Country Green Beans
1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
CREAMED CORN
2 (15 oz) cans whole kernel corn, drained
2 Tblsps butter or margarine
2 Tblsps flour
1/4 tsp salt
1 cup milk
1 cup cheddar cheese, shredded
Pour corn into a medium size baking dish. In a small saucepan, melt butter, mix in flour add milk and mix well to make a white sauce. Remove from heat when thickened. Add this and cheese to corn in baking dish and mix well. Cover and bake in 350 degree F oven for about 20 minutes.
Bean Salad
1 can (10 oz.) green beans
1 can (10 oz.) yellow beans
1 can (14 oz.) kidney beans
1/2 green pepper, chopped
1 medium Spanish onion, chopped
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery salt
Dash cayenne
Drain beans. Combine in a large bowl with green pepper and onion.
Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings.
Bring to a boil over medium heat to melt the sugar.
Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.
Asian Slaw
* 1/4 cup mayonnaise
* 1 1/2 teaspoons sugar
* 1/2 teaspoon freshly grated ginger
* 1/2 teaspoon sesame oil
* 1/4 teaspoon salt
* Pinch white pepper
* 3 cups prepared broccoli slaw or prepared cole slaw
Serve: In large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss. Makes 6 (1/2 cup) servings.
Corn Salad
2 cups cooked corn kernels
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped pimento
1/4 cup vegetable oil
3 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
Combine corn, green pepper, celery, onion and pimento together in a large bowl.
In a small bowl mix the oil, vinegar and seasonings. Stir to mix well.
Pour the dressing over the corn mixture and toss gently to mix.
Chill for at least 2 hours before serving.
|