Showing posts with label Veggies

Pasta Primavera

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 14, 2021


 This was ah-mazing.  So good and so easy...

The original recipe came from TheVegLife, but I made substitutions since hubby isn't a fan of zucchini and summer squash.  I used a large onion, a yellow pepper, matchstick carrots and mushrooms.  Next time I may add water chestnuts. I know, I know, its not Asian, but it would give it a nice crunch.  Another alternative would be to roast the veggies in a 450 degree oven and then proceed with recipe.  Grilled chicken would be a great option, too.

Hot Potato Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 10, 2018

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I made this so often when the boys were little, lost the recipe and thanks to the wonders of the Internet, I just found it again.

We called it Hot Potato Salad, and made it exactly like this using Velveeta.  It was just SO good.

I was thrilled to find this recipe again and to add it here so I will always have it….

INGREDIENTS 

9 medium potatoes, cooked, peeled and diced

1 cup mayonnaise

1 lb Velveeta cheese, diced

1 small onion, chopped

salt

pepper

1⁄2 lb bacon, cooked crisp and crumbled

1⁄2 cup green olives, sliced

DIRECTIONS

Preheat oven to 325F.

Combine potatoes, mayonnaise, cheese, and onion, adding salt and pepper to taste.

Put into greased 9x13 baking dish.

Top with bacon and olives.

Bake 1 hour.

Nutrition

Vlasic Farmer's Garden pickles

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 22, 2014

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There are pickles and then there are pickles. Oh my, these are just the best!  My buddy, V, introduced me to these a few weeks ago, they’re in the condiment section of your grocery store, they’re not refrigerated and I’m hooked.  

The Garlic Dill Slices are extremely thick, that’s what makes them so good.  If you’re a pickle lover and haven’t tried these, pick up a jar and you will see what I mean.  Four stars on this one, V!

GUY WELLIVER'S FAMOUS SCALLOPED CABBAGE

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 17, 2014

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Back in the 70’s there was Guy Welliver’s Smorgasboard in Hagerstown, Indiana.  It’s gone now, but back in the day they had the most wonderful food, we went on special occasions and it was unlike any smorgasbord you’ve ever eaten at.  Everything homemade, delicious midwestern dishes, homemade breads, the most decadent desserts and their specialty,  Scalloped Cabbage.

It was hubby’s very favorite dish, the man just adored it.  It was a simple dish, cooked cabbage, a Bechamel sauce, lots of cheese and toasted buttered crumbs on top.

I recreated it in my kitchen and it has been a favorite ever since.  It can be made ahead and baked at the last minute, it travels well, it’s just a great comfort food cabbage recipe.

4 cups cabbage, coarsely chopped
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
8 ounces Velveeta Cheese, cubed

Boil cabbage in a dutch oven with salted water until tender, this takes approximately 15 minutes.  I have on occasion used chicken stock instead of water for a richer flavor.

Meanwhile, prepare the white sauce.  Melt butter over low heat, stir in flour, salt and pepper, cook over medium heat stirring constantly until smooth and bubbly, remove from heat.

Gradually stir in milk, heat to boiling, stirring constantly (a whisk works well); drop in the chunks of Velveeta and boil and stir 1 minute.

Pour drained cabbage in a 9” casserole, pour cheese sauce over the top and top with buttered bread crumbs.

Buttered Crumbs:

1 cup breadcrumbs (pulse torn pieces of bread in a food processor until fine
2-3 Tablespoons melted butter

Mix together and sprinkle over the top of the cabbage

Bake in a 375 oven approximately 30 minutes until casserole is bubbly and crumbs are brown

Note:  I’m a huge fan of Velveeta for cheese sauces.  I find that cheddar separates and is oily, but Velveeta melts into a Bechamel sauce beautifully.

Also, if you like a lot of sauce you might want to double the Bechamel.  This is one of those recipes that you just  play with and make it your own ~ Jan 

Sue and Gloria's Baked Beans from Paula Deen's Home Cooking

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 24, 2010
Picture of Sue and Gloria's Baked Beans Recipe

Ingredients

  • 4 (16-ounce) cans pork and beans, drained
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup molasses
  • 1 cup BBQ sauce
  • 2 tablespoon yellow or brown mustard
  • 5 slices cooked bacon, crumbled
  • 1 (6-ounce) can french-fried onions, crushed
  • salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple,
molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some
salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish
and sprinkle remaining crushed onions and bacon on top. Cook in oven for
1 hour or until beans brown and bubble. Serve warm.


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