My mother-in-law always makes these and they are sooooo good (and easy)!
Slice russet potatoes in half.
Melt one stick of marjarine or butter (or 1/2 and 1/2) in pan. Sprinkle Lawry's Seasoning Salt over melted butter and then paprika over that. Put potatoes in and sprinkle paprika over potatoes if desired.
Bake potatoes 45 minutes to an hour at 350. You can't really cook them too long b/c the crispier they are, the better!
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Sunday, October 17, 2010
Friday, September 10, 2010
From Scratch Oven-Fries
This is my husband's new favorite side dish I make. I bought the latest Southern Living magazine and found this EASY recipe in there and tried it out. I cannot believe how simple they are to make and how good they are, too! Plus, they have to be healthier than the alternative because there is no frying involved!! Get creative with the spices, too. I added some seasoning salt and garlic powder to ours.
1 1/2 lb. medium-size baking potatoes, peeled and cut into 1/2 inch thick strips
1 Tbsp. vegetable oil (you could you olive oil if wanted)
1/2 tsp. kosher or table salt
1. Preheat oven to 450. Rinse potatoes in cold water and drain and pat dry. Toss together the potatoes, oil, and salt in a large bowl.
2. Place a lightly greased wire rack in a jelly-roll pan and arrange potatoes in a single layer on rack.
3. Bake for 40-45 minutes or until browned. Serve immediately with ketchup.
Alternative flavors:
*Buffalo Oven Fries: omit salt. Toss 2 tsp. mesquite seasoning, 1 tsp. hot sauce, 1/2 tsp. celery salt and 1/2 tsp. garlic powder with potatoes and oil. Bake as directed. Serve with blue cheese dressing.
*Spicey Cheese Fries: Toss a pinch of ground red pepper with potato mixture and bake as directed. Sprinkle with 1/3 C shredded reduced fat pepper-jack cheese. Bake one more minute or until cheese has melted.
*Italian-Parmesan Oven Fries: Toss 2 tsp. freshly ground Italian seasoning with potato mixture and bake as directed. Sprinkle warm fries with 2 Tbsp grated parmesan cheese. Serve with warm Marinara Sauce.
1 1/2 lb. medium-size baking potatoes, peeled and cut into 1/2 inch thick strips
1 Tbsp. vegetable oil (you could you olive oil if wanted)
1/2 tsp. kosher or table salt
1. Preheat oven to 450. Rinse potatoes in cold water and drain and pat dry. Toss together the potatoes, oil, and salt in a large bowl.
2. Place a lightly greased wire rack in a jelly-roll pan and arrange potatoes in a single layer on rack.
3. Bake for 40-45 minutes or until browned. Serve immediately with ketchup.
Alternative flavors:
*Buffalo Oven Fries: omit salt. Toss 2 tsp. mesquite seasoning, 1 tsp. hot sauce, 1/2 tsp. celery salt and 1/2 tsp. garlic powder with potatoes and oil. Bake as directed. Serve with blue cheese dressing.
*Spicey Cheese Fries: Toss a pinch of ground red pepper with potato mixture and bake as directed. Sprinkle with 1/3 C shredded reduced fat pepper-jack cheese. Bake one more minute or until cheese has melted.
*Italian-Parmesan Oven Fries: Toss 2 tsp. freshly ground Italian seasoning with potato mixture and bake as directed. Sprinkle warm fries with 2 Tbsp grated parmesan cheese. Serve with warm Marinara Sauce.
Thursday, March 4, 2010
Stove Top Macaroni and Cheese
The other day, my kids wanted hot dogs for lunch. Macaroni and Cheese is the perfect mate for hot dogs but my pantry didn't have any Velveeta Shells or Kraft (gross!), so I quickly googled a recipe for a fast way to make Mac and Cheese. I found this one, had all the ingredients on hand and ended up with a dish that made me and my kids smile! It's even good heated up as leftovers!
