Ingredients

• 6 unpeeled large, firm tomatoes
• 3 cups mashed potatoes (using fresh potatoes or instant potato flakes prepared according to pkg. directions)
• 1/4 cup chopped fresh chives or green onions
• 1/2 tsp. dried thyme
• Black pepper, to taste
• 1 1/4 cups shredded Cheddar cheese, divided
• 1/4 cup dry bread crumbs
• 3 tsps. paprika
• Salt, to taste

Directions

1. Preheat oven to 350 degrees.

2. Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.

3. In a medium-size mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the Cheddar cheese. Fill tomatoes with the potato mixture using a teaspoon.

4. In a small bowl, combine bread crumbs, remaining 1/4 cup cheese and paprika; sprinkle on top of each tomato.

5. Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10-15 minutes until topping is crisp and tomatoes are heated through.

Serves 6. Recipe is from Idaho Potato Commission

Source: The Advocate – Baton Rouge, La.

Ingredients

• 1 lb kidney or pinto beans
• 3 tbsp or worcestershire
• 3 cups hot water
• 1 can chicken broth
• 1 large onion chopped
• 1 to 2 lbs of smoked sausage
• salt and pepper
• optional, diced tomatoes with green chilies

Directions

Rinse beans well. Place beans and all ingredients in crockpot. Cook for 6 to 8 hours or until beans are tender. Serve with cornbread and a salad. You could serve over a bed of rice.

Ingredients

• 1 pound blackeyed peas
• 6 to 8 cups water
• 1/2 lb. seasoning meat
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tbl. shortening
• Salt, to taste
• 1/2 tsp. thyme
• 1 pinch sage (optional)

Directions

1. Rinse and sort peas.

2. Cover with 6 to 8 cups water, add meat, simmer about 1 hour.

3. Saute onion and garlic in shortening, add this with other ingredients and cook 1/2 hour, or until peas are soft.

Serve over cornbread with lots of butter!!:) mmmmm:)

Ingredients

• 4 strips bacon, cooked and crumbled
• 3 1/2 c. frozen baby lima beans
• 4 c. frozen corn kernels
• 14 1/2 oz. can peeled diced tomatoes
• 1 T. butter or margarine
• 1/2 t. salt
• 1/4 t. black pepper

Directions

Cook beans and corn according to package directions. Drain. Stir in tomatoes, butter, salt, and pepper. Blend in well. Sprinkle with bacon
crumbles.

Ingredients

• 1 gallon thinly sliced, unpeeled cucumbers
• 6 medium onions, thinly sliced
• 4 bell peppers, thinly sliced
• 1/2 cup salt
• 32 to 36 ice cubes
• 4 cups vinegar
• 4 cups sugar
• 2 tbls. mustard seed
• 2 tsps. celery seed
• 2 tsps. turmeric

Directions

1. Wash and sterilize 12 to 14 pint-size jars with lids and rings. Keep hot in a pot of simmering water.

2. Wash outside of cucumber but do not peel. Slice cucumbers, onions and peppers very thinly. Place in large bowl or container. Sprinkle with salt and mix. Cover top of sliced vegetables with ice cubes and set aside for 2 hours.

3. Drain well in colander.

4. In large saucepan, add vinegar, sugar, mustard seed, celery seed and turmeric. Stir until dissolved. Add drained, sliced cucumbers, peppers and onions to vinegar/spice mixture. Heat until mixture is very hot but DO NOT BOIL. Place in hot sterilized pint jars and seal. Cool completely and refrigerate.

Makes about 12 pints.