2 packages (2 lbs.) of pinto beans
½ pound of fatback
2 tablespoons of salt
In casserole dish, cover beans with water and soak overnight. Drain beans. Place beans in crockpot with fresh water, fatback and salt. Cook until done.
Recipe courtesy of Laura’s maternal grandmother, Nana. Pintos and cornbread are one of our favorite meals.
9 quarts of prepared green beans
1 cup of vinegar
1 cup of sugar
½ cup of salt
½ gallon of water
Bring vinegar, sugar, salt and water to a boil. Add beans and cook 45 minutes. Pour in prepared jars and seal. When ready to cook. Drain liquid from jars and let sit in cold water for one hour before cooking.
Recipe courtesy of Laura’s maternal grandmother, Nana.
1 head of lettuce
5 green onions
1 small bag of almonds
½ cup of sesame seeds
1 stick of margarine
2 packs of ramen noodles
Melt margarine. Crumble noodles, seeds and almonds in margarine until brown. Drain on paper towel and let cool. Add to lettuce and onions.
Dressing:
1 cup of oil
½ cup of vinegar
1 teaspoon of soy sauce
1 cup of sugar
mix well and add to salad
Recipe courtesy of Laura’s maternal grandmother, Nana.
3 cups of cooked macaroni (1 small box)
2 large tomatoes, chopped
2 medium cucumbers, chopped
1 green pepper, chopped
1 cup of mayonnaise
3 tablespoons of vinegar (optional)
salt, pepper and celery seed to taste (optional)
Cook macaroni until tender. Drain and run cold water over noodles. Combine macaroni with mayonnaise, vinegar, salt, celery salt and pepper. Add green pepper and cucumber. Finally, add the tomato, folding in lightly.
Recipe courtesy of Laura’s maternal grandmother, Nana.
2 bunches of fresh broccoli
1 ½ cup of cider vinegar
¼ cup of cold water
½ cup of vegetable oil
2 tablespoons of sugar
1 tablespoon of dill seeds
1 teaspoon of salt
1 teaspoon of pepper
½ teaspoon of minced garlic
ripe olives and pimento strips
Trim off large leaves of broccoli and tough ends of lower stalks. Wash broccoli and cut into serving size spears. Arrange spears in single layer in dish.
Combine next eight ingredients in a jar, cover tightly and shake. Pour over broccoli. Cover and chill at least twelve hours, stirring occasionally.
Before serving, remove broccoli from marinade, garnish with olives and pimento strips.
Recipe courtesy of Laura’s maternal grandmother, Nana.
Wash and cut broccoli and cauliflower. Top with dressing:
¼ cup of vegetable oil
1/3 cup of vinegar
1/3 cup of sugar
1 large red onion
1 cup of mayonnaise
salt and pepper to taste
Recipe courtesy of Laura’s maternal grandmother, Nana.
2 sticks of margarine
Approximately ¾ cup of flour
1 can of cream of chicken soup
2 cans of chicken broth
2 tablespoons of chicken flavored granules or six bouillon cubes
½ can of evaporated milk
pepper to taste
salt to taste (usually not needed)
water to desired consistency
Heat chicken soup and broth before . Put all in crockpot and cook on high for approximately three hours or until desired consistency. Can also cook on low heat in pot.
Recipe courtesy of Laura’s maternal grandmother, Nana.
1 small can french green beans
1 small cal green peas
1 small can whole kernel corn
2 or three stalks celery (chopped)
1 diced onion
1 small can pimentos
green pepper to taste
1/4 head cabbage (shredded)
3/4 cup sugar
1/2 cup salad oil
1/2 cup vinegar
Drain canned vegetables, combine with celery, onion, pimentos, green pepper and cabbage - combine sugar, vinegar and oil - pour over salad - toss
Note: The longer this is made the better it tastes - let stand in refrigerator at least overnight before eating.
Recipe courtesy of Matt’s mom, Margie.
2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup cheddar cheese, grated
1 small onion, minced
1 teaspoon lemon juice
1/2 cup mayonnaise
1 egg, well beaten
1/2 small bag of Pepperidge Farm Herb Seasoned stuffing mix
2 tablespoons melted butter
Preheat oven to 400° F.
In a large mixing bowl, combine broccoli, mushroom soup, cheese, onion, lemon juice, mayonnaise and egg. Place the mixture into greased baking dish. Top with stuffing and pour the melted butter evenly over the stuffing. Bake for 20 minutes or until set and browned.
Recipe courtesy of Laura’s maternal grandmother, Nana.
3 cups of mashed sweet potatoes
½ stick of butter
¾ cup of milk
1 teaspoon of vanilla
1 eggs well beaten
½ cup of sugar
Mix together.
Top with
1/3 cup of brown sugar
½ cup of butter
½ cup of pecans
Mix topping and sprinkle over sweet potatoes. Bake at 325° F for one hour.
Recipe courtesy of Laura’s maternal grandmother, Nana.