Published Thursday, January 10, 2013

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

Send in your family’s favorite recipes for a chance to win one of two new local cookbooks - “Moreland Meals and Memories,” from the Moreland Community Historical Society and “Amazing Grace” from Allen-Lee Memorial United Methodist Church.

Submit recipes by email to: closeup@newnan.com or by mail to: Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264.

A sample recipe from each book is featured below:

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Chicken Tortilla Soup from “Moreland Meals and Memories”

By Sonya Tignor

Ingredients

4 chicken breasts, boiled and shredded

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1 bell pepper, chopped

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1 medium onion, chopped

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1 (7 ounce) can shoepeg corn, drained

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1 (15 ounce) can black beans, rinsed and drained

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3 (10.5 ounce) cans condensed chicken broth

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1 (10 ounce) can Rotel tomatoes, undrained

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1 (14 ounce) can diced tomatoes, undrained

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1 (4.5 ounce) can chopped green chiles

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1 package taco seasoning mix

Boil chicken breasts and shred the meat. In a stockpot, sauté the bell pepper and onion. Add chicken and remaining ingredients. Simmer for 1 hour. Serve with tortilla chips, grated cheese and/or sour cream as garnish.

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Grits ‘N’ Greens Casserole From “Amazing Grace”

By Sandy Wood

Ingredients

2 cups whipping cream or half-and-half

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2 cups grits, not instant or quick-cooking

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2 sticks butter

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1/2 teaspoon fresh ground pepper

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8 cups chicken broth, divided

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1 large bag frozen, chopped collards

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2 1/2 cups Parmesan cheese

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1 cup cooked and crumbled bacon

Grease a 9x13-inch casserole dish. Combine cream and 6 cups chicken broth and bring boil. Stir in grits and cook over medium heat until grits return to a boil; cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency. While grits are simmering, cook frozen collards with remaining 2 cups chicken broth until tender, about 10 minutes. Drain well in colander, squeezing out remaining liquid. Add butter, Parmesan cheese, and pepper to cooked grits and stir until butter is melted. Stir in cooked greens and spoon into grassed casserole dish. Top with additional Parmesan cheese and crumbled bacon. Dish can be served at room temperature or heated in a 350°F oven until browned on top.

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