GRAMMIE BEA'S BOSTON BAKED BEANS
We used to have these beans every Saturday night with hot dogs and brown bread... Everyone LOVED my Gram's Baked Beans, as she was a TOP NOTCH cook, and everything she made was ALWAYS delicious.... If you make these once you will make them again and again, I know! BEST BEANS I have ever had! :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::]RE: RE: Chef Micheal's comment on his review :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: LINDA SAYS: Follow the "slow baking method" my grandmother used for years and never had a problem with. It's foolproof and the beans are NEVER hard!
Provided by Lindas Busy Kitchen
Categories Beans
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Clean beans of pebbles and rocks.
- Put cleaned beans in pot. Set aside.
- Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
- Add enough water to cover beans.
- Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
- You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
- Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
- When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
- Note: If beans look like they are drying out, just add water as you are cooking.
GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE
Quick and easy, this one will have you coming back for more for sure! Another old time favorite from my gram's recipe collection! Simply WONDERFUL!!!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
- Gradually stir in milk, and cook and stir over med. heat, until thickened.
- Stir in tuna.
- Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
- Cover, and bake in a 350 oven, for 1 hours.
- Uncover, and continue baking for 30 mins., or until potatoes are tender.
- Garnish with parsley.
Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 4.9, Cholesterol 35.9, Sodium 769.4, Carbohydrate 35.5, Fiber 3.5, Sugar 1.4, Protein 19.1
GRAMMIE BEA'S FRIED SMELTS
We had these a lot growing up, and they were always a real treat... Sweet and delicious, these tiny fish pack a lot of flavor... We always served these with Mashed Potatoes, and Stewed Tomatoes... Some things just go together! WONDERFUL!!!
Provided by Lindas Busy Kitchen
Categories High Protein
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts.
- Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies.
- Rinse out the bellies of each one, as you cut and snip the heads.
- Soak in cold water, until you are ready to cook them, or put in fridge.
- When ready to cook you will need:.
- Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you.
- need).
- I use about 3 eggs for 2 lbs. of smelts.
- Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes).
- oil, enough to fill the frying pan up about 2".
- salt, to taste.
- Beat the eggs well, and put them in a bowl.
- Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box.
- Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high.
- Dip your fish in the egg, and then in the muffin mix.
- Deep fry in at least 2" of oil in a heavy frying pan, until golden brown.
- You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.
Nutrition Facts : Calories 1176.8, Fat 36.2, SaturatedFat 8.7, Cholesterol 728.3, Sodium 2374.6, Carbohydrate 84.3, Fiber 7.8, Sugar 25.1, Protein 120.5
WILTED DANDELION GREENS
An old recipe from the South. Great in the Spring when they just pop up all over the place. Nice and young!
Provided by opera_vanderzee
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
- Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
- Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
- Cover and cook the greens for about 3 minutes, until just hot and wilted.
- Transfer to a warm vegetable dish and crumble bacon all over the top.
Nutrition Facts : Calories 218.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 20.6, Sodium 737.4, Carbohydrate 16.6, Fiber 4.6, Sugar 9.2, Protein 7.1
GRAMMIE BEA'S GREENS AND NEW POTATOES
Make and share this Grammie Bea's Greens and New Potatoes recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Spinach
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens in water, and remove any dirt. Remove stems. Remember these cook down, so pack them down in the pot. If you fill a lg. stock pot, it should feed 4 people.
- Add cleaned greens to pot, and cook 20 mins, then add washed potatoes cut in quarters (they don't have to be peeled).
- Add enough water to cover potatoes, if needed.
- Cook 25-30 minutes longer, or until potatoes are cooked through when tested with a fork. Greens and meat will be tender.
- Drain off water, and serve greens with butter, apple cider vinegar, butter, salt and pepper, along with potatoes with butter.
- You can eat the salt pork along with it too, if you like.
- Makes 4 servings.
Nutrition Facts : Calories 302.4, Fat 0.5, SaturatedFat 0.1, Sodium 226.6, Carbohydrate 68, Fiber 9.7, Sugar 3.9, Protein 9.2
GRAMMIE BEA'S DANDELION GREENS
We used to go picking dandelions in the spring (May), using a V-shaped blade tool with a long handle on it... We just dug into the roots of the dandelions, and lifted down on the handle, and it cut the dandelion at the top of the root. Before the dandelions bloom is the best time to pick them, as they are sweeter.
Provided by Lindas Busy Kitchen
Categories Greens
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking.
- Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they.
- arent wilted or rotted or anything, and break off any that are.
- Add about 6" of water to a lg. pot.
- Add cut up pieces of salt pork into the water.
- Once washed well, add the greens to the pot.
- Add 1 teaspoons salt. on top of the greens.
- Cook on high until water comes to a boil, then turn down to medium heat.
- Let greens cook, until reduced, and tender.
- Make sure salt pork is cooked through, at least 45-50 minutes.
- Drain well, and serve with butter, vinegar, salt, and pepper.
- Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.
Nutrition Facts : Calories 153.2, Fat 2.4, SaturatedFat 0.6, Sodium 840.1, Carbohydrate 31.3, Fiber 11.9, Sugar 13.1, Protein 9.2
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