Smoky Peas Potatoes Recipes

SMOKY NEW POTATOES AND GREEN BEANS

Steps:

• Place the ham hocks in a large pot, and add enough water just to cover, then bring the water to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours, skimming any scum that rises to the surface, until the ham hocks are very tender and the meat is falling away from the bone. Add the green beans, sugar, and salt to the pot and continue cooking, stirring occasionally, for another 25 minutes. Add the potatoes and Smash Seasoning to the pot, and cook until the potatoes are tender, about 20 minutes more.
• Remove the ham hocks from the pot. Discard the leathery skin (it should pull off easily), and, using a fork, pull the meat from the bone. Coarsely chop the meat, and add it back to the pot. Taste for seasonings, and then serve with hot sauce, if desired.

SAUSAGE, POTATOES AND PEAS

Steps:

• Spread sausage links, potatoes and peas in 13 x 9 baking dish.
• in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved.
• pour over sausage, potatoes and peas.
• cover tightly with aluminum foil.
• bake in 350 degree oven 45 minutes to 1 hours.

SMOKY PEAS & POTATOES

Steps:

• Scrub potatoes.
• Peel off narrow strip around the center of each potato.
• Cook in boiling salt water 15-20 minutes.
• Drain potatoes.
• Cook peas in salt water until tender (8-15 minutes).
• Drain peas.
• In small saucepan, melt butter.
• Stir in flour& milk.
• Cook& stir until thick, smooth, and bubbly.
• Cut cheese into small pieces (we like cheddar, sharp cheddar, or colby when we can't find smoked cheese), and add to sauce.
• (If you haven't found smoked cheese, add 2 T liquid smoke) Cook& stir over low heat until smooth.
• Add 1/2 of crumbled bacon to the mixture.
• Combine potatoes& peas in a casserole dish.
• Pour 1/2- 3/4 of sauce over peas& potatoes.
• Sprinkle with remaining bacon.
• Serve remaining sauce with the casserole.