1 (½-pound) ham hock
2 quarts water
1 bunch (about 3 pounds) turnip greens with roots, cleaned
1 teaspoon salt
1 cup cornmeal
½ teaspoon salt
1 cup boiling water
1 egg, beaten
All-purpose flour

Wash ham hock, and place in an 8-quart Dutch oven:
add water, and bring to a boil. Reduce heat,
and simmer 1 hour or until meat is tender.

Peel turnip roots, and cut in half. Add turnip greens,
turnip roots, and 1-teaspoon salt to Dutch oven;
bring to a boil.


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2 - 29 ounce cans of Sweet Potatoes or Yams, drained OR 6 cups of peeled, chopped and boiled fresh sweet potatoes or yams


1/2 cup chopped nuts (pecans preferred)

1/2 cup coconut

1/2 cup brown sugar

4 tablespoons flour

4 tablespoons melted margarine

Heat the oven to 350°. Arrange the drained sweet potatoes in a well oiled 2 quart casserole. In a small bowl, mash together the remaining ingredients. Sprinkle this liberally over the tops of the sweet potatoes.

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8 med. red new potatoes - steamed or boiled until tender
4 cloves garlic - minced fine
1/2 cup real butter
2 Tbls. fresh chopped dill OR 2 Tbls. dried dill weed
1/2 tsp. celery salt
1/4 tsp. salt
1/4 tsp. ground black pepper
Related Cookbooks:



-Cut cooked potatoes into wedges or quarters; set aside.
-Melt butter in a large frying pan and sauté garlic in butter for 1 minute.
-Add potatoes and remaining ingredients to pan.
-Sauté until the potatoes are lightly brown.



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1 cup crab meat
1 Tbsp bread crumbs
1 Tbsp onions, minced
1 Tbsp parmesan cheese, grated
1 Tbsp salt
2 Tbsp parsley, minced
12 mushroom stems, chopped fine
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste

In a bowl, mix crab meat, bread crumbs, onions, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot sauce,
to taste. Stuff mixture into mushroom caps. Bake at 300 degrees
until tender, 15 to 30 minutes.

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1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.

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1 can creamed corn
1 can whole kernel corn, drained
3 eggs
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon butter
1 cup evaporated milk

Mix all ingredients well in baking dish or casserole. Bake for 45 minutes at 350 degrees.

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1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn

Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

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3 lg. baking potatoes, scrubbed
1 tsp. garlic salt
1/2 tsp. coarsely ground pepper
5 slices bacon, crisply cooked
1/2 c. onion, chopped
8 oz. (2 c.) processed Old English cheese, cubed
1/2 c. butter

Slice potatoes 1/8 inch thick. Place on a large piece of heavy-duty aluminum foil that has been sprayed with non-stick cooking spray. Sprinkle potatoes with garlic salt and pepper. Spread crumbled bacon, onion, and cheese cubes over the potatoes. Slice butter in small pieces and distribute

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Seasoning:
1 teaspoon dried rosemary
1 teaspoon dried parsley, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

2 medium unpeeled sweet potatoes (about 12 ounces)
Vegetable oil spray

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6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper


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1 1/2 cups dried black-eyed peas
6 strips bacon, diced
1 medium onion, chopped
3/4 cups long-grain white rice
2 TBSP. butter, optional
Salt and pepper to taste
Dash of hot sauce
1/2 cup minced green onions, including tops
3 TBSP. minced parsley


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4 slices bacon
1 1/2 tsps. dillweed
2 lbs. sliced yellow squash
1 tsp. onion salt
1 chopped onion
1/4 tsp. salt
1/2 c. sour cream

Cook bacon in large skillet until crisp. Remove bacon, reserving 1 tbsp. drippings in skillet. Crumble bacon and set aside. Saute squash and onion in reserved drippings 6 minutes or until tender. Stir in sour cream and seasonings. Spoon into serving dish and sprinkle with bacon.

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1 small head cabbage
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons butter


Cut the cabbage into 4 wedges and remove the core. Place the wedges on a piece of aluminum foil large enough to wrap the cabbage. Sprinkle with garlic powder, salt and pepper; top each wedge with 1 teaspoon of butter. Seal cabbage in the foil. Grill, covered, over medium heat until tender, about 30 to 40 minutes.


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1 small head cauliflower, broken into florets
1 medium bunch broccoli, cut into florets
2 medium zucchini, cut into
1/4-inch slices
1/2 cup butter or margarine, cubed
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley flakes
1/2 teaspoon onion salt
2 medium tomatoes, cut into wedges
1/3 cup grated Parmesan cheese


On a large round microwave-safe platter, arrange the cauliflower, broccoli and zucchini. Cover and microwave on high for 7 minutes or until crisp-tender, rotating a hal

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1 package (3 ounces) cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped greenchilies
1/4 cup sliced green onions
1/4 cup chopped sweet red pepper


In a saucepan, heat the cream cheese until melted. Add the corn, chilies, green onions and red pepper. Cook and stir until heated through.


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