RECIPES

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VEGTABLES

 

HOME-MADE REFRIED BEANS

3 cups cooked pinto beans
(or a 1 pound can of pinto beans)
1/4 cup drippings (bacon)
dash of salt
1/2 teaspoon garlic powder
3/4 cup grated longhorn cheddar cheese or Monterey Jack cheese

In an electric skillet, heat the drippings on a low heat setting. Add the beans and mash with a potato masher or fork. Add the seasonings. Add the cheese and stir until melted (omit for burritos).  These can be used as a dip, a side dish, a stuffing for sopapillas, burrito filling, tostados and in combination with many other dishes. (These are really good. I use the dried pinto beans (bought in bulk) and cook a whole sackful at once. The ones I don't use at the time, I freeze in packages and 3 cup baggies. I also don't use the full amount of cheese because I'm on a low-fat diet.)

CORN CAKES

1 1/2 cups cream style corn
1 cup unsalted cracker crumbs
1 tablespoons milk
1 tablespoon melted margarine
 1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste, at least 1/8 teaspoon
4 egg whites
cooking spray or a little bit of cooking oil

Combine the corn, cracker crumbs, milk, melted margarine, sugar, and salt and pepper. Stir well to combine. Beat the egg whites until they are stiff but not dry, and fold into the first mixture. Heat a large skillet until hot and add just a tad of oil. Drop in large spoonfulls of batter and then flatten them out with the back of the spoon to make a thin corn cake about 3 inches across. Fry over medium heat about 3 minutes, turn once and cook for another 3 minutes...about six minutes total. This makes 12 very good corncakes. (This may be one way to get the small fry to eat their vegetables.)

Sweet Potatoes and Apples Casserole

3 medium sweet potatoes
4 medium apples, peeled and cored
1/2 cup brown sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon allspice or cinnamon
1/4 cup water

Cook the sweet potatoes in boiling water until tender. Cool, peel and slice.  Layer the sweet potatoes and apples in a greased baking dish.  Sprinkle each layer with the sugar and salt. Put little pieces of butter over the top, sprinkle spice over the top of the butter. Pour the water around the edges and cover with foil or lid.  Bake at 350 for 30 minutes.  Uncover and bake another 15 minutes before serving.  Serves 8.