OPEN FRIDAY AND SATURDAY NIGHTS 3:30-7:30
AND SUNDAY 11-2
Turnip Green and Black Eyed Pea Bake/Dip
One Can Black Eyed Peas/Drained and Rinsed
3/4 Cup Grated Parmesan Cheese plus 1/4 cup (for the top)
1/2 Pint (1 Cup) Heavy Cream
Six Slices Of Bacon, Chopped Into Small Pieces
One 16 Ounce Package Frozen Turnip Greens
(Thawed, Extract All water by squeezing to drain well)
1 1/2 Cups Sharp Cheddar Cheese Shredded
One 8 Ounce Package Cream Cheese Softened
1.In Cast iron Skillet cook bacon until crispy and fat has been rendered, leave about a tablespoon of bacon fat and drain the remaining and discard.
2. Fluff The Turnip Greens with a fork and add to the bacon, continue cooking 4-5 minutes at medium heat until the greens are heated.
3. In a bowl add the Black Eyed Peas, Mash with a fork or Potato Masher, until partially mashed, add the heavy cream and Parmesan Cheese and Mix Well. Set aside.
Remove The Skillet from the heat and from heat and add One and one Half (1 1/2) Shredded Cheddar Cheese to the Skillet of Turnip Greens, stir well until mixed, Add the Black Eyed Pea Mixture and stir well.
Place back on heat and add the Cream Cheese in small hunks and stir until mostly melted. Constantly stirring to prevent scorching the bottom of the Skillet.
Sprinkle 1/4 Cup Parmesan cheese on top.
Place in a 400 Degree Oven, Bake for 12-14 minutes until browned and bubbling
Serve with Chips or Snack Cracker!
Farm House Cheese Ball
One 3 Ounce Package Real Bacon Bits or Use 3/4 cup Crumbled Bacon
1/2 cup Real Butter Softened (1 stick)
One 8 Ounce Package Cream Cheese Softened
2 Cups Finely Grated or Shredded Cheddar Cheese
2 Cups Finely Grated or Shredded Swiss Cheese
1 teaspoon Garlic Powder
1 Teaspoon Onion Powder
16 Ounce Package Chopped Pecans (optional)
Combine Butter and Cream Cheese in a bowl mix well, then add all of the other ingredients and mix well, knead the mixture to properly form a large ball or several smaller balls. Roll each ball in the crushed pecans to properly coat. For gift giving pack into small Mason jars and top with pecans .
Butter Milk Ranch Dressing
1/2 Teaspoon Kosher Salt
Three Cloves Minced Garlic
6 ounces ButterMilk
9 ounces good Quality Mayonnaise (Not Salad Dressing)
Two Teaspoons White Vinegar
Three Tablespoons Chopped Parsley
Three Tablespoons Chopped Chives
Three Tablespoons Dill Weed
Combine all ingredients Mix well and refrigerate.
Lasts 7-10 Days normally under Refrigeration.
Chocolate Roulade (Gluten free)
Two Cups Heavy Cream
One Cup Semi Sweet Chocolate Chips (Good Quality)
Seven Egg Whites, Separated with no trace of yolks.
1/4 Cup powdered Sugar Sifted.
One Sheet of Parchment paper, Do Not Use Wax Paper!
One Half Size Sheet pan (18x13)
Preheat oven to 375 Degrees
In a Double Boiler Place One cup of Cream and the Chocolate Chips and heat until thoroughly melted,
Remove from heat and allow to cool in a refrigerator for about 10 minutes.
Prepare the parchment paper by measuring an over sized piece of the paper for the size of pan and cut a slit in each corner of the paper so that the sheet lays flat into the sheet pan. Generously Butter or spray the pan and place the parchment paper into the pan , Remove and turn the sheet over to coat both sides, make sure both sides are coated heavily.
In a large bowl or mixer bowl, (non aluminum)
Whisk the egg whites until they thicken and become foamy,
with a rubber spatula add the egg whites to the cooled chocolate mixture, gently fold until it is mixed well and there is a consistent Chocolate Color, pour the batter into the pan and spread evenly, quickly place in oven and bake for 10-14 minutes or until the cake is finished in the middle, Do Not Over Bake. watch carefully and check frequently after about 8-9 minutes.
Remove from oven, let it cool to room temperature.
In a Mixer place One cup of Heavy Cream and The Powdered Sugar mix until whipped, don't over mix. Watch Carefully!
Spread the prepared Whipped Cream on the Cake with a spatula and evenly distribute. From the long edge begin to gently roll the Roulade into a roll tightly and slowly. Roll to seam Side is Down and Gently remove the parchment paper. Refrigerate until ready to serve!