Sweet Potato and Kale Soup

 

Wayne and I recently took a few days off and ran over to Daytona Beach for a little rest and relaxation.  We had a wonderful time and decided to run up to the Saint Augustine to "inspect" Anastasia State Park for a future camping trip. 

While we were in the area we decided to try a raw vegan restaurant we had heard about with rave reviews.  Wayne ordered the only "cooked" item on the menu, sweet potato and kale soup.  The food was wonderful and I purchased their cookbook.  However the sweet potato/kale soup recipe was not in the book and our waitress was unwilling to give me any hints on the ingredients.

I decided to try to duplicate it using my own ingredients.  This recipe is the result and it's pretty close but I like mine better.  I hope you enjoy it too! 


2 large sweet potatoes, peeled and cut into chunks
1 C. celery, diced
3 C. kale, finely chopped
1 C. sweet onion, chopped
2 C. vegetable broth
Salt/Pepper to taste
Thyme, several fresh sprigs or 1/2 tsp. dried

Place sweet potatoes, celery and onions in a heavy sauce pan and cover with water.  Add salt and pepper to taste and the thyme. 

Cover pot and simmer until potatoes and soft.  Remove from heat and allow to cool slightly.  Place the sweet potato mixture in a blender and puree until smooth.  (Only fill the blender half full and blend in batches.) 

When the potato mixture is blended add the vegetable broth and the chopped kale.  Cook over low heat until kale is tender.  Adjust seasonings and enjoy! 

Baked Beans - From Scratch

Another pleasant childhood memory!

When I was growing up in central Florida a family from Pennsylvania moved next door. The Campbell's quickly became close friends as our parents played cards several nights per week. We often met at one or the other's home for impromptu family dinners.
Laura Campbell introduced my southern family to some new and different food. Our southern table was always covered with an array of vegetables, breads and meat. The Campbells, by contrast, would often make one dish for dinner. Cooking these baked beans was always an event for our families. Because the cooking time is so long we all had to endure the aroma of the beans baking for hours before we could finally eat! Laura served the beans with a good, crusty bread and butter.  (See "Tips" at bottom for vegan version.)

Ingredients & Preparation

You will need
2 packages dried Great Northern Beans (12 oz. pkgs) 1 1/2 cup ketchup 2tsp salt 1 tsp ground black pepper 1 1/2 cup brown sugar, packed 1 medium onion, diced 1/2 lbs bacon, cut into 2 inch pieces maple syrup (optional) Serves:  Many Preparation Time:  15 Minutes/Overnight soak Cooking Time:  3 to 4 Hours Oven Temperature:  325

Step 1: Prepare beans

 Soak the beans overnight in water to cover. Drain water and cover with fresh water generously salted. Over medium heat simmer beans until the skin breaks when you blow on one. Drain water.

Step 2: Mix ingredients and bake

Mix beans with all ingredients except bacon. In a large crock or deep pan, layer bean mixture with bacon. End with bacon on top.
Pour a little maple syrup over all if you like. Bake at 325 degrees for 3 to 4 hours

For a vegan version, make these beans without the bacon.  I made them recently for a church picnic without the bacon and they were delicious! 

Whole Wheat Pie Crust

If gluten is not a problem for your diet this is a great crust.  This is one of the many great recipes I received from Dr. Deb Harrell when I took her fabulous nutrition class.  I am hoping to have Dr. Deb do a nutrition "intensive" class in my area soon.  Thanks Deb!

 

Ingredients & Preparation

You will need

1 1/2 cup Whole wheat pastry flour 1/2tsp Fine sea salt 1/3 cup Coconut oil 3tbsp Ice water 1 1/2tsp Ice water Serves:  1 10 Inch pie crust Preparation Time:  10 Minutes Cooking Time:  10 Minutes Step 1: Prepare crust Put the flour and salt in a bowl and stir together. Add the oil and water and stir until it forms a crumbly meal. Gather up the dough into a ball (the dough will be moist.) Press the dough evenly and firmly into the bottom and up the sides of a 10 inch pie plate. Flute the edges of the crust if desired. Bake 10 minutes before fillingven Temperature:  350

Mississippi Rice Casserole - Stylish Comfort Food

 

Mississippi Delta.....

Plenty of rice is grown up in the Mississippi delta area and many of my relatives were among the growers. Rice is a serious staple in the south and is served with just about any meat entree'. It's a great change from potatoes and sooooo flavorful. Of course, we southern folk like to make any dish into a casserole. You are going to love it. I promise.

