Recipe(tried): Black History Month Recipes for You (26)

Hello Sage,

Here are some tried and true recipes that I have made at our home and they are yummy!!!

Happy Black History Month!!!

BBQ Peach Glazed Ribs
Jack Daniel's Rib Glaze
Smokin!! Baked Beans
Classic Potato Salad
Pulled Memphis Pork BBQ
Cajun Spice Blend:
Corn Spoon Bread
Chicken a la King
Boneless Fried Chicken with Bourbon Gravy
Chicken and Dumplings
Fried Chicken
Fried Picnic Style Chicken
Beulah's Cobbler
Coconut Pineapple Layer Cake
Southern Lemon Rind Pound Cake
Sweet Potato Pie with Brown Sugar Pecan Streusel Topping
Brown Sugar Pecan Streusel Topping
Sylvia's Red Velvet Cake
Aretha Franklin's Queen of Soul Ham
Hazel Prudhomme's Roast Pork
Corn Casserole Supreme
Creamy Squash Casserole
Creamy Squash Casserole
Mess O'Greens
Sweet Potato Crunch
Turnip Greens with Ham

BBQ Peach Glazed Ribs
serves 4

Peach Glaze:
8 tbsp. peach preserves
1/2 cup water
juice of 1 lime
3 tbsp. brown sugar
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. vinegar
1/2 tsp. paprika
salt and pepper to taste
1 tsp. worcestershire sauce

Combine all ingredients in a saucepan and blend. Cook over med. heat til thickened. Stir occasionally. Makes 1 cup of glaze.

2 lbs. pork spareribs
Preheat oven to 450. Place ribs in a 9x13 pan and roast for 40 minutes. Drain any fat and reduce heat to 350, pour glaze over and continue baking uncovered til tender about 1 1/2 hours. Baste occasionally and don't let it burn. Can pour a little bit of water in pan.

Or you can make the Jack Daniel's Glaze for the ribs and really impress your guests....

Jack Daniel's Rib Glaze
Taken from "Cooking with Wine and Spirits"
edited by Barbara Brusehaber Dvorak

1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.

Smokin!! Baked Beans
12 servings

1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 (16 oz.) cans pork and beans, drained
1 (14 oz.) bottle ketchup
2 1/2 cup firmly packed brown sugar
1/4 tsp. mustard
1/4 cup Worcestershire sauce
2 tsp. Liquid Smoke seasoning
2 tsp. cinnamon
tabasco sauce to taste

Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.

Bake for 2 hours. Yumm!!

Classic Potato Salad
serves 8

1 c. Hellman's mayo
2 T. vinegar
1 1/2 t. salt
1 t. sugar
1/4 t. black pepper

6 medium potatoes, peeled, cubed, and cooked
1 c. sliced celery
1/4 c. finely chopped red onion
6 hard-boiled eggs, chopped
1/3 c. chopped gherkin pickles
1/2 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped

Combine 1st 5 ingred. in a large mixing bowl. Stir in remaining ingredients and toss gently but thoroughly to coat with sauce.

Cover and chill.

Pulled Memphis Pork BBQ
Recipe By :Sue Freeman

4 lbs. pork shoulder
3 1/2 teaspoons bottled liquid smoke
cajun spice (below)
2 medium onions -- chopped
1/4 cup cider vinegar
1/4 cup brown sugar -- packed
2 Tbsp. spicy brown mustard
1 Tbsp. dark molasses
3 Tbsp. Worcestershire sauce
1 cup ketchup
1/2 cup chili sauce
1/2 lemon sliced

Cajun Spice Blend:
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons salt
4 teaspoons paprika
1 tablespoon garlic powder
1 3/4 teaspoons onion powder
1 tablespoon black pepper
1 3/4 teaspoons thyme
1 3/4 teaspoons oregano
1 3/4 teaspoons garden mint

Preheat oven to 325 degrees F. Put meat on a rack in a roasting pan, fat side up. Season with Cajun Spice Blend. Pour liquid smoke around meat. Seal the pan with foil and place in oven. Roast pork for 4 hours or until it is very tender. Turn at least once.

