Grandma's Country Recipes

By Pattie Hensley

Grandma's Country Recipes are all from the hills of Kentucky. The country recipes include cakes, gravy, candy, meat, vegetable, breafast, dinner, and so many more great and easy to make recipes that it will have you wanting to stay in your kitchen for hours. All recipes are very easy to make.

• Language: English
• Publisher: Lulu.com
• Release date: Mar 30, 2011
• ISBN: 9781257234820

Book preview

table

i_Image2

Red Beans & Rice

1 pound dry kidney beans (approximately 6 cups cooked)

2 quarts of tap water

1 pound turkey sausage

1 large onion, chopped

4 stalks of celery chopped

2 teaspoons minced fresh garlic

2 teaspoons salt

Good shot of Tabasco Sauce

Hot Cooked Brown Rice (double the recipe for the rice)

Soak the kidney beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.

After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat.

The onion, celery and garlic will need chopping.

Fry the turkey sausage in a large skillet.

Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.

After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.

Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. They are usually done by the time the family sits down at the table and finishes saying grace.

i_Image5

Butter Beans

1 pound dry lima beans

2 quarts tap water

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup of margarine (1/2 a stick)

Soak the beans overnight in the tap water, or bring them to a boil, cover them and let them soak for an hour in the boiling water. After soaking, simmer the beans for about an hour, or until they are almost tender. Add the salt, pepper and margarine. Simmer the beans for another half hour or so, cooking until they are tender, but not mushy, and the broth is somewhat thickened. This may be served as a main dish with Hoe Cakes. It can also be served as a side dish with a roasted chicken.

This recipe serves 6 as a main dish, or 12 as a side dish. It may be doubled to serve large crowds. This is a traditional southern dish, it is cheap and quite delicious

i_Image8

Simple Split Pea Soup

2 tablespoons olive oil

1 tablespoon minced garlic

1 large onion, finely chopped

6 cups water

1-1/2 teaspoons salt

1-1/2 cups dry split peas

First heat the oil in a large pot over medium heat. Sautè the onion and garlic in the fat until they is tender and fragrant. Be careful not to burn the garlic. Next add the water, salt and split peas. Stir it up and bring it to a boil.

Reduce the heat to medium low. Cover the pot with a lid or handy pizza pan. Allow it to simmer on the back of the stove for about two hours. The split peas will disintegrate, forming a nice thick stew. You may need to thin the soup out with a little water if it gets too thick.

Serve the soup hot with a nice crusty bread or whole wheat muffins. If you like you may add a couple of chopped carrots and a few chopped celery stalks for flavor during the last hour of cooking. This soup is very hearty, and is made without stock or milk. Serves about 6, the recipe is easily doubled for company

i_Image3

Lentil Stew

1-1/2 cups lentils

1-1/2 quarts of tap water (6 cups)

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

15 oz can tomatoes

1 large onion, chopped

1 tablespoon minced garlic

1/2 teaspoon basil (optional)

Get out a large stew pot. Put the lentils in it, and add the water. You can wash the lentils first in a colander if you like, they do sometimes have a little dirt in them, so rinsing them is a good idea. Then put the clean lentils in your big pot (4-quart size) and add the tap water. Bring the lentils to a boil and simmer them on the back of the stove for about an hour. They should be nice and soft, if they aren't then cook them a little longer, until they taste soft enough to you. Now get out an iron skillet or another type of frying pan. Heat the olive oil in the skillet over medium high heat. Add the onion and garlic. Quickly sautè the onions and garlic until they become tender and translucent. This should only take a couple of minutes. Then add the tomatoes and basil.

Bring to a slow boil, and simmer for a few minutes. Meanwhile, add the salt and pepper to the lentils. When the tomatoes and onions are hot, add them to the pot of lentils. Stir it up and serve. This stew is very hearty. If you already love lentils, then this recipe will probably become a favorite. If you don't like them yet, then this is a good get acquainted

recipe. They have a special flavor which puts one in the mind of getting closer to the earth. Offer hot muffins and celery sticks stuffed with peanut butter on the side.

i_Image2

Beans & Rice Mix

1 cup long grain brown rice

1 tablespoon dry onion flakes

1 tablespoon dry celery

1 tablespoon dry green pepper

1/4 teaspoon garlic powder

2 vegetable or other flavored bouillon cubes

Dash red pepper flakes, or cayenne pepper

1/4 cup bacon bits OR sausage flavored TVP

Combine the brown rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

2-1/2 cups water

15 oz can of beans (any kind: Kidney, Black-Eyed Peas, Pintos, Chick Peas, Black Beans whatever you have on hand)

1 or 2 tablespoons olive oil

1 tablespoon soy sauce (optional, but good)

1 package of Homemade Bean and Rice Mix

In a 2 quart sauce pan, bring the water and undrained, canned beans to a boil. Stir in the oil and soy sauce as it heats. When the mixture boils, stir in the package of Beans and Rice Mix. Stir it all up, put on a good lid and reduce the heat to very low. Cook the mixture for 45 minutes over low heat.

