Quick Fried Rice

1 cup instant brown rice
1/2 cup yellow squash, sliced
1/2 cup sweet red pepper, diced
1/2 cup green onion, chopped with tops
1 tbs margarine
2 eggs, lightly beaten
2 tsp soy sauce
1 - 1/4 cup water

In a medium saucepan, combine rice and water. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes or until liquid is absorbed and rice is tender. Remove lid and allow to cook while vegetables cook.

In a medium sized nonstick skillet, cook and stir squash, pepper and onion in margarine over medium-low heat for 5 minutes. Add egg; continue to cook and stir just until eggs are cooked, about 2 minutes. Add rice to vegetable mixture; sprinkle with soy sauce. Cover skillet and cook over low heat 5 minutes or until rice is heated.

Serves 4.

Fried Squash

1 lb squash, washed and sliced
1 cups cornmeal
1/4 cup self-rising flour
1 tsp salt
1 egg, beaten
1 tsp dried celery leaves, crushed
1 cup milk
cooking oil

Sprinkle the squash slices with the salt. Mix the egg and milk together in a bowl. Put in the squash and stir lightly to coat. Mix together the cornmeal, flour, and celery leaves. Batter the squash slices by dipping them in the cornmeal mixture.

Heat oil, 1 inch deep, in a frying pan over medium high heat; add the squash slices in increments and fry. Remove the slices as they brown and add more until they are all cooked. Do not crowd the squash in the pan, so that they will cook evenly.

Summer Squash with Onions

Squash needs little or no water when cooked covered.

2 lbs yellow squash
1/2 stick butter or margarine, or 3 tbs bacon drippings
1 cup chopped onions
salt to taste

Wash the squash under cold running water while rubbing your hands over the squash to remove any grit. Cut the squash into 1/2 inch slices and place in a pan or bowl of cold water. Dip the squash pieces out of the water and put them in a pot with the butter, onion and salt. Cover and cook over medium heat for 15 minutes, stirring often. Turn off the heat and let sit for 15 minutes.

Serves 6 to 8.

Southern Style Turnip Greens

Buy greens that are not withered. Fresh turnip greens should have good green color with green stems. If the stems are purple and the leaves are little, the greens didn't grow fast enough and will usually be tough.

2 - 1/2 lbs fresh turnip greens
2 slices salt pork (1/4 inch thick and 3 inches long)
4 cups hot water
salt to taste

To get the greens ready for cooking, first pick out the large stems. Rinse the leaves in cold water containing 1 tbs salt. Repeat 3 or 4 times, then drain the greens. Place the greens in a large pot with 4 cups hot water, pushing them down at the sides (the hot water will make them shrink faster). Let cook over medium heat until tender, about 45 minutes. But occasionally check the stems for tenderness after about 20 minutes, as some greens harvested in the spring of the year take only that long to cook.

Remove the greens from the pot and chop them, using a sharp knife and a fork. In another pot, fry the salt pork until done on both sides. Remove the salt pork, leaving the drippings. Place the greens in the drippings and add the salt. Simmer for 15 minutes, adding 2 or 3 tbs hot water.if needed.

Serves 4 to 6.

Dried Black-Eyed Peas (Southern Style)

1 lb dried black-eyed peas
1 tbs finely chopped onions
4 oz salt pork
1 tsp salt
2 quarts water
1/2 tsp crushed red pepper (optional)

Soak the black-eyed peas in warm water for 2 hours. While the peas are soaking, put the salt pork into a pot with the water and let come to a boil. Reduce the heat to low and let simmer for 45 minutes. Add the peas, onion, salt, and, if you like, crushed red pepper. Let cook for about 45 minutes, adding water if needed.

Serves 4 to 6.

Buttered Okra

1 lb fresh okra
1 cup water
1/2 stick butter or margarine
1 tsp oil

In a pot, add the butter and salt to the water and bring to a boil over medium heat. Add the okra. Cover the pot and let the okra simmer for 8 to 10 minutes or just until tender. Stir occasionally to cook evenly.

Serves 4 to 6.

