By far, one of the best, and most favorite, gifts I have ever received is my Aunt Bee’s Mayberry Cookbook. I’ve found some really delicious recipes here and the book is loaded with pictures and funny stories/scenes from my all-time favorite show.
We are gearing up for softball season now, so that means we will have quite a few nights where I need to find a quick and easy solution for supper. Menu planning at my house is at least an hour and a half job. I love to cook and I don’t like eating the same things every week, so I put a lot of thought into each meal and try to keep a lot of variety. I try to keep us in 80/20 range on the healthy vs. not so healthy meal range. You know, 80% clean meals, to keep us all healthy and 20% good ol’ stuff we love to keep us content. Southern Fried Fitness is a great blog that posts recipes for each of those categories.
Making an appearance on the menu this week will be BLT’s with my favorite Mac & Cheese recipe from another beloved book, Autumn From The Heart Of The Home by Susan Branch. And from the Mayberry Cookbook, I’ll be trying out Bert & Ben’s Sweet & Sour Green Beans. Sounds yummy, hope it turns out that way. I usually just make P-Dub’s green beans because they are so delicious and a huge hit around here, but I also want to try new stuff as much as possible.
So, this is what Bert & Ben’s Sweet and Sour Green Beans looks like:
2 cans green beans (I’ll be using fresh)
4 strips bacon (we like Simple Truth brand)
1 large onion, chopped
2 teaspoons sea salt (I’ll be using kosher)
1/2 teaspoon pepper
4 T. sugar (will probably use Stevia even though this is technically a “20% meal”)
1/2 C. cider Vinegar
2 T. flour (all I have is whole wheat)*Original recipe calls for the liquid from one can of green beans, I will just use chicken broth in place of that.
Fry bacon til crisp, reserve drippings. Crumble bacon.
Saute onion in bacon drippings. Grease. It’s bacon grease. Calling it drippings doesn’t change what it is! But that’s what the recipe says, so that’s what I’m calling it too. :)Stir in liquid, flour, salt, pepper, sugar and vinegar. Bring to boil.
Add green beans and bacon.
Heat until warmed through. (I will cover the skillet and let them cook a while since I’m using fresh instead of canned.)
And here’s the yummy Mac & cheese recipe from Susan Branch’s Autumn book.
10 oz. elbow macaroni (I’m using whole grain rotini because that’s what I have in my pantry)
1 T. dry mustard
1/2 t. salt
1/4 t. pepper
2 C. half & half
1 lb. sharp cheddar, grated
Preheat oven to 375. Cook and drain macaroni.
In large bowl, lightly beat eggs, salt, pepper and mustard.
Stir in half & half, then cheese, then macaroni.
Pour into buttered 2 qt. casserole. Bake 25 min.
Put under broiler 1 min to brown and crisp the top.