Fresh Spring vegetables

We are beginning to get fresh spring vegetables in the super-markets and will soon be picking them from our gardens. Here are a few recipes to try with the early vegetables. Enjoy…and remember: I’ll be seeing you around…Agnes 

Boiled Green Beans

In a large heavy pot add a small piece of salt pork and a quart of water. Bring to a boil and reduce heat and cook for 30 minutes. Add 1 quart or more of fresh prepared beans and bring to a boil. Reduce heat and cook till done. Remember, add water if necessary, but in small amounts. The least amount of water you use the less salt will be required.

Mexican Bean Sticks

2 cups flour (I use 1 cup plain Flour + 1 cup fine ground corn meal)

1 tablespoon chili powder

1 teaspoon garlic powder

Dash cayenne

Salt to taste

¾ pound green or yellow snap beans with ends trimmed

2 eggs beaten

Prepare beans by only trimming ends and set aside. Shift flour and seasonings together and set aside. Pour about ½ inch of oil in a heavy skillet or pan and heat. Dip beans into the eggs and roll in the seasoned flour mixture. Fry, turning to brown on both sides. When brown, remove and let drain. While you fry the other beans, keep the cooked beans warm. Serve as a side dish.

Hot Vidalia Onion Relish

Make a weak brine of 1 cup salt to 2 quarts water. Add enough thick sliced onions for water to just cover. Soak onions for 2 -3 hours and drain.

Prepare jars as follows and set aside until relish is cooked. To each jar add:

1 pod hot pepper

2 cloves garlic

½ teaspoon salt

2 tablespoons sugar

Make a spice bag of the following:

2 cinnamon sticks

1 tablespoon celery seed

1 tablespoon Mustard seed

Bring to a boil:

3 cups water

3 cups vinegar and spice bag and boil for 10 minutes. Remove bag and add onions, bring to a boil and cook until onion changes color. Immediately put in prepared jars, seal, and place in boiling water bath for 10 minutes.

Squash and Onions

4 cups sliced yellow crooked neck squash (use the very small squash)

2 ½ cup coarsely chopped onion (about 2 medium)

Salt and Pepper to taste

2 tablespoon vegetable oil or butter

Cook and stir onions in the oil (use 10 inch heavy pan with lid) until onions are tender. Add squash and salt and pepper. Stir and cook on medium heat for about 5 minutes. Reduce heat to low, cover, and cook, stirring occasionally until squash are as tender as you like. NOTE: If you add water, only add a at the time. You don’t want squash to be watery.

Squash Casserole

2-3 cups cooked yellow squash and onions (leftovers are fine)

1 can cream of onion soup

2 eggs

6 crushed saltines

1 cup grated cheddar cheese

Mix all together, in order given and pour into a buttered casserole.

Put ½ stick butter in a skillet and melt. Stir in 1 cup crushed saltine cracker crumbs and lightly toast over low heat. Put on top of casserole and bake in a pre-heated 325 degrees until bubbly.

Very Small New Potatoes

Wash potatoes and scrub with a heavy terry cloth kitchen towel. Put in boiling salted water and cook until potatoes as almost done. Drain and let dry for a while. Toss with olive oil, sea salt, parsley, dill, and black pepper. Pour in a pan and bake at 425 degrees until the outside is dry and a little crispy. Serve with meat, fish, or a sandwich.

Potato Candy

1 large potato, peeled and boiled in salt water.

1 box powdered sugar

Peanut Butter

When potato is done, drain immediately and. mash with a fork. Sift in a box of powdered sugar and mix well. This will make a stiff dough. Roll out on a floured surface…as you would a pie crust…until it is about ¼ inch thick. Spread creamy peanut butter all over the top of the dough and roll up as you would a jelly roll. Should make 2 rolls. Cover the rolls with plastic wrap and refrigerate until ready to serve. To serve, slice with a thin bladed knife. This is a good pick me up.