HOW TO MAKE GREEN BEAN BUNDLES

While the turkey's in the oven I wanted to tell you how to make green bean bundles the quick and EASY way! My husband and kids like this dish so much better than my green bean casserole that has cream of mushroom soup and Durkee's onions on top and say it's the best Christmas and Thanksgiving recipe ever...other than the cakes, pies, candy and other sweets, of course!

INGREDIENTS

2 cans of whole green beans (NOT STORE BRAND! IN MY EXPERIENCE, THE STORE BRAND HAS TOO MANY SHORT BEANS WHICH MAKES THEM VERY DIFFICULT TO BUNDLE)

1 pound of cheap but still good tasting bacon (TOP QUALITY BACON IS TOO THICK AND INFLEXIBLE MAKING IT DIFFICULT TO WRAP THE GREEN BEAN BUNDLES)

1/2 cup of chopped onion (optional)

3/4 cup of your favorite Italian salad dressing


INSTRUCTIONS - HOW TO MAKE GREEN BEAN BUNDLES THE QUICK AND EASY WAY!

Open both cans of beans, drain them, pour them into a bowl and set aside.

Remove the bacon from the package as a solid block. DO NOT SEPARATE THE PIECES YET! Cut the rectangle of bacon slices in half making each slice now about 4 or 5 inches long.

NOW..peel off one slice of bacon and lie it across the cupped, palm of your hand. Pick up a wad of green beans from the bowl (that makes a bundle about 1 1/2 inches across) and lie it across the slice of bacon in the palm of your hand.

Quickly pull one end of the slice of bacon over the top of the beans diagonally tucking the end underneath the green beans and then repeat with the other end of the slice of bacon thus forming the VOILA!!! bundle of green beans. Carefully place the bundle in a shallow, oven safe baking dish about 8X11 inches or thereabouts. You should put them in a dish that's attractive enough to put on the table is preferred since you won't want to be transferring the bundles from one dish to another after they are baked.

After you are done, drizzle the bundles with salad dressing taking care that the beans are seasoned. I like to make this a day ahead so that the beans and bacon marinate in the salad dressing but it is not essential.

Bake the dish of green bean bundles, uncovered, in an oven that has been preheated to 350° F for 10-15 minutes or until you can see things start to bubble a little and then turn on the broiler and broil them 4 or 5 inches from the heat for a couple of minutes or until bacon looks browned. Do NOT walk away from the oven during this step or you may be serving blackened beans and take it from me that nobody's going to buy your story that you were experimenting with the Cajun version.

That's my quick recipe for this dish. If I have time later, I'll write some instructions on how to make green bean bundles using fresh green beans rather than canned beans. If I don't get around to it, please don't sweat it because the only benefit to using fresh beans is that you can trim them in uniform lengths which I have to admit does make a lovely presentation. But when time is of the essence, this recipe works just fine and I have NEVER had anyone complain.

Sweet Potatoes and Peaches

One of my favorite Thanksgiving recipes is a Sweet Potatoes and Peaches casserole that I adapted from a Southern Living recipe that was clipped from the magazine way back in 1979.

INGREDIENTS

1/2 cup firmly packed brown sugar
3 tablespoons of all-purpose flour
1/2 teaspoon nutmeg
2 tablespoons of room temperature butter or oLeo
2 pounds of either softened or canned sweet potatoes (yams) drained
1 16 ounce can of sliced peaches drained
1 1/2 cups of miniature marshmallows

INSTRUCTIONS

In a medium-size bowl combine the brown sugar, all-purpose flour and nutmeg. With a pastry cutter cut in your softened margarine or butter until the mixture looks like coarse breadcrumbs. Stir in the pecans and set aside.

In a 1 1/2 quart casserole dish arrange the sweet potatoes and peaches in a single layer alternating them in for the best presentation. After the sweet potatoes and peaches are in place, sprinkle them with the flour and sugar mix.

