CHEF’S CORNER

Here are a couple of the latest things that we've piddled with and enjoyed in the kitchen. Their only common denominator is the garlic…but I think that belongs in everything that you cook!


Greens & Cheese Dip with Jalapeño-Corn Muffins

1 10-oz. package frozen chopped turnip greens
1/4 tsp. grated lemon rind
6 large cloves minced fresh garlic
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 Tbsp. melted butter
1 2.5 oz. can mushroom pieces, drained
1 can cream of mushroom soup
6 oz. Velveeta (or similar cheese)
1 tsp. Worcestershire sauce
5 drops Tapatío or your favorite hot sauce


Thaw greens and squeeze out water. Chop with lemon rind in food processor.

Sauté garlic, onion and celery in butter until tender. Add turnip green mixture and all other ingredients. Cook over low heat until cheese is melted and everything is heated through. Serve with muffins.


You can use a jalapeño cornbread mix for muffins or:


2 Tbsp. bacon grease - melted
2 cups cornmeal
1 cup all-purpose flour
2 tsp. salt
1 Tbsp. baking powder
1 tsp. baking soda
3 med. eggs
1 1/2 cups buttermilk
1/4 to 1/2 cup finely chopped jalapeños (not the seeds!)


Place oiled muffin pans (minis work best) in 400º oven while preparing batter. Sift dry ingredients together. Mix together eggs and buttermilk. Combine with dry ingredients. Pour warmed bacon grease into mixture. Fill muffin pans 2/3 full. Baking time will depend on muffin size. It may take anywhere from 12 minutes to 35 minutes (especially if your oven is as ornery as mine.