Cooked Tenderlean Country Ham Steaks

Having grown up and lived in the south all my life, I’ve eaten my share of country cooking. After I left home and went out on my own, I found there were galore country cooking comforts I’d left behind. As the years passed, I assembled recipes, particularly from my mom, and expended innumerable hours in the kitchen doing something I love, which is cooking.

I do believe in eating healthful as often as possible. However, a heap of of the foods brought up in this article comprise butter, bacon, bacon grease, salt, and so forth. So if you are watching your salt and fat intake, galore of these dishes may not be for you or may require modifications. Alterations, however, will affect flavor.

Here’s a rundown of a lot of of my country cooking favorites:

• Pinto beans and cornbread served with a fresh big green onion and hot chow-chow
• Turnip greens topped with crumbled bacon, a halved boiled egg, and Texas Pete® pepper sauce
• Fried green tomatoes
• Fried pork chops smothered in white gravy and served with biscuits
• Tomato gravy
• Green beans cooked with little white potatoes
• Open face biscuits with sausage patties smothered in white gravy
• Day old cornbread served in a tall glass of cold buttermilk
• Salt cured ham served on homemade biscuits
• Fresh cooked corn on the cob slathered in butter, then salted and peppered
• Skillet cooked cabbage in bacon grease
• Country fried steak served with white gravy, sliced tomatoes, and biscuits
• Savory beef and pork meat loaf with bacon-ketchup-brown sugar topping, served with mashed potatoes topped with brown gravy, and hot buttered rolls
• Homemade beef stew with fresh white bread slices and cold iced tea

The Secret’s in the Seasoning

Seasoning is an indispensable part of country cooking, just as it is with any other type of cuisine. Not each country recipe has to include bacon and/or butter. For example, let’s take a closer look at the seasonings in my recipe for the down home country cooked green beans I was accustomed to eating growing up.

You may use either canned or fresh green beans. If I am using canned beans, I opt for Green Giant® or another quality brand, preferably the assortment of may with the white interior lining. I commonly get the huge sized may and two regular sized cans of white whole potatoes.

I place the beans in the pot, liquid and all, and add one or two beef bouillon cubes. You may need to add some water depending on how much liquid the may contained; beans must get started out just scarcely covered or with water level even with top of beans.

I add a great deal of cooking oil; I don’t quintessentially measure things like this but my guess would be with regards to a tablespoon or so. I simmer them until the liquid is with regards to halfway gone, then I drain the potatoes and add them to the pot.

I shake the pot gently so the potatoes slip down in the remaining liquid. You don’t want to stir because it will tear up the potatoes. I cook until scarcely any liquid remains; then I turn off the heat and cover until dinner time. They are even better after they sit a bit.

Southern cooks are many times accused of cooking foods until they are depleted of their nutrients. This may or may not be true, and if it is then it is in all likelihood more so with galore dishes than others. It is a matter of personal preference and I take place to like my green beans cooked this way and so does my family.

I am planning to cook green beans tonight, and they will be served along with chilled deviled eggs, whole green onions, sliced and salted fresh red tomatoes, homemade coleslaw, cornbread, and iced tea with fresh lemon slices. My husband is already asking what time we are going to eat!

Cooked Tenderlean Country Ham Steaks Pic

Cooked Tenderlean Country Ham Steaks Image

Cooked Tenderlean Country Ham Steaks Photo

Cooked Tenderlean Country Ham Steaks Pic

Cooked Tenderlean Country Ham Steaks Pic

Cooked Tenderlean Country Ham Steaks Image