"Scat-fry" Green Beans

Green beans; cleaned, trimmed
pat of butter
salt

Combine in sauce pan medium heat for about 7-8 minutes cover 1/2 the time. Keep crunchy.

Kay's Potato Salad inspired by Granny

Yukon gold potato; boiled until done, chopped rough
eggs; hard-boiled, chopped rough
dill pickles; whole then chopped by you
Kraft mayonnaise (brand loyalty)
Frenches yellow mustard (brand loyalty)
pimento; squeezed, chopped
salt
pepper
paprika

Cooked ingredients are chilled prior to combining
Best judgement on quantity of each

Don't over-handle

Then interpreted by me 

2.5 lbs Yukon gold potato, boiled until done, chopped rough
2 extra-large eggs; hard-boiled, chopped rough
2.5 medium Del Dixie dill pickles; whole then chopped by you
Kraft mayonnaise
Frenches yellow mustard
1 small jar chopped pimento; squeezed
salt
pepper
paprika

All ingredients combined cold
Best judgement on quantity unless specified (work in progress)

Don't over-handle

Kay's & Mine

Persian Rice with Tadiq

2 cups long grain white rice
1/2 cup melted butter
4 cups lightly salted water
1/4 teaspoon salt (or to taste)

Place rice in a large bowl and fill with lukewarm water. Stir rice and pour off cloudy water; repeat four times. Cover rice with clean, cold water and allow to soak for 15 minutes.

Start the 4 cups water and salt boiling in large stock pot or dutch oven. Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve.

In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.

Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. This allows the rice to expand in the dish.

With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.

Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made.

Wrap a kitchen towel around underside of pan lid, making sure it is secured on top and away from heat. Steam rice about 40-45 minutes over a very low heat or until the bottom is "golden" crusty.

Remove pan from heat and place bottom inch in cold water for 5 minutes to loosen crust. Uncover pan, place a flat plate on top and invert pan. Ideally, golden crust should come out in one piece. If it does not, use a spatula to lift crust from bottom of pan; place on rice.

Cornbread Dressing (I hope)