Shoooweeee! It’s about that time in the South, y’all. That’s right. Squash every night time! If you have a garden, you know exactly what I’m talkin’ about. You try to sneak squash into every meal to use it all up. Then, you give away what you can’t use.
I found this recipe in the previously shared cookbook, “Hungry Like A Wolf: Lake Hamilton Bands”. Calico Squash? Sounds interesting. Let’s do it!
Couple of things:
There’s no way to get exact “cups” of squash without cutting and leaving some behind for something else. I just used a tad more and put the mixture in a bigger pan.
Years ago grocery stores carried 2 Oz jars of pimentos. Maybe they still make them. I couldn’t find any🤷🏻♀️. I used half of a 4 Oz jar and saved the rest for next time around.
Make sure you really drain the squash. I’ll do better next time.
Y’all, you’re gonna love this one! It’s so good!!❤️
It’s summertime and with that comes gifts from the garden! One of my very favorite meals to have in the summer is Green Beans and New Potatoes. Nom, Nom, Nom…I’m drooling right now just typing this. It’s basically a one pot meal that takes very little time. Hooray! Who wants to cook in the blazing heat anyway? Not me! Here’s a simple recipe to tickle your taste buds. You’re Welcome:)
Green Beans and New Potatoes
Baby Red Potatoes (about 3 lbs)
Ham Pieces (about 2 lbs)
A “mess” of Green Beans (about 1 1/2 lb)
Medium onion (chopped)
Salt to taste
Combine all ingredients, except salt, into a large pot and cover with water. Boil for about an hour or until green beans and potatoes are fork tender. Before serving, test and see if salt is needed. Sometimes the ham is extremely salty so no additional salt is needed. Voila!