Recipes Wanted!

What are your favorite home-cooked recipes from childhood?
Chicken pot pie?  Beef Roast with vegetables?  Rhubarb pie?  Creamed peas?
Okay - creamed peas probably didn't make your childhood favorites. 
But I am looking for good old-fashioned down-home recipes.  They can be main dishes, sides, or desserts.
The only requirement?  They have to be homemade and - of course - good.  :)
What will you win?
A post highlighting you and your recipe on this highly acclaimed blog :)

Bacion Green Beans

*This dish requires prepping the onions 1 day ahead.

1 bag (10oz?) Raw Pearl Onions
     * 1-2 days before making this side dish, drop the onions into boiling water for 4-5 minutes.  Then trim off the root ends and "squeeze" onions into a bowl. 
Cover the cooked/peeled onions with White Vinegar. 
Let set overnight in the refrigerator.

Approximately 30 minutes before dinner:
Fry 1/2 pound of Bacon - and then crumble it back into the pan.
Using the same pan - with grease:
Add in to warm:     
3 cans (14 oz ea) of Italian cut Green Beans - drained
* Prepared Pearl Onions (drained)
Salt and Pepper to taste

Artichoke Ham-n-Beans

In a medium saucepan over medium-low heat, 
melt 1 tbsp Butter
Sautee 1/4 cup diced Yellow Onion

Add in to warm:
1 can Black Beans
1/2 cup diced, pre-cooked Ham
1/2 cup diced marinated Artichoke Hearts
1/4 - 1/2 cup shredded Mozzerella Cheese
Garlic Powder (to taste)
Salt and Pepper (to tatse)


I use this for a lunch main-course.  Serve with Cornbread.
Would also make a great side dish with Ham-Steaks (just omit the ham in this dish)
Also great using left over Rotisserie Chicken in place of Ham.

Papa's Green Tuna Salad

2 cans Albacore Tuna (drained)
4 Green Onions - diced
2-3 Tbsp chopped fresh Cilantro
1/3 cup diced Celery
Fresh Lime - (squeeze 2-3 slices worth over the salad)
1 Tbsp Light Mayo (just enough to moisten the salad)
1/2 tsp Garlic Powder
Salt and Pepper

Note:  Quantities are to taste

Great used in a sandwich, or on a bed of lettuce, or as a cracker topping

Crunchy Chicken Salad

(Note:  quantities and bite-sizes are to taste.  I prefer just enough mayo to moisten the salad)

Rotisserie Chicken - cube the breast meat
Celery - diced
Sliced Almonds  (or place whole almonds in a baggie and crush with rolling pin)
Green Onion
Craisins
Light Mayo
Salt and Pepper

Other possible add-ins:   Red bell pepper,  Red grapes

This chicken salad is great as a sandwich, served with crackers, over lettuce, or by itself.

Ham-Slaw Sandwich

2 pieces toasted Dark Rye Bread
Honey Mustard
Ham (1/8 - 1/4 inch thick slice of hickory smoked bone-in ham is the best)
Coleslaw  (shred a bit of cabbage and add Lighthouse coleslaw dressing)
Pepper Jack Cheese

Lemon-Caper Shrimp Linguine

Lemon-Caper Shrimp Linguine
Britt Collingwood

9 oz cooked Linguine
1 small Onion - diced
2 cups fresh sliced Mushrooms
2-4 cloves minced Garlic
14 oz Artichoke Hearts (chopped)
1 lb cooked Shrimp (devained and no tails)
1 1/2 - 2 sticks Butter (3/4 -1 cup)
~ 1/4 cup Lemon Juice
~ 2 Tbsp Capers

1) In large skillet, sautee Onion, Mushrooms, and ~ 1/2 the Butter
2) Add Garlic, Artichokes, and Shrimp
3) Add in the rest of the Butter, Lemon Juice, and Capers
4) Salt, Pepper, Garlic Powder to taste
5) Pour Sauce over cooked Linguine and mix well.
6) Serve with fresh shredded Parmesan Cheese.