Bake covered with foil or a lid at 350° for 30 to 35 minutes or until slightly bubbly but do not allow to boil dry. Remove the casserole from the oven and sprinkle the peaches and yams with marshmallows. Return the dish uncovered to broil until the marshmallows are light brown.


This is an easy recipe that even beginner can manage unlike the candied sweet potato recipe and my southern sweet potato pie recipe that I shared earlier.

The biggest drawback to this sweet potato recipe is that I don't keep all of the ingredients on hand all the time especially not the nuts because of my girls' allergies.

So, if I don't plan ahead to buy pecans, marshmallows, brown sugar, and canned peaches and make sure that I add them to my grocery list ahead of time, this casserole just gets skipped. And what a shame that is, because the sweet potato peach casserole really adds a lot to any holiday menu. It looks good and even though old-fashioned, southern recipes that are covered in browned, melted marshmallows are made fun and the butt of many a joke; this sweet potato and peaches recipe is downright delicious!

Sweet Potato Rice Pudding

I prefer to use brown rice in the following sweet potato rice pudding recipe because that's all that I ever cook. However, if I found myself with some white rice leftover for one reason or another I would not hesitate to use it as a substitute even though it's less healthy than brown.

The same goes for using pumpkin rather than sweet potato puree. I'm a big fan of pumpkin bread, but sweet potato puree works better with this recipe PLUS I seem to always have enough homemade sweet potato puree in the refrigerator especially around the holidays. This is one of my favorite healthy holiday dessert recipes because it not only tastes and looks amazing but the cinnamon in it makes the house smell like Christmas! Oh...and it's EASY TO MAKE!

SWEET POTATO RICE PUDDING RECIPE

INGREDIENTS
2 Cups cooked brown rice (warm is better so nuke your leftovers a second or two)
3 Cups 2% or less evaporated milk (plain 2% milks works but it's not as creamy)
1 Cup of Pumpkin or Sweet Potato Puree
3/4 Cup Honey
3/4 tsp. cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt (optional)
1 tsp vanilla extract

Combine all dry ingredients including salt if nobody at your house is on a low-sodium diet. Stir milk, honey and dry ingredients into the sweet potato or pumpkin puree brown rice mixing well. Bake in an oven set at 375 degrees for approximately 45 minutes or until bubbly. Remove from the oven, stir well and then refrigerate for at least 8 hours before serving. Stay tuned for more healthy holiday recipes including some traditional favorites with a fresh, new spin!

Christmas Menu Ideas

Hey everybody, I'm open to some new and interesting Christmas menu ideas if you happen to have any lying around. I made a huge pan of southern cornbread dressing using my family's traditional recipe for Thanksgiving with all the usual trimmings including a large cheesecake for those who don't fully appreciate sweet potato pie or banana pudding.

Plus, we had enough turkey to feed our large group, have turkey sandwiches for a week and then boil it for a big pot of turkey carcass soup. My nieces and nephews cringe at the word "carcass" so if you have any suggestions for renaming my favorite leftover turkey recipe I will consider them.

My problem is that after eating one creative leftover turkey recipe after another for several weeks, the idea of baking another one so soon is not so appealing to me and my husband actually turned a lovely shade of green awhile ago when I mentioned it. His Christmas menu idea is to buy rib eye steaks, potatoes and salad fixings and let that be it; he even offered to be the cook! Whoa, now that's hard to resist but I can feel all my ancestors in the background threatening to haunt me if I'm lazy enough to cave.

We are not big fans of ham around here so I need Holiday recipes that don't use ham and Christmas menu ideas that will keep both my living and departed family members happy!

PUMPKIN BREAD RECIPE with CANNED PUMPKIN

I would rather use pumpkin that I process myself but I have kept a pumpkin bread recipe with canned pumpkin handy for those times when I need to whip up a batch and don't have any pumpkins around.

J CLAIRE'S PUNKIN BREAD
3 cups of sifted plain flour
1 tsp cinnamon
1 1/2 tsp salt
1 tsp pumpkin pie spice or allspice
1/2 tsp of baking powder
1 cup Crisco or 2 sticks of margarine
1 tsp of baking soda
2 3/4 cup sugar
1 tsp nutmeg
3 eggs
1 tsp vanilla
(1) 1 pound can of pumpkin

Line two small coffee cans with waxed paper without poking holes in the paper or leaving seams where your bread batter can leak through.

