Turnip Greens Stew (Southern Living Annual Recipes, 2002 [page 17, pictured page 38])

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.

Pan-Fried Pork Chops (Southern Living Annual Recipes, 2002)

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.