- Boiled Cabbage (Pictures coming soon)
1/2 head of cabbage
1 Tbsp. Butter
Fill the saucepan halfway full of water. Add a little salt, to help keep the heat. While it's coming to a boil, chop the cabbage. Add the cabbage to the boiling pan of water. Let it boil for about 3-5 minutes, until it's fork tender, but still a bit crispy. Drain, add butter and cover until ready to serve.
- Cabbage Salad
1/4 cup sugar
1/2 head cabbage
Mix the Miracle Whip and sugar until sugar has dissolved. Add milk, just a little at a time, until you get the consistency you'd like. Set bowl aside.
Thinly slice the cabbage. Cut across the grain to make the cabbage pieces even smaller. Place in bowl. Dice the tomato and set in a separate small bowl. Peel and cut the ends of the carrots off. Grate the carrots into the bowl of cabbage. Drain the juice off the tomatoes. Add tomatoes and dressing to the cabbage bowl and mix until thoroughly coated.
If you like more dressing, add more. If you like yours tangy, add vinegar instead of milk. Omit the tomatoes if you don't like them. Make this dish your own!
- Corn & Black Bean Relish
1/4 Cup Dried Black Beans
1 tsp. Salt
2/3 Cup Apple Cider Vinegar
2/3 Cup Sugar
1/2 Onion Chopped(optional)
If you want more juice, add more vinegar and sugar. Keep the ratio 1:1.
Pour the black beans into a saucepan, pick out the bad ones, rinse and drain. Fill the pan with water until just below the rim. Add salt. Bring to a rolling boil and reduce heat to simmer for an hour, or until beans are tender but not mushy.
Drain the beans and corn. Bring the vinegar, sugar and onion to a boil until the onion is translucent. Place beans, corn and relish juice into a bowl and set in the refrigerator overnight. Serve chilled.
- Baked Potatoes
Preheat the oven to 500 degrees. Scrub the potatoes thoroughly, pulling off any sprouts. Get a piece of foil large enough to wrap the potato. Place the potato on the foil and pierce it with a fork a couple of times. Rub olive oil all over the potato. Sprinkle on sea salt. Wrap in foil. Place in readied oven for 15 minutes at 500 degrees, then drop the temperature to 450 degrees for 40 minutes more, or until potato is softer to the touch. Allow to cool for 10 minutes inside the foil (out of the oven) before serving.
- Potato Fries
4 Baking Potatoes
Baking Sheet or 13x9 pan
Preheat the oven to 450 degrees. Scrub the potatoes thoroughly clean. Cut the potatoes in half lengthwise. Lay each half facing down. Cut the halves into 1/2 inch slices, then half them against the slices making them shorter. More fry like, if you will. Throw all the potato slices into a bowl, and drizzle olive oil over top. Get your hands in there and mix them up so the fries are well coated.
Grease your baking sheet. Lay the fries on top in one layer. Don't let them overlap. Sprinkle your seasoning on top. My kids love Garlic Powder and Salt. Jon and I love Chili Powder, Ground Red Pepper and Garlic Salt. Put them in the readied oven for 15 minutes, then turn them and bake for 15 minutes more. Serve immediately. No one likes a cold fry!
- Smashed Potatoes
6 Medium Red Potatoes
1/4 cup Half & Half
4 Tbsp. Butter
2 Tsp. Garlic Salt
Bring a pot of water to a rolling boil. Scrub the potatoes (do not peel) clean while the water's getting hot. Quarter the potatoes and add them to the water with a little salt. Boil until tender to the fork's touch (around 10 minutes) and drain. Add the half & half, butter and garlic salt. Beat until mixed well, but still a little chunky. Add salt and pepper to suit your taste.