VEGETABLES
Green Beans Y’all Won’t Believe submitted by Peggy Lohaus
Candied Sweet Potatoes submitted by Michael D. Tibbs
Green Beans Y’all Won’t Believe submitted by Peggy Lohaus
Ingredients:
1 ½ lbs. fresh green beans, trimmed
Salt to taste
10 slices bacon
6 T. sugar
6 T. vinegar
¼ c. slivered almonds
Options: 2 drained and rinsed 16-oz. cans of green beans may be substituted for fresh.
Instructions:
Leave beans whole or cut into 1 inch pieces. Cook, covered, in a small amount of salted boiling water in a 2-qt. saucepan for 20-25 minutes, or until tender-crisp. Drain. Cook bacon in 10-inch skillet until crisp. Remove and crumble bacon, reserve drippings in skillet. Stir sugar and vinegar into drippings. Layer beans, bacon and almonds ½ at a time in a 1 ½ qt. baking dish. Pour vinegar mixture over layers. Bake at 350° for 45 minutes or until heated through.
Serves 6-8
Candied Sweet Potatoes submitted by Michael D. Tibbs
Ingredients:
6 large sweet potatoes
½ cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
Salt to taste
Instructions:
Peel the sweet potatoes and cut them into slices. Melt the butter (or margarine) in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, cinnamon, nutmeg, and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are “candied.” They should be tender but a little hard around the edges. Also, the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
|