Here we have assembled all the recipes for a Southern All Vegetable dinner all on one page. We suggest you proceed in the following manner:
1. Make the ice tea and store in the refrigerator.
2. Start the collard greens and black eyed peas cooking.
3. When the collards and black eyed peas are cooked, keep them warn on the stove and start frying the green tomatoes and corn fritters.
The tomatoes and fritters should be served hot immediately after cooking.
Collard (or Turnip) Greens Recipe
* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
* 3 slices bacon, cut into 1-inch pieces
* 2/3 cup chopped onions
* 1 or 2 dashes cider or red wine vinegar
* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)
1. Fry the bacon in a pot large enough to cook the greens.
2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).
Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.
6. Add vinegar. Taste and add salt and pepper if needed. Serve very hot.
Black Eyed Peas
* 2 1/2 cups black eyed peas
* water, as needed, to cover about 4 inches above top of peas
* 1/2 tablespoon salt
* 1/4 tablespoon black pepper
* 1 medium size onion (whole)
* 1 slice bacon (un-cooked)
* 1/4 tsp garlic powder
* 1/4 tsp vinegar
* dash hot sauce (Tabasco) optional
Place all ingredients in a large soup pot and bring to a boil. Reduce heat and simmer 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If all the water boils away the peas will burn quickly, so watch closely.
A dash of hot sauce may be added to the simmering peas if you like them a little spicy.
Fried Green Tomatoes
* Green Tomatoes (as many as you want to cook. Allow at least four slices per person)
* 2 cups White Corn Meal
* 1/2 cup Flour
* Cooking oil (enough to provide about 1 inch deep in pan)
* 1 egg
* 1/2 cup milk
* Salt and Pepper to taste
1. Place cooking oil in large frying pan and place on medium heat.
2. Wash and slice tomatoes (slice about 1/4 inch thick)
3. Combine egg and milk in medium sized bowl and beat enough for good mix
4. Place corn meal and flour on a separate large plate and mix with dash of salt and pepper
5. Dredge tomato slices in cornmeal mix, shake off excess
6. Dip tomato slices in egg/milk wash
7. Dredge in the cornmeal mix again to coat thoroughly
8. Placed coated slices in frying pan without sides touching
9. Cook until golden brown on both sides (only about 2 minutes)
10. Remove and place on paper towels to absorb oil.
11. Serve HOT!
8 tea bags black tea
1 1/2 cups sugar
1 qt water
1. Pour the sugar in a 2 quart pitcher. Sit aside
2. Place 1 quart water in large pot on stove top burner set on medium-high heat.
3. Add tea bags to water
4. Bring water just to the point where small bubbles begin to form around edge of pot. Do not bring to a full boil.
5. Remove from heat and discard tea bags
6. Pour hot tea in pitcher containing sugar. Mix well until all sugar is dissolved.
7. Add one tray of ice. Stir
8. Add water from tap to bring water level to within 4 inches of top of pitcher
9. Refrigerate for 30 minutes
* 1 and 3/4 cup all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoons salt
* 1 egg, slightly beaten
* 1 cup milk
* 1 tablespoon melted shortening
* 2 cups whole kernel corn
* oil for frying (enough for about a 3/4 inch depth in your frying pan)
1. Combine all of the ingredients except the corn, blending until smooth.
2. Add the corn and mix well.
3. In a large skillet, heat the oil until very hot. Place the handle of a wooden spoon or other utensil into the oil. You should see bubbles rise around the wooden handle immediately. If not wait for oil to get hotter.
4. Drop the batter by the tablespoon into the hot oil
5. Fry until browned on both sides, Serve Hot!