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VEGETABLES

Cheesy Mashed Potatoes

4 large baking potatos, about 2 pounds, peeled and cut into 1-inch pieces 1 cup warm milk 2 T. butter, room temperature 4 oz shredded mozzarella cheese 4 oz shredded sharp Cheddar cheese 1/4 tsp ground black pepper 1/4 tsp salt 1/4 tsp paprika dash of red pepper Cook potatoes in boiling water until tender.…

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Mom’s Oven Roasted Tomatoes

Set your oven to its lowest setting, 200 ° or below. Slice Roma or Plum tomatoes in half, top to bottom. Scoop out the seeds with your fingers. Season with seasonings of your choice, such as, salt, pepper, garlic, Italian seasoning, herbs, etc. Place, cut side up on foil lined baking pan; drizzle with olive…

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Collard Greens

2 pounds fresh collard greens 2 cups water 1/2 cup chopped onion 1/2 cup chopped green sweet pepper 1/2 teaspoon seasoned salt 1/2 teaspoon pepper 1 smoked turkey leg (about 1 pound) or 1 meaty smoked pork hock (about 1 pound) 1. Remove stems from greens. Wash leaves; pat dry. Coarsely chop leaves to measure…

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Gazpacho

2 lg. tomatoes, chopped 1 cucumber, peeled, chopped 1 green pepper, cored, chopped 1 celery stalk, chopped 2 green onions, chopped 1 avocado, chopped (optional) 1 tsp. salt 1/4 tsp. pepper 2 tbsp. olive oil 1/4 c. red wine vinegar 2 (12 oz.) cans tomato juice or V-8 1/2 c. sour cream or yogurt for…

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Leek and Potato Soup

1 ounce butter 1 pound leeks (sliced) 1 pound potatoes (sliced) 1 pint stock or water salt and pepper (to taste) 1/2 pint milk 3-4 tablespoons cream paprika pepper Melt butter in soup pot and fry potatoes and leeks (save a few leek slices for garnish) for 10 minutes, over low heat, with the lid…

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