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.

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.

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

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

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)

4 Servings

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)

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