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GREENS AND GORt* DODGERS ' ' 6 servings 6 slices bacon 2 quarts water 1 tablespoon salt 1/2 teaspoon pepper 1/2 teaspoon hot pepper sauce, or to taste 3 pounds cleaned, chopped collard or mustard greens Corn Dodgers In large kettle, fry bacon until tender. Add water and seasonings; bring to boil. Add greens; boil, uncovered, for 5 minutes. Cover and simmer over low heat 30 to 35 minutes, or until stems are tender. Remove greens, bacon and half of pot likker to a heated bowl. Drop Corn Dodgers into remaining simmering pot likker. Cover and steam 15 minutes. Uncover; cook 5 minutes longer. Serve on top of hot greens. Corn Dodgers: 1 cup enriched self-rising 1 egg, beaten corn meal 1/3 lo i/2 cup pot likker 2 tablespoons butter, melted Combine corn meal, butter, egg and 1/3 cup pot likker. If necessary, add more pot likker to make a stiff batter. Shape dough into 6 biscuit-size cakes by pressing dough between hands.
TRIPLETT’S MILLING £0.
CULPEPER, VA.
71.5%