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
Directions:
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.
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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
Directions:
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......
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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
Directions:
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.
Enjoy!
* 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.