Remove foil for last 30 minutes of roasting to brown. Remove meat from oven and let cool.

Wrap in plastic and refrigerate. Pour pan juices and fat into a glass bowl; cover and refrigerate.

The next day trim away fat. Pull meat into small shreds. Remove hardened fat from juices.

In a large pot melt 3 tablespoons of hardened fat over medium heat. Add onions, saute until tender. Add remaining ingredients and l cup of pan juices. Stir well and simmer for 20 minutes. Add pulled pork to the meat sauce and simmer very slowly, uncovered for 1 hour, stirring frequently.

Add more pan juices or water if necessary to keep meat moist.

CORN SPOON BREAD

2 eggs, slightly beaten
1 (8 1/2 oz.) can corn,
drained
1 (8 1/2 oz.) cream-style corn
1 c. sour cream
1/2 c. melted butter (1 stick)
1 (8 1/2 oz.) box Jiffy
cornbread mix
1 c. grated Colby cheese
(optional)

Mix all ingredients and pour into a greased 2 quart casserole dish. Sprinkle grated cheese on top, if desired.

Bake in a 350 degrees oven for 30 to 40 minutes or when knife inserted into center comes out clean. (Used as a side dish.)

Chicken a la King
serves 4-6

6 T. butter
1/3 c. flour
2 c. chicken broth
1/4 t. nutmeg
1 t. garlic powder
2 lbs. boneless, skinless chicken breasts, cooked and chopped
2 T. sherry
fresh lemon juice
salt and pepper to taste
8 oz. sliced fresh mushrooms
1/4 c. diced and drained sweet pimiento
toasted white bread

In a large skillet, melt 4 T. butter over medium high heat and whisk in the flour til smooth. Remove from heat and pour in the half and half and chicken broth whisking to make a smooth sauce. Put back on heat and let sauce simmer whisking constantly so that no lumps appear. When sauce is thick enough, add chicken, sherry, seasonings, lemon juice stirring well. Remove from heat. Meanwhile, in a small saucepan, melt the other 2 T. butter and saute the mushroom slices til tender. Add to the sauce and also add the pimientoes. Stir well and spoon over toast points.

Boneless Fried Chicken with Bourbon Gravy

Southerners agree that cast iron is the only medium in which to fry chicken, Mara Reid Rogers says in Cooking With Cast Iron. This is one of her versions.

1 1/2 cups all-purpose flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
4 skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
1 cup buttermilk
Corn oil for frying
1 cup canned chicken broth
3 chicken bouillon cubes dissolved in 1 cup boiling water
1/4 cup bourbon

In a large, doubled brown paper bag, combine the flour, paprika, salt and pepper. Fold over the top of the bag several times to seal tightly and shake until well blended. Reserve 2 tablespoons of the flour mixture for the gravy. Add the chicken and shake gently until evenly coated; gently shake off excess flour.

Pour the buttermilk into a large bowl. Dip in each chicken piece briefly, turning to coat; gently shake off excess. One by one, return each chicken piece to the flour mixture and gently shake until evenly coated. Set the chicken on another, large flattened brown paper bag and let stand for 10 minutes.

Preheat oven to 200 degrees. Put a deep, large (12- to 14-inch) cast-iron skillet over medium-high heat, pour enough oil to come halfway up the sides of the skillet. Heat the oil until it tests 350 degrees on a deep-fry thermometer.

Add the chicken, cover with a lid, and fry for 4 minutes. Remove the lid and reduce the heat to medium-low; turn over the chicken. Fry, uncovered, 8 to 10 minutes, until chicken is crisp and golden brown and the juices run clear when chicken is pierced with a fork.

Transfer the chicken to paper towel-lined pan to drain. Discard paper towels and transfer the pan to the oven to keep the chicken warm.

