Vegetable Recipes - Southern Grown Vegetables

• 2 lbs. purple hull peas
• 1 clove garlic, minced
• 1 sm onion, minced
• 1/2 lb salt pork
• 1/2 tsp. chili powder
• 1 yellow onion, chopped

Place all ingredients (except yellow onion) in pan and bring to a boil.

Reduce heat and simmer until peas are tender.

Serve with finely chopped sweet onion.

• 1 large head of cabbage, chopped into frying size
• 3 tbsp. oil
• 1 large onion, quartered
• salt, black pepper and crushed red pepper to taste

In a wok or large skillet heat oil on medium high heat.

Add cabbage, turning to coat.

Fry about 5 minutes, stirring frequently. Add onions. Cook until onions are tender.

Cut off heat. Add salt, pepper and red pepper to taste. Stir, cover, let sit about 2 minutes.

• 1 large eggplant
• salt water, for soaking
• 2 eggs beaten
• bread crumbs or cracker crumbs

Pare eggplant and cut into slice 1/2 inch thick. Soak slices in salt water for about an hour.

Drain and wipe dry. Dip slices in beaten egg and roll in fine bread or cracker crumbs.

Fry in hot fat (or deep fat) until browned on both sides.

• 10 ears fresh corn cleaned - cut kernels from corn
• 1/4 cup bacon drippings
• 1/4 cup milk
• 1 teaspoon each salt and pepper

In a iron skillet, heat bacon drippings over medium heat. Add corn and cook for about five minutes, then add milk, salt and pepper.

Cook for about 30 minutes, or until done, stir frequently. Remove from stove and serve.

Great with southern fried chicken, yellow squash, and purple hull peas.

• fresh garden okra (small and tender)
• corn meal
• salt and pepper
• bacon fat

Thoroughly wash and drain okra. Trim tops and tails. Slice in 3/8 inch pieces.

Toss in mixture of corn meal, salt and pepper.

Fry in hot bacon fat until crisp and golden brown.

Drain on paper towels.

• 2 or 3 pieces bacon or fat meat
• Grease
• Snap Beans (fresh or canned)
• water
• salt and pepper

Fry your bacon or fat meat down. Add beans and very little water. Stir them often and cook on a low temperature.

If you need to, add more grease and just about 2 tablespoons of water. Salt and pepper to taste. Cook covered.

• 2 Tbsp. lemon juice
• 2 Tbsp. salad oil
• Dash of garlic salt
• 1 Tbsp. sugar
• 1/4 tsp dried oregano, crushed
• 1 (15 oz) can (2 c.) artichoke hearts, drained
• paprika
• 1/4 tsp. dried tarragon, crushed

Combine all ingredients and 2 tablespoons water in a bowl. Cover; chill several hours or overnight.

Drain and sprinkle with paprika; serve with toothpicks.

• 2 lbs. peeled and diced potatoes
• 1/2 to 1 head garlic cloves, peeled and mashed
• 1/2 to 3/4 cup milk half and half or heavy cream
• 6 Tbsp. butter

Cover potatoes with water. Cover and bring to a boil.

Reduce heat to simmer until potatoes are fork tender.

Garnish with bacon bits.

• 1 lg. celeriac, peeled and cut into julianne slices
• 3 carrots, sliced thin
• 3/4 cup water
• 2 Tbs lemon juice
• 1 Tbs sugar
• 1 Tbs vegetable oil
• 1/2 tsp salt

In a medium sized saucepan, combine lemon juice, oil, sugar, salt and water. Bring mixture to a boil. Add carrots, and simmer for 3 minutes.

Gently stir in celeriac. Make sure all vegetable are well coated. Cover and simmer for 10-13 minutes.

Tip - If you desire a thicker sauce, mix water and potato starch into a paste, and stir into pot. Continue heating until sauce is thick.

• 2 lbs. brussels sprouts
• 1/2 lb. bacon, finely diced
• 2 cups chicken broth
• 1 med. yellow onion, diced
• 2 cloves garlic, minced
• 4 Tbs. butter
• salt and pepper to taste

Fry bacon until crisp. Remove and drain on paper towels.

Saute garlic and onion in the bacon fat until soft. Add the brussels sprouts and stir them around until they are covered in bacon fat. Add salt and pepper to taste.

Add chicken broth, cover, and cook over low heat until the brussels sprouts are pierced easily with a fork. About 12-15 minutes. Stir in butter and garnish with bacon bits.

• 1 1/2 pounds ham hocks
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vegetable oil
• 1 1/2 quarts water
• 4 lbs collard greens
• salt and pepper to taste

In a large pot with a tight fitting lid, place the ham hocks and water. Bring to a boil. Lower heat and let simmer covered for 30 minutes.

Add collards and red pepper flakes. Let simmer for about 2 hours, stir occasionally.

Add vegetable oil and let simmer another 30 minutes.

• Mustard greens
• 4 slices bacon
• 1 small onion, diced

Cover greens with water, plus about 2 inches over them.

Fry 4 slices of bacon. Saute onion in bacon grease.

Crumble bacon, add to the pot. Add onion.

Toss mixture around a little and let simmer for about 15-20 minutes, or until desired tenderness. Serve with cornbread.

• 4 1/2 pounds yellow or white turnips, washed, peeled and cut into large cubes
• 1 1/2 cups thinly sliced onion
• 1/3 cup butter or margarine
• 1 1/2 tsp salt
• 1/4 tsp. pepper

Cook turnips and onion in a small amount of lightly salted, boiling water over moderate heat for 30-40 minutes, until tender.

Drain and thoroughly mash. Sir in butter or margarine, salt and pepper. Place over low heat for 1 to 2 minutes to evaporate excess moisture.