Posted on December 1st, 2017

Cooked Mustard Greens

​Bacon or ham, to taste
1 medium onion, chopped
1 bunch of mustard greens, cleaned and chopped
1 quart of water
1 tablespoon of roux
Pinch of sugar
Salt and pepper, to taste

​Fry bacon; remove bacon and saute onions in bacon drippings until transparent. Add bacon, onions, and drippings to all other ingredients in a large pot. Cook until greens are tender, about 15 or 20 minutes. Yield: 4 to 6 servings

Posted on November 29th, 2017

​Sliced Tomato Salad with Cucumber Dressing

​Prep Time: 20 minutes
Serves 4

3 t. red wine vinegar                 
1/4 cup extra virgin olive oil
1 cucumber, peeled, seeded, and diced
1 t. sugar
1 large ripe tomato, cored, sliced and diced
1 medium red bell pepper, seeded and diced
1 medium red onion, diced1/4 cup chopped parsley

1. For dressing, combine vinegar, oil, cucumber and sugar in medium bowl. Season with salt and pepper to taste. Whisk until blended. Set aside.
2. Combine tomato, bell pepper and onion with dressing; toss to coat. Season with salt and pepper to taste.
3. Top with chopped parsley and serve. ​

Posted on November 17th, 2017

Collard Green Soup

  • ​1 pound smoked sausage, chopped
  • 4 cups water
  • 2 pounds collard greens, shredded
  • 1 (16-ounce) can Great Northern beans, drained
  • 2 medium potatoes, chopped
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • Salt and pepper to taste
1. ​Simmer the sausage in the water in a saucepan for 45 minutes. Stir in the collard greens and beans.
2. Cook for 30 minutes, stirring occasionally. Add the potatoes, onion and green pepper. Season with salt and pepper.
3. Cook until the potatoes are tender, stirring occasionally.
4. Ladle into soup bowls. May add chopped jalapeños for a spicier flavor.
Yield: 4 to 6 servings

Posted on November 16th, 2017

Sweet Dill Refrigerator Pickles

  • ​2 cups white sugar
  • 2 cups distilled vinegar
  • 2 cups water
  • 1/4 cup salt
  • 3 quarts sliced, unpeeled cucumbers
  • 1 large onion sliced
  • 3/4 to 1 cup minced fresh dill

In a saucepan, combine sugar, vinegar, water, and salt. Bring this to a boil and boil for 1 minute. In a large nonmetallic container, combine the cucumbers, onion, and dill. Pout the dressing over these. Allow everything to cool. Cover and refrigerate for at least three days before serving, stirring occasionally. This yields 3.5 quarts of sweet dill pickles.

Posted on November 16th, 2017

Broccoli Salad

  • ​1 large bunch broccoli, washed, drained, pat dry
  • 8 slices bacon, cooked and crumbled
  • 3/4 cup golden raisins
  • 4 green onions, chopped or 1 vidalia, chopped
  • 3/4 cup halved pecans

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons white vinegar

In blender combine dressing ingredients and blend until smooth. Cut broccoli florets from bunch. In a large bowl combine broccoli, raisins, onions, pecans and cheese. Add dressing and toss until dressing is throughout. Top with crumbled bacon just before serving. This salad gets better the longer it has to marinate in the dressing. Keeps well.

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