Down Home Cooking

VEGETABLE

COLLARD GREENS

1-bunch collards greens
Two medium ham hocks or turkey wings (smoke if prefer)
2 tablespoon of bacon or vegetable oil
1 onion, chopped 
3 parts green peppers
Salt to taste
Black pepper taste

Cut up collards. Wash collards. Boil meat until half cooked and then add greens. Add all other ingredients, and then cook until done.

BLACK-EYE PEA GUMBO

Nonstick cooking spray
1 ¾-pound pork tenderloin, trimmed of fat and cut into bite-size pieces
2 15-ounce cans black-eye peas, undrain
1 14½ -ounce can no-salt-added beef broth
1-16-ounce package frozen vegetable gumbo mix
1 tablespoon dried parsley flakes
2 teaspoons hot sauce
½- teaspoons dried thyme
½- teaspoons cayenne
2-cloves garlic, minced
2-bay leaves

2 cups cooked long-grain rice (cooked without salt of fat)

   Coat a Dutch oven with cooking spray, place over medium heat until hot.  Add pork and cook until browned on all sides, stirring often.

   Stir in peas, broth, gumbo mix, parsley flakes, hot sauce, thyme, cayenne, garlic and bay leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.

   Serve over rice.

CANDIED YAMS

5 medium sweet potatoes
1 ½ cups of sugar
½ teaspoon cinniomon
1 stick margarine
1 tablespoon vanilla

Boil sweet potatoes until tender and peal.  Add sugar, cinniomon, margarine, and vanilla.  Pour into pan and cook until it forms a syrup.

NOODLES

MAC AND CHEESE

1 box macaroni noodle
¾ stick of butter
1 stalk green onion
1 clove garlic
1 teaspoon Tabasco Sauce
1-cup heavy cream
1-cup milk
1 cup Cheddar Cheese
1 cup American cheese
1 cup Parmesan Cheese

Cook the noodles and drain. Then add butter. Save a small portion of the cheeses to sprinkle over the top before baking.  Mix all the other ingredients together and combine with noodles. Now sprinkle the cheese on the top of noodles. Bake at 350 degrees.

CHICKEN NOODLE SOUP

Formats

Softcover

$12.49

$9.80

Softcover

$9.80