Fried Okra

1 lb fresh okra
1/2 cup self-rising flour
1 cup self-rising cornmeal
1 cup cooking oil

Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, removing the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl - the excess breading will go to the bottom.

Heat the oil over medium high heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.

Serves 6.

Collard Greens

3 lbs collard greens
1 quart hot water
1 cup lean ham pieces
2 tsp salt
3 tbs cooking oil
1 tsp sugar (optional)

Was the collard greens, remove the stems and any bad spots, and then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar, and collard greens to the pot. Turn the heat to medium high and let the water begin to boil. Stir, then turn the heat to low.

Let the greens cook slowly, adding a little hot water if needed to keep them moist, until tender, about 45 minutes. Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if you like. You can also add the ham to the greens if you wish.

Serves 6 to 8.

Spring Vegetable Pot

2 cups fresh shelled green peas
1 lb small new potatoes
6 asparagus spears, cut into 4 pcs
1/2 stick butter
2 tbs flour
1/4 cup water
1 small can (5 oz) evaporated milk
salt and pepper to taste

Scrape or peel the potatoes. Cook the peas at a slow boil in a quart of water for 30 minutes. Add the potatoes, and add some hot water to the pot, if needed to cover the vegetables. Boil for 20 minutes more.

Add the asparagus and butter and simmer until the asparagus is tender, about 10 minutes. Add the evaporated milk. Mix together the flour and water and add the paste to the pot, a little at a time to thicken the liquid into a cream sauce. Add salt and pepper. Cover and turn off the heat. Let sit for about 10 minutes for the flavor to ripen.

Okra - Corn - Tomatoes

Here is one of the standard summer Southern recipes when we had fresh vegetables. As you know, we no longer have to wait until summer to enjoy this meal so use the frozen stuff if you wish.

2 cups fresh corn (or frozen)
1 14 to 16 oz can diced tomatoes with juice
1 small onion, grated
1 tbs firmly packed brown sugar
1/2 lb fresh or frozen okra, trimmed and cut into 1/2 inch slices

In a heavy saucepan combine corn, tomatoes with juice, onion, brown sugar, salt, pepper on medium heat and simmer 2 minutes. Stir in okra and simmer, covered for 5 to 7 minutes, or until is tender.

Serves 4.

Hoppin' John

Hoppin' John

In the South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage, etc. along with this dish are supposed to also add to the wealth since they are the color of American currency. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.

Best made with fresh shelled or frozen black-eyed peas, because it won’t get as dry as when you use dried peas.

• 1 lb fresh pork neck bones
• 1 teaspoon garlic salt
• 4 cups fresh black-eyed peas or 3 packages (10 oz each) frozen peas 
• ½ teaspoon dried thyme 
• ½ teaspoon crushed red pepper
• 1 cup finely chopped onions
• 1 cup rice, uncooked

Wash the neck bones, put in a pot with enough water to cover them, and let come to a boil. Turn the heat to low and cook slowly until tender, about 1 hour. Remove the neck bones from the pot, skim off the fat, and strain the liquid. If necessary, add water to the broth to make 4 cups liquid. Put the liquid back into the pot and add the peas, onion, garlic salt, thyme, and red pepper. Let come to a boil. Put in the rice. Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat off the neck bones. Add it to the peas and rice for a one-dish meal.

Serves 8.

Bob Gurkin (posted by Brother Rick)

Coral Reef Banana Fritters

INGREDIENTS

1 cup unsifted flour

2 tablespoons sugar, divided use

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon vanilla

6 large bananas, each peeled and cut into thirds

2 tablespoons lemon juice

1/2 teaspoon cinnamon

Oil for frying

Powdered sugar

INSTRUCTIONS

In a large bowl, mix flour, 1 tablespoon of the sugar, baking powder and salt.

In another bowl, beat together egg, milk, butter and vanilla. Add to flour mixture and stir until smooth.

Sprinkle banana chunks with lemon juice, remaining 1 tablespoon of sugar and cinnamon. Coat chunks with batter. Deep-fry in oil heated to 375 degrees. Cook until golden, about 5 minutes. Drain and serve, sprinkled with powdered sugar.

