A lot of people with gardens make chow chow- a kind of relish- to use up an abundance of garden produce. There’s a couple of recipes here: http://search.allrecipes.com/recipe/quick.asp?q1=chow+chow&lnkid=65&x=11&y=3
Here’s more bean recipes than I ever knew existed: http://www.recipes-to-go.com/beans-and-lentils/index0001.html
1 Keilbasa sausage sliced
Italian salad dressing
It kinda depends on how many people you cook for. Cook enough rice for everyone. While that is cooking, but tomato sauce, salad dressing and sausage slices in a sauce pan and heat. Serve over rice. Really simple, but my family loved it growing up. You could even put it over noodles if you prefer.
I suppose I could do that once I’m down there. I was hoping to be able to try some out before then. The lady that made the dishes that they all remember so well has passed and nobody seems to have found anything close to hers. I’d like to try to master it or get it as close to her’s as possible.
If he has any relatives in the area where he grew up, you could ask them if they know of any local community cookbooks you could purchase. That’s where you’ll find dishes made the way he’s used to.
Hello everyone, I’m new to this and need some help. I consider myself a good cook in my area (meat & potatoes gal) but I’m getting married to a man from southern Ohio and don’t have a clue how to cook bean dishes. That’s all they talk about is Hot Chow Chow over their beans and bean soup, bean dips and white chile (HAH!)
1 lb. ground beef
2 cans cream of mushroom soup
2 cans cream of chicken soup
4 or 5 medium potatoes, cubed
3 sliced carrots
1 medium onion, sliced
Salt and pepper to taste.
Preheat oven to 425 degrees.
Roll the ground beef into large meatballs. Line a roasting pan with enough foil to close over the top. Place all the ingredients in the pan, stir it all gently and secure foil over all of it…you’re basically steaming. Bake for an hour.
Those sound delicious! Here is an easy one that my hubby begs for all the time!
Meatball Sub Casserole
1 loaf Italian or French bread unsliced
1 package cream cheese, softened
1 packet dry ranch dressing
2 cups mozzarella cheese
1 pkg Armour frozen meatballs, thawed (don’t know the weight, it’s the regular sized one, any brand will do)
1 32oz jar spaghetti sauce, any kind.
Preheat oven to 350
slice bread into 1 inch thick slices and set aside. Mix cream cheese and ranch dressing mix. Spread on bread slices and place bread, dry side down into 9 by 13 inch baking pan, sprayed with nonstick cooking spray.
slice meatballs in half and scatter evenly over bread
Pour sauce over everything evenly.
Scatter cheese over top and bake till everything is bubbly, about 30 minutes.
You can also add things like sauteed mushrooms, green peppers, onions, etc..to the sauce before baking.
Wanted to share a couple of my favorite Taste of Home recipes. The corn dog casserole has been the hit of many football games and the meatball stew, a make-ahead blessing to a working mom. If you have any from the magazine that you enjoy, feel free to post them.
CORN DOG CASSEROLE (12 servings)
1 cup thinly sliced celery
1 1/ 2 cups chopped onions
3 Tbs. butter or margarine
1 1 /2 lbs. hot dogs
1 1/ 2 cups milk
1/ 2 to 1 tsp. sage or poultry seasoning (I only used the 1/2 tsp.)
1/ 4 tsp. pepper
2 packages (8 � oz. each) corn bread/muffin mix
2 cups (8 oz.) shredded cheddar cheese, divided
In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture.
In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/ 2 cups of cheese.
Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/ 2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.
1 egg, beaten
1 cup soft bread crumbs
1/ 4 cup finely chopped onion
3/4 tsp. salt
1/ 4 tsp. dried marjoram
1/ 4 tsp. dried thyme
1 1/ 2 lbs. ground beef
2 Tbs. vegetable oil
2 cans (14 � oz. each) beef broth
2 cans (10 � oz. each) condensed golden mushroom soup
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 small onion, cut in half and slivered
1 16. oz package frozen Fordhook lima beans
1/ 4 cup fresh minced parsley
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and sliced onions; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add beans and continue to cook until all vegetables are tender, about 10-15 minutes. Sprinkle with parsley before serving. Makes 8 servings. Notes: Cut green beans can be substituted for the lima beans and mushrooms can be added if desired. This is the Golden Mushroom soup, not cream of mushroom. If unavailable in your area, substiture Franco-American pork gravy.
Taste of Home recipes
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