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Soul Food Vegetable Recipes Page 3
Kris' Scalloped Potatoes
Ingredients:
6-8 medium potatoes (sliced lengthwise)
1 can of cream of mushroom soup
1/2 cup mild grated cheese
3 tablespoons butter
1/2 onion (diced)
1/2 cup milk
1 tablespoon flour
seasoning salt
ground black pepper
table salt
paprika
Instructions:
Preheat oven to 350 degrees
Boil potatoes in a pot; sprinkle table salt in the pot. Don't overcook the potatoes; remove from heat when potatoes are firm, but not mushy.
While potatoes are boiling, cook butter in a saucepan.
When butter melts, add onions and let them simmer (don't let them burn).
Sprinkle seasoning salt and a dash of ground black pepper over the onions.
Add flour and stir in the butter-and-onions mixture until flour turns brown.
Then add milk and let it simmer (don't let it come to a boil).
Stir cream of mushroom soup in the saucepan and let simmer.
Stir in half of the grated cheese(set aside the rest for later).
Place drained potatoes in a casserole dish and pour the saucepan mixture over the potatoes.
Place casserole in oven for 25 minutes.
Sprinkle paprika lightly over potatoes after taking the casserole dish out of the oven.
Sprinkle with grated cheese right before serving.
Joyce's Scalloped Potatoes
Ingredients:
8 large potatoes
4 bullion cubes
2 large onions
salt and pepper
1/2 cup milk
2 eggs
16 oz Velvetta® cheese
8 oz sharp cheese
1/2 cup butter or margarine
Instructions:
Peel and slice potatoes 1/2 inch thick, boil potatoes adding bullion cubes, when half way done add onions.
When completely done (not mushy) place butter or margarine in the bottom of baking pan (preferably, glass dish), also add some cheese.
Place half of the drained potatoes into baking dish, then add some more cheese and butter.
Place the remaining potatoes in the dish and add the rest of the cheese.
Mix milk and eggs together, pouring it over the potatoes.
Bake until the top of the potatoes are dark or thick.
Serves about 6 servings.
Comments: It will knock your socks off!!!!!!!!!!!
Holiday Yams
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Quintella's Disappearing Green Beans
Ingredients:
Fresh green beans (1/2 pound per person, pre-snapped)
Smoked Ham Hock (1 regular sized per 4-6 servings)
Bay leaf (1 large leaf per 4 servings)
All-purpose seasoning such as 'Tony Chachere's Original Seasoning'® or 'Old Bay Seasoning'® to taste. (use about 1 teaspoon for 2 pounds beans and 6-8 small red potatoes)
Fresh Red potatoes, the smaller the better. (2 per serving)
Carrots; 1 regular sized carrot per person (optional, but definitely preferable)
Small whole jalapeño pepper (optional, 1 pepper per 4-6 serving size pot)
Instructions:
Note: It's all done to taste, just like our grandmothers did. Additional table salt is usually unnecessary as the all purpose seasoning and ham hock contain sufficient salt. If you don't like hot peppers substitute black pepper for the jalapeño pepper, and add it about 10 minutes before the beans are done. Once you get everything boiling, taste a bit of the liquid, it should be too salty, as the potatoes will absorb the salt. Get the salt right early on 'cuz it just ain't the same if you add salt afterwards.
Start by putting enough cold water to cover the beans and potatoes about an inch or so into a pot. Add ham hock. Bring to a rolling boil.
Snap ends from beans, rinse well with cold water, set aside.
Scrub potatoes well under cold water; do not peel the potatoes. Halve them only if they're bigger than a golf ball.
Scrub but don't peel the carrots. Cut into chunks just about double bite size.
Pierce jalapeño pepper with a knife about an inch or so lengthwise, but don't dice it or cut it up. It can be removed later along with the bay leaf.
Once the water has reached a rolling boil and the ham hock is giving up it's tasty juice, throw everything into the pot. Return to a rolling boil and reduce heat to medium. (do your salt check about 10 minutes after this) Let it all cook, the slower the better, until about 90% of the water has evaporated.
Using a long wooden spoon, smack the hands of everyone who wanders into the kitchen trying to steal a taste. (Trust me, they will!)
Comments: They're always the first dish to disappear; everyone ALWAYS goes for seconds or thirds. Just ask your Grandmother. This is the real deal. Soul Food is all about cooking from the heart, and I've found that the best recipes have no measures. It's all about taste! Enjoy!
Butternut Squash Soufflé
Ingredients:
4 cups butternut squash peeled and diced
1 cup of water
1/2 teaspoon salt
1/2 stick butter (melted)
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup evaporated milk
1 cup marshmallows
Instructions:
Preheat oven to 350 degrees F.
Grease 1 1/2 quart casserole dish.
Put squash, water and salt in saucepan.
Cover; bring to boil; boil for 15 minutes or until tender.
Drain and put in a mixing bowl. Mash.
Add remaining ingredients; mix well Turn into casserole dish.
Bake in preheated oven for 30 minutes.
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