Pass the vegetables, please. (Food).Vegetables, grits grits coarsely ground hominy served in traditional Southern breakfast. [Am. Culture: Misc.] See : Southern States , and cornbread were the backbone of Southern cuisine for decades. Born of hard times, this "holy trinity" has become ingrained in Mississippi culture. Those who grew up during the lean years of the Great Depression fondly remember the smoky flavor of pot liquor pot liquor n. See liquor. Noun 1. pot liquor - the liquid in which vegetables or meat have be cooked pot likker, liquor broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. , the liquid remaining after greens or peas are boiled. Cornbread was dipped into this ambrosial am·bro·sial also am·bro·sian adj. 1. Suggestive of ambrosia; fragrant or delicious. See Synonyms at delicious. 2. Of or worthy of the gods; divine. brew for a treat that was truly food for the gods. Since vegetables cooked in pork side meat do not fit into a low-fat diet low-fat diet A diet low in fats, especially saturated fats, which has a positive effect on arthritis, CA, ASHD, DM, HTN, obesity, and strokes. See Diet, Low-fat snack; Cf Animal fat, High-fat diet. , cooks have had to improvise. Flavoring peas without bacon or salt pork salt pork n. Fatty pork that is cured with salt, often used as a flavoring. Noun 1. salt pork - fat from the back and sides and belly of a hog carcass cured with salt porc, pork - meat from a domestic hog or pig has been a challenge to me. After years of experimenting, however, I discovered Knorr's Ham Bouillon Cubes. In the recipe for "Summer Peas," included in this article, I combined ham broth with liquid smoke for a flavor closer to the "real thing" than any other I have found. A dollop of tomato or pickle relish is another taste awakener for peas. Cooking butter beans without butter is another challenge. Boiling them in canned chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" enriched with a chicken bouillon cube and flavored to taste with salt and pepper
Serve our wonderful Mississippi vegetables often, either in combinations of three or four for an all-vegetable supper or as sides to accompany entrees. HERB TOMATO ONION QUICHE 3 tablespoons unsalted butter 1 tablespoon chopped fresh chives 2 cups thinly sliced onion 1 1/2 teaspoons chopped fresh tarragon 1 tablespoon all-purpose flour 1 1/2 teaspoons chopped fresh basil 2 large eggs 4 ounces (1 cup) cheddar cheese, shredded 1 cup milk 1 teaspoon salt 1 unbaked 9-inch deep-dish pie crust 1 teaspoon freshly ground pepper 1 tomato, thinly sliced 2 tablespoons chopped fresh parsley Preheat oven to 425 degrees. Melt butter in a large skillet. Add onions and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until tender. Stir in flour. Set aside. Beat eggs and milk in a small bowl. Add salt, pepper, parsley, chives chives alliumschoenoprasm. , tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , and basil. Place sauteed onions and cheese into pie crust. Cover with egg mixture. Bake 15 minutes. Reduce heat to 350 degrees. Bake an additional 15 minutes. Arrange tomato slices on top of pie. Bake until tomatoes begin to brown, about 10 minutes. Stop and Smell the Rosemary Junior League of Houston, TX BLACK-EYED PEA SALAD 2 cups fresh black-eyed peas or 1 (16-ounce) can, drained 1 (11-ounce) can white shoepeg corn, drained and rinsed 1/2 cup celery, chopped 1/2 cup red onion, chopped 1/4 cup parsley, chopped 1/2 cup mayonnaise (or until desired consistency) Mix all ingredients and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. for 24 hours Adv. 1. for 24 hours - without stopping; "she worked around the clock" around the clock, round the clock before serving. Barbara Rainer GREEN BEAN AND POTATO AMANDINE 1 pound fresh green beans, trimmed 1 pound small, red-skinned potatoes 1/4 cup sliced almonds, toasted 1/4 cup unsalted butter, melted 1/4 cup lemon juice 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper 1/4 teaspoon salt 2 tablespoons minced red onion Half-fill a medium-size saucepan with cold water; bring to a boil over medium heat. Stir in the beans and simmer, uncovered, for 6 minutes or just until tender. Drain in a colander, saving the liquid and returning it to the saucepan. Add potatoes to the water and simmer for 10 minutes or until tender. Place the beans and potatoes in a shallow dish, and toss with the remaining ingredients except for the minced red onion, which may be used as garnish. Makes 6 servings. Down Home Cooking The New Healthier Way The Reader's Digest Association, Pleasantville, NY/Montreal TOMATOES AND OKRA 2 tablespoons butter or bacon drippings 1/2 teaspoon paprika 1/4 teaspoon curry powder 1/2 cup finely chopped onion 2 teaspoons brown sugar 1 quart sliced okra 3 tablespoons chopped green pepper, optional 2 1/2 cups canned tomatoes or fresh peeled tomatoes 1/8 teaspoon diced garlic, optional 1 1/2 teaspoons salt Melt butter, add onion, and saute until brown. Add okra okra: see mallow. okra Herbaceous, hairy, annual plant (Hibiscus esculentus