Best Nancys Dish Recipes

NANCY'S BUTTER BEANS

Nancy's Butter Beans image

Butter beans with bacon are delicious.

Provided by Wes

Categories Side Dish

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices bacon
1 (15 ounce) can butter beans, rinsed and drained
1 tablespoon butter
1 tablespoon brown sugar
salt and ground black pepper to taste

Steps:

Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 33.2 g, Cholesterol 25.2 mg, Fat 9.5 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 994.8 mg, Sugar 8.2 g

NANCY'S DISHPAN COOKIES

Nancy's Dishpan Cookies image

Make and share this Nancy's Dishpan Cookies recipe from Food.com.

Provided by Seejayo

Categories Drop Cookies

Time 25m

Yield 2 1/2 dozen, 25 serving(s)

Number Of Ingredients 12

Ingredients

2 cups butter flavor shortening
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups semi-sweet chocolate chips
1 1/3 cups butterscotch chips
2 cups pecan halves

Steps:

heat oven to 375. Grease cokie sheets. Cream shortning and sugar. blend in eggs and vanilla. Combine flour, oats, salt and cinnamon. add gradually to creamed mix. Stir in chips and nuts. Drop 3 inches apart on cookie sheets. bake for 12 to 15 minutes. Cool.

Nutrition Facts : Calories 470.8, Fat 30.1, SaturatedFat 9.4, Cholesterol 16.9, Sodium 165.9, Carbohydrate 48.8, Fiber 3.2, Sugar 30.7, Protein 5.1

ROOT VEGETABLE ONE-DISH

Root Vegetable One-Dish image

Provided by Nancy Fuller

Categories side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter, plus more for baking dish
3 cloves garlic, chopped
3 cups heavy cream
2 bay leaves
1 small celery root (about 12 ounces), peeled and thinly sliced
2 medium parsnips (about 10 ounces), peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
1 medium rutabaga (about 12 ounces), peeled and thinly sliced
1 pound Yukon gold potatoes, thinly sliced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme
Kosher salt
Freshly ground black pepper
8 ounces medium-sharp yellow Cheddar cheese, grated
3/4 cup (3 ounces) grated Parmesan cheese

Steps:

Preheat the oven to 400 degrees F. Butter a lasagna pan or other 4-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
Toss all of the root vegetables with the sage and thyme in a large bowl and season well with salt and pepper. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses. Layer the remaining vegetables on top. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese). Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours. Remove the foil and continue to bake until golden on top, about 45 minutes more. Let rest 20 minutes before serving.