ROSEMARY POLENTA

(Barefoot Contessa Family Style Cookbook)

1/4 pound (1 stick) unsalted butter

1/4 cup olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon crushed red pepper flakes

1 teaspoon minced fresh rosemary leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups chicken stock (homemade or other good quality stock)

2 cups half-and-half

2 cups milk

2 cups yellow cornmeal

1/2 cup good grated Parmesan cheese

Flour, olive oil, and butter, for frying

Heat the butter and olive oil in a large saucepan.  Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.  Add the chicken stock, half-and-half, and milk and bring to a boil.  Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.  Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.  Off the heat, stir in the Parmesan.  Pour into a 9 x 13 x 2-inch pan, smooth the top, and refrigerate until firm and cold. 

Cut the chilled polenta into 12 squares, as you would with brownies.  Lift each one out with a spatula and cut diagonally into triangles.  Dust each triangle lightly with flour.  Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.  Add more butter and oil, as needed.  Serve immediately.

Note:  This is excellent served as a side dish, but can also be served with a complementary meat or vegetarian sauce as a main dish.

GARLIC GREEN BEANS

3 pounds fresh green beans, trimmed

6 cloves garlic

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons salt

1 teaspoon freshly ground pepper

Cook beans and garlic in boiling salted water to cover for 5 minutes or until tender-crisp and drain.  Transfer beans to a serving bowl.  Remove garlic cloves; mince.  Whisk together minced garlic, oil, and remaining ingredients; drizzle over green beans and toss gently.

GARLIC CHEESE GRITS

1 1/4 cups grits, uncooked

3 1/2 cups boiling water

1 roll garlic cheese

1/2 cup butter

2 eggs

1 cup milk

1/2 cup Cheddar cheese, grated

Preheat oven to 350 degrees.  Cook grits in boiling water; simmer about 30 minutes until done. Crumble garlic cheese and butter into grits. Blend eggs and milk together. Combine with grits. Pour into 2-quart greased casserole and bake for 45 minutes, uncovered. Sprinkle with grated cheese and bake 15 minutes longer or until cheese melts. Makes 8 - 10 servings.

CINDY’S GREEN BEANS

1 cup butter, melted

1/2 pound bacon, diced

1 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon soy sauce

3 cans green beans*

Melt butter and add remaining ingredients.  Refrigerate overnight.  Bake uncovered at 350 degrees for 30-45 minutes. *Originally this recipe was for GREEN BEAN BUNDLES, using whole green beans wrapped with a half piece of bacon and secured with a toothpick, but using cut green beans is easy and diced bacon tastes just as good!

CALICO BEANS

1 pound ground beef

3 slices thick bacon, diced

1 medium onion, diced

1 can pork and beans

1 can butter beans

1 can lima beans

1 can kidney beans

3/4 cup ketchup

3/4 cup brown sugar

2 teaspoons mustard

4 tablespoons vinegar

salt and pepper to taste

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

Brown ground beef; drain and place in a bowl. In same pan, brown diced bacon and diced onion.  Add bacon and onions to ground beef.  Drain half of liquid from beans and add remaining beans with liquid to the ground beef.  Mix ketchup, sugar, mustard, vinegar, salt, pepper, cinnamon, cloves, and allspice; pour over bean mixture and stir well to mix.  Pour into a casserole dish and bake at 325 degrees for 1 hour.  Can also be made in a crockpot.

CAJUN BEANS

1 can 16-ounce can pork and beans

1 can kidney beans, drained

1 can butter beans, drained

2 tablespoons yellow mustard

1/2 cup Woody's Cookin' Sauce*

1/2 cup brown sugar

1 tablespoon chopped jalapeno

1 small green pepper, chopped

Combine all ingredients. Bake covered at 350 degrees for 1 - 1 1/2 hours.  We had this sauce in Texas, but I just "Googled" *Woody's and found links.  Check out this one to see what it looks like:

http://www.foodlocker.com/cookinsauce.html

Dianna Reusch

WHITE CHICKEN CHILI

4 15-oz. cans rinsed and drained cannelini beans

1 16-oz. jar picante sauce

1 16-oz. bottle Pace Green Taco Sauce

4 cups roasted chicken, diced

1 tbsp. cumin (or to taste)

shredded cheese

sour cream

Combine beans, sauces, chicken, and cumin and bring to a boil; reduce heat, cover and simmer 20 minutes.  Garnish with shredded cheese or sour cream, if desired.

SLOW COOKER TACO SOUP

1 lb. grown beef, turkey, or chicken

1 onion, chopped

1 can chili beans, with liquid

1 can kidney beans with liquid

1 can whole kernel corn, with liquid

1 small can tomato sauce

2 c. water

2 cans diced tomatoes

1 small can diced green chiles

1 pig. Taco seasoning mix

In a medium skillet, cook the ground beef over medium heat until browned.  Drain and set aside.  Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into a slow cooker.  Mix to blend and cook on LOW setting for 8 hours.

