Side dishes can be as important to the meal as the entree. Here are some delicious old fashion recipes for turning vegetables into yummy side dishes. Kentucky-Style Corn includes directions for making the dish over a campfire. Sour Cream Potatoes are diced and baked in the oven. The Green Beans and Potatoes is a very popular dish, especially in farm country. The beans and potatoes are cooked with smoked sausage giving you meat and two vegetables in one dish. It is also a good dish for diabetics, giving them a good way to incorporate potatoes into their diet. Try these veggie dishes soon to add some old fashion taste to your meals.
KENTUCKY-STYLE CORN
4 slices bacon
1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper
In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.
This can be made over a campfire, using an iron skillet over hot coals.
SOUR CREAM POTATOES
6 cups peeled and diced potatoes, cooked until barely tender
1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes
Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes, if desired for color. Bake 25 to 30 minutes at 350 degrees.
OLD FASHION STYLE GREEN BEANS AND POTATOES
This is a common old-time Midwestern recipe.
1 quart green beans, do not drain
6 to 8 small to medium new potatoes
1/2 lb smoked sausage, cut into 1/2" pieces
Salt to taste
Black pepper to taste
1 tbsp minced onion, optional
In a 2-quart saucepan, empty the green beans from the jar or can. Wash new potatoes thoroughly but do not peel. Leave small potatoes whole; cut medium ones in half. Place the potatoes over the green beans and season with the salt and pepper. Add the smoked sausage and onion, if using. Cook over medium heat until the potatoes are tender and the juices have cooked down.
Enjoy!
KENTUCKY-STYLE CORN
4 slices bacon
1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper
In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.
This can be made over a campfire, using an iron skillet over hot coals.
SOUR CREAM POTATOES
6 cups peeled and diced potatoes, cooked until barely tender
1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes
Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes, if desired for color. Bake 25 to 30 minutes at 350 degrees.
OLD FASHION STYLE GREEN BEANS AND POTATOES
This is a common old-time Midwestern recipe.
1 quart green beans, do not drain
6 to 8 small to medium new potatoes
1/2 lb smoked sausage, cut into 1/2" pieces
Salt to taste
Black pepper to taste
1 tbsp minced onion, optional
In a 2-quart saucepan, empty the green beans from the jar or can. Wash new potatoes thoroughly but do not peel. Leave small potatoes whole; cut medium ones in half. Place the potatoes over the green beans and season with the salt and pepper. Add the smoked sausage and onion, if using. Cook over medium heat until the potatoes are tender and the juices have cooked down.
Enjoy!