Green Peas

1 can (14.5 oz) green peas 3/8 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon butter or margarine If you have it (#1): 1/2 small onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil If you have it (#2): 1/2 can (4 ounce can; using 2 ounces) mushroom pieces and stems Another 1/8 teaspoon saltContinue reading “Green Peas”

Corn

1 can (14.5 oz) whole kernel corn 3/8 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon butter or margarine If you have it: 1/2 small onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil 1/4 teaspoon ground rosemary Directions: (If you have it) In a small saucepan, add the vegetable oil and set burner toContinue reading “Corn”

Green Beans

1 can (14.5 ounce) regular or Italian green beans 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon butter or margarine If you have it: 1/2 small onion or 1 teaspoon dried minced onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil Directions: (If you have it) In a small saucepan, add the vegetable oilContinue reading “Green Beans”

Glazed (or Candied) Carrots

2 lbs baby carrots 1/2 lb (8 oz) light or dark brown sugar 1 cup butter (or Margarine) 1/4 to 1/2 teaspoon (for candied) or 1 tablespoon (for glazed) salt 1/8 to 1/4 teaspoon black pepper, coarsely ground Dash ground red (cayenne) pepper Directions for Glazed: In a large pot, add carrots, salt, and justContinue reading “Glazed (or Candied) Carrots”

Green Beans with Bacon and Onions

4 (14.5 oz) cans green beans 6 to 7 strips regular-cut bacon (or 4 to 5 strips thick-cut) 1-1/2 medium onions, chopped (about 3/8-inch squares) 4 chicken bullion cubes 1/2 to 1 teaspoon black pepper Directions: Slice bacon into small strips (about 1/4-inch across) Turn Instant Pot to saute. Add bacon in a single layer.Continue reading “Green Beans with Bacon and Onions”

Brussels Sprouts with Bacon

6 strips raw bacon (thin- or thick-cut), roughly chopped 1 medium onion, chopped (yellow sweet recommended) 3 tablespoons margarine or butter 2 lbs Brussels sprouts (if frozen, partially thawed) Seasoned salt and pepper to taste Directions: In a large saucepan (14×2-inch with flat sides is what I use), place chopped bacon in a single layerContinue reading “Brussels Sprouts with Bacon”

Salmon Party Spread

8 oz cream cheese 16 oz can salmon, drained and flaked 1 tablespoon lemon juice 1 tablespoon grated onion 1/4 teaspoon liquid smoke 1/4 teaspoon salt Parsley Directions: Mix all ingredients except parsley. Refrigerate 8 hours (no longer than 4 days). Sprinkle with parsley.

Tomato & Egg Salad

(This is my second favorite recipe, right behind Squash Fritters.) 3 large eggs; hard-boiled, peeled, and sliced 1/8-in thick 3 to 5 tomatoes, sliced into 1/2-in chunks (Granny’s Note: If you want to peel them, dip them in boiling water for about 30 seconds, then in cold water to make easy to peel. I doContinue reading “Tomato & Egg Salad”

Three-day Yeast Rolls

2 packages (1/2 oz total) active dry yeast 3 cups and 1/4 cup warm water, divided (110 F to 115 F) 1 cup butter or margarine, softened 3/4 cup sugar 2 eggs 2 teaspoons salt 7-1/2 to 8 cups all-purpose flour Optional: Additional butter, melted Directions: In a mixing bowl, dissolve yeast in 1/4 cupContinue reading “Three-day Yeast Rolls”

Garlic-Cheese Bread

1/2 of 12 oz loaf French bread 1/3 mayonnaise 1/4 grated Parmesan cheese 1/2 teaspoon dried parsley flakes 1/4 teaspoon garlic powder Directions: Preheat broiler. Cut bread lengthwise in half. On cookie sheet, broil 1 to 2 minutes until lightly browned. Mix remaining ingredients; spread over bread. Broil 2 to 3 minutes until lightly browned.Continue reading “Garlic-Cheese Bread”