Editor’s Note:

Sometimes southern cooks need a little variety to their menus, delicious as they are — especially to add more vegetables. Today’s recipes are still southern, just with a Berry Queen twist to make them sound delicious.

Scalloped Turnip and Apple

1 large yellow turnip or rutabaga, peeled and diced

Boiling salt water

3 Tablespoons butter

1 1/2 cup tart apples, peeled, cored and sliced

1/3 cup plus three Tablespoons light brown sugar

1/8 teaspoon cinnamon

1/3 cup flour

Preheat oven to 350 degrees. Cover the turnips with a small quantity of boiling salted water. Cover and cook until tender, about 10 minutes. Drain and mash the turnips. Beat in one Tablespoon of the butter. Toss the apples with three tablespoons of brown sugar and cinnamon. Arrange alternate layers of turnips and apples in a two-quart casserole, beginning and ending with turnips. Mix together until crumbly, the flour, remaining butter and remaining brown sugar. Sprinkle over top of the casserole. Bake one hour at 350 degrees. Serves 6.

Cathy Melancon, Queen Puss-N-Boots

Stalk Stud Michael Lamperez’s

SMOTHERED SPINACH

1 onion

1 stick of butter

2 bags of spinach

2 blocks of cream cheese

Seasoning to taste

Sauté onion in butter. Add spinach and sauté with onion and butter. Once cooked, add cream cheese, stir and cook until melted. Salt, pepper and Tony Chachere’s to taste.

Julie Martin-Kyle, Queen Jewely Bling

Corn Pudding

1 17-ounce can cream style corn

2 cans white whole kernel corn, drain liquid reserving 1/2 of one can

1/2 cup sugar

1/2 cup all purpose flour

2 teaspoons baking powder

2 eggs slightly beaten

1 stick of butter, melted

Mix all ingredients together well. Pour into greased 3-quart casserole dish. Bake at 350 degrees for 1 hour. Turn temperature to 375 within the last 10 minutes to lightly brown if necessary.

Cherie Lord, Queen des Colores

Green Tomato Pie

2 cups green tomatoes, chopped

1/2 cup brown sugar (can substitute Splendor Brown Sugar blend)

2 Tablespoons vinegar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon Allspice

3 dashes Tabasco

3 Tablespoons butter, melted

1/2 cup raisins, chopped

Preheat oven to 375 degrees. Boil tomatoes covered a few minutes. Drain then add remaining ingredients. Pour into unbaked pie crust. Cover with top crust. Flute edges and make a few slits in the top. Bake at 375 degrees for 35 to 40 minutes of until nicely browned and juice bubbles through slits in crust.

Cathy Melancon, Queen Puss-N-Boots

Flank Steak Roll

1/2 cup whole wheat Panko bread crumbs

3 Tablespoons toasted pine nuts

2 teaspoons red wine vinegar

2 minced cloves of garlic

1/4 teaspoon dried red pepper flakes

Salt and pepper to taste

1 flank steak, about 1 pound, trimmed of visible fat

3 ounces fresh spinach leaves

Kitchen string

Preheat oven to 400 degrees. Coat baking dish with cooking spray. Combine Panko, pine nuts, vinegar, garlic and seasonings. Set aside. Place steak on a work surface. Holding a sharp knife parallel to the work surface, cut the steak almost in half horizontally so that it opens like a book. Spread steak open and sprinkle with Panko mixture along 1/2 of the open steak, top with spinach. Roll steak up, gently pressing down on spinach. Tie steak roll with kitchen string at 1 inch intervals. Bake until desired temperature. Remove from oven, cover with foil and let rest for 10 minutes. Remove foil and string and cut crosswise into 1/2-inch slices.

Mandy Viator, Queen Caffeine

Indian Chicken Queenly Style

1 whole chicken cut into pieces

1/2 teaspoon turmeric

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

Tony Chachere’s Seasoning

Preheat oven to 350 degrees. In baking dish, place chicken pieces, skin up. Sprinkle spices over chicken. Bake for 20-30 minutes or until chicken is golden brown.

Stacie Guilbeau, Queen Rita Book