Lima  Bean  Cheese  Bake






boiling water

10-ounce package frozen limas

1 11-ounce can condensed Cheddar cheese soup

1/2 cup milk

3/4 cup sliced celery

1/4 cup snipped parsley

1 3 1/2-ounce can French-fried onions

salt and pepper (to taste)





Preheat oven to 350 degrees.

Pour boiling water over one 10-ounce package frozen limas; break apart; drain.


In a bowl blend condensed Cheddar cheese soup and milk.

Add limas, sliced celery and parsley.

Stir in "half" of French-fried onions, salt and pepper.


Pour mixed ingredients into a casserole dish.

Bake at 350 degrees fo 35 minutes.


Trim with remaining onions; bake 10 minutes more.



Serves 6






Marinated  Mushrooms






1 lb mushrooms, cleaned

1 tablespoon chopped chives or scallions


2 tablespoons red wine vinegar or cider vinegar

5 tablespoons extra virgin olive oil

1 teaspoon Creole or coarse Dijon mustard

1/2 teaspoon salt

4 or 5 drops of Tabasco

1 tablespoon fresh basil, minced

1 teaspoon dried parsley

1/2 teaspoon dried oregano

2 cloves garlic, minced

pinch red pepper flakes






In a glass bowl, combine mushrooms and chives or scallions.


In a small glass bowl, combine remaining ingredients and whisk together.


Pour over the mushrooms and marinate for one hour, turning occasionally.


Serve at room temperature.


Keeps well in refrigerator.






Southern  Style  Collard  Greens






2 pounds collard greens - rinsed, stemmed and thinly sliced

2 pounds fresh ham hocks

1/2 pound salt pork

3 quarts chicken stock

1 cup chopped onion

2 bay leaves

1/4 teaspoon red pepper flakes 

2 tablespoons sugar

2 teaspoons red wine vinegar

salt and pepper (to taste)






Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar

in a large pot with the chicken stock.

Bring to a boil, reduce heat to simmer, and cook for 30 minutes.


Stir collard greens into the pot, and bring to a boil.

Reduce heat to simmer, and cook for 30 minutes, or until greens are tender.


Season with red wine vinegar and salt and pepper to taste.



Serves 8






Southern  Fried  Cabbage







1 head cabbage, cored and sliced

3 slices bacon, cut into thirds

1 onion, chopped   

1/3 cup vegetable oil 

1 teaspoon salt, or to taste

1 teaspoon pepper, or to taste

1 pinch sugar





Place the bacon and vegetable oil into a large pot over medium heat.

Season with salt and pepper.

Cook for about 5 minutes, or until bacon is crisp.


Add cabbage, onion, and sugar to the pot.

Cook and stir continuously for 5 minutes, or until tender.


Serves 6






 Salem's Den  Salem 2004 and Beyond  

Created by Salem of