James Coad Dyer

COOK'S PHOTOGRAPHY

Black Bean Fill

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tbsp yellow cornmeal
1 1/2 tbsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 tsp chili powder
1 cup salsa

Heat olive oil in medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover and cook 5 minutes.

Good with sour cream or fresh lime juice.

 
 

Beans and Barley

1 lb. dry pinto beans
1/2 cup pearl barley
3 large jalapeno peppers, chopped
2 stalks celery, chopped
1 large yellow onion, chopped fine
4 large garlic cloves, chopped fine
4-5 cups water
4 tbsp olive oil
1 tbsp ground cumin
2 tsp salt
1/2 tsp ground black pepper

Bring beans to boil with at least 1 inch of water to cover in stock pot. Boil 2 minutes, remove from heat and allow to steep for one hour. Dump boil water and rinse beans 3 times in cold water. Return beans to pot. Add 4-5 cups water and remaining ingredients. Bring to boil over medium heat. Reduce to simmer with pot lid barely askew. Simmer at least 1 1/2 hours.

 
 

Ozark Pudding

Credits: If You Can't Stand the Heat, Get Out of the Kitchen, Junior Service League Cookbook, Independence MO

5 small apples, chopped
1/2 cup chopped nuts
1 egg (or 2)
3/4 cup sugar
2 tbsp flour
1 and 1/4 tsp baking powder
1/8 tsp salt
1 tsp vanilla

Beat eggs. Add sugar. Sift dry ingredients. Add to eggs and sugar. Add remaining ingredients. Bake in greased square pan at 350 degrees for 35 minutes.

Good with sour cream or fresh lime juice.

 
 

Salsify

Credits: Betty Crocker

Peel salsify as you would carrots. Slice into 3/8 to 1/2 inch rounds. Boil in salted water about 20 minutes until tender. Drain and dress with thin white sauce (see below). Allow 1 cup white sauce to 2 - 2 1/2 cups of sliced salsify.

1 tbsp butter
1 tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Gradually stir in milk and heat to boiling. Boil 1 minute, stirring constantly.

 
 

Soybeans and Rice

Credits: Betty Crocker

1 cup uncooked soybeans, sorted and rinsed
2 cups water
1 tbsp olive or vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 clove garlic, finely chopped
1 can (14 1/2 oz) ready-to-serve chicken broth
1/2 tsp dried oregano leaves
1/4 tsp cayenne red pepper, ground
2 bay leaves
3/4 cup uncooked regular rice
1 can (14 1/2 oz) diced tomatoes, undrained

1. Heat soybeans and enough water just to cover beans to boiling in 4-quart saucepan or Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Rinse 3 times. 2. Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover and cook 2 hours to 2 1/2 hours or until soybeans are tender (do not boil or beans will fall apart). Drain. 3. Heat oil in 12-inch skillet over medium-high heat. Cook onion, bell paper, garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover and simmer 15 to 20 minutes or until liquid is absorbed. 4. Stir in soybeans and tomatoes. Cook, stirring occasionally, until heated through and liquid is absorbed. Remove bay leaves.

Just Beans

Beans without Rice
Hurray for Beans!

 
 

Thyme-Baked Chicken with Vegetables

Credits: Betty Crocker

3-4 1/2 pound whole broiler-fryer
6 medium carrots cut into 1 inch pieces
4 medium stalks of celery, cut into 1 inch pieces
6 small potatoes, jackets on, cut into 1 1/2 inch pieces
2 medium onions, cut into wedges
2-3 tbsp butter, melted
1 heaping tsp dried thyme leaves
1/4 tsp ground chili de arbol or cayenne pepper

Fold wings of chicken across back with tips touching. Tie drumsticks to tail. Bake uncovered chicken in 9 X 13 X 2 inch roasting pan in 375 degree oven 45-60 minutes. Arrange vegetables around chicken. Mix butter, thyme and ground hot pepper; drizzle over chicken and vegetables. Cover with aluminum foil and bake in 375 degree oven one hour or until chicken is done. Remove chicken to warming plate, cover with foil. Remove the veggies to serving dish and thicken the pan juices to suit with cold water and flour.

Serve to your special most lady friend with a nice rose wine and a generous dash of love.

 
 

Workperson's Roast ~ also works for retirees

Credits: Marilyn Vesser

1 3-4 pound roast (boneless chuck is best)
1 pkg Lipton's Onion Soup mix
1 8 oz can cream of mushroom soup
2 tbsp Worcestershire sauce
1 (or more to taste) garlic cloves, slivered
Black pepper and Tobasco to suit

Spike the roast evenly with garlic slivers. Place in the middle of 18 inch foil long enough to fold and seal over top and ends. Pour soup over roast, then Worcestershire sauce, then onion soup mix and, if desired, pepper and Tobasco. Seal foil over top and ends, leaving as much inner space as possible. Bake in cake pan at 250 degrees for 8-9 hours.

 
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