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pintos and cornbread

Wednesday, August 22nd, 2007

I love pintos and cornbread (or sour cream cornbread). In fact, I’m going to be making some later this week.

I started making pintos in college and they are one of my very first meals I served when “entertaining”.  College students are always up for a good meal.  Pintos are one of my favorite meals for the following reasons: easy to make (can cook using a crock pot, stove, hot plate, or a campfire), one pot meal (easy cleanup), good for you, very filling, extremely affordable, you can always have the ingredients on hand (you can flavor it with ham, fatback/striped meat, ham hocks, bacon, or nothing at all), can be served all year long, tastes better the second day, can use cooked beans to make soup, chili or refried beans, and to top it off, freezes well.  What’s not to love?

If you are a novice cook, this is a great recipe to master.  If you need some coaching, The Pioneer Woman has some awesome step-by-step instructions (complete with pictures), to help you out.  Our favorite way to eat pintos is to top with lots of finely chopped onions and hot sauce (my brand of choice is Texas Pete, Matt digs the Chipotle Tabasco).

orange jell-o salad

Tuesday, May 8th, 2007

1 small package orange Jell-O
1 (16-ounce) carton cottage cheese
1 (8-ounce) container Cool Whip
1/2 cup chopped walnuts
1 can mandarin oranges, drained

Mix dry Jell-O with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold.

Recipe courtesy of Laura’s maternal grandmother, Nana.

spinach casserole

Saturday, March 17th, 2007

2 (10-ounce) packages frozen choppen spinach
1 cup sour cream
1 package onion soup mix
1/4 cup melted butter
1 cup herb seasoned stuffing mix

Cook and drain spinach according to package. Mix sour cream and onion soup mix well. Pour over spinach and stir. In a separate bowl, mix stuffing and melted butter. Place in 2-quart casserole and top with stuffing mixture. Bake at 350° F for 30 minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

sauce for ham

Sunday, January 28th, 2007

1/2 cup A-1 sauce
1 1/4 cup brown sugar
1 cup orange juice

Wrap ham in foil or place in baking bag. Bake at 350° F for 30 minutes per pound. Remove foil the last thirty minutes of cooking time.

Recipe courtesy of Laura’s maternal grandmother, Nana.

potato salad

Sunday, January 28th, 2007

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

tuna salad

Sunday, January 28th, 2007

1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish

Break lettuce into small pieces.  Break up tuna, add to lettuce.  Add pickles, mayonnaise, salt, pepper and lemon juice.  Serve immediately.

Recipe courtesy of Laura’s maternal grandmother, Nana.

scalloped potatoes

Sunday, January 28th, 2007

6-7 potatoes
3 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of butter
2 1/2 cups of milk
1 small box of velveeta cheese

Wash and cut potatoes into thin slices. Grease large casserole dish. Arrange one layer of potatoes in casserole. Sprinkle with part of flour, salt and pepper. Layer with portion of cheese, thinly sliced. Continue with second layer, ending with cheese. Pour milk over top of dish. Cover. Bake in 350° F oven thirty minutes. Uncover and bake 40 to 50 minutes or until potatoes are done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

vegetable beef soup

Sunday, January 28th, 2007

1-1 1/2 pounds cooked stew beef
corn
tomatoes
stewed tomatoes or tomato juice
pinto beans
peeled and diced potatoes
salt and pepper
bay leaf (optional)
parsley (optional)

Combine ingredients and simmer until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

stew beef

Sunday, January 28th, 2007

Take 2-3 pounds of stew beef, place in crockpot.  Season beef with salt and pepper.  Cover beef with water and cook on low for eight hours or on high for four hours.   Serve with mashed potatoes and biscuits.  Leftover stewed beef can be used in Vegetable Beef Soup or frozen.

Recipe courtesy of Laura’s maternal grandmother, Nana.

sweet potatoes

Sunday, January 28th, 2007

3 pounds of sweet potatoes, peeled and cooked
1/4 cup of butter
1/2 cup of packed brown sugar
1 teaspoon of salt
1/2 teaspoon of grated orange rind
6 marshmallows, halved
4 cups of crushed cornflakes
1/3 cup of melted butter
12 pecan halves

Mash potatoes with butter, sugar, salt and orange rind. Cool, divide in portions. Coat each portion with butter and roll in cornflakes. Bake at 450° F for seven to eight minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.


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