Meanwhile, prepare gravy. Pour off all oil from skillet except 2 tablespoons. Put skillet over medium-low heat. Stir in 2 tablespoons reserved flour mixture and cook, whisking constantly, for 2 minutes.

Whisk in the chicken broth and dissolved bouillon mixture. Raise the heat to high and bring to a boil, whisking constantly. Whisk in the bourbon. Cook, whisking constantly until thickened, 2 minutes more. Season with salt and pepper. Serve at once with gravy on the side. Makes 4 servings.

CHICKEN AND DUMPLINGS
Serves 8

3 pounds chicken breasts, skinless and boneless
1 large Vidalia onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
2 dried bay leaves
1 t. dried corriander
1T. fresh chopped thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, corriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.

Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside.

Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.

CHICKEN & DUMPLINGS

There's nothing fancy about this dish; it's just good old-fashioned home fare. It fills the house with wonderful aromas as it cooks, and nourishes both body and soul at the table. Leftovers are just as delicious maybe more so although the dumplings lose their light texture. From Food section staffer Fran Irwin.

4 pounds chicken breasts and thighs
1 teaspoon salt + salt, to taste
1/4 teaspoon freshly ground pepper
2 celery stalks, with leaves + 1 celery stalk, trimmed, strings removed, cut on the diagonal into 1/2-inch slices
1 yellow onion, peeled
1 carrot, peeled
1 bay leaf
4 tablespoons butter
4 tablespoons flour
Dumplings (see recipe)

Rinse the chicken parts and trim off and discard any visible fat. If desired, cut chicken breasts in half. Place in a Dutch oven and pour in water to cover. Add 1 teaspoon salt, the pepper, whole celery stalks (broken in half, if large), whole onion, carrot and the bay leaf. Place over high heat and bring to a boil. Cover and reduce heat to maintain a gentle simmer. Simmer for 1 hour.

Meanwhile, combine the butter and flour in a small bowl. Blend with the back of a teaspoon until the flour is no longer visible and the mixture is smooth. Set near the stove.

When the chicken has cooked for 1 hour, discard the onion, celery stalks, bay leaf and carrot. Stir in the sliced celery. Drop the dumpling batter by the heaping tablespoonful onto the chicken. Cover and simmer for 15 minutes, or until the dumplings have puffed up and are cooked through.

Carefully remove the dumplings to a large plate. Transfer the chicken to a large heated serving bowl. Set aside.

Bring the chicken-cooking liquid to a gentle boil. Add a tablespoon of the flour-butter mixture to the liquid, whisking constantly until thoroughly incorporated. Keep adding the flour-butter mixture, a tablespoonful at a time, whisking constantly until incorporated. You may not need all of the flour- butter mixture; only enough to thickened the broth slightly. Season with salt to taste.

Pour the broth over the chicken, then arrange the dumplings on top.

Serves 6.

PER SERVING: 535 calories, 46 g protein, 30 g carbohydrate, 25 g fat (10 g saturated), 149 mg cholesterol, 1,046 mg sodium, 1 g fiber.

DUMPLINGS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons chopped Italian parsley (optional)
3 tablespoons solid vegetable shortening
3/4 cup cold milk

Sift the flour, baking powder and salt into a mixing bowl. Stir in the optional parsley. Drop spoonfuls of the shortening onto the flour mixture, then lightly work it in with your fingertips until the mixture resembles coarse cornmeal.

Make a well in the center and add the milk. Using a two-tined fork, gently stir the liquid into the dry ingredients until a moist, shaggy dough forms.

Use as directed in the Chicken & Dumplings recipe.

Fried Chicken

3 cups all purpose flour
2 table spoons of black pepper
2 table spoons of seasoned salt
2 table spoons of garlic powder
2 tablespoons paprika
vegetable oil for frying
1 whole chicken cut in parts (or use only chicken breast)

In a large zip lock baggie, add flour, pepper, seasoned salt, paprika and garlic powder, mix ingredients well.

