Broccoli and Carrot Stir Fry

Here’s a delicious way to enjoy fresh broccoli and carrots.

2 Tbsp canola oil
1-1/2 c small broccoli pieces
1 c thinly sliced carrots
1 small onion, sliced and separated into rings
3/4 c chicken broth or hot water
1/2 tsp salt
1/2 Tbsp cornstarch
1 Tbsp cold water
1 tsp soy sauce

Heat oil in wok or large skillet. Add the broccoli, carrots and onions. Stir fry one minute. Add broth or water and the salt. Cover and cook until carrots are tender crisp, about 3 minutes. Mix cornstarch, cold water and soy sauce. Add to the vegetables and stir until thickened.

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Radish Salad

I can remember having a radish salad that Grandma would often serve with Sunday dinner. I finally ran across her recipe and want to share it with you.

1 package sweetened Lime-flavored Gelatin
1 tbsp chopped pimento
Few grains salt
1/2 c sliced radishes
1/4 c chopped sweet pickles
2 c water

Combine the gelatin and water following the directions for temperature of the water. Cool until partially set. Add the remaining ingredients and mix thoroughly. Chill until firm. Cut in squares. Serve on a crisp lettuce leaf garnished with mayonnaise and paprika.

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Potato Curls

Here’s a recipe I ran across in my Grandmother’s recipe book. These potato curls are a delicious variation of French Fries. Use as many or as few potatoes as desired for a meal.

Pare needed amount of potatoes with a potato parer and discard the peelings. Continue to cut the potato in long thin strips using the potato parer. Cover the strips with cold water. Let stand 1 hour. Dry between towels being careful not to break the curls. Fry in deep fat at 390º until brown. Drain on crumpled absorbent paper. Sprinkle with salt or desired seasoning.

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Spanish Rice Hash

Spanish Rice Hash

This recipe is an excellent way to use leftover cooked rice.

2 c cold cooked rice

1 c canned chili with beans or ½ can chili without beans

½ tsp salt

½ c whole kernel corn, drained

1 c water

½ c grated sharp cheese

 

Mix all ingredients except the cheese. Place in buttered casserole dish. Cover well. Bake at 350 degrees for 30 minutes. Uncover and sprinkle with the cheese. Bake an additional 30 minutes, lowering the oven temperature, if necessary, to keep from burning.

 

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Okra and Stewed Tomatoes

Being like many gardeners around here we have both okra and tomatoes in our garden. Here is a recipe for okra and stewed tomatoes you may want to try.

3 slices of bacon
2 lbs okra, cut in 1/2″ pieces
1 green pepper, chopped
1 small onion chopped
Sugar (small amount)
2 lbs fresh diced tomatoes
1 c corn
Salt and pepper to taste

Cook bacon until crisp. Drain and reserve the drippings. To prevent the okra from becoming slimy, slice it into the hot drippings. Add the green pepper, onion and sugar. Stir in tomatoes and corn. Season to taste, then cover skillet and cook 15 minutes. Crumble the bacon on top and serve.

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Fried Okra

Here is a recipe for fried okra that you will want to try.

1 lb okra
2 lg eggs
1/4 c milk
2 c yellow cornmeal
1 c all-purpose flour
1 Tbsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1 qt vegetable oil for frying

After washing and drying okra, slice crosswise into 1/4″ pieces. Whisk together the eggs and milk and set aside. Mix dry ingredients in a gallon ziplock bag. Add okra to egg mixture and stir until evenly moistened, then toss several pieces at a time into the ziplock bag and shake to coat. Fry in batches until golden brown, 1 to 2 minutes. Drain and season with salt. Serve with hot sauce if desired.

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Broasted Okra

If you’ve ever grown and harvested okra you know that it’s important to cut the young pods off the plant shortly after they appear, while finger length and still tender. Fast growing, pods left on the plant even a day to long may become tough and inedible. You can store fresh picked pods in a sealed plastic bag in the ice box until you have enough for this or other okra recipes.

3 to 4 c fresh whole okra
2 Tbsp olive oil
1 tsp minced garlic
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp salt
1 Tbsp McCormick’s salad spice

Wash and pat dry the okra before cutting and discarding tops. Slice lengthwise in halves, then into quarters. Place into gallon ziplock bag. Add the olive oil, then all five seasonings. Seal bag and shake until the okra is evenly coated. Preheat oven to 400 º and line a rectangular pan with foil and grease with non-stick spray. Spread okra so that pieces are not touching and bake for 30 minutes. If not browned, turn over and bake another 10 minutes.

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