Turnip Greens
6 slices bacon, chopped
1/4 cup chopped onion
1 bunch fresh turnip greens (about 4 pounds)
1/2 cup water
1/4 cup lemon juice
1 tablespoon sugar
1/4 teaspoon salt

Cook chopped bacon and onion in a large Dutch oven until bacon is crisp and onion is tender; drain well and set aside.
Remove stems from greens; wash greens thoroughly, and tear into bite-size pieces. combine greens and water in Dutch oven; bring to a boil over medium heat. cover, reduce heat, and simmer 30 minutes or until tender, adding additional water, if necessary. Stir in bacon mixture, lemon juice, sugar, and salt; cook an additional 5 minutes.
Yield: 4-6 servings.

Sausage Cornbread
1 lb. hot sausage
1 onion, chopped
2 eggs, slightly beaten
2 c. self-rising cornmeal
1 (17 oz.) can cream style corn
1 c. buttermilk
1/4 c. oil
8 oz. shredded sharp Cheddar cheese

Heat oven to 425 degrees. Grease 13 inch pan. In skillet, brown sausage and onion; drain well. In large bowl, combine eggs, cornmeal, milk, corn, and oil. Pour half of cornmeal mixture into greased pan. Sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake for 35 to 40 minutes.

Sweet Potato Casserole
3 c. cooked sweet potatoes (mashed)
3 eggs (beaten)
1/3 c. milk
1 c. butter or margarine (melted and divided)
1 c. sugar
1 tsp. vanilla
1 c. brown sugar
1/3 c. flour

Mix potatoes. eggs, milk, 1/2 cup of butter or margarine, sugar and vanilla together. Pour into baking dish. For the topping; take brown sugar, flour and remaining 1/2 cup of butter or margarine and mix together. Spread over potato mixture. bake at 350 degrees for 20-25 minutes or until topping is brown.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.