A Few Tasty Sides

[Hj]

Fried Cucumbers

1 egg large
1 c. milk
2 cucumbers
2 c. Ritz Cracker crumbs finely crushed
Butter n Crisco Butter oil mixed
Salt n black pepper

Beat egg - add milk. Peel - slice cucumbers- dip them into cracker crumbs. Lay cucumber slices out to dry a little- dip them into egg mixture n again into cracker crumbs. Fry them in butter with Crisco oil until golden brown-drain on paper towels-season with salt n pepper to taste.
6 servings.

Note Use any crumb mix.

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Marinated Vegetables

Fresh vegetables such as cauliflower- broccoli-asparagus- carrots- onions- whatever you like
1 gallon water with 2 T. salt
2 c. olive oil
1 c. apple cider vinegar
2 T. coarse ground mustard
1 tsp. garlic granular
1 tsp, cracked black pepper
Ice

Marinade- whisk together oil- vinegar- mustard- salt n pepper.
Bring salted water to boil- add veggies- cover n cook- 2-4 minutes-drain off water-cover with ice to shock the veggies back to being cold. Drain veggies- add to marinade-toss in marinade - cover- refrigerate up to 7 days. '~~~~~~~~~~~~~~
Peppers

3 red peppers large
3 green peppers large
2 T. X-virgin olive
1 T. wine vinegar
1/2 tsp. salt or your taste
1/4 tsp. dried oregano leaves
1/8 teaspoon pepper

Wash peppers. Cut each in half lengthwise,- remove membrane n seeds. Cut each in half -than in fourths lengthwise.
Heat oil in large skillet. Add peppers-saute- medium heat - stirring occasionally- 15 minutes- or until peppers are just tender.
Gently stir in vinegar-salt- oregano with pepper. Makes 6 to 8 servings.
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Sugar Snap Peas with Lemon Butter

1 lb. sugar snap peas trimmed or frozen peas
1 1/2 T. butter
3/4 tsp. freshly grated lemon zest
salt n pepper to taste

Large saucepan of boiling salted water blanch - snap peas 1 minute-drain them - plunge them into bowl ice cold water to stop cooking process-(or do the frozen peas- Drain peas well. The peas may be prepared up to this point 1 day in advance- kept covered - chilled.

Large skillet melt butter with lemon zest- add peas - salt n pepper to taste - heat peas over low heat- stirring- until they are hot. Add little lemon juice if you like with little garlic granular..just a touch.
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Spicy Roasted Taters

15 red potatoes baked and quartered
3 T. peanut oil
2 garlic cloves finely diced
3 T. cumin seeds
2 tiny red chilie pods optional
2 T. lime juice
2 tsp. salt
1 tsp. sugar
1/4 c. cilantro leaves
1/4 c coconut unsweetened optional

Place potatoes in bowl- set aside. Small frying pan- heat oil- add garlic - let it brown lightly. Toss in cumin seeds - let them sizzle-add chilie pods. Remove from heat. Mix in lime juice- salt n sugar. Pour all over potatoes. Combine well. Bake 30 minutes 350 F.
Sprinkle cilantro leaves n coconut over potatoes just before serving.
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My Carrots Carmelized with Onions

Butter with very little x-virgin olive oil
Season with-accent -garlic granular- salt -pepper
1 onion large sliced in circles
baby carrots small bag slice in half

Caramelize onions without burning throw in glass baking dish with sliced carrots-season-Bake 350 F. till tender.Be careful not to burn so stir often

Note~sometimes I baked beef ribs ñ use some drippings from ribs with butter.
Sometimes I add mushrooms-sliced thin too to these.
Never have left overs.
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Don't forget the relish trays-pepperonci-olives-green onions-pickles-all sorts of cut veggies -deviled eggs
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Stuffed tomatoes with chicken or shirmp/crab salad with seasonings -sour cream n mayo mixed

[Papa Tom]

Health food, I love it!!