Southern dishes take shortcuts

By KATE NICHOLSON
SOUTHERN LIVING
For this collection of Southern dishes, we've chosen some all-time favorites as well as a new recipe for the beloved mac and cheese -- this one coming from Louise Floyd of Potters Station, Ala. Her version was a huge hit, receiving our highest rating. We loved Louise's easy method for making the thickener for the cheese sauce. She simply shakes the ingredients in a quart jar. You'll find more shortcuts in our other recipes: Turnip Greens Stew and Collard 'n' Black-eyed Pea Stew use frozen and canned products, and the Buttermilk Dressing Coleslaw uses packaged shredded cabbage.
HOT-WATER CORNBREAD
Prepare this cornbread at the last minute so you can serve it piping hot.
2 cups white cornmeal
1/4 teaspoon baking powder
11/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 cup to 11/4 cups boiling water
Vegetable oil
Softened butter
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Country ham hot-water cornbread: Stir in 1 to 2 cups finely chopped country ham after adding boiling water.
Bacon-cheddar hot-water cornbread: Stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions after adding boiling water.
Southwestern hot-water cornbread: Stir in 1 seeded and minced jalape & ntilde;o pepper; 1 cup Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro after adding boiling water.
Baked hot-water cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at 475 degrees for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
Makes 8 patties
TURNIP GREENS STEW
2 cups chopped cooked ham
1 tablespoon vegetable oil
3 cups chicken broth
2 (16-ounce) packages frozen chopped turnip greens
1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
1 teaspoon sugar
1 teaspoon seasoned pepper
Saut & eacute; ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
Collard 'n' black-eyed pea stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.
Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib.
GOLDEN MACARONI AND CHEESE
For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 41/2 cups) and divided (see note)
1 cup soft bread crumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Cook macaroni according to package directions; drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir together flour mixture, 31/2 cups cheese, and macaroni.
Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
Bake at 350 degrees for 45 minutes or until golden brown.
-- Louise Floyd, Potters Station, Ala.
Note: 20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.
BUTTERMILK DRESSING COLESLAW
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
21/2 tablespoons lemon juice
11/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) packages finely shredded (angel hair) cabbage
1 carrot, shredded
Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.