Ok, Sorry For They Delay--Here We Go... - From the Ozark Kitchen Blog at Allrecipes.com - 274679

From the Ozark Kitchen

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OK, Sorry for they delay--here we go... 
May 7, 2012 11:48 am 
Updated: May 9, 2012 12:38 pm
Sorry, Health issues came up right after i started this blog and was unable to post anything.  Back to it again and getting ready for summer

The South meets Europe

Have you noticed that anytime a particular Item or ingredient  used in cooking by well known and celebrated chefs becomes popular, it seems to take over the recipe collections, websites, television shows, Etc. Here in the South, and especially in the Ozarks, we tend to take a more laid back approach to cooking.

 Many of our favorite dishes are recipes that have been handed down from generation to generation.  We know what we like and we really don’t need additional people telling what we like is no good, or could be made better.

 That sounds kind of mean, but consider this. All of us have been raised on certain foods that are family traditions, even something as simple as going out to eat.   If the only place you ever had fried Chicken was the Colonel. Then obviously you like it or you don’t based on that experience.  I have tried over my lifetime to experience flavors and foods from many cultures, in order to broaden my horizons, and of course to search for the perfect food.  Sometimes I have enjoyed it, and many times, I have had REALLY bad experiences.  I am going to start you off today with a recipe for Green Beans.   Not the mushroom soup variety or the cooked with potatoes until they're dead way from the south.  (And yes I like both of those). This is a play on several recipes I have from other countries merged into my own southern take on it.


2lbs Fresh Green Beans, cleaned and tipped (cut off both ends)

2 Cups Cherry Tomatoes ( or Grape Tomatoes) split in half

1 Clove Garlic-chopped

1 medium Onion chopped or sliced in slivers

1 8 oz Package fresh Mushrooms ( I use Baby Bella’s)

3 Tb Olive Oil

¼ Cup V-8 Juice

Dash of soy sauce

Salt and black pepper to taste


In a Large Dutch oven, combine onions, Tomatoes, Garlic and Mushrooms with olive oil, sauté over medium heat until onions and mushrooms begin to turn soft. Add V-8 Juice and bring all to a fast boil.   Add beans and cook stirring constantly just until Beans have began to turn Tender—remove from stove and add dash of soy sauce and mix well.  Salt and pepper to taste but be careful with the salt as the soy and v-8 juice is loaded with it.   I have prepared this for my mainly “Country” family and they loved it----just don’t tell them the kind of mushrooms you use  :)   Now go slap your Forehead ---Later







May 9, 2012 12:38 pm
That sounds really good. I think I will give them a try!
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Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

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Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
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