The Stanly News and Press (Albemarle, NC)

November 13, 2012

Cook's Corner

By Ann Hudson for the 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.