Category Archives: Summer

More Summer Fixin’s!

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Grab a cookbook and go!

Good Ole’ Better Homes and Gardens New Cookbook (can’t find the publication date but I bought it in 2003) by my side! Tonight I served Red Long Chinese Beans with Sherry Cream Sauce, Italian Yellow Squash-Tomato Skillet, and Fried Okra.

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First I washed the beans, cut them in bite sized pieces, boiled them, and set them aside.

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Then I made the sherry cream sauce.

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And mixed them together. (They turned a dark, almost black color.)

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The okra came from the farm in all sizes – and I’ve never seen red okra before! I washed it, cut off the stems and cut them into bite sized pieces. Some were slimy some were not. They were definitely still as fresh as when I got them! The recipe called for flour and corn meal but I had a Jiffy Corn Muffin Mix box and used that instead. (It turned out so sweet because of this mix!) And the recipe was for “Cajun Fried Okra” but I didn’t want the ‘Cajun’ so I just used Adobo All Purpose Seasoning Salt instead.

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I heated up some shortening in a skillet while I tossed half the okra in an egg/milk mixture then tossed it in a bag with the corn bread mix and seasoning salt. As you can see it cooked up very nicely! (Mmmmmmm, I can almost smell it!)

I forgot to take a picture of the beautiful yellow squash before slicing them and tossing them with tomatoes, onions, and some fresh basil from Farmer Z! When I sat down to eat, each vegetable was still crisp tender and not overcooked. Perfect!

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Not exactly meal partners but it sure was satisfying!

 

Willa Deane’s Breakfast Casserole

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From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!

Ingredients

  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!