Pickled Dilled Green Beans

I love these green beans my granny always made them, and to tell the truth mine never tasted as good as granny's. I still love these though and serve them often. I also think they will make a great side for thanksgiving.


         3 lb. green beans

       3 cups water

       3 cups cider vinegar

    1/2 tsp. cayenne pepper

       6 cloves garlic, sliced

      Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.  Place beans in an extra large bowl   In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings

          

      1 Tbsp. pickling salt   

      3 Tbsp. snipped fresh dill

Sweet Potato Pie Recipe

This is my dear sweet hubby's most beloved grandma naomi's recipe it is simple, but my oh my is it good. It is traditional that if you live in the south, you usually have sweet potatoe pie along with the pumpkin pie. I loved mike's grandma pie just like I loved her, and think of her when I make this pie.



2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup cream ( I use evaporated milk if I don't have cream)

Preheat oven to 450°F.
Prick pie shell dough with fork before baking. Bake for about 10 minutes without filling.
Combine all ingredients in any order. Mix well with an electric hand mixer until all ingredients are smooth.
Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes. Then reduce heat to 350 degrees and continue cooking for 35 minutes.
Serve warm with whipped topping or ice cream. Can also serve warm.
Enjoy! Serves 8-10

Fresh Spinach Salad with Dried Cranberries and

Here is somthing that is healthy, a salad for your thanksgiving table, so you don't feel so guilty when you gobble down all the bad stuff.

Ingredients

2 large shallots, finely chopped

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon kosher salt

3/4 teaspoon black pepper

2/3 cup extra virgin olive oil

2 1/2 pounds spinach, coarse stems removed

1 cup dried cranberries

1 cup pecans, toasted

Directions

Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.

Toss spinach with dressing and sprinkle with cranberries and pecans.

Potato and Bell Pepper Gratin with Pepper Jack Cheese

I wanted to add a few recipes for Thanksgiving sides, this is a new recipe that I am going to include in my Thanksgiving dinner this year.

4 pounds russet potatoes

2 (16 ounces) jars roasted peppers, drained

2 cups heavy cream

2 large onions, thinly sliced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 pound shredded Pepper Jack or Monterey Jack cheese

Directions

Preheat oven to 400F with rack in middle position.
Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.
Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.
Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.