Charlie has plans and will not be here at supper time tomorrow. Easter isn't a big meal deal for us but still we should have at least something a little special. Bone-in not pre sliced is my preference. This kind of ham tastes best to me and makes the best leftover ham and egg salad. I cooked it until warm through with an apricot glaze. Green beans were Southern style like mom used to make... takes an hour. The secret to my deviled eggs is a pinch or powdered Ranch dressing. The rest of the sides were ready made.
Southern-Style Green Beans
Green Beans cooked low and slow until soft and tender in a bacon-
Servings 6 Author Christin Mahrlig
Ingredients
- 4 slices bacon,, diced
- 2 pounds green beans ends snapped off and longer beans snapped in half
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter, optional
Instructions
- Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
- Add green beans to pot along with all remaining ingredients, except butter.
- Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
- Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.
Deviled eggs made with mayo, yellow mustard, sweet pickle relish and powdered Ranch dressing. I don't measure, i add what looks right and take a taste. This time I added a tiny bit of sugar and salt.
Ham is Cooks and is baked according to package directions with a glaze made with apricot jam and Boars Head brown sugar and spice ham glaze.
Pie is cherry crumble frozen from the grocery.
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