Serve with cucumbers, fresh fruit, and warm tortillas. I like vinegar sprinkled on mine, although red pepper sauce is good on it too. Red kidney beans or black beans make the prettiest dish, but any type of beans can be used. If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of beans in the bag beside it. This would keep the mix and the beans together in one place, so you dont' have to hunt for canned beans when you are ready to prepare it. Be sure to label the paper bag if you go this route.

i_Image3

Lentil Pottage

2 tablespoons olive or other oil

1 large onion, chopped

4 stalks celery, chopped

2 tablespoons minced fresh garlic (or 1 teaspoon dry)

1-1/2 cups dry lentils

2 quarts (8 cups) water

4 to 6 chicken bouillon cubes

Salt and Pepper to taste

Heat the oil in a large pot. Add the onion, celery and garlic. Sautè until the onion is transluscent and every thing smells really good. Add the lentils, water and bouillon cubes. Bring the mixture to a boil. Reduce the heat and simmer the pottage over medium heat for about 45 minutes, or until the lentils are nice and tender. Taste the pottage and add salt and pepper to taste.

If you make this with red lentils you can call it Esau's Pottage because Esau was red and hairy, just like red lentils. Red lentils cook faster than brown lentils so watch them closely. If the pottage seems to dry out, then add a little more water as necessary. I prefer this to be thick, but some may prefer it thinner, like soup.

Hot Kidney Bean Salad

3 cups cooked kidney beans, well drained (cook 1 cup of dry beans, or open 2 15oz cans)

2 to 4 slices of bacon

1 small onion, sliced

1/3 cup vinegar

1 tablespoon sugar

1/2 teaspoon salt

I don't know why this dish is called a salad. I think it tastes more like a main dish. It is quite easy to prepare once the beans are cooked. If you are using dry beans cook them until they are tender. When they are done, drain them well. Or if you are using canned beans, drain them and rinse off the canning juices. Chop the bacon into small bits and fry it in a big skillet over medium heat. When it is all crisp, add the onion and saute it a little bit.

Then add the beans, vinegar, sugar and salt. Do not drain off the bacon fat, it makes the dressing for the salad. Stir it all up and simmer it over low heat for a few minutes. It is now ready to serve. If you have a skimpy main dish, this is the salad to serve with it. It has a marvelous tangy quality, just bursting with country flavor. This recipe serve 2 or 3 as a main dish, or 5 or 6 as a side dish. I especially like it with a good bread for sopping up the juices.

i_Image2

Baked Beans with Tomatoes

2 pounds dry navy beans or northern beans

6 oz can tomato paste

2 teaspoon salt

2 onions, coarsely chopped

1 teaspoon dry mustard

1 cup brown sugar

2 to 3 tablespoons of molasses

1-1/2 cups hot tap water or bean juice

6 to 8 ounces of chopped bacon (ends and pieces are fine)

First you have to soak your beans overnight in plenty of water. Or if it's too hard to think that far ahead, you can bring them to a boil, cover them, turn off the heat and let them sit for about an hour or two. The point is to plump them up, or reconstitute them to make them easier to cook. After they have soaked (overnight, or in boiling water for an hour) you are ready to begin.

Simmer them on the back of the stove for 40 to 50 minutes. You want the beans to be almost soft. When they seem about done, take them off the stove. Drain off the cooking water, saving about 1-1/2 cups of it (or substitute hot tap water for the drained off bean juice).

Place the beans in a casserole with a good lid.

Add the tomato paste, salt, onion, dry mustard, brown sugar, and bean juice. Stir it all up so the tomato paste is dissolved. Now lay the chopped bacon over top of everything and place the lid on the casserole. Bake the beans at 300° for 5 to 7 hours. Or if you prefer, you can cook them in a crock pot on low. Serve for supper in the winter time, with a nice whole grain bread and carrot salad.

i_Image2

Bean Cheese & Rice Squares

2 cups cooked, drained beans (or use a 16 oz can of beans, rinsed and drained)

2 medium eggs

1 cup milk

1 teaspoon Worcestershire Sauce

1/2 teaspoon dry mustard

1 small onion, minced OR 1 tablespoon dry onion

1 cup cooked rice

1 cup shredded cheddar cheese

I like to use kidney beans or black beans for this recipe, but any type will do. You may use cooked beans or canned beans, whichever is more convenient for your.

Drain the beans well, and rinse them if they are canned. This gets rid of extra sodium, and makes the beans