Side Dish
Crockpot Green Beans
Ingredients
- 2 pounds fresh green beans, rinsed and trimmed
- 1 large onion, chopped
- Ham Bone
- 1 1/2 pounds red potatoes, whole
- 1 tablespoon bacon grease
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 tablespoon chicken bouillon granules (or Chicken Broth, just enough to cover the beans)
- ground black pepper to taste
Directions
- Halve beans if they are large, place in a slow cooker with water or chicken broth to barely cover, and add bacon grease, onion and ham bone. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
- Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
- To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
Van Camp's Baked Beans
Keeping this one since they don't have it on the inside of the label anymore!
4 Slices Bacon
1 15-ounce can VAN CAMP's® Pork and Beans
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
2 tablespoons molasses
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
Heat oven to 350° F. Cook bacon to crisp; drain. Crumble bacon. In 1-quart casserole combine all ingredients.
Bake uncovered 30-35 minutes or until thickened and bubbly, stirring every 15 minutes.
About 4 servings
Recipe can be doubled.
Grandma's Corn Bread Dressing
Written by Mom
A day or two before making the dressing cook a large pan of cornbread. (white meal preferred) but yellow is OK.
Chop 1 onion and 4 stalks of celery
Cook them in 1 cup water until tender
Mix the pan of day old corn bread with 3 or 4 day old biscuits
or white bread torn into bits. (1/2 Pkg. of sage stuffing mix may be
used as an option to the biscuits.)
Add: Onion and celery mixture to corn bread.
Stir in three beaten eggs , and 2 tsp Sage, Salt, and Pepper into mixture.
Add at least two cans of Chicken Broth. Make sure the mixture is SOUPY.
Pour into baking pan and bake at 350 for 45minutes to one hour. Don't overbake
or it will be dry.
Gravy:
1 1/2 cup chicken broth
Chopped dark meat from turkey
Cook until mixture comes to a boil
Mix 1/2 Cup water and 2 T. four
Stir until four dissolves and add to broth.
Stir until thick ( can add salt to taste)
Add 1 hard boiled egg = stir and serve warm
Mini Green Bean Casserole
1/2 cup condensed cream of mushroom soup, undiluted
3 tablespoons 2% milk
1/2 teaspoon reduced-sodium soy sauce
Dash pepper
1-1/3 cups frozen cut green beans, thawed
1/2 cup french-fried onions, divided
Optional: 2 tablespoons pimento
Optional: 2 tablespoons crumbled bacon
In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions.
Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400 degrees for 12-15 minutes or until bubbly. Yield: 2 servings.
Mom's Cucumber Pickles
Slice 4 Med. Cucumbers (peeled or unpeeled)
3 onions (sliced thin and separated)
Mix: 1 C. Mayo
1/4 Cup Sugar
4 tsp. Vinegar
1 tsp. Dill Weed
Second recipe
1 Gallon cucumbers - sliced thin
4 -6 medium onions - sliced thin
Mix: 5 cups sugar
3 Cups Vinegar
1/4 Cup plain salt
1 tsp. Celery seed
1 tsp. Mustard seed
1 tsp. turmeric
1 tsp. Dry Mustard
1 tsp. Alum
Pour Mixture over cucumbers and onions. Cover and chill for at least 1 hour before serving or over night.
Second recipe
Pour over cucumbers and refrigerate. Can add additional cucumbers and onions to the mixture as you eat the pickles.
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