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Old Fashion Vegetable Recipes for some Delicious Side Dishes

Side dishes can be as important to the meal as the entree.  Here are some delicious old fashion recipes for turning vegetables into yummy side dishes.  Kentucky-Style Corn includes directions for making the dish over a campfire.  Sour Cream Potatoes are diced and baked in the oven.  The Green Beans and Potatoes is a very popular dish, especially in farm country.  The beans and potatoes are cooked with smoked sausage giving you meat and two vegetables in one dish.  It is also a good dish for diabetics, giving them a good way to incorporate potatoes into their diet.  Try these veggie dishes soon to add some old fashion taste to your meals.

KENTUCKY-STYLE CORN

4 slices bacon
1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper

In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.

This can be made over a campfire, using an iron skillet over hot coals.

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender
1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes, if desired for color. Bake 25 to 30 minutes at 350 degrees.

OLD FASHION STYLE GREEN BEANS AND POTATOES
This is a common old-time Midwestern recipe.

1 quart green beans, do not drain
6 to 8 small to medium new potatoes
1/2 lb smoked sausage, cut into 1/2" pieces
Salt to taste
Black pepper to taste
1 tbsp minced onion, optional

In a 2-quart saucepan, empty the green beans from the jar or can. Wash new potatoes thoroughly but do not peel. Leave small potatoes whole; cut medium ones in half. Place the potatoes over the green beans and season with the salt and pepper. Add the smoked sausage and onion, if using. Cook over medium heat until the potatoes are tender and the juices have cooked down.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

What can I make a baked fish dish with mangoes, bell peppers, and brocolli?

Leave out the brocoli if you want to!.
Also, I would like to know how to make a coconut curry.

Green coconut fish curry

2 tbsp vegetable oil
half tsp brown mustard seeds
4 cloves
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
5cm/2in piece fresh ginger, peeled and quartered
2 large garlic cloves
1 tsp ground coriander
300ml/10½fl oz coconut milk
2-4 green chillies, left whole
salt, to taste
100ml/3½fl oz water
10 curry leaves (available from some supermarkets and Asian grocers)
½-1 tsp freshly ground black pepper
¾ tsp garam masala
500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces
To serve
2-3 tsp lemon juice
50g/2oz fresh coriander leaves and stalks, chopped

Method
1. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.
2. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.
3. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.
4. Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.
5. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.