Sponsored by Lena’s Food
1 – 15 pound turkey Change Servings
• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Southern Collard Greens
• 2 large bunches of collard greens, cleaned
rinsed and chopped
• 2 pounds smoked meat (hamhocks,smoked
turkey legs, wings, or smoked neck bones)
• Water to cover plus an inch
• 2 large pinches of kosher salt
• 1/2 teaspoon of Cajun seasoning
• 1 cup of chopped onion
• 3 cloves of garlic, minced
• Couple dashes of hot sauce
• 2 cups of chicken broth
• 1 tablespoon bacon drippings or oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• Remnants of leftover ham
Slash the ham hocks lightly with a knife. Put in a large stock pot and cover them with water, plus about an inch. Add the salt, Cajun seasoning, onion, garlic and hot sauce. Bring to a boil, reduce heat and simmer for an hour.
While the ham hocks are simmering, strip, wash, drain and chop the collards; set aside.
To the ham hocks, add the greens, chicken broth, sugar, bacon fat or oil, vinegar, soy sauce, butter, and ham remnants. Cook the greens down, cover, reduce heat to low, and cook for 30 to 45 minutes if you like them firmer; 1-1/2 to 2 hours, if you like them more cooked down, stirring occasionally. Add chicken broth, if liquid cooks down too low. Taste, season with additional salt and pepper as needed; sprinkle with dried pepper flakes, if desired. Serve with cornbread and vinegar pepper sauce at the table
Prep time: 1 hour |Cook time: 1 hour. Yield: About 8 to 10 servings
• 10 pounds frozen cleaned
• 1 onion, roughly chopped
• 2 teaspoons salt
1 teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic
1. Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
2. Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes.
Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough.
Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
Candied Yams or Sweet Potato
• 2 cups water
• 2 cups fine granulated sugar
• 4 tablespoons butter
• 1 teaspoon lemon juice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 8 small yams or sweet potatoes
Cookware and Utensils:
• 2 measuring cups
• medium boiling pot
• measuring teaspoons
1. Peel outer skin from yams or sweet potaoes and slice into 1/2 to 3/4 inch thick circles. Rinse in cold water, allow to drain then set aside for later use.
2. In a medium pot, bring water and sugar to a rolling boil, add butter, lemon juice, nutmeg, cinnamon and sliced yams or sweet potatoes. Return to boil, cover pot and reduce heat to simmer.
3. Cook yams or sweet potatoes for 35 to 45 minutes until tender. Gentle stir throughout cooking.
Southern Black Eyed Peas
• 4-5 green onions, chopped (or 1 medium white onion, chopped)
• 3 cloves of garlic, chopped
• 1 (16 oz) bag of dry black eyed peas
• Smoked Turkey or Ham (as much as you desire. I used half of a fully cooked, smoked turkey leg.
Just chopped the meat up into bits. You can leave it whole if you do not like meat in your black
eyed peas but like the flavor)
• 6-8 cups of chicken broth (or enough to cover the beans)
• Red pepper flakes, black pepper (optional)
Step 1.) Sort & wash the black eyed peas. Set aside. Step 2.) Chop onions & garlic. Step 3.) In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender. Step 3.) Add in the chopped meat, black eye peas, & chicken broth Step 4.) Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black eyed peas are tender. Step 5.) Remove from heat and let sit covered for about 10-15 minutes. Step 6.) Season with red pepper & black pepper if desired.
• 4 lemons
• 1/2 cup sugar
• 2 quarts water
• honey to taste
It doesn’t get any simpler than this. Rinse lemons thoroughly. Next you want to prepare the lemons for squeezing. Roll whole lemons with the palm of your hands on the kitchen top to break up the pulp and produce more juice.
2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.
3. Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.
Red Velvet Cake
Original recipe makes 2 9″ inch pans
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 tablespoons cocoa
• 4 tablespoons red food coloring
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
2. Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON’T BEAT OR STIR NOW.
4. Bake for 30 minutes.
5. To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY!
While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON’T ICE CAKE TILL COOL.
Sponsored by Lena’s Food