Sift the flower, salt, baking power, baking soda and spices together.

Cream Crisco or your softened sticks of margarine gradually adding sugar as you cream till fluffy.

Add one egg at a time to sugar mixture beating well after each.

Stir in vanilla flavoring.

Add dry ingredients to the creamed sugar mixture alternately with dollops of canned pumpkin beating after each addition.

Stir in chopped nuts. You can use pecans or walnuts in your pumpkin bread recipe but I can't have either because of baby's allergy to tree nuts.

Pour equal amounts into each wax paper lined coffee can or a wax paper lined bundt cake pan and bake at 350 degrees for about 1 1/2 hours.


I might catch some flack from my visitors for posting this recipe for several reasons, like the fact that my bread has LOTS of calories, using canned pumpkin instead of fresh and for saying that I use a coffee can as a cake pan. I will address these issues in order:

1. I already explained why this easy bread recipe calls for canned pumpkin. It's handy and a timesaver and I believe the vitamin benefits are the same as fresh but don't quote me on that.
   
   
2. This bread is not low calorie and I'm not trying to pass it off as such. It's a guilty pleasure that should be limited unless you want to move up to the next clothing size.
   
   
3. My mom always made her pumpkin bread recipe with canned pumpkin baked in two small coffee cans that had been greased and lined with wax paper. It was fun and I don't believe it presents any possible health problems.
   

MAMA'S QUICK RECIPE FOR PEAR COBBLER

I call this Mama’s Quick recipe for pear cobbler because this was the dessert that was served when fresh pears were coming in by the bushel basket full and quick family meals were to be expected. After the crops were in and jars of canned fruit were lining the shelves, when a more relaxed pace fell in place we could look forward to pastries that took more time to produce. Another good thing about these pears is that I know they have never been treated with pesticide.

MAMA’S QUICK RECIPE FOR PEAR COBBLER


2 cups of peeled, sliced fresh pears 2 cups of sugar (1 ½ if using canned pears)
4 ounces of unsalted butter
¾ cup of plain flour
2 teaspoons of baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup sweet milk
1 whole egg

Pour 1 cup of sugar over sliced pears in a bowl and set aside (if using canned pears, half the sugar and use a little syrup out of the jar). Preheat oven to 325 degrees. Melt your butter in a 2 qt oven proof baking dish either by placing dish in the oven or microwaving for a few seconds.

In a separate bowl, combine the remaining sugar with the rest of your dry ingredients including spices and salt (less a half cup of sugar if you chose to use canned pears) and mix well.

Beat the egg and sweet milk together with a spoon, pour over the dry ingredients and blend until a batter forms. Pour this batter over the butter that you melted WITHOUT STIRRING. Then pour your pears including syrup on top of your butter and batter, AGAIN WITHOUT STIRRING.

Bake your preheated oven for about an hour at 325 watching to see when batter (which has now miraculously risen to form the top crust) begins to brown.

Most cooks would leave it at this, but Mama would brush the top of the crust lightly with butter and sprinkle it with sugar which gave it better flavor. In my traditional southern home, more butter and sugar were added to practically every recipe.

Pies with rolled pastry were more time consuming than Mama’s quick recipe for pear cobbler and more visually showy but it would be impossible to find fault with the sweet, buttery filling of this easy pear dessert no matter whether what!

Return to Oooh Baby Parenting, Family and Environmental Issues to find more frugal southern recipes that include fresh fruit and produce.

PEAR HONEY RECIPE with PINEAPPLE

From as early as I can remember, August was the month mama made her pear honey recipe with pineapple. My favorite pear tree, the one that my daddy planted the day I was born, could be depended on to deliver many bushels of firm cooking pears around the first of August and this treat was just one of the many delightful dishes made from its bountiful harvest.

