food news
Well, I do declare! Last week I made some collard greens that were sensational. My husband was very impressed. He brought home from work a recipe that a co-worker gave him. His friend Ziggy had made some for everyone and Steve said he loved it and had to get a copy of the recipe for it as he knows how I love to find a recipe to try. 
misstayvapinup, this might just be a little interesting to you.
Recipe: Collard Greens
You need:
Smoked sausage, cut into peices and browned in a pan OR the alternative vegetarian recipe calls for Morningstar Farms or Boca variety
Chopped onions, sauteed till clear
Minced garlic
Salt & pepper
Small habanero chili
Collard greens, (about 2 lbs.) cook them till they shrink, add a little chicken broth OR vegetable broth
Mustard greens, add next
Apple cidar vinegar, a liberal amount ( 4 oz. )
Stir up and taste it! Mighty fine! Keep her cookin'
Add a bit of butter
Make a roux, a dash of corn starch to add to the butter. One tablespoon should do the trick and you can add it to a little cold water to get it smoothed out.
Rumour has it that if you cook it longer and slowly, it won't make you fart too much.
Chicken broth (Vegetable broth) 8 oz. - 16 oz.
Brown sugar (if desired)
Liquid Smoke by Figero, 1/2 cap full as desired.
Cooks approximately 3 hours if at medium temp. heat or cook for 10 hours at LOW temp.
Steve says this is a very very good recipe and he likes hot stuff.
Another fine southern tradition I enjoyed making is:
MINT JULEP:
2 cups granulated sugar
2 cups water (branch water is ideal)
Fresh Mint
Crushed Ice
Kentucky Bourbon (2 ounces per serving)
Make a simple mint syrup by boiling sugar and water together for 5 minutes; cool. Place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.
Make a julep by finning a julep cup or glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon to frost outside of cup or glass. Garnish with a fresh mint sprig.
Tips: Always use a premium Kentucky bourbon.
Use crushed or shaved ice and pack in a cup.
To bruise mint, place in a cup and gently pass the back of a spoon between cup and the leaves a time or two. You want the mint to release some of the fragrant oils.
You can also add a straw to protrude just above the rim of the cup and serve.
Keep the covered syprup inthe refrigerator (after removing the mint leaves) if you don't plan on drinking all the servings. Enjoy later!
Do NOT eat jello if you are a vegetarian.
What's Jello made of?
jiggly wiggly!!!!
misstayvapinup, this might just be a little interesting to you.
Recipe: Collard Greens
You need:
Smoked sausage, cut into peices and browned in a pan OR the alternative vegetarian recipe calls for Morningstar Farms or Boca variety
Chopped onions, sauteed till clear
Minced garlic
Salt & pepper
Small habanero chili
Collard greens, (about 2 lbs.) cook them till they shrink, add a little chicken broth OR vegetable broth
Mustard greens, add next
Apple cidar vinegar, a liberal amount ( 4 oz. )
Stir up and taste it! Mighty fine! Keep her cookin'
Add a bit of butter
Make a roux, a dash of corn starch to add to the butter. One tablespoon should do the trick and you can add it to a little cold water to get it smoothed out.
Rumour has it that if you cook it longer and slowly, it won't make you fart too much.
Chicken broth (Vegetable broth) 8 oz. - 16 oz.
Brown sugar (if desired)
Liquid Smoke by Figero, 1/2 cap full as desired.
Cooks approximately 3 hours if at medium temp. heat or cook for 10 hours at LOW temp.
Steve says this is a very very good recipe and he likes hot stuff.
Another fine southern tradition I enjoyed making is:
MINT JULEP:
2 cups granulated sugar
2 cups water (branch water is ideal)
Fresh Mint
Crushed Ice
Kentucky Bourbon (2 ounces per serving)
Make a simple mint syrup by boiling sugar and water together for 5 minutes; cool. Place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.
Make a julep by finning a julep cup or glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon to frost outside of cup or glass. Garnish with a fresh mint sprig.
Tips: Always use a premium Kentucky bourbon.
Use crushed or shaved ice and pack in a cup.
To bruise mint, place in a cup and gently pass the back of a spoon between cup and the leaves a time or two. You want the mint to release some of the fragrant oils.
You can also add a straw to protrude just above the rim of the cup and serve.
Keep the covered syprup inthe refrigerator (after removing the mint leaves) if you don't plan on drinking all the servings. Enjoy later!
Do NOT eat jello if you are a vegetarian.
What's Jello made of?
jiggly wiggly!!!!