*VEGETABLES/SIDES*

Local Farmers Market
Doesn't this look great? We have a local Farmers Market, and it's always loaded with great produce grown locally. If you haven't checked yours out in the spring/summer/early fall, then you need to!! You won't be disappointed!! And if you want a certain something that isn't there that day, ask around. Chances are it wasn't ready to be picked yet. My friend Jen always has the best looking stuff!!

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Mac & Cheese (by Paula Deen)
6 Tbsp butter
1/2 c. chopped onion
1/4 c. plus 2 Tbsp. flour
4 c. milk
2 tsp. dry mustard
1/2 tsp. salt
2 c. shredded sharp cheddar cheese
2 c. shredded sharp white cheddar cheese
2 c. shredded Parmesan cheese
1# elbow macaroni, cooked and kept warm

Preheat oven to 350 and spray 9x13 pan. In a large dutch oven, melt butter over medium heat. Add onion, and cook for 5-6 minutes, or until onion is tender. Add flour, and cook, stirring constantly, for 5-6 minutes, or until mixture begins to thicken. Remove from heat. Stir in milk, mustard and salt. Add cheeses, stirring until melted and smooth. Add macaroni, tossing gently to combine. Pour mixture into prepared pan, and bake 30-40 minutes. Let stand 10 minutes before serving.

*Sometimes I just use all cheddar cheese. I really like this recipe. My friend, Lori, said that The Pioneer Woman has a good recipe too. When I looked at it it was almost the same. I think I will try that one too.

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Fried Rice (Restaurant Style)
2 c. white rice
4 c. water
1 package of frozen peas & carrots (carrots are small, not crinkled-cut)
2 Tbsp veggie oil
2 eggs
soy sauce to taste
sesame oil (opt)

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until done. In another saucepan, boil peas and carrots 2-3 minutes; drain. Heat wok over high heat. Pour in oil, then stir in peas & carrots; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with veggies. Stir in cooked rice, shake in soy sauce and toss rice to coat. Drizzle with sesame oil, and toss again.

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Sweet Potato Casserole
Boil 5-6 sweet potatoes with skins off, and mash when done. Combine & mix in a large bowl:

warm sweet potatoes
1/4 c. butter
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2/3 c. evaporated milk
2 eggs

Pour into a 9x13 greased pan. Sprinkle with:

Topping
3 Tbsp. melted butter
1 c. brown sugar
1/3 c. flour
1/2 c. chopped pecans

Bake 350 for 45 minutes or until it doesn't shake in the middle.

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Southern-style Purple Hull Peas (or Black-eyed Peas)
1 small onion, chopped
1 small green bell pepper, chopped
16 oz. frozen or fresh purple hull peas, washed and picked over
4 c. water
2 beef bouillons (I saw a recipe that used chicken bouillon; may try it soon)
1 Tbsp. garlic powder
1 tsp. salt
1 hamhock (opt)

Saute onion and pepper and cook until tender. Place peas in a large pot. Add water and all ingredients. Bring to a boil. Reduce to low and simmer for 30-40 minutes, or until peas are tender.

*If using a hamhock too, add it as well, and remove before serving. You can eat the meat off of it, and my kids do.

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Oven-roasted Potatoes
1 envelope Lipton Onion Soup mix (generic is good too)
2# potatoes, cut into large chunks
1/3 c. olive or vegetable oil

Preheat oven to 450. In plastic bag, combine all ingredients and shake. Toss until potatoes are coated. Put potatoes in 9x13 greased pan. Bake, uncovered, for about 40 minutes, stirring occasionally.

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