BAKED SWEET POTATO

Ingredients:

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter

Directions:

1. Preheat oven to 400F.
2. Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
3. When they are done, the outside will have darkened and the inside will be soft.
4. You may see liquid from the potato oozing out and charring.
5. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
6. This is a perfectly cooked potato.
7. Mix the sugar and cinnamon together and set aside.
8. To serve, slice a potato down the center.
9. Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.

MASHED POTATOES

Ingredients:

3 medium baking potatoes, peeled and coarsely chopped
1 teaspoon salt
4 tablespoon butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic (optional)
whole milk, start with 1 Tablespoon, at room temperature or warmed
salt and freshly ground black pepper to taste

Directions:

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Servings: 2 to 3 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

BAKED POTATOES

Ingredients:

1 large Idaho potato per person, plus a few extras
vegetable oil
kosher salt
butter
sour cream
grated Cheddar cheese
bacon, fried crisp, drained and crumbled

Directions:

Preheat the oven to 350 degrees F.

Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Place in a chafing dish and serve with bowls of butter, sour cream, grated Cheddar cheese, and crumbled friend bacon for toppings

Prep Time - 10 minutes
Cook Time - 1 hour 15 minutes
Yield - 1 serving per potatoe
Difficulty - Easy

Servings:
Prep Time: 10 min
Cook Time: 1 hour 15 min
Difficulty:

DEVILED EGGS

Ingredients:

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large eggs, hard-boiled and peeled
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

GRITS

Ingredients:

2 cups water
1 1/4 cup milk
1 teaspoon salt
1 cup Quacker Grits, quick cooking, not instant
1/2 cup butter

Directions:

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat.

Serve with butter, fruit, or savory with a meal.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

NEW RED POTATOES IN CREAM SAUCE

We used to go to the garden with MeMa at sunrise while the dew was still on the plants and gather fresh vegetables. We picked butter beans, peas, tomatoes, cucumbers, squash and dug new potatoes.

MeMa would give us a fork to poke into the ground underneath the potato plants until we located a potato. We would then use a spoon and extract it from the ground.

After the potatoes were washed, MeMa took a spoon or knife and scraped away the tender skin. They were then placed into a pot of salted water and boiled gently until done but firm. She then added black pepper, milk and slurry paste of water and flour (or corn starch) and fresh country butter. Once the liquid became a creamy sauce, it was ready to serve.

POTATO SALAD

Ingredients:

5 medium potatoes
6 hard-cooked eggs, cooled and peeled
1 tablespoon sugar (optional)
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared mustard
1/2 cup chopped sweet pickles or sweet relish
1/4 cup chopped onion
1 cup mayonnaise (or to taste)
1 stalk celery, strings removed, finely chopped (optional)
A few dashes celery salt
3 tablespoons of Durkee's Sauce (optional)
Small jar pimientos (optional)
Paprika

Directions:

Peel potatoes, cut into cubes about 1 inch square. Boil in salted water until cooked but firm. Drain in colander.

OR

Cook potatoes in salted water until fork tender. Refrigerate until cool; peel, chop into cubes.

Chop or grate 5 eggs; reserve 1 egg for garnish.

Combine all ingredients in large bowl, except reserved egg and paprika. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Serve warm, in the German style or chill and serve cold.

Makes: 7 servings

CREAM STYLE WHITE FIELD CORN

Ingredients:

6 to 12 ears of white 'field corn' (grown by farmers mostly for livestock)
Water
Butter
Salt and pepper

Directions:

After shucking and silking each ear of corn, wash thoroughly. Use large bowl or pan and work over the sink to minimize the mess. Take a very sharp knife and split each row of kernels down the center. Slice tips of split kernels into the bowl. Using a large spoon or the back of a table knife, scrape each ear from top to bottom. Ensure these scrapings make it into the bowl with the kernels. Add a little water, salt and pepper and butter in a heavy saucepan. Cook on low, stirring often. Cook until very thick. Serve hot.

The secrets to this dish are:

1. The type of corn,
2. The way the corn is cut,
3. Butter for flavor,
4. Don't burn,
5. Don't overcook,
6. Sharp knives.

FRIED SQUASH

Fried Squash

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Ingredients:

6 to 9 yellow crook-necked squash

2 onions

salt

pepper

vegetable oil

cast iron skillet

Method:

Wash and slice squash. Slice onions thin and mix with squash in bowl. Put 3 to 4 tablespoons vegetable oil in skillet and heat. Add squash and onions, salt and pepper. Place lid on skillet and cook on low, stirring from the bottom occasionally. Cook until tender, then remove lid and cook on high heat to brown. Stir frequently.

GREEN BEANS PORK FLAVORED

Green Beans Pork Flavored

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Ingredients:

2 pounds fresh green beans, broken into 1-inch pieces

2 tablespoons bacon drippings

1 smoked ham bone (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

1 quart water

Method:

Place beans, bacon drippings, ham bone, salt and pepper in 5-quart saucepot. Add water. Bring to a boil; reduce to low heat; cover and cook for 1 hour. Makes: 10 servings.

CABBAGE SLAW

Cabbage Slaw

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Ingredience:

1/2 head medium size cabbage, shredded

1/2 cup cider vinegar

1 teaspoon salt

1/4 teaspoon pepper

Method:

Place all ingredience in a bowl and mix together thoroughly. Cover and refrigerate for 1 hour to marinate. Serve with cooked meat and vegetables.

CUCUMBERS

Cucumbers

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Ingredients:

3 cucumbers

1 cup of white vinegar

Method:

Cucumbers freshly gathered from the garden. Peel cucumbers, slice 1/4 inch thick and place into a bowl. Pour white vinegar over cucumbers. Cover bowl with a plate and refrigerate for 1 hour. Serve with cooked meat and vegetables.

FRIED TOMATOES

Fried Tomatoes

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Ingredients:

4 large green or firm ripe tomatoes

1 egg

1 cup yellow cornmeal

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup vegetable oil

2 tablespoons butter or margarine

Method:

Slice tomatoes 1/4 inch thick. Beat egg in small mixing bowl, until light and fluffy; set aside. Combine cornmeal, salt and pepper; spread mixture on sheet of aluminum foil. Dip tomato slices in egg; coat with cornmeal mixture. Heat oil and butter in large fry pan. Fry tomato slices until golden brown on both sides. Remove from pan; drain on paper towels. Serve immediately. Makes: 4 to 6 servings.