Easy vegetables: Brock’s easy family recipes

I have found that many people who call me or e-mail me have missed my fresh and almost fresh vegetable recipes, and you definitely do not want to miss my recipes that I have for vegetables that my family prepares for hot summer suppers! The first two I have provided for you I printed way back, but many of you might have missed them. Well, here’s your chance again to cut them out and place them into your files! First, my family’s creamed corn recipe is so easy, anyone can prepare it! This creamed corn is a glorious complement to freshly baked cornbread, tomatoes, green beans and butterbeans. And this creamed corn is tremendously rich—what else would you expect from me though? My second recipe is a recipe for sweet green beans. It’s my mama’s perfect green beans recipe, and there is no need to go out and buy fresh ones. You could certainly use fresh ones in this recipe if you want, but if you have canned ones, use these! We’re always about those easy recipes that readers can prepare in a snap! These beans are sweet, and they are my family’s favorite! The next one is a recipe for my mama’s mouthwatering butterbeans. Butterbeans taste really good fresh, but if you don’t have fresh ones, you may certainly find them at your grocer’s freezer. I prefer fresh ones however. If you try this recipe for my mama’s butterbeans, this recipe just might be the only recipe you use from now on! So cut this one out and file it away, readers! It’s good, and the flavors just overflow in your mouth!

Good eating! Good everything! Enjoy, readers!

My Family’s Easy Creamed Corn Recipe

Note: This is one of the finest creamed corn recipes I have ever tried. My family has experimented with fresh creamed corn for a long time, and we finally have this recipe down perfectly. And for this recipe, you don’t even have to go to the garden to get your corn!

2 tubes McKenzie’s frozen creamed corn

One half cup sugar

1 tsp. salt

1 tsp. ground black pepper

1 stick butter

1 Tbsp. self rising flour

1 Tbsp. heavy (whipping) cream

In a small microwaveable casserole dish, place frozen corn and cover with plastic wrap. Cook in microwave on high for 6 minutes. Stir and add remaining ingredients. Mix well. Cook covered another 4-5 minutes, stirring every minute. Serve hot with fresh cornbread and freshly prepared vegetables.

My Mama’s Sweet Green Beans

Note: My mother uses a heavy and deep black cast iron skillet, which makes all the difference in the world when preparing these perfect green beans.

3 cans Green Giant green beans (do not drain)*

One half stick butter

2 thick slices bacon

One third to one half cup sugar

1 tsp. lemon pepper

Dash of salt and pepper (to taste)

*Fresh green beans may be substituted as well (add 1 cup of water to every cup of green beans you use if you use fresh)

Pour green beans and juice into a heavy and deep black cast iron skillet. Liberally cover with sugar. Add butter and bacon. Sprinkle remaining seasoning over the beans evenly. Stir around lightly, and cook on medium high heat until beans start cooking really well and juice is boiling. Reduce heat to medium, cover, and allow all juice to evaporate from beans, stirring occasionally so that the beans won’t stick to the bottom of the skillet. After all juice has gone from the beans, stir around, and then they are ready to serve. Using a heavy black cast iron skillet, the sugar in the beans is almost caramelized when cooking them, and this gives the beans such a fantastic flavor. This recipe may be doubled when cooking for a large crowd.

Mama’s Fresh Butterbeans

Note: If you cannot find fresh baby limas, then you can purchase them in your grocer’s freezer. Butterbeans only taste good when you have seasoned them perfectly with a blend of sweet and salty. Lemon pepper, ground black pepper, sugar, bacon and butter seem to do the trick with my mama’s recipe for butterbeans. This recipe is the best, and you must try it!

1 pkg. frozen or 1 small Ziploc bag full baby lima butterbeans*

Three fourths stick butter

2 thick slices bacon

One third cup sugar

1 tsp. lemon pepper

Dash salt

1 tsp. black pepper

*We use fresh butterbeans when we have them

Pour butterbeans into a stove pot with lid. Add remaining ingredients to the beans and cover them entirely with water. Cook on medium high heat, covered, until a rolling boil occurs, and then turn heat down to medium, simmering the beans until the water becomes low. Keep adding a cup of water at a time if you need more water, stirring them often. Total cooking time for the butterbeans after you turn the heat down should be about an hour. The butterbeans should be very tender. Cover them when not stirring, and be careful not to make mush out of them when stirring them.

Editor’s note:

Brock W. Rogers is an educator, experienced food writer, overseas traveler, and a passionate student of the culinary and pastry arts. E-mail him at brockrogers1@gmail.com, or visit Brock’s Facebook page (Brock’s Southern Tidbits-Recipes).