ArizonaRealCountry.com 47 January 2019 Present this ad at your tour to be entered to win in our monthly drawing. FREE HAPPY HOUR EVERY FRIDAY!* 4pm-6pm Enjoy a Prickly Pear drink at the Cyber Cafe *Call for details a bite of country Mom’s Real Country Recipes 2 Tbsp baking powder 1 cup milk 1 cup nonfat plain yogurt ¼ cup butter, melted ¼ cup vegetable oil 4 eggs, lightly beaten 2 cup creamed corn DIRECTIONS Preheat oven to 400°F. Grease two 8-inch square baking pans. Combine dry ingredients in a bowl. In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture; stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pans and bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cornbread in the baking pans on a rack. Remove the cornbread from the pans; cut into squares to serve. HOPPIN’ JOHN Serves 6 INGREDIENTS 1 Tbsp olive oil 1 medium onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 2 15-oz. cans black-eyed peas, rinsed and drained 1/4 cup vegetable broth or water 1 tsp salt 1/2 tsp freshly ground black pepper 2 green onions, thinly sliced 1/4 cup flat-leaf parsley, minced Cooked rice Shredded white cheddar Hot sauce (optional) DIRECTIONS Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired. SOUTHERN COLLARD GREENS Serves 6-10 INGREDIENTS 1 pound bacon, diced 1 onion, chopped (about 1 1/4 cups) 6 cloves garlic, chopped 8 cups (2 quarts) chicken stock 1/4 cup rice vinegar 2 tablespoons sugar 1/2 teaspoon pepper 1/4 teaspoon salt 4 bunches collard greens (about 2 1/2 pounds), washed and chopped DIRECTIONS Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes. Remove crisp bacon from pot, and set aside on paper towel-lined plate. Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes. Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens. Reduce heat, cover, and simmer, about 45 minutes. When greens are tender, add crumbled bacon.