MAMA’S PEAR HONEY RECIPE with PINEAPPLE

12 cups of firm, peeled, sliced pears
12 cups of white sugar
1 (20 oz) can of crushed pineapple undrained
1 washed, thinly sliced lemon including the peel

After you wash the pears and cut them up, keep them covered in cold water until you have twelve cups. Drain the water from the pears and run them through the coarse blade of your food processor or thinly slice them. Put pears and sugar in a large pot and heat over very low heat (to give the juice a chance) stirring occasionally and don’t worry about crushing the pears. Simmer until the pears are cooked clear (I’m not going to put a time here because pears in different stages of ripeness take different amounts of time to get the right honey- like consistency) stir in the crushed pineapple and lemon and cook 5 to 10 minutes more. Pour the Pear Honey recipe with pineapple into hot, sterilized jars and seal. The results should be 6 to 8 pints of a delicious treat that is wonderful on a hot biscuit and makes an attractive gift.

Tips:
1. Some cooks drop a cherry in each jar for a little added color if you want to dress it up to give as a gift

2. If you have some over ripe pears. Half the amount of sugar recommended for crisp pears

3. Try using Pear Honey on your kids peanut butter sandwiches instead of jelly

Some cooks use pineapple juice instead of crushed pineapple in their recipe. But Mama’s pear honey recipe with pineapple just tasted better to me, had a better texture and was easy to make with less cooking time than when juice was substituted. There were times when frugal cooking was a necessity that the juice from a can of sliced pineapple was substituted for the crushed pineapple. Many reading this may be thinking that a can of crushed pineapple is so cheap that they could not imagine altering the taste and appearance of the pear honey recipe to save a dollar. And I pray that those ladies never have the need to watch every cent like our family had to when times were bad.

LEFTOVER TURKEY RECIPES - SOUTHERN TURKEY POT PIE RECIPE

For those of you left with some turkey, I thought I'd share my leftover turkey recipes. Not that I mind the occasional sliced turkey sandwich, but I have a low tolerance for one after the other. I can change the kind of bread that is used. I can substitute condiments that I would normally not reach for. But no matter how you sliced and dice it; a sandwich is a sandwich.

SOUTHERN STYLE TURKEY POT PIE RECIPE


21 and a half ounces of leftover broth right out of the turkey roaster or 2 10 3/4 oz. cans of chicken broth
1 bay leaf
1/2 half tsp. white or black pepper (southern cooks don't care)
2 cups of raw cubed potatoes (peels on or off is up to you)
1 16 ounce package of mixed vegetables or 16 ounces of leftover green peas, string beans and carrots (did you think this was a leftover turkey recipe that would leave you stuck with pans of unused vegetables?)
1 stalk of chopped celery
3 tablespoons of oleo or butter
3 tablespoons of plain, all purpose flour
3 cups of cubed, luscious leftover turkey
4 sliced hard boiled eggs
1 deep dish 9 inch pie crust

Pour broth, bay leaf and pepper into a big boiler and bring to a rolling boil. Add potatoes and allow to return to a boil before reducing heat to medium. Cook for 5 minutes. After that time, add celery and mixed vegetables (if you opted for frozen, if not you can wait 10 minutes as they are already cooked) and return to boil and cook for 10 minutes. Remove bay leaf, drain vegetables while reserving the broth.

Melt butter in dutch oven or large skillet. Add flour and stir until mix is smooth. Cook 1 minute while stirring constantly. Begin to gradually add broth stirring all the time until mixture is thickened and bubbly.

Stir in your drained vegetables, cubed turkey and sliced boiled eggs.

Put the mixture into a 2 1/2 quart casserole dish and cover it with your pie crust. Trim the edges of the crust, flute the edges and seal. To give your dish a unique and fancy look, cut the trimmed pieces of crust into leaves or shapes to make your leftover turkey recipe into something that will impress the kids.

Layer your shapes on top of the crust. Cut slits in the pastry crust and bake in a preheated oven at 400 degrees for 20 minutes or until the top is browned and filling is hot and bubbly.