Ingredients:
1/2 pound elbow macaroni (half a box)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions:
*In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
*Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
(From the Food Network)
Ingredients:
1/2 pound elbow macaroni (half a box)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions:
*In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
*Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
(From the Food Network)
Friday, February 19, 2010
Yummy Green Bean Casserole
I grew up on the traditional canned green bean/Campbell's mushroom soup Green Bean Casserole. I found this one the other day and made it for my family. Everyone loved it, even my non-green bean loving daughter. I could eat this as a main course!! It's a Paula Deen recipe, so you know it's good:)
1/3 Stick butter
1/2 Cup diced onions
1/2 Cup sliced fresh mushrooms
2 Cups sliced green beans ( must be fresh green beans...just slice with knife)
3 Cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning (I didn't have Paula Deen's house seasoning, so I just used a dash of pepper, salt and garlic powder, which is what her house seasoning is made of)
1 Cup grated Cheddar
*Preheat the oven to 350 degrees. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
1/3 Stick butter
1/2 Cup diced onions
1/2 Cup sliced fresh mushrooms
2 Cups sliced green beans ( must be fresh green beans...just slice with knife)
3 Cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning (I didn't have Paula Deen's house seasoning, so I just used a dash of pepper, salt and garlic powder, which is what her house seasoning is made of)
1 Cup grated Cheddar
*Preheat the oven to 350 degrees. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Thursday, March 5, 2009
Orzo Goodness: Confetti Orzo Salad
Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion! Love it, love it, love it!
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation:
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Coastal Living, JULY 1997
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation:
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Coastal Living, JULY 1997
Saturday, February 28, 2009
Easiest Fruit Salad
I make this fruit salad all the time at Christmas because it is very pretty, my kids love it, and it is the easiest fruit salad recipe I have. Good for when you need something quick.
3 c. sliced bananas
1 can chunk pineapple, drain
1 can mandarin oranges, drain
1/2 c. sugar
1 can strawberry pie filling
Mix together and chill. Can't get any easier than that and it tastes like you really worked on it.
3 c. sliced bananas
1 can chunk pineapple, drain
1 can mandarin oranges, drain
1/2 c. sugar
1 can strawberry pie filling
Mix together and chill. Can't get any easier than that and it tastes like you really worked on it.
Hashbrown Casserole
I can eat my weight in this recipe. Yummy!
1 (32 0z) bag shredded hashbrowns
1/2 c. melted butter
cream of chicken soup
12 oz. (3 cups) shredded American (I have also used cheddar)
8 oz sour cream
1 tsp. salt
1/2 diced onion
Topping
2 cups crushed cornflakes
1/2 c. melted butter
Bake at 350 for 40-45 min.
1 (32 0z) bag shredded hashbrowns
1/2 c. melted butter
cream of chicken soup
12 oz. (3 cups) shredded American (I have also used cheddar)
8 oz sour cream
1 tsp. salt
1/2 diced onion
Topping
2 cups crushed cornflakes
1/2 c. melted butter
Bake at 350 for 40-45 min.
Thursday, January 1, 2009
Pinto Beans....in the crockpot. Happy New Year's!
It's a little family tradition to ring in the New Year w/ beans and greans on New Years Day. I think the REAL southern tradition is technically "supposed" to be black-eyed peas but we opt for Pinto Beans cuz they are waaaaay better in our humble opinion. Then, of course Collards Greens are another must....to which you've already been introduced on W4DD.
We aren't superstitious people, but just for fun and in case you aren't familiar with the tradition, here is what each dish represents:
Beans=health and wealth
Greens=money/prosperity
Cornbread=gold
Sweet Tea=Good measure for a little taste of heaven :)
So....in case you are at a loss with what to have for Din Din tonight...Here you go! It's easy peasy. You have a whole meal...
-Collard Greens
-Cornbread
AND NOW, allow me to introduce....
PINTO BEANS IN A CROCK POT
3 c. picked and washed pinto beans
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tbsp. chili powder
2 tbsp. dry minced onion
1/2 lb. diced bacon or 3 tbsp. bacon drippings
Place washed beans in a crock pot and cover with water to within 4 inches from the top. Add salt, pepper, garlic powder, chili powder, and minced onion. Stir to mix. Add bacon and cover. Cook on high for 1 hour and then reduce to low for 4 or more hours. If you are in a hurry, keep on high longer.
Happy New Year!!!!
We aren't superstitious people, but just for fun and in case you aren't familiar with the tradition, here is what each dish represents:
Beans=health and wealth
Greens=money/prosperity
Cornbread=gold
Sweet Tea=Good measure for a little taste of heaven :)
So....in case you are at a loss with what to have for Din Din tonight...Here you go! It's easy peasy. You have a whole meal...
-Collard Greens
-Cornbread
AND NOW, allow me to introduce....
PINTO BEANS IN A CROCK POT
3 c. picked and washed pinto beans
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tbsp. chili powder
2 tbsp. dry minced onion
1/2 lb. diced bacon or 3 tbsp. bacon drippings
Place washed beans in a crock pot and cover with water to within 4 inches from the top. Add salt, pepper, garlic powder, chili powder, and minced onion. Stir to mix. Add bacon and cover. Cook on high for 1 hour and then reduce to low for 4 or more hours. If you are in a hurry, keep on high longer.
