Brunch

Twice Baked Potatoes

[expand title=’Ingredients’]6 baked potatoes
6 to 12 tbsp. butter
12 tbsp. sour cream
Salt & pepper
3 tbsp. chives (optional)
1 c. cheese, grated (Cheddar, Parmesan or as desired)[/expand]
Preparation:
Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Restuff potatoes and bake for 1/2 hour at 350 degrees. Sharon C. Yarborough

Black Bean Soup

[expand title=’Ingredients’]3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar[/expand]
Preparation:
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

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