Uncle Bills Beets String Beans In A Cream Sauce Food

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS

Steps:

• Snip off the thin portion of the young beet root and discard.
• Wash the small beet with the beet tops well in cold water.
• Place the beet tops in a large cooking pot.
• Cover with cold water and bring to boil.
• Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
• Immediately remove the beets into a large frying pan using a slotted spoon.
• Add butter and fry on medium-high heat for about 4 minutes, stirring often.
• Now add the whipping cream, salt and pepper.
• Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
• Serve along with your dinner meal.
• You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
• If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
• Cook the cubed beets in water for about 4 minutes before adding the beet greens.
• Then continue to cook for another 4 minutes.
• Proceed in the same method as for the young beets.
• This method also works well for Swiss Chard.

UNCLE BILL'S LIGHT VEGETABLE SOUP

Steps:

• In a large cooking pot, add broth, water and chicken soup base and bring to boil.
• In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
• Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
• To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
• Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
• You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

UNCLE BILL'S MUSTARD PICKLES

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.

UNCLE BILL'S MUNG BEAN CURRY

Steps:

• In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
• To a large frying pan, add oil and bring to high heat.
• In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
• To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
• Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
• Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
• Drain mung beans and add to the mixture in the frying pan.
• Add cilantro and stir to mix well.
• Serve immediately.
• You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
• If using canned beans, you do not need to soak them overnight.

CREAMED GREEN BEANS, GRANDMA'S RECIPE

Steps:

• 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
• 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

CREAMY STRING BEANS AND MUSHROOMS

Steps:

• Rinse the string beans in cold water, then snip off both ends and discard.
• To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
• Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
• When done, drain well and set aside.
• In the same frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
• Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
• Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
• Serve immediately with your dinner meal.
• Small nugget potatoes boiled with some mint leaves are an excellent side dish.
• Use beans that are 4 to 5 inches long.

CREAMED BEETS

Steps:

• 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
• 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.