Christmas or Mexicali Corn Recipe
32 ounces frozen corn
1 large onion, chopped
1/2 Medium sweet red pepper, chopped
1/2 Medium sweet green pepper, chopped
1 tablespoon butter or margarine
1 tablespoon olive oil
1 clove garlic, mashed
Several dashes of hot pepper sauce
Heat oil in large skillet then add butter and garlic. Stir mixture and cook over low heat for two minutes to get rid of raw garlic taste. Turn heat medium and add all remaining ingredients except hot pepper sauce. Cook until vegetables are done. Stir hot pepper sauce in corn mixture after turning heat off.
Serve with creamy mashed white potatoes and meatloaf, for me this is soul food at its best.
As a southerner I grew up eating collard greens, they were a Sunday dinner staple. They were delicious but they took hours and hours to cook. I have learned to prepare greens in a shorter amount of time and enjoy them as much as I did as a child.
2 pounds of collard greens
1 small onion, sliced thin
2 tablespoons bacon fat or olive oil
1 tablespoon unsalted butter
Hot pepper sauce
Peel onion and slice into slim rounds.
Bring water to a boil in a large heavy pot. While waiting for water to boil, roll clean collard green leaves in cigar-style and cut in 1-inch pieces, when water is in a rolling boil, put greens in pot and cook for about 20/25 minutes. Remove pot from heat and drain water from greens. Put greens in sieve or colander, allow greens cool enough to handle, then squeeze gently to remove excess water.
Heat bacon fat and olive oil in pan then add onions, cook until wilted. Add collard greens and stir to mix onions with the greens, add a few drops of hot pepper sauce. Cover for 5 minutes before serving. If salt is needed add now.
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