Sides – Page 4 – Easterling Family Recipes

Marinated Beans

(Granny’s Note: I have these in the fridge most of the time.) 2 (qty) 15 oz cans string beans 15 oz can wax beans 15 oz can pinto beans (Granny’s Note: I use 1 light & 1 dark–rinse well.) (Tim the Younger’s Note: I guess that’s when she doubles the recipe.) 15 oz can limaContinue reading “Marinated Beans”

How to Roast Veggies

Prep: (All quantities are for 1 lb of the vegetable you’re cooking.) Preheat oven to 425 F. Line 15x10x1-inch baking sheet with foil; coat with cooking spray. In a bowl, toss vegetables with 1-1/2 teaspoons olive oil, 1/4 teaspoon kosher salt (1/8 teaspoon table salt), and 1/8 teaspoon freshly ground black pepper. Follow directions belowContinue reading “How to Roast Veggies”

Vegetable Soup (with Ham)

(This makes 36 servings, but I’ve found that you can freeze the extra in ziplock bags, which make for a good meal mid-week.) 1 gallon tomato 1 ham bone and some cooked ham (around 8 to 16 ounces) 2 quarts water, seasoned (doesn’t specify, but recommend salt, pepper, and salt) 1 lb carrots, chopped 1/2Continue reading “Vegetable Soup (with Ham)”

Catfish Stew

(Granny’s Note: Pickens Williams brought this for supper after Daddy’s funeral.) 3 lbs catfish 3 lbs potatoes 1 lb onion 6 oz can tomato paste Other things that you’ll need (or might) that aren’t listed: Bacon grease Hot sauce Salt Pepper Water Tomato juice Fat back (People where I live now have never heard ofContinue reading “Catfish Stew”

Three-Tomato Soup

2 tablespoons olive oil 1 cup onion, chopped 1/4 cup celery, chopped 1 leek, white and light green parts only, chopped 3 cups reduced-sodium chicken broth 1/2 cup chopped sun-dried tomatoes 3 (qty) 14 oz cans diced tomatoes, undrained 8 oz can tomato sauce 2 sprigs fresh thyme 1 cup 2% reduced-fat milk 2 tablespoonsContinue reading “Three-Tomato Soup”

Pork and Beef Hash

(Granny’s Note: Serve over rice, generally a side with barbecue/pulled pork) 1 pork heart (or 1/2 lb ground beef or liver) 1 pork liver (or 1/2 lb ground beef) 1 small pig head (or 8 lbs Boston butt) 3 lbs ground beef 5 lbs potatoes 3 lbs onion 48 ounces catsup 10 ounces Heinz 57Continue reading “Pork and Beef Hash”

Cheesy Corn Fritters

1-1/2 cups flour 1/2 cup coarse cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 2 eggs, beaten 1 teaspoon saffron threads soaked in 2 tablespoons water 1 cup buttermilk 1/2 cup grated cheddar cheese 1/4 cup butter, melted 1-1/2 cups whole kernel corn Directions: Heat deep fryer (or equivalent) to 350F. StirContinue reading “Cheesy Corn Fritters”

Corn Puppies

1 cup cornmeal 1/4 cup flour 1/2 onion, chopped/minced Enough milk to moisten well (between 1/2 cup and 1 cup) Directions: Heat deep fryer (or equivalent) to 350F. Mix cornmeal, flour, and onions in bowl. Add milk to mixture until mixture begins to hold together. Using spoon or small ice cream scoop, add mixture toContinue reading “Corn Puppies”

Squash Fritters

(This is, by far, my favorite recipe.) 3 medium/large crook-neck yellow squash 1 egg, well beaten 1 medium onion, chopped or minced 1 tablespoon baking powder Self-rising flour (1-2 cups) Salt Directions: Grate squash and sprinkle generously with salt. Let sit for 30 minutes. Heat deep fryer (or equivalent) to 350F. Using cheesecloth or someContinue reading “Squash Fritters”

Shrimp Pasta Salad

16 ounces Garden Rotini 24 ounces (pre-cooked weight) Shrimp (small or medium), cooked 12 ounces Sweet Mixed Pickles 8 ounces Green Olives, with or without pimentos 1 Medium Onion (sweet or Vidalia), chopped 4 stalks of Celery 2 cans Mushrooms (pieces and stems) 6 hard-boiled eggs, chopped 1 lb Hillshire smoked sausage, thinly sliced &Continue reading “Shrimp Pasta Salad”