Recipe(tried): Some Southern Veggie Recipes...

Hi LCD, Here are some tried and trues from my house that are awesome tasting. Hope you enjoy them as much as we do. We love southern veggies...a lot of these recipes come from my sister who lived in Georgia for 10 years.
They are delicious!!!

Candied Sweet Potatoes

3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup dried cranberries

Peel sweet potatoes and slice, put into a casserole dish.

In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.

Bake in 350 degree F oven for 1 hour.

Country Creamed Spinach

1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water

White Sauce:
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk

Parpare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.

Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Mixed Squash Casserole

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, 1/4-inch thick
4 C. zucchini slices, 1/4-inch thick
1/2 C. chopped onion
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in 1/4-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2-quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8. Mama's Corn Pudding

2 (15-ounce) cans cream style corn
2/3 cup sugar or artificial sweetener
4 tablespoons flour
1 cup milk
2 teaspoons salt
1/4 teaspoon pepper
4 eggs
4 tablespoons melted butter or margarine

Mix all together except butter or margarine. Pour into greased baking dish. Pour melted butter or margarine on top. Bake in 325 degree oven about one hour fifteen minutes or until a dinner knife comes out clean.

Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillion Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Sauteed Sweet Taters and Apples

3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla

* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.

Boil the sweet taters til tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.

Sweet Potato Puff

This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Sandra's Skillet Corn

8-10 fresh ears corn
1 stick butter
pint heavy cream
cast iron skillet

Slice of the ends of the corn and cut the kernels with a sharp knife,
scraping the cream out.

Melt butter in the skillet, add the corn tossing to coat. Salt and pepper
to taste. Pour in the cream 1/2 cup at a time. Cook over low heat 1 hour,
till nice and creamy.

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CREAMY SQUASH CASSEROLE
Makes 8 servings

1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) cont. sour cream
1 (4 oz.) jar chopped pimientos
1 (8 1/2 oz.) can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 cup butter
2 garlic cloves, pressed
1 (8 oz.) pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well.

Saute onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimeintos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish.

Bake at 350 degrees F for 30 minutes.