Real Southern Turnip Greens

Turnip Greens are delicious and good for you. I like to buy the ones that are pre-washed. I still salt and wash them again just to be safe. The brand I love to buy is Glory.

1 bag of pre-washed turnip greens
2 qt water(bring to boil in a large pot, I use a cast iron dutch oven) add these following ingredients to the pot after water is hot.
1/8 c olive oil
heaping T of chicken base
1 t garlic powder
1 onion chopped
1/2 chopped bell pepper
2 t Cajun seasoning
1 t sugar
a few shakes of pepper sauce
Boil covered until tender about 30 minutes.

Gina’s Chili

2 lb ground turkey

1 chopped onion

1 can chili beans( I use black beans)
1-2 chipotle peppers in Adobo (seeded)
1 can stewed tomatoes
1 can tomato juice (I use Spicy V8)
1 can tomato sauce

1T cumin

1T chili powder

1T garlic salt

1T paprika

1T salt

1T pepper
1/2 t sugar
1/2 can tomato paste

dash of Worcestershire sauce

Saute onion in a little olive oil. Saute meats. Put in Dutch oven. Add all rest of ingredients. Simmer 1 hour.

Shirley's Green Bean and Corn Casserole

2 cans french green beans drained

2 cans white niblets corn drained

1 can cream of celery soup

1/2 c sour cream

1 c shredded cheddar cheese

Mix well
top with crushed Ritz crackers

Bake 30 minutes at 350 degrees

My Aunt Flora's Old Fashioned Cornbread Dressing

Dressing

*NOTE:1 lg Cast Iron Skillet of Cornbread cooked with a chopped onion added

1 can cream of celery soup

1 can cream of chicken soup

1 Rotisserie chicken shredded (reserve part of chicken for gravy)

3 T of ground sage

1 c fresh chopped celery
2 cartons of free range chicken stock( reserve 1/2 carton for gravy)
1/2 c half and half

Crumble cornbread and toast under broiler. Add soups, chicken and sage. Start adding stock, add 1 full carton. Then add the next carton so that a small amount of stock is showing on top of dressing, add the half and half, reserve 1/2 of stock for gravy. Uncooked dressing will be wet but during cooking it will become moist. Bake 450 degrees for 50 minutes or until browned.

Gravy
1/2 carton stock
chicken (you can add a lot or a little)
1c 1/2 and 1/2
salt and pepper
3 boiled and sliced eggs(optional)
Heat
add 2 T cornstarch(dissolve in 1/2 cold water) stir vigorously until thickened

Cornbread
Preheat oven 450 degrees

*Note:When cooking cornbread for dressing, add 1 chopped onion.

2 c white self-rise cornmeal
1 c self-rise flour
1 egg
1/4 c oil(I use olive oil)
1 1/2 c buttermilk
Use a cast iron skillet for this recipe. Cover bottom of pan with some olive oil. Sprinkle corn meal lightly in oil. Beat egg and oil together, then add all other ingredients.
Heat skillet until slightly hot, add cornbread batter. Fry just 1 minute and then finish in oven. Cook for 30 minutes or until browned.

Note: My aunt Flora was an awesome cook. She made the best dressing I have ever eaten. She could fry the best chicken but she would not eat it because she had to kill the chicken and dress it!! Miss you aunt Flora!!

Sausage Breakfast Ring

Sausage turns this classy looking bread ring into a tasty favorite for your morning enjoyment.

2 loaves Rhodes™  Bread Dough thawed and allowed to rise

1 pound pork sausage
1 medium white onion, diced
1 cup mushrooms, diced
1 green pepper, chopped
4 small cloves garlic, minced
2 teaspoons basil
1 teaspoon black pepper
3/4 cup shredded medium cheddar cheese
3/4 cup shredded Monterey Jack cheese
2 teaspoons butter
1/2 cup grated Parmesan cheese

Directions:

Sauté pork sausage with vegetables and spices, drain. Combine bread loaves and roll to a 9x13-inch rectangle. Spread meat and vegetable mixture on bread rectangle. Top with cheddar and Monterey Jack cheeses. Roll along 13-inch side of dough, as if for cinnamon rolls. Join ends together to form ring and slash top at 2-inch intervals. Brush with 2 teaspoons melted butter and sprinkle top with Parmesan cheese. Place on baking sheet sprayed with non-stick cooking spray. Bake at 350°F 30 minutes.