaching, I thought I might add a few of my favorite recipes, some given to me by friends. I use to love canned cranberry sauce until I tried the recipe below, now this is the only way I eat cranberry sauce which keeps in the refrigerator for about 2 months.

Orange Cranberry Apple Relish

1 12 oz pkg fresh cranberries

2 medium granny smith apples, peeled, quartered and cored

3/4 c. sugar

1/2 c. orange marmalade

2 tps. Grand Marnier

1 1/2 c. chopped walnuts

1/8 tsp. ground cinnamon

Chop the cranberries fine in a food processor.  Remove to a large bowl. Chop the apples in the food processor and add to the cranberries (do not chop the cranberries and apples in the processor at the same time or you will have a red mess, I learned the hard way). Stir in the rest of the ingredients cover tightly and refrigerate.

 

Collard, Mustard and or Turnip Greens

4 lbs. each of the collard & mustard greens, or 4 lbs. collards and 2 lbs. of mustard & turnip

2 tbl. butter

3 tbl. minced garlic

2 med. onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1 tbl. dried pepper flakes

3 c. water

1/3 c. sugar

3 bouillon cubes, I prefer beef but you can use chicken

1/3 c. vinegar

Remove stems from greens, wash greens, roll together and cut crosswise into strips. Melt butter in large pot, add onions, peppers and pepper flakes and cook until tender, stir in garlic making sure not to burn.  Add greens, to the mixture along with the water and cook until limp on high heat.  Add more water and the bouillon, turning the heat down when it starts to boil.  Add the vinegar and sugar, and cook for 2 to 3 hours on low heat.  Delicious!

Mac n Cheese

1 8 oz. block of extra sharp white cheddar cheese (grated)

1 small bag of shredded extra sharp yellow cheddar

1 small bag of shredded mozzarella

1 c. of velveeta (cubed)

1 16. oz container small curd cottage cheese

1 stick butter

1 c. milk

salt to taste

1 box of macaroni pasta

Butter the bottom and sides of a casserole dish, chop and place the remaining butter in the dish. Cook the pasta as per package directions, rise, drain and set aside. Mix all the cheese together in a large bowl and microwave stirring often.  When easy to stir, mix in eggs, salt and stir together with pasta.  Pour into casserole dish and cover with milk.  Bake at 350 until brown and bubbly.

Things to do with Green Tomatoes

I've had an over abundance of green tomatoes this year, my vines reached over my 6ft. fence and many brances were dragging the ground from the weight of the abundant supply.  I do not like to waste food, so other than my fried green tomatoes or my green tomato relish I was at a loss of what to do with the rest; so I researched the intranet and found a recipe for green tomato loaf and green tomato salsa.  The loaf/cake was quite tasty, especially with a cup of coffee.  I have not make the green tomato salsa yet.

Fried Green Tomatoes

Wash and thinly slice the tomatoes, salt and pepper and batter with cornmeal and fry until brown on both sides.  I love this as a breakfast treat.

If you want to really do it right.  Dip the tomatoes in flour, then in a beaten egg, next dip in cornmeal and let set for a few minutes to keep the batter from coming off in the pan.  Next fry in the fat from bacon.

Fried Green Tomato Sandwich

Fry a few strips of bacon until crisp, lay aside on paper towels to remove excess fat.  Toast your favorite bread, layer it with the fried green tomatoes, 2 strips of bacon, and a slice of your favorite cheese, place in oven to melt the cheese and enjoy.  You can also top with ranch dressing, or in my case I make a special secret sauce to put on top.

Green Tomato Loaf

3 cups flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. salt, 1/4 tsp. allspice, 1/4 tsp. nutmeg, 2 tsp. cinnamon, 3 beaten eggs, 1 c. cooking oil, 2 1/4 c. sugar, 2 tsp. vanilla,1/2 to 1 c. chopped walnuts, 2 c. ground green tomatoes (I puree mine).

Add the beaten eggs, oil, sugar, vanilla, nuts and green tomatoes, beating well.  Add the dry ingredients, mixing well.  Pour into a greased and sugared bundt pan, or 2 loaf pans.  Bake at 325 for one hour or until done.  Cool and then place on your favorite plate, to make it sweeter you can add a powdered sugar glaze.

Pineapple Cheese Balls

2 - 6 oz. pkgs. softened cream cheese

1/2 c. finely minced onions

1/2 c. finely minced bell peppers

1 small can sweet crushed pineapple, drained

2 c. chopped pecans

1 1/2 tsp. seasoned salt

2 Tbl. flaked parsley

Mix 1 1/2 c. of chopped pecans with parsley and set aside.  Mix the remaining ingredients and place in refrigerator to chill.  Once chilled form into a ball, placed the reserved pecans and parsley on wax paper and roll the ball over the mixture until covered.  Place back into refrigerator to continue chilling until ready to serve with your favorite cracker.

This was given to me over 40 years ago by my sister and it is delicious!  I love onions and peppers so you may have to decrease to your liking.

Sausage Cheese Balls

This is one of my family's favorite appetizers when we get together.  I have to hide them so they will not eat them up before I finish cooking.  The men in my family were the worse culpits starting with my husband, now my two daughter-in-laws are almost as bad.  You may have to adjust the ingredients to your liking; I'm giving estimates since I've been making so long and don't measure.

Sausage Cheese Balls

1 1/2 c. bisquit baking mix

2 packages of bob evans sausage

1 3/4 c. shredded cheddar cheese

Mix together and form into bite size balls, place on grilling pan so the oil can drip through and bake on 350 until brown.

zucchini casserole, yummy!

Zucchini Casserole

3-4 cups grated of raw zucchini, 1 cup bisquick, 1 medium grated onion, 1/2 cup veg. oil

4 large eggs, 1 tsp. parsley, 1 tsp. fresh sage, 1/4 tsp salt, 1/8 tsp. pepper, 1/2-3/4 cup sharp cheese

1/2-3/4 cup mozarella, mix together, pour into casserole and bake for 45 min. on 350

This works good as a side dish, or main course with a fresh garden salad.  It has a taste and texture similar to thanksgiving stuffing.  This recipe was given to me by a dear friend but I altered it a bit.  We normally get an over abundance of zucchini and this is my favorite way to eat them

*tip I add 1/2 to 1 c cottage cheese

With summertime comes many fresh vegetables that I can cook from my garden.  Many years ago, my father cooked me fried squash blooms and wow were they delicious.  You have to be watchful when picking because the bees and ants love the center.  I try to get the largest blooms I can find, you can use any squash blooms, mine came from our zucchini plants.

Fried Squash Blooms

Wash, cut one side to open flat, sprinkle with salt, pepper, and batter in cornmeal, fry for a few seconds in bacon fat until golden brown on both sides being careful not to burn, drain on papertowel to remove excess fat, sprinkle with parmesan cheese (optional) and enjoy!