Recipes Weeks 3 and 4

Boiled Greens
Serves 6

3 pounds fresh young turnip, collard or mustard greens
1 ½ pounds salt pork, with rind removed, cut into 1-inch dice
1 ½ cup water
1 cup coarsely chopped onions
1 teas. Sugar
Salt
Freshly ground pepper

With sharp knife trim away any bruised or blemished spots on the greens and strip the leaves from their stems. Wash the leaves in several changes of cold running water to remove all traces of dirt or sand.

In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat, stirring the dice frequently with a slotted spoon until they are crisp and have rendered all their fat, Transfer the dice and liquid fat to a bowl and pour the water into the skillet. Bring to a boil over high heat, scraping in any brown particles that cling to the bottom and :n. Remove from the heat and set aside.

Place the greens in a heavy 4- to 6-quart pot and set over high heat. Cover tightly and cook for 3 to 4 minutes, or until the greens begin to wilt. Stir in pork fat and dice, the skillet liquid, and the onions and sugar. Cover the pot again and continue to cook over moderate heat for about 45 minutes, or until the greens are tender.

Drain off the cooking liquid and reserve it as "pot likker" for soups, or as a dunking sauce for cornbread. Taste the boiled greens, season them with as much salt and pepper as you think they need and serve at once.

Baked Squash Dressing

6 med. yellow squash
3 c, bread crumbs
1 c. grated cheese
1 med. onion, coarsely grated
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 eggs, beaten
Cracker crumbs

Cook squash in a small amount of boiling water; drain, saving water. Mash squash. Soak bread crumbs in enough squash water to soften. Blend all ingredients except cracker crumbs; place in a buttered casserole. Cover with cracker crumbs.
Bake at 350 degrees for 1 hour. Grated cheese may be sprinkled on top.
Yield: 6-8 servings.

Microwave recipe

PEAS, GREEN 2 POUNDS YIELD 4 SERVINGS

To Prepare: Wash and shell peas just before microwaving

Place peas and ¼ cup water in 1-quart casserole. Cover tightly and microwave on high 9 to 11 minutes, stirring after 5 minutes, until tender. Let stand covered 1 minute; drain.

To Serve.
• Sprinkle with chervil, marjoram, thyme or tarragon.
• Add toasted almonds or pine nuts.
• Toss with cooked sliced mushrooms and thin strips of ham.

