I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!
This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.
Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :)
Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too!
Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.
Comfort Food Alert(CFA). "Smashed" potatoes with the skins left on for more vitamins. Veggies add even more flavor. Goes well with any kind of gravy, especially good with Smothered Minute Steak. Enjoy!
Green beans never had it so good! If this doesn't convert your hard-core bean-hater into a bean-lover, I don't know what will! We rarely have leftovers of this recipe, and when we do, they're GREAT the second time around. NOTE: You can substitute canned beans for fresh, just skip the directions for cooking the beans.
From an old Sunset International Cookbook. The addition of sugar balances the strong flavor of the cabbage.
Tinged with gold, this toasted cabbage makes an excellent accompaniment to chicken, pork, etc. Time consuming but worth the effort.