G is for Green Beans...

   This recipe was one of my mother's first stir-fry recipes. Our family loved green beans, so it was natural that she tried this one. It also is a great one to use when the garden is overflowing with beans. Dang beans are almost as easy and productive as Zucchini.



Spicy Green Beans (stir-fry)

Ingredients:

2 Tbs  peanut oil
1 tsp  minced ginger
½ tsp minced garlic
½ lb  fresh green beans, cut in ½ inch lengths
1 tsp  sugar
2 Tbs dry sherry
½ tsp  crushed dry red pepper
2 Tbs soy sauce
½ tsp  cornstarch
1 Tbs  cold water
1 tsp  sesame seed oil

Directions:

   Heat oil in wok until it reaches 325 degrees.
   Add ginger and garlic to oil. Stir-fry 15 seconds.  Add green beans and stir-fry 2-3 minutes.   Add sugar, sherry, salt, red pepper and soy sauce.  Stir-fry and additional 1-2 minutes.
   In a small bowl combine cornstarch and water to make a smooth paste.  Ass to wok stirring until mixture thickens.
   Turn wok off and stir in sesame seed oil.
   Serve immediately.

   Mixture maybe refrigerated for 2 or 3 hours and served cold if desired.

New England Boiled Dinner

   While we are thinking about fall, here is another good fall supper.  It also uses a lot of the vegetables that are in season now.  So head out to the garden or your nearest farmers market and cook a delicious fresh meal, with locally grown produce. 

New England Boiled Dinner

Ingredients:

3 or 4 lbs bone end cut ham
1 bay leaf
1 clove garlic, can use garlic powder
½ large head cabbage, cut in 6 wedges
4 to 6 small potatoes
4 to 6 small carrots, peeled
4 to 6 small onions
¼ lb or less green beans, broken in half

Directions:
   Wash ham, cut of rind and most of fat.  Put in large pot and cover with water.  Add bay leaf and garlic.  Bring to a boil.  Reduce heat and simmer for 1 hour.  If ham is precooked variety, simmer for ½ hour.
   Remove ham and cut from bone.  (Reserve bone for making split pea soup.)  Return meat to pot.  Add all vegetables except cabbage to ham and simmer ½ hour.  Add cabbage to pot the last 15 minutes of cooking time.

                                             A perfect fall day...

Asparagus Casserole

   My mother use to make this asparagus casserole at the holidays.  I have always loved asparagus and it just wasn't a holiday meal without it.  Get a really pretty covered casserole dish and take this to the next pot luck dinner. It is real quick and real good.












Asparagus Casserole

Ingredients:

2 small cans Asparagus tips
1 ½ cups grated American cheese
1 can Cream of Mushroom soup
1 small can Evaporated Milk
Bread crumbs




Directions:
   Preheat oven to 350 degrees.
   Drain asparagus and place in a well greased casserole dish.  Cover with cheese.
   Mix soup and milk together.  Pore over cheese.  Sprinkle bread crumbs over the top.
   Bake in oven 35 to 40 minutes, or until bread crumbs are browned.
Remove from oven and serve.

Chow Chow Relish

   I see by my garden and by the seasonal foods list that it is time to start canning and preserving for the winter pantry.  If you don't have a garden never fear there is a farmer's market near by I'm sure.  You can find local food by checking out this site.  If you don't have a pantry start one, it comes in real handy in times of bad weather or bad health, like being sick of going to the store.  This is a recipe for Chow-Chow relish we would spread it to sandwiches.














Chow Chow Relish

Ingredients:


½ cup Salt
4 cups Green Tomatoes (ground)
4 cups Onion (ground) –2 extra large
4 cups Cabbage (ground)  -- 1 + lbs.
4 only Sweet Peppers (ground)
2 only Red Sweet Peppers (ground)
8 Little Hot peppers (ground)

2 Tbsp Mustard Seed
4-6 cups Sugar
4 cups Cider Vinegar (1 quart)
2 cups Water
1 ½ tsp Tumeric

Directions:
   Drain ground cabbage, onions, green tomatoes, and peppers.  Sprinkle with ½ cup salt.  Let stand overnight.
   Next morning, rinse mixture in cheese cloth lined colander under running water.
(Important step do not skip)
   Mix spices, sugar, vinegar, and water with vegetables.  Place in large sauce pan and bring to a boil.  Reduce heat and simmer 3 minutes.
      Seal in clean jars.  Using hot water-bath method, place filled jars in boiling water (make sure you have a inch over the tops).  Process in boiling water for 5 minutes.  (Over 1000 ft altitude process for 10 to 15 min.)
   Remove jars from water sit them in draft free area to cool overnight.  Jars will keep in dark place for 12 to 18 months.  Remember to refrigerate after opening.
 

Makes about 6-7 pints.

















Check out these articles for a well stocked pantry:
Stocking Your Pantry: Essential Ingredients to Have on Hand
Tips For A Well Stocked Pantry
Build a Frugal Pantry