Happy New Year!!!!
Wednesday, December 24, 2008
Cranberry-Pineapple Gelatin Salad
This is a Paula Deen recipe that has become a Christmas tradition for our family. (Sorry, I forgot to take a picture this morning...but it's very pretty!)
Ingredients
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts (although I used pecans because that's what was in my freezer)
Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Directions
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Ingredients
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts (although I used pecans because that's what was in my freezer)
Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Directions
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Wednesday, November 5, 2008
Crock Pot Mac and Cheese
This is one of the best recipes I've ever tasted for homemade mac and cheese. It is restaurant quality!! I had this last week at a cookout when my friend, Megan, made it.
8 oz cooked and drained Macaroni Noodles
1 1/2 cup Milk
1 5oz can Evaporated Milk (if doubled get the 12oz can)
1 tsp Salt
2 Eggs
2 cups Sharp Shredded Cheese
1 cup Medium Shredded Cheese
1/4 cup Melted Butter
Black Pepper to taste
Have extra cheese to sprinkle on top once you add everything to the crockpot.
Mix all ingredients together and put in GREASED crock pot, set on low for 3-4 hours. If you double it put it on high for about 4 hours.
8 oz cooked and drained Macaroni Noodles
1 1/2 cup Milk
1 5oz can Evaporated Milk (if doubled get the 12oz can)
1 tsp Salt
2 Eggs
2 cups Sharp Shredded Cheese
1 cup Medium Shredded Cheese
1/4 cup Melted Butter
Black Pepper to taste
Have extra cheese to sprinkle on top once you add everything to the crockpot.
Mix all ingredients together and put in GREASED crock pot, set on low for 3-4 hours. If you double it put it on high for about 4 hours.
Saturday, November 1, 2008
Southern Baked Beans
This is a Paula Deen recipe that I made to take to dinner at Donna's tonight. All I know is it smells DELISH cooking up....like a country kitchen, I tell ya. I haven't tasted it yet so we'll see how it goes over...
Ingredients:
1/2 lb bacon
1 large onion
1 16-ounce can pork and beans
3 tablespoon yellow mustard
5 tablespoon maple syrup
4 tablespoon ketchup
Directions:
Preheat oven to 325 degrees.
In a skillet, fry bacon until crispy and crumble. In the same pan using the bacon drippings, saute the onion until brown. Mix bacon, onion, and drippings with the remaining ingredients. Pour into a baking dish and bake covered for 45 to 60 minutes.
Yield: 4 servings Preparation time: 20 minutes Cooking time: 60 minutes Ease of preparation: easy
Ingredients:
1/2 lb bacon
1 large onion
1 16-ounce can pork and beans
3 tablespoon yellow mustard
5 tablespoon maple syrup
4 tablespoon ketchup
Directions:
Preheat oven to 325 degrees.
In a skillet, fry bacon until crispy and crumble. In the same pan using the bacon drippings, saute the onion until brown. Mix bacon, onion, and drippings with the remaining ingredients. Pour into a baking dish and bake covered for 45 to 60 minutes.
Yield: 4 servings Preparation time: 20 minutes Cooking time: 60 minutes Ease of preparation: easy
Saturday, October 11, 2008
Baked Apples
This is another apple receipe I love for fall. So easy and very yummy! One of Mitchell's favorites.
6 Granny-smith apples
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c sugar
2 tblsp butter
1 c apple juice
6 springs of fresh mint (optional)
Preheat oven to 325. core apples, being sure not to puncture bottom of apples, so the juices will remain. Sin 1/2 inch around the top of apples at the opening. Fill each cavity with a mixture of cinnamon, nutmeg and sugar. Top each apple with a tsp of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with alumninum foil and bake for approximately 45 minutes to 1 hour.
6 Granny-smith apples
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c sugar
2 tblsp butter
1 c apple juice
6 springs of fresh mint (optional)
Preheat oven to 325. core apples, being sure not to puncture bottom of apples, so the juices will remain. Sin 1/2 inch around the top of apples at the opening. Fill each cavity with a mixture of cinnamon, nutmeg and sugar. Top each apple with a tsp of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with alumninum foil and bake for approximately 45 minutes to 1 hour.
Spiced Applesauce
I made this tonight and it was a hit at my house, not just for my 16 month old, Sarah, but my husband, Mitchell loved it. Easy, good and fallish. This came from the latest P Deen Mag.
