Roast the brussel sprouts in olive oil to desired tenderness,

Season with salt and pepper,

Toss the sprouts in Cha-Cha!

Delicious!

Green Tomatoes (sliced)

Florence’s HomeStyle Cha~Cha

cornmeal

1 teaspoon salt

pepper

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge green tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Fry the green tomatoes until golden brown. Top the slices with Florence’s Cha-Cha and serve warm. Delicious!

(Great Northern or Pinto Beans)

4 cups cooked beans

1 medium onion, finely chopped

1 tbsp. oil

4 slices bacon

¼ cup Florence’s Cha Cha drained beans.

Fry bacon until crispy; drain excess fat, and crumble. Sauté onions in oil. Combine bacon, onions, and beans in baking dish sprayed with non-stick cooking oil. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes. Garnish with Cha~Cha. Serve warm. Yields 6-8 servings

approx. 6 bunches of greens (Collard, Turnip, Mustard, Kale, etc)

2tbsp.

Seasoning salt 1 tbsp.

Garlic salt 2tbsp.

Granulated sugar

1 – tsp Salt

½ – tsp Cayenne pepper

½ cup – Chopped bell pepper

1 med. – Chopped onion

½ cup – Chopped celery

Florence’s HomeStyle Cha-Cha (top with 1 heaping teaspoon per serving or as desired!)

Preparing Greens for cooking: Separate stems from greens-do not use stems. Collard greens often have large, tough leaves; so they will need to be cut into 1-2 inch strips. Other types of greens can be cooked without cutting the leaves. Check leaves closely for debris, grass, tiny insects, etc. Fill sink or large container with cold water and wash greens thoroughly. Repeat the washing process 3 times-more if greens are extremely gritty. Preparing meat for cooking greens: Greens can be cooked with most kinds of boiled meats (except sea foods) plus the broth created from cooking the meats. Some examples of meats used in cooking greens are turkey wings or legs (with broth), pork or beef neck bones (with broth), country style ribs (with broth) salt back or bacon (these can be fried slightly to release excess fat, then add water for broth). Meats add the essential flavor to greens. They prevent blandness. Tougher meats, like turkey legs may require a little more water and will need to cook longer-at least l hour. Other meats should merely be cooked 10-15 minutes before adding greens. Cover with lid. Adding and Cooking Greens: Place washed greens in the stock pot in which the meat is already boiling. Only a cup or two of broth is required because the greens will produce more broth. Stuff all of the greens in the pot (they will shrink as they cook) and cover with lid. Bring to another boil on medium heat, turning greens occasionally to avoid scorching. Once greens shrink and the broth level seems adequate for boiling (the broth should not be higher than the shrunk greens), boil the greens on low/medium heat for about 2 hours, or until the greens are tender. As the greens approach tenderness, taste and add more seasoning if necessary. Makes 6-8 servings. Top off each serving with 1 heaping teaspoon of Florence’s HomeStyle Cha-Cha (or as desired)!

An absolutely SENSATIONAL Southern Classic!