By Ann Hudson for the SNAP
SNAP
Tuesday, November 13, 2012 —
Easy to fix, Southern food.
Turnip Greens Stew
2 cups chopped cooked ham
1 tablespoon vegetable oil
3 cups chicken broth
2 (16 oz.) packages frozen chopped turnip greens
2 (15.5-oz) cans cannellini beans, drained and rinsed
4 cups frozen diced onion, red and green bell peppers and celery
1 teaspoon sugar
1 teaspoon seasoned pepper
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes.
Yield: 10 cups.
Ann’s Cornbread
3 eggs
1/2 cup corn oil
2 boxes corn muffin mix
1 tablespoon salt
1 (15-1/2 oz) can cream-style corn
1 (8-ounce) container sour cream
Blend together the eggs and oil. Add the remaining ingredients and mix well. Bake in a greased and floured 8-inch x 11-inch pan for 35 minutes at 350°.
Yield: Serves 4.
Lemonade Pie
1 (9-ounce) container Cool Whip
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon lemon juice
2 (9-inch) graham cracker pie crusts
Blend all ingredients, spoon into pie crusts and refrigerate.
Yield: 2 pies or 12 small tarts.
