Creamed Cabbage, Fried Mushrooms, Green Beans with Butter and Garlic Brussels Sprouts with Bacon

Creamed Cabbage

  • 1 large head cabbage
  • 4 slices bacon
  • ¼ cup butter or margarine
  • ½ cup sour cream
  • 1 Tbsp. flour
  • 1 teas. salt

Wash, core and shred the cabbage. Place a large skillet over medium-high heat and cook the bacon until evenly browned. About 10 minutes. Turn the bacon over occasionally. Remove bacon from skillet, drain on paper towels and allow the bacon slices to cool. Reduce the heat under the skillet to medium. Into the bacon drippings in the skillet whisk the butter or margarine, flour and salt. Stir in the cabbage and cook until the cabbage is tender, about 15 minutes. Occasionally stir the cabbage. Crumble the bacon and stir the bacon and sour cream into the cabbage mixture.

Fried Mushrooms

  • 4 cups sliced mushrooms
  • 2 Tbsp. butter or margarine
  • ½ Tbsp. olive oil
  • ½ Tbsp. balsamic vinegar
  • 1 clove minced garlic
  • 1/8 teas. oregano

In a large skillet over medium heat melt the butter or margarine with the olive oil. Stir in the garlic, balsamic vinegar, oregano and mushrooms. Sauté the mushroom mixture until the mushrooms are tender, 20-25 minutes.

Green Beans with Butter and Garlic

  • 1 lb. fresh green beans
  • 3 Tbsp. butter or margarine
  • 3 cloves minced garlic salt to taste
  • 1/8 teas. lemon pepper

Wash, trim and snap the green beans. In a large skillet over medium-high heat place the green beans and cover them with water. Bring the water to a boil and then reduce heat to medium-low. Simmer the beans until they start to soften, about 5 minutes. Drain the water from the beans and return skillet to stove. Add the butter or margarine to the green beans and cook and stir until butter or margarine is melted, about 2-3 minutes. Stir the garlic into the green beans and cook and stir until the garlic is fragrant and tender, about 3-4 minutes. Season with the lemon pepper and salt.

Brussels Sprouts and Bacon

  • 1 16 oz. package frozen Brussels sprouts
  • 6 slices bacon
  • ½ teas. olive oil
  • 2 chopped shallots

Thaw the frozen Brussels sprouts and cut them in half. In a large skillet over medium-high heat cook the bacon until it is crisp. Drain the bacon on paper and crumble the bacon. Drain the excess bacon grease from the skillet and add the olive oil and heat. Add the shallots to the oil and cook and stir until the shallots are soft. Stir in the crumbled bacon and heat. Add the Brussels sprouts and cook and stir until the Brussels sprouts are browned. About 7-10 minutes.