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

Southern Style Turnip Greens

You will need: 
  • 3 slices of bacon
  • family size bag of frozen turnip greens with roots
  • tsp. oil
  • enough water to cover the greens
  • 1 heaping tsp. sea salt

Put 3 slices of bacon in medium pot with teaspoon of oil. Cook the bacon until it starts to bubble, but not until it's crisp,add water to the pot, just enough to cover the turnips, add heaping teaspoon of  salt, you can add more to taste when done, bring it 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, black pepper or hot pepper sauce, if desired. I don't add hot pepper sauce to my turnips, but a lot of people do.

*For a healthier lower saturated fat version, leave the bacon off, and instead of bacon add beef broth in place of the water. 


Now, onto the cornbread. You can't have turnips without some. 

Southern Fried Cornbread

You will need: 
  • about 1 cup white corn meal (I use Hoover's fine sifted)
  • 3/4 cup water
  • 1/4 tsp. sea salt

In a small bowl add cornmeal, water and 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. (As a word of caution, never 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......


Homemade Mashed Potatoes

You will need: 

  • 5 medium russet potatoes (this will fee about 5-6 people)
  • 1 tsp. sea salt
  • water to cover the potatoes
  • 6 Tablespoons butter or margarine
  • milk (about a cup)
  • 1 heaping tsp. Mayonnaise 
  • black pepper to taste

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 metal potato 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. Add a heaping teaspoon of Mayonnaise. Add more salt and pepper to taste. 

For creamier smoother mashed potatoes, you can use a hand mixer, sometimes I do, but I usually use my metal masher.


* For a healthier lower saturated fat version of these, use half the amount of butter, and use chicken broth or rice milk (or both) instead of the milk, and leave out the mayonnaise. 


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.



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.