Dec. 10, 2007 - From My Kitchen to Yours
I've noticed that a lot of people participate in various "Menu Plan Mondays" -but I liked the idea one blogger had of sharing a recipe every week-so hopefully that will be my Monday post from now on!! :) Hope you enjoy the following:
Smoky Red Beans and Rice
1/2 lb. dried red beans 2 cloves garlic, minced
6 c water, divided 2 T parsley, chopped
3/4 c onion, chopped 1 bay leaf
1/2 c celery, chopped 1/2 t salt
1/2 c green pepper, chopped 1/2 t red pepper flakes
1/2 lb. smoked Polish sausages, cut into 1/2 inch pieces
hot cooked rice
Combine dried red beans and 3 cups water in a large saucepan. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand one hour. Drain well. Return beans to saucepan. Add remaining 3 cups water, onion and the rest of ingredients-excluding sausage and rice. Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add sausage and simmer, uncovered an additional 30 minutes. Remove and discard bay leaf. Serve over hot cooked rice and with Country Corn Cakes. (below)
Country Corn Cakes
10 oz pkg. frozen corn, thawed 1 egg, lighly beaten
2 T onion, finely chopped 2 T butter of margarine, melted
2 T celery, finely chopped 1/4 t salt
2 oz jar diced pimiento, drained 1 3/4 c self-rising corn meal
1 1/2 c buttermilk 1/4 c vegetable oil, divided
Finelly chop 1/2 cup corn. Combine chopped corn and unchopped corn, onion, celery, pimiento, buttermilk, egg, butter and salt-stir well. Gradually add cornmeal, stirring just until moistened. Heat 2 T oil in a large skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3-4 cakes at a time. Cook 4-5 minutes on each side or until golden. Drain cakes onto paper towels. Repeat with remaining batter and adding oil to skillet, if needed. Cool.
Comments
Dec. 10, 2007 - Love your blog
Posted by Anonymous
Love your blog! Good for you on the ideas you do with your kids! Wish I would do the same.
