green beans?

Here are a couple of ideas for you:

Multiply this recipe by two and a half for a full size pan.


Jack Daniels Carrot Soufflé

Servings: 10

3 1/2 pounds carrots, peeled
1 1/2 pounds sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs
1/4 cup Jack Daniel's
Whiskey
1/2 pound margarine
powdered sugar


Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well. Add softened margarine and Jack Daniels to mixture and blend well. Pour mixture into baking dish about half full as the soufflé will rise. Bake in 350-degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.


Sauteed Haricot Verts and Red Bell Peppers


Serves: 8

1 ½ pounds haricots verts, trimmed
1 ½ T. olive oil
1 medium-size red bell pepper, seeded and cut into fine dice
3 T. butter
2 garlic cloves, minced

Cook haricots verts in large pot of boiling salted water until crisp tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.

Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 2-3 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Saute until heated through, about 5 minutes. Season with salt pepper. Serve immediately.

Adapted from: Bon Appetit, December 2003.

Instead of using haricot verts, substitute Blue Lake or some other green bean variety as Haricot Verts tend to get expensive sometimes.

Roast a couple of cups of garlic. You can use them to flavor mashed potatoes, par boiled potatoes and cut into bite size pieces. Put a big dollop on them and smoke for awhile. Make garlic butter for you rolls, cook rice in chicken stock and make rice and giblets, make cabbage mushroom soup, smoke some yams. There are many things you can make.

Don't know how you folks are on greens, but I like to take 4-5 lbs each of frozen diced spinach, collard greens, and turnip greens in a deep hotel pan along with 1 1/2 lbs of diced bacon and about 3 Tbp of crushed garlic.

I cover with foil leaving a corner loose and bake in the oven stirring often. If additional moisture is needed, I add a little chicken stock, but only enough to keep the greens from sticking or burning. I can't stand greens in a lot of water.

Once they're done, stir in a 1 1/2 cup cider vinegar and 1/3 cup Louisana hot sauce.

Usually the bacon and hot sauce add all the salt that's needed.

I fixed up a much smaller batch tonight along with some pintos with hamhock and some cornbread. After the last week, I'm all turkeyed out.