This is my Grandma Smith’s recipe for Country Green Beans. Our summer table was not complete without green beans as they were harvested fresh, bright green, and crisp. We often had them with barbecued chicken or pork chops. Sometimes, we’d have them for dinner as the main course, served with fresh corn on the cob, and crusty bread.
Ham Fried Rice is one of my go to recipes. My mother retrieved it from an old cookbook, “Dining Out at Home.” (I mean like the 70’s.) I made this for my daughter’s family several months ago. Jessica remembered it was a dish she enjoyed growing up, and I enjoyed the little time it took to bring together. It’s a good way to use up leftovers, and an opportunity to get some vegetables on everyone’s plate.
Everyone who loves ice cream should have an ice cream maker. Of course, who doesn’t love ice cream? I prefer the cold, creamy concoction to almost all other desserts, except pie – I love pie and ice cream! I grew up going to family reunions on farms in Terre Haute, Indiana, when I was very young, and ice cream was the highlight at the end of a long day. My dad gave me his old electric maker many years ago. I’ve made many a gallon, mainly vanilla and peach, but it’s just me and Richard now, and I’m gearing up for smaller batches.
I’ve found a perfect summer side dish that is easy and quick to put together, perfect for a hot summer day. These are seriously so delicious!
It’s made with Japanese soba (buckwheat) noodles. I picked up a package at the local World Market, which, in Billings anyway, is beginning to stock more and more Asian ingredients. The dry noodles are shorter than spaghetti, and are packed in neat little 3 oz. bundles – they’re very cute. But, if you can’t find soba, this salad would be outstanding made with thin spaghetti.
My family loves salsa. If we’re eating Mexican food, eggs, or just eating chips and salsa, we enjoy each fiery, garlicky bite. My first experience many years ago with salsa was prepared by my ex-mother-in-law. We were in Colorado Springs and she was making turkey enchiladas. As a condiment, she simply mixed a can of tomato sauce with some chopped jalapeno. And it was HOT! At least to my inexperienced taste buds at the time. I remember all sorts of attempts to tamp down the heat in my mouth, to no avail.