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What’s Cooking in Scotland, No Not the Country |
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Green Beans
2 Tbls. Butter 1 unpeeled red apple, cubed 1 Tbls. Water 1 medium onion, chopped ¼ cup sugar 1 tsp. cornstarch & 1 tsp cold water ¼ ts. Salt 1 can green beans ¼ tsp. paprika 4 whole cloves or pinch of all spice
Cover and cook all ingredients until tender then add beans and heat until beans are hot. Serves 4-5. Good with fish or pork.
Dilled Green Beans
2 cups green beans 1 ½ tsp. dill seed 1 cup liquid from beans ½ tsp. minced onion 2 Tbls. Butter ½ tsp. vinegar 2 Tbls. Flour ¼ tsp. salt
In sauce pan melt butter and blend in flour. Stir in bean liquid. Heat and stir until sauce thickens. Add dill seed, onion, vinegar and salt. Add drained beans, heat and mix thoroughly.
Italian Green Beans
2 cans green beans 1 Tbls. Bacon drippings 1 chopped onion 4 slices crumbled bacon 1 can tomatoes or tomato sauce hot peppers or Tabasco if desired
Boil above ingredients until the juice is almost gone. Serve immediately. Add hot peppers or Tabasco if a spicier dish is desired.
Green Beans Normandy
6 slices bacon 1 Tbls. Sugar 1 medium onion ½ tsp. salt ¼ cup chili sauce or catsup 1/8 tsp. pepper 2 Tbls. Vinegar 1 can green beans
Cut bacon into ½ inch pieces and fry until crisp. Add onion and cook until brown. Remove from heat. Add the rest of the ingredients. Return skillet to stove and heat thoroughly.
Picante Beans
2 – 2 ½ Tbls. Horseradish Paprika 1 pt. sour cream 1 scan tsp. cayenne vinegar ¼ tsp. salt mustard 3 (16 oz.) can green beans Worcestershire sauce chopped parsley
Add horseradish to sour cream until taste is sharp and add vinegar until slightly acid. Add other ingredients (except beans and parsley) to taste until the sauce is pink. Layer in ungreased casserole with beans, parsley and sauce. Refrigerate overnight. Serve cold.
Snappy Green Beans
4 slices bacon 1 – 2 Tbls. Tarragon vinegar ½ cup chopped onion 2 cups hot drained green beans
Fry bacon until crisp, drain. Cook onion in 2 Tbls. Of bacon fat until just tender. Add Vinegar. Season with ½ tsp. salt and a dash of pepper. Pour over hot beans. Crumble bacon atop.
Green Beans Supreme
2 (10 oz.) frozen green beans ¾ cup sour cream 2 cups sliced mushrooms 1 tsp. salt ½ cup chopped onion ¼ tsp. pepper 1 clove garlic, crushed ½ cup fresh bread crumbs 2 Tbls. Butter ¼ cup grated parmesan cheese
Cook beans until barely tender. Drain well. In skillet sauté mushrooms, onion and garlic in butter until tender. Add beans together with sour cream, salt and pepper. Put in 2 quart butter casserole and sprinkle top with mixture of bread crumbs and cheese. Bake 20 – 25 minute or until top is bubbly and golden.
Calico Bean Casserole
Brown and drain grease off: 1 lb hamburger 1/2 chopped onion 1/2 lb bacon
Add: 1/2 cup brown sugar 1/2 cup Ketchup 2 Tbls vinegar 1 Tbls mustard 1 tsp salt
Drain: 1 can lima beans 1 can kidney beans 1 large can pork and beans
Bake all together in uncovered casserole at 300 degrees for 1 1/2 or 2 hours or in a crockpot.
Harvard Beets
2 cups cooked diced beets 1/4 tsp salt 2 Tbls sugar 1/4 cup vinegar 1 Tbls cornstarch 2 Tbls margarine
Drain beets reserving 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt. Stir in reserved beet liquid, vinegar and butter. Cook and stir until mixture thickens. Add beets, heat thoroughly.
Broccoli Casserole
2 pkgs frozen broccoli (or fresh) 1/2 cup Velveeta cheese 3/4 cup Ritz crackers 1 cup melted butter or half & half
Cook broccoli for 5 - 10 minutes and put in casserole. Slice Velveeta and cover broccoli with it. Spread crumbs evenly over all and pour melted butter over. Bake for 20 - 30 minutes at 350 degrees. Should be lightly browned.
Company Broccoli Bake
2 bunches fresh broccoli 1 cup shredded cheddar cheese 2 Tbls chopped onion 1/2 cup mayonnaise 2 hard cooked eggs, sliced 1/2 cup buttered cracker crumbs 1 can cream of mushroom soup 1 hard cooked egg, sliced
Trim off large leaves of broccoli and remove tough ends, separate into spears. Cook broccoli covered in a small amount of water for 10 minutes. Drain well and arrange in a lightly greased 3 quart baking dish. Sprinkle with onion and 2 sliced eggs.
Combine soup, cheese and mayonnaise in small saucepan, cook over low heat stirring until cheese melts. Pour sauce over broccoli and sprinkle with cracker crumbs. Bake at 350 degrees for 20 minutes or until bubbly. Garnish with remaining egg slices. Serves 8.
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