or Abelmoschus esculentus), of the mallow family, grown for its edible fruit. Okra leaves are deeply notched; flowers are yellow with a crimson centre. and cook until brown, stirring occasionally. Add tomatoes, salt, paprika paprika: see pepper. , curry powder, and brown sugar. If desired, add green pepper and garlic. Cover and simmer until okra is tender. Serves 6. Shelby Turner Watson Chattanooga, TN Bully's Best Bites Junior Auxiliary of Starkville, MS LIMA BEAN-TOMATO SALAD 2 cups shelled fresh lima beans 1/4 cup finely chopped celery 8 medium tomatoes 1/4 teaspoon freshly ground pepper 1 tablespoon chopped fresh parsley 1/2 cup reduced-calorie Italian salad dressing 1 small onion, grated Cook lima beans, covered, in boiling water to cover 15-20 minutes or until tender. Drain and set aside to cool. Cut off top of each tomato; scoop out pulp, leaving shells intact. Invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. shells on paper towels to drain; chop pulp. Combine tomato pulp, lima beans, and remaining ingredients; toss gently. Fill tomato shells with bean mixture and chill. Serves 8. The Little Bean Book Margie F. Tyler Quail Ridge Press Brandon, MS SUMMER PEAS 4 cups water 2 Knorr's Ham Bouillon Cubes or 2 cubes of Frosty Acres Ham-Flavored Base (available at the Steak Shoppe) 2 cups crowder, lady, or black-eyed peas 1 teaspoon pepper 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 1 teaspoon liquid smoke Bring water to a boil and dissolve bouillon cubes. Add peas and bring back to a boil. Turn heat to low and stir in seasonings. Cover. Cook 20-30 minutes or until tender, stirring occasionally. Adjust seasonings to taste. Serves 8. Mary Leigh Furrh CARROTS WITH RASPBERRY SAUCE 2 pounds peeled carrots, cut into chunks 3 tablespoons dark brown sugar 1 tablespoon salt 4 tablespoons unsalted butter 1/4 cup dark brown sugar 1 teaspoon salt 1/4 teaspoon white pepper Place carrots in a large pot of boiling water with 3 tablespoons sugar and one tablespoon salt. Cook, covered, until tender, about 25 minutes. Drain well. In a food processor, place carrots, butter, 1/4 cup dark brown sugar, 1 teaspoon salt and white pepper. Process until pureed. May be prepared two days in advance and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. . Heat in microwave for approximately 4 minutes before serving. RASPBERRY SAUCE 2 10-ounce packages frozen sweetened raspberries, thawed 2 teaspoons arrowroot 2 tablespoons Chambord, Valenciana or raspberry liqueur Drain raspberries and save juice in a medium-sized saucepan. Add arrowroot arrowroot, any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves. and cook until mixture thickens, stirring constantly. Don't let it boil. Remove from heat and stir in liqueur liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. . Fold into raspberries. Mound carrots in a well and tree platter with sauce in the well, or serve sauce on top. Serves 8. Winifred Green Cheney Editor's Note: Winifred Green Cheney was a Jackson food writer and cookbook author of extraordinary talent. Her books, The Southern Hospitality Cookbook and Cooking for Company, published by Oxmoor House of Birmingham, are classics included in the collections of countless cooks throughout the world. A generous and caring friend, Winifred was a member of Eudora Welty's inner circle and honored the famous Mississippi writer with a celebratory dinner after every new novel or literary award. Shortly before she died, Winifred gave me the recipe for Carrots with Raspberry Sauce, which she said had never been published. Although carrots are not on the usual list of summer vegetables, I think you will agree that this is a recipe for all seasons. MY FAVORITE SQUASH CASSEROLE 2 cups yellow squash, cooked 1 tablespoon onion, chopped 1 can cream of chicken soup, undiluted 1 cup sour cream 1 (8-ounce) can water chestnuts, drained and sliced Salt and pepper to taste Croutons Butter Mash squash. Stir in onion, soup, sour cream, water chestnuts, and seasonings. Butter a two-quart casserole. Sprinkle a layer of croutons on the bottom, and pour in squash mixture. Sprinkle croutons on top and dot with butter. Bake in preheated 350-degree oven for 30 minutes. Serves 6-8. Mary Leigh Furrh ZUCCHINI CASSEROLE Spray for pan 3 onions, sliced (sweet if possible) 1/2 teaspoon oregano 3-4 zucchini, sliced thinly 1 clove garlic, minced 4-6 tomatoes, sliced 1/2 teaspoon dried basil 1 1/2 cups seasoned breadcrumbs 1 cup cheddar cheese, grated Preheat oven to 400 degrees. Spray a two-quart casserole. Place a single layer of sliced onions in casserole. Sprinkle with oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, . Cover onions with a layer of zucchini. Sprinkle with garlic. Cover zucchini layer with tomatoes and sprinkle with basil and bread crumbs. Repeat all layering. Cover final layer with tomatoes. Bake 1 hour, covered. Uncover. Spread with cheese and bake for 5 minutes or until cheese is melted. Serves 6. Joyce Corbett |
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