Tag Archive | carrots

Recipes: Southern Glazed Carrots

Mamaw’s Southern Glazed Carrots

I can’t remember a single dinner with my Grandmothers, Uncles and Cousins that didn’t have a large serving of Glazed Carrots on the table. I love the way they smell while they’re cooking. And they certainly add a lovely flair of color to any dinner spread.

My Mom often made Glazed Carrots from a can in the winter. But when it came to those special dinners, for holidays or special guests, she always made them from scratch. She would enlist me to peel and cut the carrots. As I got older, she set me to mixing all the ingredients and watching this special dish as they cooked on the stove.  I always loved cooking with my Mom. Continue reading

Bangers and Mash

Bangers and Mash

Garrett’s Bangers and Mash

According to the Encyclopedia Britannica, Bangers and mash, is a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). And is traditionally served with onion gravy.

Bangers and mash is a staple of the country’s overall cuisine and is a popular pub dish. The term bangers supposedly originated during World War I, when meat shortages resulted in sausages’ being made with a number of fillers, notably water, that caused them to explode when cooked.

The sausages may be pork, beef, or lamb, but one of the most traditional meat sticks is Cumberland sausage, a coiled pork sausage from northwestern England.

This is a traditional recipe that we’ve tweaked just a little to our own Americanized taste. Continue reading

Vegetable Casserole

Vegetable Casserole

GranMa Sandy’s Vegetable Casserole
A good way to get children to eat vegetables. GranMa Sandy often made this dish for her children and they always liked this crunchy vegetable alternative.

When I’ve made this dish, everyone seems to like it much more on the next day as leftovers. I’ve taken to making this dish the day before a holiday meal and placing it in the fridge. Then cooking it for 15 to 20 minutes before serving to thoroughly heat it up.

Serves: 4 to 6 Continue reading