Blount and Beyond Online Magazine - Magazine - Page 27
Recipes from the South
Southern Green Beans and Potatoes
This is how I cook my green beans from my garden. There is nothing like green beans and potatoes.
RECIPE
Ingredients
Bacon or ham hock
A mess of fresh Green Beans
Potatoes how many will depend on how many people you are cooking for, how big your pot is or in some cases it depends
on how many potatoes you have.
Sometimes I season with onions
Salt And Pepper to taste
Most people cook the beans and potatoes a couple of hours but I prefer to cook them slowly for about 6 to 8 hours. Serve
with cornbread and a meat of side dish of your choice.
Skillet Cornbread
This Cornbread Recipe is made in a cast iron skillet - just like in the good old days!
RECIPE
Ingredients
1 ¾ cups Cornmeal
¼ cups Flour
1 ¾ to 2 cups Buttermilk, whole milk, or can milk, whatever you have on hand.
2 Eggs
4 tablespoons melted butter/lard or cooking oil
Directions
1. Preheat the oven to 350 degrees F.
2. Mix ingredients together until well combined.
3. Put a little lard or cooking oil in the skillet-heat until lard is melted, about 2 minutes. Using a paper towel make sure the
grease/cooking oil is spread all over the iron skillet.
4. Pour mixture into well-greased iron skillet,
5. Bake on 350 for about 20 minutes then turn the heat up to 400 degrees to make sure the cornbread comes out golden
brown.