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OKRA AND POTATOES SUPREME

Okra and Potatoes Supreme - Copy - CopyThis recipe for Okra and Potatoes Supreme is a great easy side dish.  I love okra and this is one of my favorite ways to prepare it for a meal. I love it for breakfast with a fried egg over the top, too!

1 (12 ounce) bag frozen cut okra or about 1 1/2 cups fresh okra, chopped

5 slices bacon, cooked (save drippings)

1/2 cup chopped regular onion or green onion

6 potatoes, peeled and cubed

1/2 cup chopped green pepper

3/4 cup cornmeal

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1/4 teaspoon chili powder

3/4 to 1 cup oil (I use the leftover bacon drippings combined with Canola Oil to make one cup)

Pinch cayenne

1/2 cup shredded cheddar cheese, Optional

Cook bacon, drain, crumble and set aside.  Whisk together cornmeal, salt, black pepper, garlic powder, chili powder and cayenne. Combine okra, onion, potatoes, and green pepper and toss in cornmeal mixture.  Heat oil in large skillet and fry okra and potato mixture until browned and potatoes are done.  Remove and sprinkle on crumbled bacon with cheese if desired and serve.  Makes 6 to 8 servings. Enjoy!

Okra and Potatoes Supreme - Copy (2)

Don’t forget to check out our recipes for:

Roasted Beets and Sauteed Beet Greens

Roasted Garlic Brussels Sprouts

Parmesan Baked Potato Wedges

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Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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SAUSAGE, VEGGIES AND TORTELLINI SOUP

Sausage, Veggies and Tortellini Soup TSLC - CopyThis recipe for Sausage, Veggies and Tortellini Soup is great using fresh okra and corn from the garden or you can use canned or frozen.  We eat soup all year and love it for lunch everyday with a sandwich.

1/2 pound Kielbasa, sliced

1 (15.5 ounce) can Great Northern beans, rinsed and drained

2 cups fresh or frozen corn or 1 (15.5 ounce) can whole kernel sweet corn, drained

1 cup fresh or frozen sliced okra

1 (14.5 ounce) can diced tomatoes, undrained

1 small onion, chopped

1 (14.5 ounce) can chicken broth

1 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 cups refrigerated 3 cheese tortellini (I use Brutoni Three Cheese Tortellini), uncooked

Combine all ingredients except tortellini in a medium sized pot and bring to boil on top of the stove.  Reduce heat to simmer and cook covered for 25 to 30 minutes.  Add cheese tortellini in the last 10 minutes and continue cooking until pasta is tender.  Makes about 8 servings. Keeps well in the refrigerator for several days and could be frozen.  Enjoy!

Serve the soup with any of these breads for a delicious meal:

Quick Peppery Cheese Bread

Southern Cornmeal Hoecakes or Fried Cornbread

Green Tomato Muffins with Cheese

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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MEXICAN BEAN SALAD

Mexican Bean SaladThis Mexican Bean Salad is great for summer and will keep for several days in the refrigerator.  Serve it for Cinco de Mayo or anytime you just want a good salad your friends and family will love.

1 (15.5 ounce) can black beans, drained

1 (15.5 ounce) can kidney beans, drained

1 (15.5 ounce) can great northern beans, drained

1 1/2 cups frozen corn

1 large red onion, chopped

1 large green pepper, chopped

1 to 2 medium tomatoes, chopped, Optional

2 tablespoon white sugar

1/4 cup olive oil

1/4 cup red wine vinegar

2 teaspoons lime juice

2 teaspoons lemon juice

1 teaspoon salt

2 cloves garlic, peeled and crushed

1 teaspoon cumin

1/2 teaspoon black pepper

dash hot sauce or pinch cayenne

1/2 teaspoon chili powder

2 teaspoons dried cilantro leaves

Drain the beans well and combine in a large bowl.  Add corn,  green pepper, onion and tomato. Mix well with spoon.  Whisk together sugar, oil, vinegar, lime juice, lemon juice, salt, garlic, cumin, black pepper, cayenne, chili powder and cilantro leaves. Pour over salad.  Let flavors marry in refrigerator for several hours before serving.  Makes 8 to 10 servings. Enjoy!

Note:  I usually leave the tomato out of this salad until ready to serve or I add to individual servings.  You can add when preparing the salad or add later whichever you like best.

Mexican Bean Salad TSLC

Don’t forget to check out these salad recipes, too:

Ranch Pasta Salad
Seven Layer Vegetable Salad
Southern Pea Salad
 
 
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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CHEESY SCALLOPED POTATOES AND SAUSAGE

Cheesy Scalloped Potatoes and Sausage4 - tslcThis recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and men love it.  I serve it with my Southern Cornmeal Hoecakes.  Leftovers can be reheated and keeps for several days in the fridge.  You could also cut this recipe in half.

1 pound package of smoked sausage (could use polish), sliced in rounds

7 to 8 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 ounce) package Colby Jack Cheese, cubed (can use whatever kind you like)

1 cup milk

1 cup sour cream

4 tablespoons butter or 1/2 stick or 1/4 cup

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoon all-purpose flour

1 cup shredded cheddar cheese (can use whatever kind you like)

paprika (about 1 to 2 tablespoons)

fresh parsley for garnish (Optional)

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion.  Toss to mix.  Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture.  Sprinkle cubed cheese on top.  In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour.  Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL. Remove from stove and pour over potatoes and sausage.  Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese.   Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork.  Remove foil and bake for 15 more minutes until starts to brown on top.  Remove from oven and garnish with fresh parsley.(Optional)  Makes 8 – 10 servings.  Enjoy!

Cheesy Scalloped Potatoes and Sausage2 - TSLC

Cheesy Scalloped Potatoes and Sausage - TSLC

Cheesy Scalloped Potatoes and Sausage3 - TSLC

You might also like the following casseroles, too:

Cabbage Roll Casserole

Cheesy Bacon Yellow Squash Casserole

Cheesy Macaroni and Cheese

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Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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