Veggie

In crock-pot place… 2 pounds fresh green beans, rinsed, trimmed, halved Water to cover beans 1 large white onion (chopped) 3 ham hocks -OR- ham bone with mean left (Christmas or Sunday dinner) Cook on LOW for 2-3 hours - beans should still be firm but not done. Remove ham hocks (or bone) from crock-pot Add… 1 1/2 pounds new potatoes (quartered) 2-3 cloves garlic (chopped) 1 teaspoon onion powder 2 teaspoons black pepper 1 teaspoon salt meat from ham hocks/bone 1/2 - 1 cup chicken broth to cover Continue cooking on LOW for 45-60 minutes or until potatoes are done. Best served in bowls as a meal. ...

This is pretty much a standard issue vinegar cole slaw. Combine the following in a non-aluminum saucepan: 1/2 cup white vinegar 6 tablespoons sugar 6 tablespoons vegetable or canola oil 2 1/2 teaspoons dry mustard 1 teaspoon celery seed Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat. Some may want to add a dash of salt, but I usually just a dash of pepper. ...

Add 1 pound red potatoes (halved or quartered) to large pot of boiling salted water. Cook 15 minutes. Add 1 pound green beans (trimmed & crosscut) to water. Cook 3-4 minutes. Drain. Heat large skillet (or use same pot used earlier) - medium heat; Add 2 tablespoons olive oil and 1 large garlic clove (minced). Saute for 30 seconds. Add potatoes and green beans to skillet. Salt and pepper to taste. Cook 2-3 minutes and toss. ...

I’ve lost track where I found the original recipe; this one has been modified a bit. The basic portion is 1.5 units of Brussels Sprouts to 1 unit of mushrooms. Preheat the oven to 400 degrees F. In a large bowl, toss he following: 6 cups Brussels Sprouts - trimmed and halved 4 cups mushrooms - quartered extra virgin olive oil - enough to cover 1 clove garlic - smashed and minced salt & pepper to taste Transfer to a non-stick (or lined with aluminum foil) cookie sheet. Bake for 25-30 minutes; toss a few times while cooking. ...