SWEET AND SOUR GREEN BEANS
4 slices bacon
3 (14.5-ounce) cans Allen’s cut Italian Green Beans
2 tablespoons real bacon bits
1 cup slivered almonds
1/2 cup vinegar
1/2 cup sugar
In a large saucepan, cook bacon until crisp. Remove bacon from pan, crumble, and set aside. Add green beans, crumbled bacon, bacon bits, almonds, vinegar, and sugar to pan with drippings. Simmer for 30-40 minutes. This can be made ahead and reheated when ready to serve.
Serves 8-10
ITALIAN BROILED TOMATOES
3 tablespoons butter, melted
3 tablespoons Italian breadcrumbs
2 tomatoes, halved
Grated parmesan cheese
Mix melted butter and breadcrumbs. Place on tomato tops, cover with cheese. Broil to melt cheese. Serves 4.
SPICY CORNBREAD
1 1/2 cups cornmeal
1/2 teaspoon salt
1/2 cup of onion, chopped
1 cup cheese, grated
3 eggs
1/2 cup oil
3 jalapeno peepers, chopped
1 (2-ounce) jar diced pimientos, drained
1 can cream-style corn
1/2 cup of milk
Preheat oven to 350 degrees. Grease a well-seasoned 10-inch black iron skillet with 2 teaspoons of oil, then heat in oven until very hot; remove, and sprinkle skillet bottom with 1 tablespoon of cornmeal. Combine al ingredients, and pour into skillet. Bake 45-50 minutes.
