Recipes For Today:
Dollywood Presents Tennessee Mountain Home Cooking:
Vegetables And Fruits
Turnip Greens
6 cups water
5 pounds greens with turnips
1/2 pound salt pork
2 teaspoons bacon drippings
Wash greens. Discard any bruised ones. Tear into pieces. Peel and slice
turnips. Cut pork into large pieces. Put pork in large pan with water. Bring
to a boil. Reduce heat to simmer, cover and cook for 30 minutes. Add greens.
Cover, cook for 10 minutes. Add turnips and bacon drippings. Cover, cook
15 to 20 minutes, or until tender.
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The Best Of Cooking With Three Ingredients:
Main Dishes
Ham And Limas
1 (10 ounce) package frozen baby lima beans
1 center cut ham slice
1/2 cup grated Cheddar cheese
Cook frozen beans until tender, according to package directions and drain.
Place ham slice in a shallow pan, and broil 5 minutes on each side, 3
inches from heat. Arrange beans over ham. Sprinkle with shredded cheese, and
broil only until cheese melts and bubbles.
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The Betty Crocker Recipe Card Library:
Recipes For Calorie Counters
Skillet Veal
6 boneless veal cutlets (4 ounces each)
2 tablespoons shortening
1 teaspoon salt
1 can (16 ounces) tomatoes
1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ounces) whole onions, drained
1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 ounces) peas and carrots, drained
Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown
meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry;
heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring
occasionally. Add onions, mushrooms, reserved liquid and peas and carrots.
Cover;
simmer 10 minutes.
Makes 6 servings (305 calories each.
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