Southern Collard Greens

Ingredients:

• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Directions:

1. Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2. Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. Add the vegetable oil and simmer covered for 30 minutes.

Brussels Sprouts

Ingredients:

• 3 cups water
• 1 pound Brussels sprouts, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces pancetta bacon, diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions:

1. Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

Southern Tea Cakes

Ingredients:

• 1 cup shortening
• 1 3/4 cups sugar
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 3 cups self-rising flour

Directions:

1. In a mixing bow, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. Drop by tablespoonsful 2-1/2 in. apart onto greased baking sheets. Bake at 350 degrees F for 15-20 minutes.

Mississippi Tea Cakes

Ingredients:

• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup buttermilk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tea Cakes

Ingredients:

• 2 eggs
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
3. Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
4. Bake on lightly greased cookie sheets for 8 to 9 minutes.

Roasted Garlic Bread

Ingredients:

• 3 bulbs garlic
• 2 tablespoons olive oil
• 1 (1 pound) loaf Italian bread
• 1/2 cup butter
• 1 tablespoon chopped fresh parsley (optional)
• 2 tablespoons grated Parmesan cheese (optional)

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.
2. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
3. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
4. Broil for about 5 minutes, until toasted.

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Spanish Rice

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Curried Honey Mustard Chicken

INGREDIENTS:

1/3 cup butter, melted

1/3 cup honey

1/4 cup Dijon-style prepared mustard

4 teaspoons curry powder

1 pinch ground cayenne pepper

4 skinless, boneless chicken breasts

DIRECTIONS:

1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Sweet Mustard Chicken Bake II

INGREDIENTS:

4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

2.In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.


3.Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Berry Breakfast Drink

INGREDIENTS:

3/4 cup chilled orange juice

1/3 cup chilled pineapple juice

2 cups vanilla yogurt

1 cup frozen blueberries

1/2 cup frozen sliced strawberries

1/2 banana, sliced

DIRECTIONS

1. Place the orange juice, pineapple juice, yogurt, blueberries, strawberries, and bananas into a blender. Cover and blend until smooth. The berry drink will be very thick. Serve immediately.

Biscuits

INGREDIENTS:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon white sugar

1/3 cup shortening

1 cup milk

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.