Page 20 - Florida Sentinel 11-18-16 Online Edition

Recipes
Roasted Turkey
Soul Food Macaroni and Cheese
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
Baked Ham
1 turkey, fresh or frozen (follow package direc- tions to thaw)
butter or margarine, softened
salt and fresh ground pepper
gizzards and neck from turkey
3 cups water
1 stick butter or mar- garine
whole red onion
4 stalks celery
Directions: 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.
Bake ham according to package directions. About 1/2 hour before ham is done prepare glaze by combining ingredients and mixing well. Next remove ham from oven and pour off drippings. Peel away any rind that is left on ham and score ham with a sharp knife.
While scoring make diamond shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and re- turn to oven. After applying glaze, bake until desired internal temperature is reached.
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.
Directions: First remove, neck, gizzards and anything else from the body cavity of the turkey and set aside for your broth. Rinse turkey under running cold water, then pat bird dry using paper towels. Rub the outside of turkey generously with softened butter or margarine, salt and pepper. If de- sired loosely place onion, and celery into the neck and body cavity of your turkey. Close all openings with string and now your bird is ready for roasting.
Preheat oven to 325 degrees Fahrenheit.
While your oven is preheating, its time to make your
turkey broth. Place your turkey neck and gizzards, water and stick of butter in a sauce pan. Bring broth to a boil, then im- mediately reduce to a simmer.
Place bird into a roasting pan and place into preheated oven. After 30 minutes of cooking, its time to begin basting the turkey frequently with your turkey broth and pan drip- pings from the bird. Frequent basting will produce a juicer bird.
Cook turkey to an internal temperature of 180 to 185 de- grees Fahrenheit, with the center of your stuffing reaching at least 165 degrees. Allow turkey to cool for about 15 minutes before carving.
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
Directions: 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.
Boil your elbow maca- roni according to package instructions.
Place cooked and drained macaroni in your casserole dish. Add soft- ened 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 remain- ing cheese, about 1/2 pound.
Bake macaroni with cheese at 350 degrees for about 1 hour. The top layer will turn golden brown when the macaroni is ready. Do not allow your mac and cheese to dry out.
Collard Greens
6-8 Bunches Of Collard Greens 2-3 Smoked Turkey legs Garlic Powder To Taste Season Salt To Taste
Directions: As always the key to great cooking is being pre- pared and using quality ingredients.
Lets start with cooking your turkey legs. Add turkey legs to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additionally water if necessary.
While the turkey is cooking go ahead and 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 together and cut leaves into 1 inch thick strips.
When your turkey legs are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the meat and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 18, 2016