New cookbooks with their richly colored photos, exotic ingredients and famous authors are fascinating, but I still drift back to the shelf of old cookbooks pretty regularly. Ones I inherited or got at rummage sales. Ones that are full of faded out photos. Ones published in bulky three-ring binders. These are the ones offering dishes chock full of ingredients like Velveeta and cream soups, cracker crumbs by the boxful and lard.
These are the ones I enjoy like old friends.
I'm hoping to run a series of vintage recipes and menus during the blog this summer, and tonight's supper serves as a kick-off. Enjoy!
Sunday Night Garden Fresh Barbecue
grillin' sausages, grilled and served with buns and condiments or plain
fresh garden veggie mix with sour cream dip
fried garden greens
Stir Fried Garden Greens Recipe
fresh picked greens like spinach, collard greens, and lettuce, and whatever else is ready for picking: broccoli, yellow squash, onions, garlic, bell pepper...
3 tbsp bacon grease with bacon crumbles
hard-boiled egg chopped
pinch of salt
tbsp white or cider vinegar
Heat the oil, and brown the larger chunk veggies (onion, peppers, squash, broccoli, etc.) if using any. When these veggies are near to desired softness, add the vinegar and cider, then toss in the still-damp fresh picked and washed greens, bacon, egg and seasoning.
Cook until greens "wilt" (which won't take long at all) sprinkle with shredded parmesan if desired, and then serve immediately.