Down-Home Beans and Potatoes
- 1 1/2 pounds fresh green beans
- 8 slices bacon, quartered
- 1 small onion, chopped
- 5 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cubed red potatoes
Wash beans, trim ends, and remove strings. Snap into 1 1/2 inch
pieces; set aside. Fry bacon until crisp in a Dutch oven. Remove
bacon and set aside, reserve 1/4 cup bacon drippings in Dutch
oven. Saute' onion in drippings until tender. Add water to onion;
bring to a boil. Add bacon, beans, salt, and pepper, and return
to a boil. Cover and simmer 30 minutes. Add potatoes, and cook
10 minutes or until potatoes are tender. Drain and serve.
Peach Pound Cake
- 1 cup plus 2 tablespoons butter
- 2-1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chopped fresh peaches
Grease a tube pan with the 2 tablespoons of butter. Sprinkle
pan with 1/4 cup sugar. Cream remaining butter; gradually
add remaining sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add vanilla and mix well.
Combine 2-3/4 cups flour, baking powder and salt gradually
add to creamed mixture, beating until well-blended. Dredge
peaches with remaining 1/4 cup flour. Fold peaches into batter.
Pour batter into prepared pan. Bake at 325° F. for 1 hour
and 10 minutes. Remove from pan and cool completely.
Serves 16
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