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.

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.