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1 pound fresh collard greens
4 smoked ham hocks
crushed red pepper
hot sauce
salt & pepper
Cut and thoroughly wash greens.
Place in large stock pot with ham hocks, crushed red pepper and enough
water to cover. Simmer over medium flame for about two hours (until
greens are tender).
Remove from flame and add salt, pepper and hot sauce, to taste.
Serves 4.
Serve with sliced red onion for garnish.
“Collard Greens… Considered lucky because they are green, like
greenbacks — money!”
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Asian Grilled Chicken Marinating time: 1 hour 1 can (14 oz.) Chicken Broth,(1 3/4 cups) 2 Tbs. soy sauce 1 Tbs. vinegar 1 tsp. sugar 1 tsp.garlic powder 1/8 tsp. crushed red Pepper 4 boneless chicken breast halves MIX broth, soy, vinegar, sugar, garlic and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade. BRUSH George Foreman Grill with oil and preheat. GRILL chicken 6 - 7 minutes or until done, turning once and brushing with marinade. HEAT remaining marinade to a boil and serve with chicken. Serves 4.
Serves: 10-12
Prep. time: 20 minutes
1 pound bulk pork sausage ( Your favorite brand)
2 pounds ground beef chuck
1/4 cup minced onions
2 cloves garlic — mashed with salt
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse-ground black pepper
Favorite burger toppings
In a large mixing bowl, combine all ingredients and
mix gently with hands. Form into 10-12 patties;
place on waxed-paper-lined sheet pan, cover and
chill at least 1 hour and up to 3 hours. Grill, broil or
fry in a skillet 5-6 minutes per side or to desired
doneness. Serve with everyone’s favorite toppings.
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World Famous Recipes
12 ounces milk chocolate chips
2 tablespoons milk
1 cup chunky peanut butter
1 teaspoon vanilla
1/2 cup warm mashed potato –unseasoned and not instant
4 cups powdered sugar
1/4 cup chopped peanuts
In non-stick saucepan, melt chocolate chips with milk
over low heat stirring consistently. Once completely melted,
remove from heat. Immediately stir in peanut butter, mashed potato,
and vanilla until smooth. Stir in powdered sugar one cup at a time.
Press fudge into a lightly greased 8 x 8-inch or 9 x 9-inch pan.
Sprinkle chopped nuts over the top and lightly press them into fudge.
Cover and chill for 2-3 hours. Cut and serve.
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World Famous Recipes
------------------------------- 500g [ 1lb ] potatoes, peeled 125g [ 4oz ] grated cheese 1 1/2 tablespoons flour 1 1/4 cups [ 10 fl oz ] milk 250g [ 8 oz ] can salmon 50g [ 1 1/2 oz ] butter or 1 cup margarine salt & pepper 1/2 cup [ 2 oz ] grated cheese 3 spring onions, finely chopped —————— Boil potatoes and mash with a little butter and milk. Melt butter in saucepan on medium heat, stir in the flour to make a smooth paste. Sprinkle in salt and pepper and slowly pour in the milk. Stir gently. Return to heat and stir until the sauce thickens. Add 1 1/2 cups grated cheese and stir through the sauce. Add salmon and spring onion until well mixed. Place in casserole dish and spread the mashed potato on top. Sprinkle the remaining cup of grated cheese over the top and place on centre shelf of the oven and for 15 minutes at 350 degrees. Or until golden brown.
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1 - 16 oz. bag of frozen turnip greens 1 can of Ro-Tel tomatoes & peppers 1 - 15 oz. can of tomato sauce 1/4 lb. of diced ham 1/4 lb. of bacon or salt pork 1 small onion, chopped Cook greens, bacon or salt pork and onion according to package directions. Drain, add Ro-Tel, ham and tomato sauce. Remove bacon. Cook 10 to 15 minutes longer on stove top or 2 to 3 minutes in microwave on High. Let stand 2 to 3 minutes.
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1 Rack of Pork Ribs
2 large cloves garlic
1 2 liter bottle of Dr Pepper
1 bottle of honey bbq sauce (I recommend Jack Daniel’s honey bbq sauce)
Place ribs in a large pot, cover with Dr Pepper. Add minced garlic cloves. Heat on medium-high until boiling. Reduce heat to low. Simmer for 20 minutes. Heat oven to 275F. Remove ribs from Dr Pepper, cover in bbq sauce and wrap in aluminum foil. Bake for 2 hours. Rebaste with bbq sauce, cook additional 10 minutes. Very tender, will fall off the bone.
Raspberry Muffins 1-1/2 cups flour 1 cup sugar 1-1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) package frozen unsweetened raspberries, thawed 2 eggs, beaten 2/3 cup vegetable oil 1/2 cup chopped pecans TO PREPARE: Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans. Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow. Bake at 400 degrees for 15 to 20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5x9-inch loaf pan at 350 degrees for 1 hour or until a wooden pick is inserted in the center comes out clean.