MONDAY NIGHT MENUS: THE BEST BUTTERBEANS YOU EVER TASTED

MAKING COOKING AT HOME EASIER
WITH MONDAY NIGHT MENUS

(Written by Sheila Gail Landgraf) 

Tonight is an easy old country comfort meal.  This meal is a great way to end a chilly day.  The Best Butterbeans You Ever Tasted with Buttermilk Cornbread and Creamy Cole Slaw.  Then if you are having dessert; one of my favorite cakes; Hummingbird Cake.  Enjoy!

THE BEST BUTTERBEANS YOU EVER TASTED

4 cans large white butterbeans

2 cups of Chopped Cooked Ham

1 onion chopped and sautéed

2 tablespoons garlic

Instant potato mix

Small can Pet milk

Mix the beans (do not drain), ham and onion together.  Add the garlic.  Heat in a large pot until they are hot.   Take off stovetop.   Add in the potato mix.  Stir and let set for a few minutes.  Pour in milk and stir again, reheat by simmering for about 30 minutes with lid on pot.  These would be a meal all by themselves, just add cornbread!

BUTTERMILK CORNBREAD

Ingredients:

¾ cup all purpose flour

¾ cup yellow cornmeal (or white if you prefer)

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 tsp. sugar

¼ cup melted butter

1 large egg

1 -1/4 cup buttermilk

3 tsp. canola oil

Directions:

Preheat oven to 300 degrees and drop the canola oil into a 12- inch cast iron skillet.  Heat for about 15 minutes until hot but not smoking.  Mix dry ingredients well; then mix wet ingredients.  Pour the wet ingredients into the dry ingredients and mix lightly until blended, but do not over-mix.  Pour cornbread mix into the hot skillet and return to oven for 20 minutes.  When the top is golden brown remove from oven and let cool enough to place a plate over top of skillet and invert to remove cornbread onto a plate.

CREAMY COLE SLAW

Ingredients:

1 head green cabbage finely shredded

2 large carrots finely shredded

¾ cup best quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated purple onion

2 tablespoons sugar (or to taste)

2 tablespoons white vinegar

1 tablespoon dry mustard

2 tablespoons celery salt

Dash of salt and fresh ground pepper

1 Tablespoon Heavy Cream

Directions:

Combine the shredded cabbage and carrots and grated onions in a large bowl.  Whisk together the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, salt and pepper in a medium bowl, then add to the cabbage mixture.  Mix well to combine and do a taste test for the seasoning.  Add or subtract seasonings as desired to your own taste.  When all is mixed and ready to serve, stir in one tablespoon of heavy cream.  This is the secret to making the coleslaw stay creamy.

 HUMMINGBIRD CAKE

CAKE:

3 cups all purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt 1 teaspoon ground cinnamon

3 eggs, beaten

1 cup chopped bananas

1 cup vegetable oil

1- 1/2 teaspoons vanilla 

1 (8 oz) can crushed pineapple with syrup

1 cup pecans, chopped

Combine flour, sugar. soda, salt and cinnamon; add eggs and oil, stirring until flour mixture is moistened. DO NOT BEAT. Stir in vanilla, pineapple, pecans, and bananas.   Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.

FROSTING:

(8 oz) package cream cheese, softened

1/2 cup margarine, softened

1 (16 oz) box powdered sugar, sifted

1 teaspoon vanilla 1/2 cup pecans, chopped

Combine cream cheese and margarine, beating until smothe. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top and sides of cake. Sprinkle pecans on top