Collards Greens & Turkey Wings w/Rutabagas

Add abt. 2 qts water, cleaned chopped greens, smoked turkey wings and diced rutabagas to dutch oven, season with salt, add a Tablespoon butter or oil, bring to boil, turn down and let it simmer to desired tenderness. Serving Suggestions: Serve w/cornbread and sweet iced tea.

At the risk of sounding redundant...

PINK lemonade....Very pink, maybe too pink?? LOL OKay I had the bright idea to add strawberry K--Laid, to my lemonade "mix"...I got a little carried away with the pink stuff....LOL And no, it isn't even close to homemade. But boy was it good after working in the garden and picking these things below...

More yellow squash, this time I added bell pepper, banana pepper, onion, salt, pepper and butter...I know, I KNOW!!

And more buttermilk cornbread to go with it, and a pot of fresh from the garden cabbage---no not my garden. But I did pick it and helped them pick a lot of stuff......Hard work!!

We have been SO blessed...

Saturday, we'll be having our annual family reunion in Mobile, and I'm sure I'll have lots of food stuff to share...and more on my other blog!

What's for supper?

Fried bream
Potato salad
Buttermilk cornbread
Sliced cucumbers
Homemade ranch dip

I almost didn't get a picture of the cornbread! LOL

POTATO SALAD:
Ingredients:
6 medium red potatoes, wash & peel, dice into 1" pieces or leave skins on, and dice. Some say leave whole to boil, I don't.
Boil until tender in salted water, drain, rinse carefully with cold water and set aside to cool.
2 hard-boiled egg, finely chopped,
1 t. mustard
2 - 3 heaping tablespoon mayonnaise
1/4 -1/2 c. chopped sweet pickles or dill; both work well.
A little bit of juice from pickles.
1/2 teaspoon celery seed
1/2 teaspoon dill weed
Salt & pepper to taste
Your choice:
Paprika, dill weed, course black pepper, green olives, parsley, strips of pimento, etc. for garnish.
Fold all ingredients together in a large mixing bowl, until well mixed. Transfer to large serving bowl , sprinkle and/or place on your choice of garnishes.

Some like to eat it chilled & some like it warm. You decide.

BUTTERMILK CORNBREAD

1 c. cornmeal (self rising or plain, if plain add 1 t. baking powder, and 1/2 t. salt)

1/2 c. buttermilk

14 c. water

1 egg

vegetable oil

Preheat oven to 450 degrees. Add 2 T. vegetable oil to skillet and heat on medium burner. Mix all ingredients together in medium mixing bowl, pour into hot skillet, and place in oven. Bake until golden brown approximatley 20 minutes. Broil if necessary to brown top for 1-2 minutes. Watch so it doesn't scorch. Take out of oven slice like a pie. Serve hot with butter.

HOMEMADE RANCH DIP:

1 cup mayonnaise

1/2 cup sour cream (or cream cheese, softened)

1/2 t. dill weed

1/2 t. onion powder

1/2 garlic powder

Thinly sliced green onions, or chives if you prefer

Dash of salt and pepper

Mix all well and place in serving dish.

Throwing in the towel...

I don't think I ever want to see any squash again. Oh boy................We put up over 60 (I lost count) quart sized bags of squash (and zucchini) yesterday, and I think I'll go get the mower and cut down the bushes! Don't get me wrong, I am thankful for what we've got, and thankful to have put up this amount in the freezer, but I think we have enough already? My sweet niece helped me or I'd still be cutting, blanching and bagging squash! On top of that I had to do something with some of the things in the freezer and fridge to make room for all of the squash, did I mention we have squash? LOL So anyway, I boiled parts of a turkey my son killed a few weeks ago for turkey and rice that we'll have tonight, also baked a chicken with turnip roots, potatoes, carrots and onions, smothered some "squash", and I have some yummy avocado's to make some guacamole today.

I put up:

~blanched yellow squash

~raw yellow squash

~raw zucchini

~zucchini fries (dampened and coated in flour)

~yellow squash fries (dampened and coated in flour)

~yellow and zucchini sliced dipped in buttermilk and egg, and coated with cornmeal

~shredded zucchini for zucchini bread

Inevitably, I will have more squash...I'm going to be pickling it next time...Oh, and I canned 11 jars of pickles, as well.

I'm still so tired, and so sore...Even my thumb is sore from all the cutting! But we'll have plenty of squash to get us through until the year 2015 or so...well, not quite, but close.

Trying to replicate...

Anyone who knows me, knows I LOVE these scrumptious pickles, I discovered several years ago. Food Tiger (Greers) stopped selling them. The only place I have found them is at a Piggly Wiggly about 40 miles away---they are SCARCE. I buy a couple of jars when I go there, but they don't last long. They are so good on roast beef po' boys, in potato salad, and just on the side with a meal. I could order them online, but it gets rather expensive with the high shipping costs....SO??? I'm trying to figure out a similar recipe!! I've come close to replicating the recipe, but I don't think anything could be better than the original! They are truly addictive! A mixture of sweet and spicy, dill and garlic...Mmmmm Anyway, I have an old label recipe I've used for years, Lime Pickles... and I add a bit of dill, peppers, and garlic....And like I said, "It is close"...RECIPE Later...Back to pickling! I have my pickles sliced and ready to start soaking...

And I'm making Zucchini Fries in a buttermilk batter for supper.

Tonight we'll be having:
venison meatloaf
turnips
zucchini fries
baked sweet potatoes
corn bread

Also: Last night we ground up about 20 pounds of venison, with beef fat trimmings. For supper we had---you guessed it: 

venison/hamburger steaks
rice
gravy
green baby lima beans
blackberry cobbler

 
I made 60 hamburger patties which I froze on 2 baking sheets in layers between wax paper. Today I'll place them in freezer bags, about 6 to a bag.

Got a lot to do...Later!

What's For Supper?

Bar-b-q chicken, smothered squash, potato salad, rolls...

Dessert: Dishpan cookies & coffee

What's For Supper?

Bar-b-que'd ribs, baked beans, potato salad, rolls...