Recipes
Creamy Butterbeans
INGREDIENTS
INGREDIENTS
- 1 pound of butterbeans
- 1 tablespoon bacon grease or butter
- 1/2 cup diced onion
- 1/3 cup diced celery
- 1/4 cup diced carrot
- 1 1/2 cups chopped smoked ham
- 2 ham hocks
- 1 (32-ounce) carton chicken broth
- 4 cups water
- 2 bay leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/2 teaspoon Cajun or Creole seasoning
- Place butterbeans in a stockpot or Dutch oven and cover with 1-inch of water. Bring to a boil. Place lid on pot and remove from heat. Let sit 1 hour.
- Meanwhile, in a large pot or Dutch oven, heat bacon fat over medium heat.
- Add onion, celery, and carrots and saute until soft, about 3 to 5 minutes.
- Add ham, ham hocks, chicken broth, water, bay leaves, garlic powder, thyme, black pepper, and red pepper flakes.
- Bring to a boil and reduce heat to maintain a simmer. Simmer for 1 hour.
- Once beans have been sitting for an hour, drain them.
- Add beans, butter, and Cajun or Creole seasoning to the chicken broth mixture after it has simmered for 1 hour. Continue to simmer for 60 to 90 minutes. If liquid level gets too low (ie not all the beans are submerged), add more water.
- Remove ham hocks. Let cool slightly and then remove any meat from the bone, chop it up and return it to the pot.
- Serve as is for a side dish or serve over rice with a side of cornbread for a main dish.
Old Fashioned Cabbage Casserole
First, coarsely chop a small head of green cabbage. You don’t need to chop it too small, just into pieces that are small enough to eat easily and remember that it will shrink some as it cooks.
Then cook the cabbage along with some sliced sweet onion in butter. There’s something magical about cabbage and butter together. You just need to cook it part way at this point. It will cook more in the oven. Season with salt and pepper.
Transfer the cabbage mixture to a casserole dish.
Mix together a can of condensed Cream of Chicken soup and 1/3 cup of mayonnaise and spread over the cabbage. Cream of Mushroom or Cream of Celery could be used instead. Do not add anything except the mayonnaise to the soup (Don’t follow the directions on the can for making the soup.)
Sprinkle a mixture of crushed Ritz crackers, melted butter, and shredded cheddar cheese on top and bake until golden and buttery. I think this will become one of your favorite casseroles!
Peach Sorbet
Total Time 20 minutes
Servings 8
Ingredients
Total Time 20 minutes
Servings 8
Ingredients
- 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled
- 200 g caster sugar (see notes)
- 1 tbsp* lemon juice to taste (see notes)
- Slice the peaches into 8, and peel each slice.
- Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.
- Once smooth, add lemon juice to taste.
- Freeze for 6-7 hours, or until firm.
- * Don't add all of the lemon juice in at once - you need to add it to taste. It also may seem like a strange ingredient, but it really brings out the flavour of the peaches.
- The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar.
- If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