Place oil in large skillet and heat at low heat.
Flour chicken parts in the large baggie and place them in skillet.
Brown chicken on each side. Do not over crowd your chicken pieces as this will make the chicken greasy.

Serve with Collard Greens, Sweet Potatoes, macaroni and cheese, hot rolls and ice tea for a real "down South" southern meal.

Fried Picnic Style Chicken

3 lbs. chicken pieces
2 c. buttermilk
Soak chicken overnite in fridge.

Next day, mix:
2 c. flour
1 t. black pepper
1 t. paprika
1 t. garlic salt
1 t. dried parsley
Lift chicken pieces one at a time out of buttermilk and roll in flour mixture. Pat flour on, repeat until all pieces are done. Fry in oil, drain on paper towels.

BEULAH'S COBBLER

1 cup flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 cups fresh fruit--peaches--peeled and sliced
1 tbsp. sugar
1 tsp. of cinnamon

Combine the flour, sugar, baking powder, and salt and mix together. Melt the butter and then mix with the 1 cup of milk. Pour the milk/butter mixture into the dry ingredients and stir together until thickened to a batter.

Pour the batter into a greased 12"X8"X2" glass baking dish. Layer the fresh fruit on top of this batter, distribute it all over the batter evenly.

Mix the 1 T. sugar and 1 tsp. cinnamon together, then lightly sift it over the batter/fruit.

Place the pan into a 350 degree oven and bake for 50 minutes, or until the cobbler turns lightly brown.

Coconut Pineapple Layer Cake

1 1/2 c. butter, softened
3 c. sugar
5 large eggs
1/2 c. lemon-lime soda
3 c. cake flour, sifted
1 t. vanilla extract
1 t. lemon extract
1 15 1/4 oz. can crushed pineapple
1 bag of flaked coconut

Butter sides and bottom of 3 9-inch round cake tins, lining bottoms with wax paper and buttering that too.

Drain the pineapple reserving 3/4 c. of the juice. Remove 1/4 c. of the juice for the frosting. Reserve the crushed pineapple for the filling.

Crean butter til creamy gradually adding the sugar til fluffy and creamy. Add eggs one at a time til well blended.

Combine 1/2 c. of pineapple juice with the lemon-lime soda. Add flour to the butter mixture alternatley with the lemon-lime mixture. Begin and end with flour. Stir in flavorings and blend well. Pour into prepared cake tins.

Bake at 350 for 25-30 minutes. Remove from pans immediately and cool on wire rack.

Spread 3/4 c. pineapple filling between cake layers and remaining filling on top of cake leaving edges clean so that you can pipe in rosettes of frosting all around edge.. Spread cream cheese frosting on sides. Sprinkle coconut flakes all over the sides.

Pineapple Filling:
2 c. sugar
1/4 c. cornstarch
1 c. reserved drained crushed pineapple
1 c. water

Stir together sugar and cornstarch in a saucepot, stir in pineapple and water. Cook over medium heat til nice and thickened. Cool before spreading. This makes 3 cups of filling.

Cream Cheese Frosting
1/2 c. butter, softened
1 3 oz. cream cheese, softened
1 lb. of powdered sugar, sifted
1/4 c. reserved pineapple juice
1 t. vanilla extract

Cream butter and cream cheese til blened, slowly add the powdered sugar, pineapple juice and vanilla. Blend well til fluffy.

Southern Lemon Rind Pound Cake

1 1/2 Cup Butter softened at room temp.
3 Cups Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Grated Lemon Rind
6 Eggs
3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Evaporated Milk

Heat oven to 325 degrees.
Grease and flour 10 inch tube pan.
Beat butter in large mixing bowl until light and fluffy.
Add sugar 1/2 cup at a time, creaming well after each addition.
Stir in vanilla, lemon extract, juice and rind.
Add eggs, one at a time, blending well after each addition.
Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition.
Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes;
remove from pan.

