Hillbilly Veggies

Every summer my family would go to Silver Dollar City in Branson MO for vacation.  One of our favorite things to eat there was a dish of sauteed veggies!
Follow the pictures and add or take away what you want.  YUM!

Brown Beans (Grandma Branhams way)

  

Sort a pound of pinto beans removing all the split beans as well as any little rocks that may have been in the bag.

Soak the beans over night in a stock pot of water.
This is the type of bean that Grandma would remove. She would throw that out!
Rinse the old water that the beans have been soaking in all night OFF!  Pour in fresh  new water - a couple inches above the bean line.

Cut the top off of a bell pepper just to open up the flavor.  Place the entire pepper, seeds and all still attached inside the stock pot of beans.
Put in a ham hock, and season with lots of salt and pepper!
Also add a couple teaspoons of baking soda. (it helps trust me)









Boil the beans good for an hour or so, and then simmer all afternoon.  Serve them with Jiffy Cornbread Mix and Fried Potatoes and Onions and you have yourself a meal!

Mexican Corn Casserole

This is one of those dishes that is a holiday tradition, but isn't necessarily a holiday dish!  It's just one that Cousin Pat Eichenberger always brought to Christmas gathering and we loved it. I would love to see her and all my Arkansas family.  I miss them so much especially in the fall and Christmastime.  So today while I think about them - I will share her dish with you!

5  cans shoe-peg con drained
2 pkg *8oz  cream chease
1 cup warmed milk
1 1/2 stick of butter
1 cup jalapeño peppers (chopped)
3 Tbs. flour
1 tsp. salt

Melt cream cheese and butter in microwave; Stir until smooth.  Add Milk, flour, and Salt, Mix Well. Stir in Corn and Jalapeños.  Pour into a 9x13 baking dish and cook at 350 for 30 minutes.