Recipes from today's show...Ham, Bean & Turnip Green Soup, Cornbread, Creamy Mac & Cheese & Brownie Brittle Parfaits...enjoy :)

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

CREAMY MAC & CHEESE

OLD-FASHIONED CORNBREAD

BROWNIE BRITTLE PARFAITS

 

 

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

Melissa Friday

1 tablespoon olive oil

2 tablespoons butter

1 small onion, chopped

1 (1 ½ lb.) center-cut ham steak, cubed

1 (32-ounce) box chicken broth

1 cup water

2 cans great northern beans, drained and rinsed well

1 (27-ounce) can turnip greens ( I use the Glory brand)

1 tablespoon each of salt, pepper, garlic powder, onion powder and Cajun seasoning

    (Use more seasonings if you like)

Heat oil and butter in a soup pot and add onions.  Cook onions for about 7 minutes, stirring often, then add the ham and cook for 2 more minutes.  Add remaining ingredients, cover and simmer on low for 1 hour.  It’s great with hot sauce and cornbread on the side. J

 

 

 

MELISSA’S CREAMY BAKED MAC AND CHEESE

1 (16-ounce) box elbow macaroni

2 pounds Velveeta cheese, cubed

Salt and pepper to taste

4 tablespoons butter

½ cup whole milk

3 cups of the macaroni water

8 ounces sharp cheddar, grated

Heat oven to 375 and grease a 13x9x2 baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a 13x9x2 baking dish.   Bake at 375 for 30 minutes and then add sharp cheddar cheese and bake 5 more minutes  or just until cheese is melted.    If desired you can mix ½ cup bread crumbs with 3 tablespoons of melted butter and sprinkle on top the last 8-10 minutes of baking time.  This is so good!

 

OLD-FASHIONED CORNBREAD

A black skillet is a must for this recipe J

2 cups self rising cornmeal

2 tablespoons vegetable oil + 1 ½ tablespoons more

3 tablespoons sugar

1 ½ cups whole milk or buttermilk

1 egg, beaten

Place the 1 ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.

 

BROWNIE BRITTLE PARFAITS

½ package brownie brittle, broken into small pieces

1 small box white chocolate pudding

2 cups whole milk

Heath Bar toffee bites

Redi-Whip

Mix the pudding mix and milk together and refrigerate for 10 minutes.  Take 4 martini glasses and place about a tablespoon of brownie brittle pieces in the bottom of the glass.  Next add 2 tablespoons of pudding to each glass, then sprinkle toffee bites over pudding.  Add a little more brownie brittle to each glass and top with Redi-Whip or Cool Whip just before serving.