You must remember, family
is often born of blood,
But it doesn’t depend on blood.
Nor is it exclusive of friendship.
Family members can be your best friends, you know.
And best friends, whether or not they are related to you
Can be your family.
This past weekend, our entire Flemming family headed to Montgomery, Alabama, for the wedding of our niece, Elizabeth Flemming. One of the greatest joys in our family is watching our children and grandchildren as they have grown up to become not only family, but friends. As newcomers have married and been born into our family, we automatically accept them as part of us.
We enjoyed the bridesmaid’s luncheon, rehearsal dinner, wedding and reception as we welcomed another new member into our family. Elizabeth was a beautiful, radiant bride as her proud father walked her down the aisle. She married Boone Stutz, whom she described as the man of her dreams. They will be moving to south Texas. I know the times we spend with them in the future will not be as often as they have been before. However, we do pick right up where we left off no matter how long it has been since we have all seen each other.
Nobody enjoyed the reception as much as our family’s children did. They danced and ate sushi from the beginning until the end. Let’s just say a good time was had by all.
Families are wonderful, as are friends. When the two are intertwined, those relationships become that much more special.
I hope each of you had a wonderful Christmas. Don’t forget those greens and black-eyed peas for the beginning of the year 2016. Happy New Year, and thanks for reading.
HOT TURNIP GREEN DIP
1 cup chopped onion
1 tablespoon butter
¼ cup dry white wine
2 (10-ounce) packages frozen chopped turnip greens, thawed and drained
2 (8-ounce) package cream cheese, softened
1 (8-ounce) package sour cream
¾ cup milk
1 teaspoon hot sauce
¼ teaspoon salt
Saute onion in butter until tender. Add wine and simmer for two minutes. Stir in remaining ingredients, and cook over medium heat until thoroughly heated, stirring occasionally. Serve with pork rinds or baguette slices.
This can be made ahead and reheated for serving.
HOT BLACK-EYED PEA DIP
1 medium onion, chopped
2 tablespoons butter
1 (16-ounce) can black eyed peas, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoons Parmesan cheese
½ cup sour cream
½ cup mayonnaise
1 package dry ranch salad dressing mix
4 ounces shredded Mozzarella cheese
Saute onion in butter. Add all ingredients except Mozzarella cheese. Pour into a quiche dish that has been lightly sprayed with cooking spray. Bake at 350 degrees for 20 minutes. Put remaining cheese on top and heat until cheese melts. Serve with corn chips.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
