Better yet, fry up a pork chop then cut in strips and add to the cabbage and noodles,cook till brown.It dont get no better!

never heard of halushki before but can’t wait to make it this weekend..the hubster wants to go vegetarian but he’s a real eater; this should fill him up…thanks!

my father operated a small cafe in south-central alabama for over fourty years. lunch time(meat & three)always included a veg.plate option.with 5 or 6 selections(mac&cheese,peas,greens,okra,sliced tomatoes etc. very popular with his customers

Jonathan Byrd’s Cafeteria in Greenwood, just south of Indianapolis, serves wonderful, home-style (read Southern-style—I’m from WAY South, but live in Indy now) vegetables. You can get soft, flavorful butterbeans, several types of well-seasoned greens, melty cinnamony candied sweet potatoes, green beans and corn and several other options, as well as a variety of "casseroles" as side dishes or on a vegetable plate. Our family’s favorite is what we call "everything" casserole—it looks as if they took all the leftover vegetables from the steam line and drained them thoroughly, chopping them a bit if need be, and then added in a cream sauce/soup and lots of cheese, as well as those french-fried onions which usually only see the light of day atop a green-bean casserole. There are tiny diced carrots as well as big tender rings, peas and lots of whole-kernel corn and tender broccoli and butterbeans, just depending on the occasion, and what must have been left in the larder. But always, brussels sprouts. Whole, softly steamed ones which have all their own graces and flavors, with none of that sat-too-long cabbage taste. They are left whole, and are the one incongruously-large note in an otherwise uniformly sized concoction, and just the combination of the sweet kernels and the salt of the other vegetables and the soft, unctuous smoothness of the broccoli and sprouts, mixed with the crisp, salty fried onions—I can see that this may have begun as a savings measure, and it has blossomed into our favorite dish.

I duplicate it (almost) at home occasionally, as well; Hubby and I usually choose several different dishes and share—we always order our OWN side of everything casserole.

quote:

Originally posted by Al-The Mayor-Bowen

"PO’ FOLKS" one of the Pre-Cracker Barrel Chains in the south had a "PO’ Plate" on the menu that consisted of 4 of the veggie’s of the day at that particular foodstand. I think most of them are closed now, but they had a good thing going for awhile.

I remember "PO’ Folks". I used to visit the one in or near Elizabetown / Fort Knox KY — I think it might still be there. I remember creamed corn, beets, creamed spinach and sweet potatoes. And, the iced tea they served in one of those glass mugs that has a screw top. [:)]

Andrea

Ruggles restaurants in Houston have a great vegetable plate.

quote:

Originally posted by momhardin2

New to this board. I am trying to get in touch with Mayhaw Man. I have looked high and low on the internet for watermelon rind relish. I was wondering if he had the recipe for the relish. Thanks. Debbie, Tx

Momhardin—he can be found over at egullet where he moderates the nLouisana forum! Tell him tiki say hi and to drop by some time—i miss his comments here alot!

quote:

Originally posted by CarolinaBill

Rusty –

"Wax Bean" is another term for yellow bean. Not sure how it got the name, nothing particularly waxy about it. If you like green beans, you’ll like these, but you don’t find them fresh very often. The canned ones taste just like canned green beans, which is to say, YUCK!

Carolina Bill, I thank you. I love green beans, they’re one of my favorite vegetables. If you’re SURE that’s what wax beans taste like I’ll give them a try granted I find fresh.

Rusty –

"Wax Bean" is another term for yellow bean. Not sure how it got the name, nothing particularly waxy about it. If you like green beans, you’ll like these, but you don’t find them fresh very often. The canned ones taste just like canned green beans, which is to say, YUCK!

quote:

Originally posted by Ort. Carlton.

quote:

Originally posted by emsmom

I saw some of the greasy beans at the Ashevile Farmers Market. They look sort of like a pole bean with a greasy sheen to them. I guess when they are cooked, they will look like you cooked them in alot of grease. Must be a local mountain thing or something.

emsmom,
The "greasy beans" sign was on a back state road outside of Canton, North Carolina, heading more or less toward Georgia.
Yes, it is a mountain thing, I’ve come to find out. They have a sheen, like you said. The original plant was a mutant, and what exists now came from that one. I’ve actually found reference to them on the web by doing a Google search.
Go get you some, ask of some of the locals how to cook ’em up, and let us know what they taste of. I’m bettin’ they’ll be larrupin’ good.
Outflatlandishly, Ort. Carlton in Piedmontal Athens, Georgia.

I wonder, are they any relation to the "wax bean". That is one bean I have NEVER eaten, just doesn’t sound good.

Few things better than a veggie plate at a good "Meat & Three". But don’t be delusional that it’s healthier or lower cal…in many cases the meats are healthier than the veggies! (that’s why they’re so good).

Personal favorite veggie plate ever:

Fried Okra
Charleston Red Rice (or Savannah depending on where you are)
Fried Cabbage
Fresh Beets with lots o’ butter

quote:

Originally posted by b-n-kchefservice

my favorite veggie dish prolly has to be fresh corn cut from the cob sauted with some crumbled bacon and sweet onion sprinkled generasly with salt and pepper.

You have come upon something that much reminds me of cajun maque choux, one of my own favorites:

quote:

This is a recipe for a vegetable dish, Maque Choux, given by "Miss Pat" Johnston, of Mowata, Louisiana. It sez in the Augusta catalogue that she "won two Gold Medals for her Maque Choux". It’s a simple dish, but takes some time to make correctly.

– 8 to 10 ears of cleaned corn
– 1/2 cup finely chopped onion
– 1/4 cup chopped bell pepper
– 3/4 cup peeled & chopped fresh tomato
– 1 tsp sugar
– stick oleo or butter (I sometimes use bacon grease)
– salt and pepper to taste

Clean corn thoroughly. Cut the corn off of the cob, by cutting lengthwise 1/4" from top. Then scrape the corn cob with the side of the knife, to get the juice. Saute onion and bell pepper in oil. Then mix in all ingredients, season to taste. Reduce fire to low, cook 3/4 hour uncovered. Stir occasionally. Serves 4 to 6.

New to this board. I am trying to get in touch with Mayhaw Man. I have looked high and low on the internet for watermelon rind relish. I was wondering if he had the recipe for the relish. Thanks. Debbie, Tx

my favorite veggie dish prolly has to be fresh corn cut from the cob sauted with some crumbled bacon and sweet onion sprinkled generasly with salt and pepper.

quote:

Originally posted by emsmom

I saw some of the greasy beans at the Ashevile Farmers Market. They look sort of like a pole bean with a greasy sheen to them. I guess when they are cooked, they will look like you cooked them in alot of grease. Must be a local mountain thing or something.

emsmom,
The "greasy beans" sign was on a back state road outside of Canton, North Carolina, heading more or less toward Georgia.
Yes, it is a mountain thing, I’ve come to find out. They have a sheen, like you said. The original plant was a mutant, and what exists now came from that one. I’ve actually found reference to them on the web by doing a Google search.
Go get you some, ask of some of the locals how to cook ’em up, and let us know what they taste of. I’m bettin’ they’ll be larrupin’ good.
Outflatlandishly, Ort. Carlton in Piedmontal Athens, Georgia.