Uncle Joe's Baked Beans

2 cans of pork and beans

1 pound of Polish sausage

1 large zucchini, chopped

1 can of tomatoes

1 can of chopped green chilies

1 package of taco seasoning mix

Slice sausage and fry with cut up zucchini in small amount of oil; drain.

Mix with rest of ingredients in 2 1/2-quart baking dish.

Bake at 325 degrees for 1 hour.

Linda Fisher, Sweeny

Aunt Brenda Runnels Corn and Okra Casserole

2 bags frozen okra

1 small can Mexi-corn and pimientos

1 onion, chopped

1 bell pepper, chopped

2 fresh tomatoes

1 clove garlic

Saute onion and bell pepper in bacon grease.

Add chopped tomatoes, cook slightly.

Add okra and corn.

Season with salt and pepper.

Put in baking dish; sprinkle with parmesan cheese.

Bake at 350 for 25 minutes

George Morgan, Angleton

Broccoli and Cheese Casserole

1 pound of processed cheese

1/2 cup of butter

1/2 cup of chopped onion

1/2 cup of chopped celery

1/2 cup of chopped bell pepper

20 ounces of frozen chopped broccoli

2 (10 3/4-ounce) cans of cream of mushroom soup

4 cups of cooked rice

Melt cheese.

Melt butter in skillet; add onion, celery and bell pepper. Saute for about two minutes.

Combine all ingredients in a large bowl, mixing well; place in baking pan.

Bake at 350 degrees for 1 hour.

Makes 1 large or two small pans.

Cindy Anderson, Lake Jackson

Gran Runnels Sweet Potato Casserole

1 large can sweet potatoes

3/4 to 1 cup brown sugar

1 Tablespoon butter

2 apples, peeled and sliced thin Cinnamon

Mix all together in a casserole dish.

Bake at 325 until apples are cooked.

Good with turkey or ham.

Linda Morgan, Angleton

Fried Okra Patties

I came up with this when I goofed up on a fried okra recipe. These are really good.

1 pound tender okra

1/2 cup milk

1 egg

1/4 to 1/2 cup onion, chopped

1 cup cornmeal

Tony's Creole Seasoning (or salt and pepper)

Cooking oil

Cut the okra into 1-inch rounds.

Chop onion and add it and okra to a bowl.

Season to taste with Tony's seasonings.

Beat egg then add the milk and cornmeal; stir all together.

Add the seasoned okra and onions and mix.

This should be a stiff batter; if too thin, add more cornmeal.

Heat about quarter-inch of oil in a castiron skillet.

Take a gob of the mixture and add to the skillet, mashing down to make about a half-inch-thick patty.

You want a patty about as round as a regular-size sardine can.

Fry until it starts to brown on the bottom then turn and cook the other side.

Drain on paper towels.

George Morgan, Angleton

Collard Greens with Bacon

4 to 5 strips thick-sliced bacon,

slice crosswise in 1/2-inch pieces

1 yellow onion (about size of tennis ball), chopped

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Several dashes vinegar-style hot sauce

1/4 cup apple-cider vinegar

2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)

1 cup garlic Better than Bouillon, chicken broth or water

Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally.

Add the onions and cook until they have softened and are just starting to brown.

Add the garlic, salt, pepper, sugar and hot sauce.

Cook until the garlic becomes fragrant, about a minute.

Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

Add the collard greens and the broth (or water) and bring to a simmer.

Reduce the temp to medium-low.

Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness.

Season to taste with additional vinegar and hot sauce.

Serve with some of the pan juices from the pan.

Serves 6 to 8.

Tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.

George Morgan, Angleton

Slow Cooker Black-Eyed Peas

1 1/2 pounds dried black-eyed peas; rinse and soak overnight

4 cups water

8 ounces smoked lean ham steak

1 medium onion

2 cloves garlic minced

3-ounce can green chilies

1 1/2 teaspoons chili powder

1 1/2 teaspoons pepper

1 teaspoon cumin

Soak beans overnight in a large bowl with 6 to 8 cups of water. Drain the next morning.

Add beans to the slow cooker.

Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin.

Stir gently to combine.

Cook on high for six hours and check seasoning.

Add in additional salt and other seasonings as necessary; keep cooking until ready to serve.

Serves 8

Notes by George:

In our slow-cooker, I cooked on high for 3 to 4 hours.

Check, while cooking, for doneness.

I used 1 pound of peas and 3 cups of water. I added a little more water as the peas soaked it up. Ended up just a little soupy, like we like it.

I had some ham I smoked and used that (could use smoked ham hock); this would also be good with sausage.

I didn't have canned green chilies, so I used a Hatch chili that we scorched, peeled and froze last summer.

I use "rounded" teaspoons of chili powder, pepper and cumin. I like these spices.

I salted, to taste after they were done.

This is really good over rice the next day, after the juice has thickened.

George Morgan, Angleton

Pam Goodrum Brooks' Black Bean and Corn Salad

2 (15-ounce) cans black beans, rinsed and drained

1 (17-ounce) package frozen whole kernel corn, thawed

2 large tomatoes, seeded and diced

1 large avocado, peeled and diced

1 small onion, diced

1/4 cup chopped fresh cilantro leaves

2 tablespoons lime juice

1 tablespoon red wine vinegar

Salt and pepper

Mix all ingredients thoroughly in a large bowl.

Cover and chill overnight.

Taste and add salt, pepper or more lime juice as necessary.

George Morgan, Angleton

Potato Salad

4 to 5 cups boiled russet potatoes (about four potatoes)

3 to 4 hard-cooked eggs, chopped

1/2 cup green onion, chopped

1/2 cup dill pickles, chopped

2 tablespoons dill pickle juice

2 to 3 tablespoons prepared mustard, or to taste

1 cup salad dressing (Miracle Whip)

1/2 cup mayonnaise

Salt, black pepper and sugar, to taste

Peel and cut into potatoes large chunks, then boil until fork tender, not mushy. Start checking for doneness after boiling about 12 minutes.

Drain, rinse well and let cool. (Sometimes I will run tap water in the sink and put the pot of potatoes in to help cool.)

Transfer the potatoes to a large bowl, add the mustard and stir.

Add the mayonnaise and salad dressing and seasoning; stir and adjust to taste.

Add the dill pickle (and juice) and green onions, stir and adjust to taste.

Add the coarse-chopped eggs last, stir to coat.

Add eggs after the seasoning and wet ingredients are adjusted. If you add them before, and do all the stirring, you break the eggs up too much (for my taste).

Cover and refrigerate at least one hour, best all day or overnight.

Note by George: Add the mustard to the potatoes first, and mix.

Then add mayo and salad dressing.

Adjust the mustard, salad dressing and mayonnaise to your wetness desire. You don't want it too creamy, and you don't want it dry. I like mine a little wet.

If I don't have green onion, I will just use minced yellow or white (whatever I have at the house).

Use whatever "dill" pickles you have in the fridge.

George Morgan, Angleton

Aunt Mattie Goodrum's Potato Casserole

6 to 10 medium boiled potatoes, sliced

16-ounce sour cream

1 can cream of chicken soup

1 1/2 cups grated cheese

1/3 cup green onion

2 tablespoons bacon bits

Salt and pepper

2 slices bread

Stick of butter

Put sliced potatoes into casserole dish.

Mix all other ingredients except bread and butter.

Pour over potatoes.

Brown bread in butter; crumble and sprinkle over top.

Bake at 350 degrees for 45 minutes.

George Morgan, Angleton

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