	More Recipes Week 3 and 4
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Week 3 Baked Squash 4 or 5 fresh squash, cut up 1 sm. onion, cut up Salt to taste I egg, beaten 2 tbsp, butter ¼ c. grated cheese I c. cracker crumbs Cook squash and onion in small amount of salted water; drain and mash. Add egg, butter, cheese and ½ cup cracker crumbs; mix well. Place in buttered baking dish; top with remaining crumbs. Bake at 350 degrees for 25 minutes. For variation, shape mixture into balls and roll in cracker crumbs. Fry in deep fat Yield: 6 servings. Baked Banana Squash ½ banana squash ½ c. butter 3/4 c. brown sugar Wash squash; remove seed. Place in long baking pan or roaster. Parboil until tender; drain. Sprinkle with butter and sugar. Bake at 425 degrees until brown. Yield: 6 servings. Green Peas With Rice 1/2 c. rice 2 c. shelled green peas 1 sm. onion, chopped 3 tbsp. butter 1/2 c. chopped mushrooms I tbsp. Parmesan cheese Buttered bread crumbs Boil rice in 2 quarts salted water; drain. Rinse rice with hot water. Cook peas in a small amount of water for 10 to 15 minutes. Fry onion in butter; add mushrooms. Fry for 10 minutes. Combine all ingredients except cheese and crumbs. Sprinkle top with cheese and buttered bread crumbs before baking. Bake in casserole at 350 degrees for 30 minutes. Yield: 6-8 servings Lamb Roast Marinated with Fresh sage 3 hours Marinate over night 1 leg of lamb, 6 to 7 Ibs. Salt and pepper 2 small sprigs rosemary 1 cup hot water Fresh sage branches Have excess fat trimmed from lamb but do not have skin taken off. Wrap lamb with branches of fresh sage and 2 small sprigs of rosemary. Cover well with waxed paper. Place lamb in refrigerator overnight. When ready to roast, remove herbs, sprinkle meat lightly with salt and pepper. Place on rack in roasting pan. Roast in preheated hot oven (400° F.) 15 minutes. Remove fat; pour in water. Reduce heat and roast in slow oven (33Q° F.) 30 minutes for each pound for medium-done roast and 35 minutes each pound for well-done meat. The English prefer to roast lamb in a hot oven (400° F.) without reducing heat at any time. This takes approximately 2 hours for a 5- or 6-pound roast. Serve piping hot with baked potatoes. Serves 8.
		Boiled Greens Serves 6 3 pounds fresh young turnip, collard or mustard greens 1 ½ pounds salt pork, with rind removed, cut into 1-inch dice 1 ½ cup water 1 cup coarsely chopped onions 1 teas. Sugar Salt Freshly ground pepper With sharp knife trim away any bruised or blemished spots on the greens and strip the leaves from their stems. Wash the leaves in several changes of cold running water to remove all traces of dirt or sand. In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat, stirring the dice frequently with a slotted spoon until they are crisp and have rendered all their fat, Transfer the dice and liquid fat to a bowl and pour the water into the skillet. Bring to a boil over high heat, scraping in any brown particles that cling to the bottom and :n. Remove from the heat and set aside. Place the greens in a heavy 4- to 6-quart pot and set over high heat. Cover tightly and cook for 3 to 4 minutes, or until the greens begin to wilt. Stir in pork fat and dice, the skillet liquid, and the onions and sugar. Cover the pot again and continue to cook over moderate heat for about 45 minutes, or until the greens are tender. Drain off the cooking liquid and reserve it as "pot likker" for soups, or as a dunking sauce for cornbread. Taste the boiled greens, season them with as much salt and pepper as you think they need and serve at once. Baked Squash Dressing 6 med. yellow squash 3 c, bread crumbs 1 c. grated cheese 1 med. onion, coarsely grated 1 tsp. salt 1/8 tsp. pepper 2 tbsp. butter 2 eggs, beaten Cracker crumbs Cook squash in a small amount of boiling water; drain, saving water. Mash squash. Soak bread crumbs in enough squash water to soften. Blend all ingredients except cracker crumbs; place in a buttered casserole. Cover with cracker crumbs. Bake at 350 degrees for 1 hour. Grated cheese may be sprinkled on top. Yield: 6-8 servings. Microwave recipe PEAS, GREEN 2 POUNDS YIELD 4 SERVINGS To Prepare: Wash and shell peas just before microwaving Place peas and ¼ cup water in 1-quart casserole. Cover tightly and microwave on high 9 to 11 minutes, stirring after 5 minutes, until tender. Let stand covered 1 minute; drain. To Serve. • Sprinkle with chervil, marjoram, thyme or tarragon. • Add toasted almonds or pine nuts. • Toss with cooked sliced mushrooms and thin strips of ham.
Week 4 MICROWAVING FRESH VEGETABLES For whole vegetables, wash and pierce in several places to allow steam to escape. For pieces, wash, trim and pare as necessary, then cut into pieces approximately the same size. Place vegetables (except potatoes) with larger, denser parts toward the outside edge of the casserole or dish. For whole white potatoes and sweet potatoes, place uncovered in a circle on paper towel in microwave and let stand uncovered. Add water as directed. Cover tightly and microwave on high until crisp-tender or tender rotating casserole, stirring, turning over or rearranging food as directed. Let stand covered. TYPE AMOUNT WATER TIME Asparagus spears 1 ½ pounds ¼ cup 6 to 9 minutes, rotating dish ½ turn after 3 minutes Asparagus pieces, 1 inch 1 ½ pounds ¼ cup 6 to 9 minutes, stirring after 3 minutes Beans-Green, Wax pieces, 1 inch 1 pound ¼ cup 9 to 14 minutes, stirring every 5 minutes Broccoli spears 1 ½ pounds 1 cup 9 to 12 minutes, rotating dish ½ turn every 4 minutes Broccoli pieces, 1 inch 1 ½ pounds 1 cup 9 to 12 minutes, stirring every 4 minutes Brussels Sprouts 1 pound ¼ cup 8 to 13 minutes, stirring after 5 minutes Cabbage-Green, Red, wedges 1 pound ½ cup 10 to 14 minutes, rotating dish ½ turn after 5 minutes Cabbage-Green, Red, shredded 1 pound 1/4 cup 8 to 10 minutes, stirring after 4 minutes Carrots slices, 1/4 inch 1 pound 1/4 cup 6 to 8 minutes, stirring after 4 minutes Cauliflower 2 pounds 1/4 cup 12 to 14 minutes, rotating dish ½ turn after 6 minutes. Corn 4 ears ¼ cup 9 to 14 minutes, rearranging after 5 minutes Peas, green 2 pounds ¼ cup 9 to 11 minutes, stirring after 5 minutes Potatoes, white 2 pound ½ cup 12 to 18 minutes, turning over after 6 minutes Potatoes, white pieces 2 pound ½ cup 10 to 16 minutes, stirring after 4 minutes Potatoes, sweet 1 1/2 pounds 18 to 15 minutes, turning over after 4 minutes Summer squash- Yellow, Crookneck, Pattypan, Zucchini, Straightneck, slices or cubes 1 ½ pounds 1/4 cup 8 to 10 minutes, stirring after 4 minutes; 9 to 13 minutes for pattypan 1 minute Winter Squash, Acorn, Buttercup, Butternut whole 2 pounds - 4 to 6 minutes or until rind is easy to cut through; cut in half; microwave 5 to 8 minutes longer