You should be able to serve least six hungry people with this quick and easy leftover turkey recipe.



So, I came up some leftover turkey recipes like the one above that are filled with creative ways to use even the smallest pieces of breast meat that will appeal to families that are used to good, southern cooking. Some are best suited for white meat and others will give you a place to use the meat from the leg and thigh. I would advise you to use the most attractive pieces for casseroles and save the shreds for soups. I give this recommendation because of appearance, not taste. Presentation is a large part of getting the best out of the holiday bird and extending your grocery budget. Even the most attractive won't cut it as acceptable for your holiday party or mesh with the most basic baby shower recipes or decorations. But they are tasty, very cheap and easy to make as you have most of the ingrediants there and they are already cooked!

Camouflaging the turkey in your dishes may be the most crucial part of the process. The last thing you want is for your family members to get wise to your money saving, penny pinching practices and start to voice their protests. It's no fun to spend hours cooking a tasty recipe only to get comments on how they are sick of eating turkey rather than the favorable reviews that you were hoping for. Kids just don't get how important good leftover turkey recipes are or how to make good use of what you have until they are grown and faced with grocery budgets of their own.

RECIPE for BASTING a THANKSGIVING TURKEY with a BACKACHE

Several days of dreary rain, fog and chilly weather drained me of the energy to perform all the household duties, start shopping for Christmas and participate in Thanksgiving. Good news is that the turkey and dressing were both moist and delicious. It's never a good thing to turn out a feast that's dry and unappetizing because the lack of quality is remembered until the next time that you do turkey with all the fixings. I think I found the answer to a beautiful bird worthy of a Martha Stewart photo shoot: basting.

Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!

Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!

1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper

I melted the butter and stirred the spices in.

I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.

There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!

POST HALLOWEEN BABY BOREDOM

Here we are the day after Halloween! It seems like only yesterday that I was bitching about the hot weather and the drought. Just goes to show that time flies when you're having fun or not as the case has been at my house lately.

On the upside, trick-or-treating went well. There was no crying about a costume that didn't fit right, look right or that was duplicated by another kid down the street. This was our first time for trick-or-treating this far south. Southerners really make Halloween a major production! Churches have Trunk or Treat where the entire church parking lot is filled with parked cars with the hatches open or with open trunks filled with candy, baked goods and small toys for the children.

Even with all the festivities at the local churches our neighborhood was filled with little ghouls and goblins and their parents. The kids wanted to visit some of the neighbor's houses, and I went along with it. We were actually invited in for a light supper at two of the houses. The last one would not take no for an answer and treated us to a wonderful Halloween dinner of chicken chili served in hollowed out rolls. I had never a eaten any chili that was made with chicken before but I begged for the recipe!

Did anyone else feel that Halloween was so much more fun since daylight savings time had not kicked in yet? I hope that they don't turn the clocks back till after the 1st again next year!

Here's a recipe chicken chili

1 tablespoon virgin olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or the chicken meat of your choice that has been cut into bitesize pieces
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (or a 29 oz can of ) diced tomatoes including the juice
2 cans (or (a 32 oz can of )Great Northern beans that have been drained
1/4 cup lime juice or fresh juice of 1 lime
2 cups frozen corn kernels, thawed, or 2 cups of fresh or canned kernals
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped onion (southerners swear by Vidalia onions for obvious reasons)
2 tablespoons chopped cilantro
PREPARATION:
Heat the oil in a large nonstick skillet over medium heat. Once the oil has been heated, slide your chopped onions and garlic into the oil

Stir and saute until onion is tender

Add your chicken and stir till lightly browned on all sides

Next add the chopped jalapeno pepper, coriander, cumin, tomatoes and juice and drained beans.


Turn the heat to low and let simmer for around 5 minutes

A lime juice and kernels of corn. Season with salt and pepper to your taste.

Continue to simmer the mix, stirring occasionally to avoid sticking, for 5 to 10 minutes more.

Serve with sour cream, chopped Vidalias and cilantro for guests to add to this easy recipe for chili.