Mashed Potatoes and Rutabaga

Mashed Potatoes and Rutabaga

Usually at Thanksgiving dinner, we have a whole bunch of different kinds of food to eat with our turkey - mashed potatoes, collards, field peas, turnips, biscuits, cornbread, yams - and of course rutabaga. One year, someone came up with the bright idea to mix the potatoes and rutabaga together - and it turned out to be delicious. One thing about cooking mashed potatoes - you have to keep the potatoes really hot during the whole preparation because if they start to cool, they'll get gluey. Here's some steps to follow for truly good mashed potatoes:

1. Choose russet potatoes because they are the driest, resulting in fluffy potatoes - and very absorbent
2. Cook large chunks of peeled potatoes in salted water just until they are soft - don't overcook them
3. Mash the potatoes with a potato masher over low heat - remember that the potatoes must always be steaming hot
4. Add only hot milk to the potatoes - cold milk won't produce light, fluffy potatoes
5. Mashed potatoes can be chilled and reheated later - the key is to reheat them in the oven or microwave and to avoid stirring them until they are hot

Here is the recipe:

• 1 medium rutabaga, turnip or celery root (about 1 pound)
• 1-1/2 pounds Yukon Gold potatoes, peeled
• 1 cup 2 percent reduced-fat milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup grated Parmigiano Reggiano cheese

In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook 8 minutes. Add potatoes and cook about 20 minutes, until tender. Drain and place in a large mixing bowl.

Heat milk, butter, salt and pepper in a large saucepan. Add potatoes and rutabaga and mash with a potato masher. Add cheese and stir well. Serve immediately. 

Serves 8.

Old Fashioned Succotash

Old Fashioned Succotash

One of my favorite all-time sayings was from Sylvester the Cat, in the Warner Bros. cartoon. In his immortal lispy words, "Sufferin' Succotash", I'm sure he wasn't referring to this beloved Southern recipe! Remember - the vegetables can be canned or fresh and will freeze well for adding to soup later on.

• 2 cups Lima beans
• 1 teaspoon salt
• 6 ripe medium tomatoes, peeled, diced, and drained, or 1 can (14-½ oz) tomatoes, drained and diced
• 2 cups cut up okra, fresh or unthawed frozen
• 3/4 stick margarine or 3 tablespoons bacon fat (as Grandma would prefer)
• 3 cups fresh white corn, cut from the cob

Wash the lima beans in cold water. Put them into a 2 quart pot, cover the beans with water, and add salt. Let the Lima beans cook over low heat until tender, about 30 minutes. Add a little water if needed; all of the water should be gone when the lima beans are cooked. Add the tomatoes, okra, and butter. Stir the corn into the pot. Cook slowly for 15 minutes, then turn off the heat and let stand for 15 to 20 minutes. 

 Serves 8.

Okra and Tomatoes

Okra and Tomatoes

If fresh vegetables are not available you can substitute a 10 oz package of frozen okra and a 14-½ oz can of tomatoes.

• 2 cups ½-inch pieces of fresh okra
• ½ stick margarine
• ½ cup water
• Salt to taste
• 3 cups diced fresh tomatoes

Place the okra in a pot with the water and let come to a boil. Add the tomatoes, butter, and salt to the okra, stirring to mix well. Simmer for 12 to 15 minutes. If you use canned tomatoes, cut them up before adding to the pot and add the juice along with the tomatoes. Add the okra and the butter but not the salt (canned tomatoes have enough salt). Cook over medium heat for 10-12 minutes. 

Serves 4-6.

Collards

Collards

• 1 cup fatback
• 1 tablespoon salt
• 1-½ lbs collards
• ½ teaspoon pepper
• pinch garlic

Use a large pot. Wash and slice the fatback thinly and cook over medium heat. Add water to half-fill the pot and bring to a boil. Wash the collards in hot water 2 to 3 times. Remove the large stems and discard. Add to the water and keep boiling for approximately 3 hours. When cooked, strain and chop fine.

 Serves 4 to 6.