SERENDIPITY SAUSAGE AND WHITE BEAN SOUP

2 tablespoons olive oil

1 1/2 pounds link sausage – any combination of Italian, chicken and apple, jalapeno, etc.

2 ounces thinly sliced prosciutto or other ham, minced

2 medium onions, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

1 teaspoon dried thyme leaves

3 15.8-ounce cans great Northern or other white beans, undrained

1 quart chicken broth

Heat oil in a large, deep pot or soup kettle over medium-high heat.  When pot is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes.  (Sausage will not be fully cooked at this point.)  Remove from pan.  When cool enough to handle, cut into slices 1/4-inch thick.  Add prosciutto, onions, carrots, celery and thyme to the empty pot; cook, stirring often, until well-browned, about 8 to 10 minutes.  In a small bowl, mash one can of beans with a fork into a chunky puree.  Add whole and mashed beans, broth, and sausages; cover and bring to a simmer.  Reduce heat to medium-low and simmer, partially covered, to blend flavors, at least 20 minutes.  Let rest 10 minutes; serve.  Makes 8 servings.

PAT’S EASY VEGETABLE BEEF SOUP

1 pound lean ground beef

1 can tomato soup

1 can stewed tomatoes

1 can whole kernel corn

1 can cut green beans

1 can sliced new potatoes

1 can sliced carrots

1 8-ounce jar pearl onions

Salt

Pepper

Brown and drain ground beef.  Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot.  Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired.  Can also be made in a crockpot by browning ground beef and adding to crockpot with remaining ingredients; simmer for 4 to 6 hours on low.  Serve with Cheese Wafers, crusty French or Italian bread, or cornbread.  Makes 6 servings.

CHILI

2 pounds ground beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained

1 29-ounce can pinto beans, drained

1 medium onion, diced

1 4-ounce can diced green chiles

1 28-ounce can whole tomatoes

2 teaspoons ground cumin

3 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

3 cups water

Brown and crumble the ground beef over medium heat in a large Dutch oven or similar deep heavy pot; drain fat.  Replace ground beef in pan and add remaining ingredients; bring to a simmer.  Continue to cook for 2 to 3 hours, stirring often.  Can also be prepared in crockpot after browning ground beef.  Makes 10 servings.

DIANA’S BRUNSWICK STEW

2 whole chickens (I’ve used roasted chickens from the grocery!)

1 pound ground round

1 pound ground pork or turkey

2 cans tiny butter beans, drained

2 cans white shoe peg corn and liquid

2 cans chopped tomatoes

1 large bottle Heinz ketchup

1 tablespoon butter

Sugar to taste

If using fresh whole chickens, cover chickens with plenty of water and cook thoroughly. Drain and reserve water. (I usually strain through sieve to get little pieces and other weird looking stuff out of broth.) When chicken is cool enough, remove meat from bone and reserve to add later.  If using prepared roasted chicken from the grocery, remove chicken from bone, shred and reserve to add later.

Brown ground beef, pork and/or turkey and drain excess fat. Add cooked meats, cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans; heat to simmering.  Skim off foam.  Add ketchup and keep simmering. Add the butter and a little sugar to taste. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers.  Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot.  This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies!

BLACK BEAN SOUP

3 bags of dried black beans, soaked in water overnight

1 cup olive oil

6 cups onions, diced

8-10 cloves garlic, crushed

1 meaty ham bone 

6 quarts canned chicken broth

2 – 3 tablespoons ground cumin, to taste

1 tablespoon dried oregano

3 bay leaves

2 tablespoons black pepper

pinch of cayenne pepper

6 tablespoons fresh parsley, chopped

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 cup dry sherry

Heat oil in a large, heavy pot.  Add onions and garlic; cook until tender.  Rinse and drain beans and add to the pot.  Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice.   Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours.  Add the sherry about 30 minutes before serving.  Be sure to remove the bay leaves before serving!  The flavor improves the next day.  Makes a lot!  Can be frozen and reheated.

RICOTTA SALATA PASTA SALAD

8 ounces bow-tie pasta

1 can cannelini beans, rinsed and drained

1 pound cherry tomatoes, halved

1/2 pound ricotta salata

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped chives

1 tablespoon fresh chopped mint

1 teaspoon fresh chopped oregano

1 teaspoon fresh chopped thyme

1/2 cup olive oil

1/4 cup balsamic vinegar

1/2 teaspoon kosher salt

Coarse salt and freshly ground black pepper

Cook and drain the pasta according to the package instructions. In a large bowl combine the pasta, beans, and tomatoes; set aside.

Crumble the ricotta salata in a small bowl. Add the basil, chives, mint, oregano and thyme and mix together until all of the herbs are coated on the crumbled cheese. Reserve.

