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Tuesday, May 17, 2011

Green Beans & New Potatoes

Our fruit orchard and garden are producing now.  We have already gathered all of the mayhaws and now have begun to gather blackberries, nectarines, and peaches.  Our garden has produced new potatoes, squash, cucumbers, bellpeppers, and banana peppers.  It won't be long before we will have tomatoes to gather.  We eat our new potatoes cooked several different ways.  We slice them thin and fry to make home fries.  We boil them, thicken with flour, pour into a casserole dish and cover with shredded sharp cheddar for Cheesy New Potatoes.  We also melt butter in a dish, add new potatoes that have been quartered, sprinkle with salt and pepper, cover, and bake.  My mother has cooked Green Beans & New Potatoes for as long as I can remember.  She would always add ham hocks when she cooked hers.  She would always bake cornbread, too. 

                                                 Green Beans & New Potatoes

14.5 oz. can Green Beans or
 fresh green beans
New Potatoes
1 Tbsp. corn oil
1 tsp. salt
1/2 tsp black pepper

Open can of green beans and drain liquid.  Pour green beans into a boiler.  Add new potatoes, salt, and pepper.  Add enough water to cover beans and potatoes.   Add corn oil.  Boil for 1 hour over medium heat.   

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