FRESH BUTTERBEANS

Ingredients 

• 2 pounds butterbeans, fresh in the shell, or one 10-ounce package, frozen
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/4 teaspoon coarse ground pepper

Directions

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.

CORN PUDDING

Ingredients

• 2 ½ cups fresh sweet corn
• 3 eggs
• 1 tablespoon flour
• 1 tablespoon suar
• 2 tablespoons butter or margarine
• 1 ½ cup evaporated milk
• ½ teaspoon salt 

Directions

Beat eggs. Add salt, flour, sugar, milk, melted butter and corn. Stir. Pour into a greased baking dish and bask at 350 degrees for 45 minutes or until firm. 

ROASTED SWEET POTATOES

Ingredients

• Sweet Potatoes
• Olive Oil
• Spices

Directions
Peel sweet potatoes and cut into wedges. Drizzle olive oil and any spices you like on the potatoes. Toss to coat. Place on a cookie sheet and bake at 400 degrees for 30 minutes.