Southern Delights: Sunday Supper
- Honey Baked Ham
- Homemade Macaroni and Cheese
- Amber's Southern Turnip Greens with Cornmeal Dumplin's
- Kelley Family Butter Muffins
Homemade Macaroni and Cheese:
2 cups uncooked elbow macaroni
1/2 stick butter
3 1/2 cups shredded cheddar cheese; divided
1/2 cup sour cream
1 can cheddar cheese soup
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1 cup milk
Preheat oven to 350. Boil and drain macaroni. Mix butter and shredded cheese in pot until melted and mixed well. Set aside 1 cup of shredded cheddar cheese. In the pot with the melted butter and cheese, add the rest of the ingredients, including the cooked elbow macaroni. Mix well. Add macaroni and cheese to greased 13 x 9 pan. Cover and bake for 30 minutes. After 30 minutes add the remaining cup of shredded cheese and bake uncovered for an additional 5-10 minutes or until the cheese has melted.
Amber's Southern Turnip Greens with Cornmeal Dumplin's:
1 bunch of Turnip Greens
1 stick of butter for greens (you will need more for frying)
3 beef bouillon cubes
1 pound of bacon
1 onion sliced
1 garlic clove ( I used 1/2 teaspoon of minced garlic)
2-3 cans of chicken stock (see cook's notes)
1 tsp sugar
3-4 dashes Worcestershire sauce
lots of dashes of hot sauce (depending on how hot you like it)
1/2 tsp of cayenne pepper
salt & pepper to taste
1/2 tsp of garlic powder
1/4 teaspoon ground ginger
Wash greens REALLY good. I find it best to go ahead and strip the greens free of the stalk, slice and chop them, then wash them WELL. It's a bit easier to get all the sand off. You will probably want to wash them 2-3 times just to make sure. Again, it's easier when they are cut first. Set greens aside in large stock pot. Go ahead and slice your onion. Now, take your bacon and cook it, then crumble or dice and set aside. In the same pan, using the bacon grease, saute the onions and minced garlic until it's caramelized. Once it is cooked, pour the entire pan into the pot of greens. Yes, all of it. Don't strain out the bacon grease.
To the pan, add the bacon and 2 cups of chicken stock. Now add the remaining spices and beef bouillon cubes ( I crunch them up before adding them to the pot). Bring pot of greens to a rolling boil. Once it's boiling, I usually turn to a medium- low and cover. Cook this for about an hour to an hour and half.
*2 cans of chicken stock is usually plenty for covering the greens to be able to cook. Chicken stock doesn't evaporate like water does, it takes a lot longer to evaporate. So if you need more chicken stock, only add a little at a time. Otherwise, you will be scooping out stock because you will have too much. You aren't making soup here, people. You don't want your greens to be dry, but they don't necessarily need a life jacket either. Ummmkay? After about an hour, the greens should be cooked down. It's okay if you have a bit more stock in the pot than you would like. You will need 2/3 cup of the liquid from the greens to make the dumplin's (see recipe below). If you don't have enough liquid in your pot to accommodate 2/3 cup of liquid for the dumplin's, then just use straight chicken stock. Once you have cooked your dumplin's and added them to the pot, give it one quick stir and you are finished! *this is usually when I taste-test to see if it needs more hot sauce.
1 cup all-purpose cornmeal
1/2 teaspoon salt
2/3 cup liquid from the greens
Take your liquid and boil in a small pot. Mix all ingredients together. Take about 1 tsp of the dough and roll into a ball into the palm of your hands. Drop each ball into your pan. Boil for 7-10 minutes. Then pour the entire pot into your greens. You may have to shake the pot to keep the balls covered with the liquid. It's okay if they are not perfectly round and pretty. They still taste good!
Kelley Family Butter Muffins:
2 sticks of real butter, softened- you will need more to grease muffin pan
1 cup sour cream
2 cups self-rising flour
Preheat oven to 400. In large bowl, mix butter and sour cream together well. Then, add the flour one cup at a time, mixing well between the 2 cups. When everything is smooth and free of clumps, add to buttered (not sprayed) muffin tin. Butter that muffin tin good, darlin. These aren't called butter muffins for nothin'. Cook for about 15-17 minutes or until the tops are golden brown. Wait about 5 mintues, then add a big ole dollop of butter to each muffin. Don't skimp on the butter.
That's it! I hope y'all enjoy your sunday supper!
....now, I'm off to work off all that dang butter...
Don't forget to link up with me every Sunday night for Moonshine Monday! :)
Cozy Little House