Yields 1 cake

Sweet Potato Pie with Brown Sugar Pecan Streusel Topping

2 sweet potatoes
1 1/3 cups granulated sugar
4 ounces (1 stick) butter, softened and cut into 4 pieces
3 large eggs
1/2 cup canned sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract, optional
1 (9-inch) unbaked pie crust, recipe follows
Maple flavored whipped cream, recipe follows
Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.

Reduce oven heat to 375 degrees F.

Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 25 minutes. Take pie out and sprinkle streusel topping evenly over and bake an additional 25 minutes.

Brown Sugar Pecan Streusel Topping

1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Mix all ingredients together in a bowl using clean fingers to crumble up.

Flaky Pie Crust:
1 1/2 cups all-purpose flour, unbleached
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
1/4 cup ice water (slightly more may be needed)

Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.

Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.

Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.

Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes.

Yield: 8 to 10 servings
Prep Time: 40 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Medium

SYLVIA'S RED VELVET CAKE
Recipe from Sylvia's Family Soul Food Cookbook, by Sylvia Woods and Family, published by William Morrow, 1999

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Yield: 8 servings

Aretha Franklin's Queen of Soul Ham

1 12-14 pound fully cooked, bone-in ham
Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar marachino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings

1. Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover with foil and bake appropriate length of time until 1 hour is remaining.

2. Place brown sugar and mustard in medium bowl, and stir to combine. Gradually add ginger ale to mixture until a pourable consistency is achieved; you may not need the whole can.

3. Remove ham from oven and remove foil. Pour brown sugar mixture over ham and, using a pastry brush, coat the sides. Cover the ham with foil, return to oven and continue baking for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.

4. Remove ham from oven. Arrange pineapple rings and cherries in decorative pattern on ham, securing with toothpicks. Use pastry brush to bast the fruit. Bake ham until fruit is heated through, 7-10 minutes. Yield: 12 servings

Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.
Serves 6

2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. cayenne red pepper
1 tsp. paprika
1 tsp. thyme
1/2 tsp. dry mustard
3 Tbsp. butter
1 Tbsp. veg. oil
1/2 cup chopped onions
1/2 cup chopped sweet green bell pepper
1 tsp. minced garlic
1 (4 lb.) boneless pork loin

Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.

In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saute over medium-high heat about 4 minutes, stirring continuously. Cool.

Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the sauteed vegetable mixture and whatever remains, rub all over roast by hand.

Bake uncovered at 275 for 3 hours, then at 425 about 10-15 minutes more or until meat is dark brown on top and white in center.

Corn Casserole Supreme
serves 6

1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 c. sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 c. margerine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top
Preheat oven top 350. Combine all ingredients in a large bowl and blend well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top and bake for 45 minutes.

Creamy Squash Casserole
serves 8

1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well. Saute onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimeintos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min.

Creamy Squash Casserole
8 servings

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water 12-15 mts. or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 mts.

Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillion Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Sweet Potato Crunch

6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. Cinnamon-Cider Syrup
handful of small marshmallows

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping.Bake at 350 for 45 minutes. Sprinkle on marshmallows arounbd the edges and bake additional 5 minutes.

Turnip Greens with Ham

2 pounds frozen turnip greens with roots
1/4 cup water
1/2 cup vegetable oil
1 cup diced country ham
Salt and pepper to taste

Place turnip greens and water in a large pot. Cook over medium heat, gently breaking up greens as they thaw and replenishing water as necessary. (Maintain just enough water to prevent burning the greens.) When greens are completely thawed, reduce heat to low and keep warm, checking the water level occasionally.

While greens are cooking, heat a skillet or saute pan over medium-high heat. Add oil, and heat until it just begins to smoke. Add country ham and fry 1 to 2 minutes until lightly browned and crisp.

Add country ham and oil to turnips. Season to taste with salt and pepper.

Makes 8 servings.