Page 29 - Florida Sentinel 12-16-16 Online Edition

Recipes
* Southern Fried Chicken –Who doesn't love southern fried chicken? If you like fried chicken try out our mouthwatering alternative to crispy fried chicken.
* Honey Baked Ham - This honey baked ham cooks up nice and easy and offers you some tremen-
dous taste.
* Collard Greens - This traditional southern style collard greens recipe is the best.
* Macaroni and Cheese - Don't discount the popularity of this quick and easy baked all Ameri- can recipe favorite.
Soul Food Macaroni and Cheese
Baked Ham
Southern Fried Chicken
Collard Greens
Ingredients:
* 1 - 8 to 10 pound smoked ham * whole cloves
Glaze for Baked Ham
* 1/2 cup honey
* 1/2 cup orange juice
* 1 cup packed light brown sugar
Directions:
1. Preheat oven according to package cooking directions. Place ham fat side up on the rack of a shallow roasting pan. Insert meat thermometer through fat side into center of thickest part of the ham, but don't let it touch the bone. 2. Bake ham according to package di- rections. About 1/2 hour before ham is done prepare glaze by combining in- gredients and mixing well. Next re- move ham from oven and pour off drippings. Peel away any rind that is left on ham and score ham with a sharp knife.
3. While scoring make diamond shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and return to oven. After apply- ing glaze, bake until desired internal temperature is reached.
4. Remove ham from oven and allow to stand for about 20 minutes before slicing. If desired, remaining glaze can be poured over sliced ham.
Makes 10 to 12 servings.
Ingredients:
* 2-1/2 to 3 pounds of chicken, cut up, ready to cook
* 1/2 cup vegetable oil * 1/2 cup all purpose flour
* 2 teaspoons butter or
margarine
* 2 tablespoons of seasoning salt
* 2 tablespoons garlic
* 2 tablespoons unsalted meat tenderizer * 1 cayenne pepper
* 2 tablespoon onion powder
Cookware and Utensils:
* 1 large cast iron skillet
Directions:
1. As always the key to great cooking is preparation and qual- ity ingredients.
2. Clean chicken and pat dry with paper towels. It's best to season your chicken the night before you plan to cook. Form your seasoning mixture by combining seasoning salt, garlic, meat tenderizer, cayenne pepper and onion powder. Gener- ously sprinkle your entire chicken. Ensure the seasoning is applied to all sides. Place seasoned chicken in refrigerator overnight.
3. Take your chicken out of the refrigerator about 5-10 min- utes before you start cooking. After your 5-10 minute wait, coat each piece of chicken with flour.
4. Over medium-low heat, melt butter and heat vegetable oil in a skillet large enough to hold all of the chicken. Fry chicken over medium low heat until browned on one side. Turn chicken over and brown the other side evenly. Once the grease cooks off and gets absorbed by the chicken add a couple tablespoons of water (this makes the chicken moist). Reduce heat, cover and simmer for 30 minutes.
Ingredients:
* 6-8
Bunches Of
Collard
Greens
* 2-3
Smoked
Turkey
* Garlic Powder To Taste * Season Salt To Taste
Cookware and Utensils:
* 1 5 Or 6 Qt Boiling Pot * 1 Cutting Board
* 1 Sharp Knife
Directions:
As always the key to great cooking is being prepared and using quality in- gredients.
1. Clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves to- gether and cut leaves into 1 inch thick strips.
2. Add smoked turkey, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-1hours until greens are tender. Stir your greens often to distribute the smoked turkey and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.
Ingredients:
* 1 box elbow macaroni (about 16 ounces)
* 1-1/2 pounds shredded cheddar cheese
* 1 cup whole milk
* 1 stick butter, unsalted and softened * A pinch of salt
* Pepper to taste
Cookware and Utensils:
* 1 large boiling pot * 1 baking casserole * 1 measuring cup
Directions:
1. Soften your butter using your mi- crowave. Microwave the butter on low for about 60 to 90 seconds. You only want to soften the butter, therefore check the butter every 10 to 15 seconds to ensure it doesn't melt.
2. Boil your elbow macaroni according to package instructions.
3. Place cooked and drained macaroni in your casserole dish. Add softened butter, milk, pinch of salt, pepper to taste and one pound of shredded cheddar cheese. Gently mix to blend the ingredi- ents. Layer the top of your macaroni with the remaining cheese, about 1/2 pound.
4. Bake macaroni with cheese at 350 degrees for about 1 hour.
FRIDAY, DECEMBER 16, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 17-B