TURNIP GREENS WITH TURNIPS
2 ( 1 pound) packages prewashed turnip greens
2 turnips
1/4 pound salt pork (streak of lean) or
smoked pork shoulder or strips of bacon
1 quart water
1 Tablespoon bacon drippings
1/2 teaspoon sugar
Pepper Sauce (optional)


Remove and discard stems and discolored spots from greens. Peel and coarsely chop turnips; set aside. Wash greens thoroughly; drain and tear into 2 inch pieces.

Bring salt pork and 1 quart water to a boil in a Dutch Oven (cast iron preferred). Cover, reduce heat and cook 45 minutes to 1 hour or until liquid is reduced by half and meat is tender. Add greens, bacon drippings , and sugar; cook, without stirring, 30 minutes or until greens are tender.

Peel turnips and dice into 1 inch squares. Add to greens, reduce heat and simmer 30 minutes or until turnips are tender. Serve with Pepper Sauce, if desired.

 

Pecans come from a tree known to botanists as the Illinois hickory. Maybe it should be the Georgia hickory. While the tree thrives across the Deep South, Georgia is the leading producer in the United States.  Here are a couple of recipes you will enjoy!

SPICY PECANS
2 Tablespoons brown sugar
2 Tablespoons orange juice concentrate
1 1/2 Tablespoons butter or margarine
1/2 Teaspoon salt
1/2 Teaspoon Chili Powder
1/4 teaspoon pepper
1 1/2 cups coarsely chopped pecans or halves


Cook first 6 ingredients in a skillet over medium high heat, stirring until brown sugar dissolves. Remove from heat, and stir in pecans. Transfer to a lightly greased baking sheet.

Bake at 350 degrees for 8 minutes or until toasted. Cool and store in airtight container.

  

There is nothing better than Free-Stuff,
and Keep Smiling has free2try stuff
Click here for Free Stuff and Trial Offers.
 

PECAN PIE MUFFINS
1 cup chopped pecans
1 cup firmly packed brown sugar
1/2 cup all purpose flour
2 large eggs
1/2 cup butter or margarine, melted

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients stirring just until moistened.

Place foil baking cups in muffin pans and coat with cooking spray (Pam). Spoon batter into cups, filling 2/3 full.

Bake at 350 degrees for 20 to 25 minutes or until done. Remove from pans immediately and cool on wire racks. Yield: 9 muffins

  

Try this link to win some fantastic prizes!

Sweepstakes

PRETZEL PORK CHOPS
6 (1/2 inch) boneless pork chops, trimmed
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1/2 cup crushed pretzels
2 teaspoons butter or margarine
1/4 teaspoon dried sage

Place pork between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness using a meat mallet.

Stir together mayonnaise and garlic powder. Dip pork in mayonnaise mixture and dredge in crushed pretzels.

Melt butter in a large nonstick skillet over medium heat. Add pork chops; sprinkle with sage. Cook 4 to 5 minutes on each side or until done.

6 Servings

  Keep Smiling Coupons

ALMOND GREEN BEAN SALAD

3/4 LB green beans, in 1 1/2" pieces
1 cup halved cherry tomatoes
1/3 cup sliced red onion
2 Tablespoons balsamic vinegar
1 Tablespoon vegetable oil
Salt and pepper to taste
Torn lettuce leaves
1/3 cup sliced almonds (toasted)

Steam beans 5 minutes until crisp; rinse under cold water. In a bowl toss beans, tomatoes, onions, vinegar, oil and salt and pepper. Line plates with lettuce. Top with bean mixture and almonds.

4 Servings

 

You like these recipes ?

Visit Granny in the Pantry

She has more for you

PEAR GINGER COBBLER

8 large red or green pears , sliced
2 tablespoons lemon juice
1/2 cup apple cider
1/2 cup maple syrup
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter or margarine (cut up)
Ginger-Almond Topping
2 tablespoons granulated sugar
whipped cream
crystalized ginger (optional)

Toss together pears and lemon juice.

Whisk together apple cider and next 5 ingredients in a large bowl; add pears, tossing to coat. Pour mixture into a 2 quart baking dish; dot with butter.

Prepare ginger-almond topping (recipe follows). Spread ginger-almond topping over mixture; sprinkle with granulated sugar. Bake at 350 degrees for 45 to 50 minutes or until golden. Serve with whipped cream; sprinkle with crystallized ginger, if desired.

Ginger-Almond Topping

1 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 to 2 teaspoons ground ginger
1/2 cup chopped almonds, toasted
1 to 1/1/4 cups milk

Combine first 4 ingredients; cut in shortening with a fork or pastry blender until crumbly. Stir in ground ginger, toasted almonds and enough milk to make a soft dough.

Yield: enough topping for a 2 quart dish

I hope you will enjoy these recipes.  As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.

Visit the pantry for the archives

Click here: Tell Your Friends About Gloria's Kitchen

 Home  Free Newsletter  The Directory  Gloria's Kitchen Jokes