4 medium Granny Smith apples, peeled, cored and chopped
4 medium Fuji apples, peeled, cored and chopped
1 c water
1/3 c firmly packed brown sugar
1/3 c sugar
1 tblsp lemon juice
1 tblsp orange juice
1 cinnamon stick
In a medium saucepan, combine apples, water, sugars, lemon juice, oj, and cinnamon stick. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 to 30 minutes, or until apples are tender. Remove cinnamon stick. Using a potato masher, gently mash apples to desired consistency. cover, and chill or serve warm.
I served this warm and it was yummy. It would be great on a cold day too.
4 medium Granny Smith apples, peeled, cored and chopped
4 medium Fuji apples, peeled, cored and chopped
1 c water
1/3 c firmly packed brown sugar
1/3 c sugar
1 tblsp lemon juice
1 tblsp orange juice
1 cinnamon stick
In a medium saucepan, combine apples, water, sugars, lemon juice, oj, and cinnamon stick. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 to 30 minutes, or until apples are tender. Remove cinnamon stick. Using a potato masher, gently mash apples to desired consistency. cover, and chill or serve warm.
I served this warm and it was yummy. It would be great on a cold day too.
Thursday, August 28, 2008
Broccoli Salad (EASY!)
This is a light and refreshing recipe that will go great with any meal or even as a snack. There are a lot of versions to this recipe which can be found in most any church cookbook. This actual recipe is kind of a combination of two different recipes that happen to be in my church cookbook (Central Cooks!) and it has proven to be a "tried and true" crowd pleaser for me thus far.
Word to the wise, though, if you aren't big on onion breath, cut back on the onions a tad b/c those things can be POTENT! I had this for lunch today along w/ Clardy's Easy Chicken Pot Pie that Donna made and my breathe is smelling F-I-N-E.:)The two were soooo good together, though!
It's also a really pretty dish to serve because of the colors (if you use Craisins and red onions). I didn't take a picture but Donna has the leftovers at her house so maybe she'll take a pic and post it on here.
Broccoli Salad
2 bunches broccoli (washed and trimmed...use the tops)
2 cup raisins (I use Craisins since not everyone likes raisins)
1 lb. bacon, cooked, CRISP and crumbled (optional...I don't usually use this)
1 medium red or vidalia onion (the vidalia doesn't seem as potent for some reason but red is prettier)
1 cup mayo (OK to use light if desired)
3 Tablespoons vinegar
1/2 cup sugar
Mix mayo, sugar and vinegar together. Let stand until sugar dissolves. Mix salad ingredients together and thoroughly stir in dressing mixture. Chill before serving. Serves 4-6. Enjoy!
Word to the wise, though, if you aren't big on onion breath, cut back on the onions a tad b/c those things can be POTENT! I had this for lunch today along w/ Clardy's Easy Chicken Pot Pie that Donna made and my breathe is smelling F-I-N-E.:)The two were soooo good together, though!
It's also a really pretty dish to serve because of the colors (if you use Craisins and red onions). I didn't take a picture but Donna has the leftovers at her house so maybe she'll take a pic and post it on here.
Broccoli Salad
2 bunches broccoli (washed and trimmed...use the tops)
2 cup raisins (I use Craisins since not everyone likes raisins)
1 lb. bacon, cooked, CRISP and crumbled (optional...I don't usually use this)
1 medium red or vidalia onion (the vidalia doesn't seem as potent for some reason but red is prettier)
1 cup mayo (OK to use light if desired)
3 Tablespoons vinegar
1/2 cup sugar
Mix mayo, sugar and vinegar together. Let stand until sugar dissolves. Mix salad ingredients together and thoroughly stir in dressing mixture. Chill before serving. Serves 4-6. Enjoy!
Sunday, May 18, 2008
Collard Greens
Don't you dare turn your nose up when you see the words "collard greens". This is THE BEST "green vegetable"! Everyone for whom I've prepared this dish has LOVED it including my husband who formerly HATED collards. These collards are even so flavorful that you don't need to douse them with vinegar. Just trust me on this one. Your husbands will think they have themselves a COUNTRY WOMAN!
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones...I usually use country ham)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly (One trick to ensure you get rid of all the grit is to wash the collards in a pan initially with salt and vinegar. Then wash two more times changing the water each time). Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones...I usually use country ham)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly (One trick to ensure you get rid of all the grit is to wash the collards in a pan initially with salt and vinegar. Then wash two more times changing the water each time). Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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