Lee’s Lima Beans

Ingredients: fresh or frozen lima beans cut up pieces of country ham hock or ham bone Instructions: Boil ham hock or ham bone until meat is tender. Take frozen lima beans and place in boiling water with ham hock pieces or ham bone. Cut (to test tenderness) until lima beans are tender. Beans are seasoned just right from the ham hock or ham bone.
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Sweet Potato Pudding

Ingredients: 1-2 large cans evaporated milk 4-5 cups freshly grated, peeled, raw sweet potatoes 4 large eggs 2 sticks butter or margarine, melted 1-2 whole nutmegs, freshly grated 1 tsp. ground cinnamon 1-2 cups granulated sugar 3 Tablespoons lemon extract 2 Tablespoons vanilla extract 1/2 cups plain flour Instructions: As the potatoes are grated, stir them into the milk which has been poured into a large mixing bowl. (This prevents darkening of the potatoes.) Mix in by the cupfuls to make track-keeping easier. Sift in the flour and mix well. Thoroughly whisk in the remaining ingredients and pour into greased, shallow, pan or oven-proof dish. Bake until edges are dark and center of pudding is set. Check for doneness by digging in slightly with a spoon. If not done, smooth over and continue cooking and checking occasionally. Serve hot, warm or cold. Note: Smells good enough to eat even before it is put in the oven and it makes the kitchen smell heavenly as it bakes! Well worth ignoring calories for this rich, unforgettable, down-home treat you will never forget!
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Holiday Yams

Ingredients: 3 large sweet potatoes 1 can crushed pineapples 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 stick butter 1/4 cup brown sugar 1/4 cup granulated sugar 1 cup marshmallows Instructions: Peel and boil sweet potatoes until soft. Drain and mash to consistency of mashed potatoes. Stir in all the ingredients except marshmallows. Transfer to an ungreased baking dish and top with marshmallows. Bake in pre-heated 400 degree F oven, until marshmallows melt with a slight brown color. Serve warm.
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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. Note: It will knock your socks off!!!!!!!!!!!
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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.
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Sweet Potato Casserole

Ingredients: 4 large sweet potatoes or yams 1 cup of light brown sugar 1 cup of granulated sugar 2 tablespoons of pure vanilla cinnamon and nutmeg to taste 2 eggs (well beaten) 1 cup of chopped pecans 1 stick of butter (do not use margarine) one-fourth cup of frozen orange juice from concentrate Instructions: Boil potatoes until tender. Remove skin and beat with an electric mixer, removing strings until smooth. Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps. Add more sugar if necessary. Add pecans and stir with a large wooden spoon. Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.
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Keenah’s Sweet Potato Bisque

Ingredients: 8 sweet potatoes boiled cooled and peeled or 2 cans of sweet potatoes 3 cups of chicken stock 1/4 cup minced onions 1 cup of bacon, (crisp & chopped) 1 quart heavy cream 1 clove of garlic (minced) optional sour cream and parsley to garnish salt and pepper to taste Instructions: Boil & peel potatoes. Brown bacon and set aside. Slightly brown onions and garlic and place in a pot. Add the stock, then the cooked sweet potatoes. Let come to a boil about 15 minutes. Remove from stove. Blend in blender until smooth. Slowly incorporate cream. Season with salt and pepper, top with crumbled bacon and a dab of sour cream and fresh chopped parsley. Note: Great served hot or cold.
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Potatoes Scalloped

Ingredients: cooking spray 3 medium potatoes (sliced thin) 1/4 cup parmesan cheese (grated) 3/4 cup skim milk 1/2 teaspoon paprika Instructions: Coat a 1 to 2 quart casserole dish inside with oil spray. Layer potato slices and cheese. Pour on milk and sprinkle with paprika. Cover and vent. Microwave on High 10 to 12 minutes, rotating dish 3 times. To brown, broil in oven 2 to 3 minutes and serve. Note: Serves 4 20 minutes to prepare
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Pigeon Peas and Rice

Ingredients: 2 cups rice-cooked 1 can Goya® Pigeon Peas-boiled 1 roll of sausage-cooked and mashed 4 slices bacon-cooked and chopped into small pieces 1 pound ground beef-cooked and mashed into small pieces 4 pieces fatback-cooked and chopped into small pieces 2 cans diced tomatoes 1 can tomato paste dash of cumin Instructions: Cook and stir together all above ingredients in a large pot on stove top till well blended together. Comments: Goya® Pigeon Peas can be a little difficult to locate. They are usually in the international food section of the supermarket.
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