12/31/2008

Side Dishes~ Homemade Mashed Potatoes~ Turnip Greens with Southern Fried Cornbread

Southern Style Turnips~

For my turnips, I season them southern style with bacon ....I take about 3 slices of bacon and put it in the pot with about a teaspoon of oil. Cook the bacon until it starts to bubble, but not until it's crisp......then add water to the pot, about a half a saucepan of water, just enough to cover the turnips....any frozen turnips will do...I use a family size bag.  Add about a heaping teaspoon of sea salt, you can add more to taste when done, (you can use regular salt, I just like to use sea salt in all of my cooking).....bring it all to a boil and then reduce the heat, cover and cook at a slow boil on medium low heat for about an hour .






The longer they cook, the more yummy flavor they will have. Now that they are done, you can season them to taste with more salt,  pepper or hot pepper sauce, if desired. I personally don't add hot pepper sauce to my turnips, but a lot of southerners do.

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Now, onto the cornbread. In the south, turnips just wouldn't be the same without it.... 




In a small bowl mix about a cup of cornmeal and add about 3/4 cup of water and a little over 1/4 teaspoon of salt....



It should be about the consistency of muffin mix.......




Heat 2 cups of oil in a skillet.....I heated it on high for 3 min. (Do not ever turn your back on grease),




Carefully add the cornbread by heaping tablespoons to the hot grease quickly turn the heat down to about med-high. Cook about 30 seconds without disturbing and then start turning about every minute.........


Until they are golden brown.....like this.....




Remove from grease and drain on paper towels on a plate......

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Now, for the "Homemade From Scratch Mashed Potatoes", I used 5 medium russet potatoes. This will feed about 5 -6 people.

Peel, wash, and cube the potatoes.....




Then put them in a pot with about a teaspoon of salt and cover them with water. Bring them to a boil and once they begin boiling, cook them for about 12- 15 min. on a timer until they are fork tender....



After they are tender, drain them in a colander, and put them back in the  pot. Add 6 tablespoons of butter or margarine, and mash with potatoe masher, after butter is melted, add some milk, a little at the time, and keep mashing. I ended up using about a cup of milk, just start with a little and add more until the potatoes reach your desired consistency. Now Add a heaping teaspoon of Mayonaise. Now Add more salt and pepper to taste. 

When they are mashed they look like this below...


By the way, you can use a hand mixer if you want extra smooth mashed potatoes....sometimes I do,  but I usually use a metal hand masher.

Eat these delicious sides with your favorite meats and Enjoy!

12/30/2008

Cream Cheese Ball~ Appetizer Recipe


You will need: 8 oz. softened cream cheese, 
  • about a cup a grated medium cheddar cheese, 
  • some green onion, I use one (put the amount you want according to your taste), 
  • a dash of worcestershire sauce,  
  • about 1/4 teas. of garlic powder or sprinkle to taste

Mix it all together in a bowl, use the back of your spoon to mash it together.... after it's mixed well......Then form a ball with your hands.....


and it will look like this when you are done....serve it with your favorite crackers.....(I like to use Townhouse crackers or Ritz crackers) and you have yourself a wonderful appetizer and party favorite.

Enjoy~


12/28/2008

Old-Fashioned Pot Roast (Chuck Roast) with Gravy, Carrots and Onions


I started with about a 2.28 lb. chuck roast, Dale's Marinade Sauce, some flour, carrots, onion sliced, and about 1/4 cup of oil. Wash roast and marinade it about 30 min. in Dale's Marinade Sauce. Then add salt, pepper. After Marinating......
Heat Oil in skillet over med-high heat and brown roast on all sides...Remove from skillet and place in 9 by 13 inch baking dish...I used a glass one.......and then make the gravy.......


Add about 3 heaping tablespoons of flour and sprinkle salt and pepper to the oil in the skillet, keep stirring, have your glass of water handy now, and when your flour turns brown.....


add your glass of water and stir quickly....turn up the heat and let it thicken.....get another 1/2 glass of water and pour as needed to keep it from being too thick......



Turn heat to low now, and get your carrots and onions put around the roast






Pour gravy from skillet onto roast and carrots, cover with foil and cook at 350 degrees for about 3 1/2 to 4 hours checking it for tenderness.


When it's done ......
It will look something like this.......

Serve with your favorite mashed potatoes recipe and an extra veggie and rolls and you have yourself a delicious meal. Hint: If you wish to, you can cut up your potatoes with your carrots and cook them in the oven with the roast, so that you can save time and have an all in one entree. I must admit that I love mashed potatoes and always serve my roast with them. I will be adding recipes as I cook.....so come again soon.

Enjoy!