Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 2 16-ounce packages frozen chopped turnip greens
  • 1 16-ounce package frozen seasoning blend
  • 1 teaspooon sugar
  • 1 teaspoon seasoned pepper

Directions:

  1. Sauté the ham in the hot oil in a Dutch oven over medium-high heat for five minutes or until lightly browned.  Add the chicken broth and the remaining four ingredients; bring the greens mix to a boil.  Cover, reduce the heat to low, and simmer for twenty-five minutes, stirring occassionally.
  2. For the Collard Greens Stew:  Substitute one 16-ounce package of frozen chopped collard greens and one 16-ounce can of black-eyed peas, drained, for the two packages of turnip greens; if you please.  Prepare the recipe on the above instructions, cooking the collard greens for fifteen minutes; add the black-eyed peas and cook for ten more minutes.
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Ingredients:

  • 0.5 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon seasoned pepper
  • 1.5 pounds wafer-thin boneless pork chops
  • 0.25 cup vegetavle oil

Directions:

  1. Combine the first three ingredients in a shallow dish, and dredge the pork chops in flour mix.
  2. Fry the pork chops, in three batches, in hot oil in a skillet over medium-high heat 1 minute/side or until browned.  Drain on paper towels.

Makes 6 to 8 servings.



et cetera