Creamed  Peas

 

 

 

 

INGREDIENTS:

2 (10 oz.) pkgs. frozen peas

1/4 cup milk

1 (4 oz.) carton whipped cream cheese with chives

salt and pepper (to taste)

 

 


DIRECTIONS:
 

Cook peas according to package directions; drain well.

 

In saucepan, stir milk into the cream cheese.

Heat and stir until warm.

 

Add peas.

Stir gently to coat.

 

 

Serves 6 - 8

 

 

 

 

 

Southern  Fried  Green  Tomatoes

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INGREDIENTS:

4 large or 6 medium-size green tomatoes, thickly sliced

1 cup yellow or white cornmeal

1/2 cup all-purpose flour

2 tablespoons chopped fresh parsley

1 tablespoon grated Parmesan cheese
Pinch ground red (cayenne) pepper

salt and pepper (to taste)

Vegetable oil for frying

 

 

 


DIRECTIONS:
 

In a shallow bowl, toss the cornmeal, flour, salt, black pepper, red pepper, parsley, and cheese.

Dredge the tomato slices in this mixture and set them out on a baking sheet to dry for 10 minutes.

 

Heat 2 tablespoons of vegetable oil in a large heavy skillet over medium heat.

Fry the dredged tomato slices in the hot oil, turning once,

until crisp and golden, 4 to 5 minutes per side.

Continue with the remaining tomato slices, adding more oil when necessary.

 

Drain paper towels.

 

Serve immediately, seasoned with salt and pepper.

 

 

Serves   6

 

 

 

 

 

Orange  Glazed  Beets

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INGREDIENTS:

2 cups cooked or canned drained beets

3 tablespoons margarine or butter

1/4 cup orange marmalade

1 tablespoon orange juice

 

 

 


DIRECTIONS:
 

Melt butter in skillet; stir in orange marmalade and orange juice.

Add beets.

 

Cook and stir over low heat until beets are hot and glazed, about 6 to 8 minutes.

 

 

Serves 4

 

 

 

 

 

Southern  Style  Green  Beans

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INGREDIENTS:

1 16-ounce package frozen cut green beans

3 slices bacon, diced

1/2 cup chopped onion

1/2 cup chopped celery

2 garlic cloves, crushed

2/3 cup water

3 dashes hot pepper sauce

salt and pepper (to taste)

 

 

 


DIRECTIONS:
 

In small skillet cook bacon until crisp.

 

Remove bacon; drain, reserving 2 tablespoons bacon drippings in skillet.

 

Add onion, celery and garlic.

Cook and stir over medium heat until tender but not browned, about 3 to 4 minutes.

 

Add water, bring to boil.

 

Stir in green beans, bacon and hot pepper sauce.

 

Reduce heat, simmer 20 to 25 minutes or to desired doneness.

 


Serves 4


 

 

 

            

     

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