In a small bowl, whisk together the olive oil, vinegar and salt. Pour the vinaigrette over the pasta, bean, and tomato mixture and toss to coat evenly. Add the herbed cheese to the pasta, beans, and tomatoes and toss again.  Season with salt and pepper to taste.  Serve immediately.

ORZO SALAD

8 ounces of orzo pasta, cooked and drained according to directions

1 can black beans, drained

1 1/2 cups corn

1 red pepper, diced

1/2 cup red onion, diced

4 ounces wild rice, cooked according to directions

Note – if using fresh corn, remove from cob and blanch in boiling water and drain before adding to salad mixture.  To easily remove fresh corn from the cob, rest cob on the center of an angel food cake pan and cut down the cob, so it falls and collects in the pan.

Mix all salad ingredients in a large bowl.  Add dressing and refrigerate for several hours or overnight.  Drain excess dressing before serving.

Dressing 

1 cup salad oil

1/4 cup sugar

1/3 cup rice vinegar

1 teaspoon salt

1 – 1 1/2 teaspoons ground cumin

Mix all ingredients until thoroughly blended and sugar is dissolved.

LOTSA PASTA SALAD

1 box rotini noodles prepared according to package directions

1 cup pitted sliced black olives

1/2 cup sliced green olives

1 jar marinated artichoke hearts, chopped

1/2 diced red pepper

2 tomatoes, diced

1/4 purple onion, thinly sliced

2 cups broccoli flowerets, blanched and cooled

1 can kidney beans, rinsed and drained

1 cup pepperoni slices, sliced in half

4 ounces mozzarella cheese, cubed

1 bottle Italian or vinaigrette  dressing

In a large bowl, mix all ingredients and refrigerate overnight to marinate.  Drain dressing, if necessary, before serving.

HOT AND HOT FISH CLUB TOMATO SALAD

6 large red tomatoes

4 large yellow tomatoes

Balsamic Vinaigrette, divided

3/4 cup cooked lima beans

2 cups cooked corn

10 slices thick-sliced smoked bacon, cooked and diced

Wash, core, and slice red and yellow tomatoes.  Drizzle tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.  Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.  Arrange tomatoes slices on a salad platter.  Top with corn mixture and diced bacon.

Balsamic Vinaigrette:

3/4 cup olive oil

1/4 cup balsamic vinegar

2 green onions, thinly sliced

6 fresh basil leaves, chopped

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Combine all ingredients in a jar; cover tightly and shake vigorously.  Store in refrigerator.

Green Bean, Walnut, and Feta Salad

3/4 cup olive oil

l/4 cup white wine vinegar

l tablespoon chopped fresh dill

l/2 teaspoon minced garlic

l/4 teaspoon salt

l/4 teaspoon pepper

l cup coarsely chopped walnuts, toasted

l l/2 to 2 pounds fresh green beans

l small purple onion, thinly sliced

l  4-ounce package crumbled feta cheese

Combine oil and next 5 ingredients; cover and chill.  Cut green beans in thirds and steam over boiling water for l5 minutes or until crisp-tender.  Immediately plunge beans into cold water to stop the cooking process.  Drain and pat dry.  Combine walnuts, beans, onion, and cheese in large bowl or on platter, toss well, cover and chill.  Pour dressing over bean mixture l hour before serving and toss.  I get requests for this recipe so often and it really is delicious.  Great for summer when green beans are fresh and easy to find.

JoAnn Oliver

DIANA’S MARINATED VEGETABLE SALAD

3/4 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tablespoon water

1 teaspoon pepper

1/2 teaspoon salt

1 can shoepeg corn

1 can French-style green beans

1 can peas

1 cup chopped onion

1 cup chopped red or green pepper

1 tablespoon chopped pimento

Combine sugar, vinegar, oil, water, pepper, and salt in a small saucepan; bring to a boil.  Remove from heat; cool.  Place remaining ingredients in a large bowl.  Pour vinegar mixture over vegetables; cover and chill at least 4 hours.  To serve, use a slotted spoon.

CROCK POT CASSOULET

2 tbsp. olive oil

1/2 lb. smoked sausage links, cut into 1/2” thick slices 

1 lb. boneless chicken thighs, cut into 1” pieces

2 leeks, thinly sliced

2 carrots, cut into 1/2" pieces

3 cloves garlic, crushed

3 tbsp. chopped fresh parsley

1 tsp. chopped fresh thyme

1/2 tsp. kosher salt

1/4 tsp. ground red pepper

2 15-oz. cans cannelini beans, drained

1 can Italian tomatoes

1 1/2 c. chicken broth

1/2 c. dry white wine

Heat olive oil in a large skillet; sauté smoked sausage until it begins to brown.  Add chicken pieces to the skillet and brown lightly. Combine leeks, carrots, garlic, parsley, thyme, salt, red pepper, beans, and tomatoes to the meat mixture and pour into the crockpot.  Add chicken broth and wine.  Cover and cook on LOW for about 6 hours, or until chicken is tender.