3clovesdrained and rinsed dark red kidney beans (from one 15-ounce can)
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Preheat oven to 450 degrees F
Spread broccoli florets out on roasting pan
Sprinkle on minced garlic, Parmesan cheese, and salt and pepper
Drizzle olive oil evenly over the top
Place in oven and bake for 25 minutes, stirring halfway through
Tip: Also try this recipe with other of your favorite vegetables
It is hard for me to tell which vegetable I like better with this recipe - broccoli or speared Italian Squash
My family loves this vegetable served with almost every meal! This recipe was passed to me by a dear friend. It is so easy to make and it tastes like you spent hours preparing it! I know that you and your family will love it too.
3boxes6 cans (14 to 16 ounces each) pork and beans
2tablespoonsof minced garlic
saltRanch dry season mix
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Wash greens several times to remove dirt & put in a large pot
Cover with chicken broth (gives so much more flavor than water)
Add 2 heaping tablespoons of bacon grease along with salt & pepper to taste
Open the doors & windows and boil them at least 5-6 hours
You want them to be tender & have no bitterness left
They are even better warmed up a day or two later
They might make your house smell while they are cooking but they are completely worth it! They are great to eat with pinto beans, cornbread and mac & cheese
My father-in-law taught me how to make turnip greens. I just switched out the water for chicken broth to give them more flavor. I made these for my husband when we first got married 13 years ago and it was the first time I had ever eaten them myself. Now I crave them!
use a whisk to beat sugar, milk and flour together
Cook on med
heat stirring constantly as will scortch easily
set this aside to cool some
Make Mirange by beating on high with mixer until light peaks form, add remaining sugar and beat to full peaks form
Do Not overbeat
Go back to custard
add margarine, vanilla, Coconut and salt
Stir with spoon
Then add 1/3 cup of the mirange and fold in with spoon
Pour into the pie shells and ice the pie with mirange, sealing around the edges
Sprinkle a few flakes of coconut on tops
Bake in pre heated 350 degrees until brown
(about 10 minutes) Serve warm or chilled
I prefer Chilled
A friend gave me this recipe and I modified it to perfection and made it easier to do. I was Senior Adult leader at EAG church for several years and made 2 pies for almost all the monthly meetings. Never had any left. My Husband as well as Most of the other men in the group Loves this recipe! I Know they are not Greens but you have to have a dessert even with Greens.
1egg,(14.5 oz each) petite diced tomatoes, drained
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Heat oven to 425 degrees
Heat oil in a large (10-inch) cast iron skillet or ovenproof skillet over medium-high heat until hot
Add onion; cook 3-5 minutes or until onion is crisp tender, stirring occasionally
Add all remaining filling ingredients; mix well
Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally
In medium bowl, combine all topping ingredients; stir until smooth
Spoon batter around edge of hot mixture in a baking dish
Bake at 425 for 25-30 minutes or until topping is golden brown
Yields 6 servings
Cook’s note: This recipe brings together the best of Southern cooking – crispy cornbread, greens, white beans and ham. A friend of mine brought this to a church supper. It is always the first to go. My family prefers turnip greens, but collards are equally as tasty. This is so simple to make and is a complete meal in one dish.