This recipe is from my sister-in-law, Mary Lucile, in Jackson, Mississippi. Her Aunt Elizabeth, a gifted southern cook and lady, handed it down to ML. When my brother, Joe Harris, married his bride some 40+ years ago, the Harris family not only gained a new daughter but many, many fabulous recipes. I have invited Joe to contribute to this blog with a few of his best recipes. We shall be very fortunate if he chooses to let us in on his "Mrs. Parrish Yeast Rolls." He swears her dear spirit visits him when he is making them for the family on major holidays.

Pair this rice dish with steak or tenderloin of beef instead of baked potato or add meat and make it a one dish meal. Enjoy

Ingredients & Preparation

You will need
1 cup White or Brown Rice 10 oz Canned Consomme' 1 2/3 cup Beef Broth 1 small Canned Mushroom Steak Sauce 1 medium Onion, Chopped 1 small Green Pepper,chopped 1 large Mushrooms, canned 4tbsp Butter Serves:  6 Preparation Time:  15 Minutes Cooking Time:  1 Hour Oven Temperature:  350

Step 1: Prepare Vegetables

Chop the onion and green pepper

Step 2: Assemble the Ingredients

Spray an 9 X 9 inch pan with cooking oil. Pour consomme', beef broth, mushroom steak sauce and drained mushrooms into casserole dish. Pour rice into liquids and add onion and pepper. Dot top with butter.

Use a decorative, colorful casserole dish to dress up the dish. (I use a bright orange ceramic baker.) Double the recipe for a dinner party. Add chopped, left over steak or roast beef to left over rice and heat for a tasty lunch.

Strawberry Congealed Salad

 

Back in the day...

Congealed salads were a part of every social gathering in the south. The small Tavares, Florida, Junior Women's Club used to hold annual card parties as a fund raiser. The menu, lovingly prepared by club members, was always salads. Meat salads, vegetable salads, lettuce salads and always, always an array of congealed salads. Red ones, green ones, purple with marshmallows, every flavor imaginable.

This strawberry, nut salad with the mashed bananas is my all time favorite. The sweetness of the gelatins and fruit contrasted with the bit of tartness from the sour cream is an amazing combination. It makes a lovely, layered presentation as well if you use a glass dish.

Ingredients & Preparation

You will need
3 oz strawberry gelatin 3 oz raspberry gelatin 1 cup hot water 1 large crushed pineapple, canned, drained 3 medium ripe bananas, mashed 2 packages frozen strawberries, with syrup, 8 oz. each 1 cup pecans, chopped 16 oz sour cream Serves:  8 Preparation Time:  20 Minutes/ Chill 2 Hours

Step 1: Combine Ingredients

Dissolve gelatin in hot water. Mix all other ingredients with dissolved gelatin. Pour half of the mixture into a 9 X 13 baking dish. Chill in refrigerator for 1 to 2 hours, until set. Spread the sour cream of the set gelatin. Pour remaining gelatin mixture over sour cream. Refrigerate overnight.

To serve, cut into squares and place on a lettuce leaf then top each square with a dollop of sour cream

Healthy Pecan Pie

Dessert is a tradition in the south and pecan pie is most everyone's favorite.  There are many recipes and I share one of my old family recipes in this blog.  This recipe is from Dr. Deb Harrell and is much healthier than the traditional version.  Try it and compare but remember......dessert is a treat and should be enjoyed occassionaly! 

Ingredients & Preparation

You will need
1 Recipe Whole Wheat Flour 1/2 cup Pure Maple syrup 1/4 cup Barley malt syrup or brown rice syrup 1/2tsp Ground cinnamon 1tbsp Arrowroot powder 2tbsp Raw tahini 2 1/2 cup Pecan halves Serves:  8 Preparation Time:  15 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Mix the filling and fill the crust

Line a 10-inch pie pan with the pie dough. With a fork, prick holes all over the bottom and sides of the shell. Bake until a light golden color or about 10 to 15 minutes. Allow to cool.

Combine the maple syrup, barley syrup, cinnamon, arrowroot and tahini in a food processor and process until smooth. Add the pecans and pulse several times to coarsely chop the nuts. Pour the filling into the baked pie shell. Bake until the filling is bubbly and the top is evenly browned or about 25 to 30 minutes. Cool completely before serving.

Vegan Pot Pie

I love, love, love Chicken Pot Pie.  Now that I am living a vegan lifestyle (for at least six weeks) I was concerned I would have to give up some of my favorites.  This recipe from Dr. Deb Harrell has eased my fears.  I made this for a church pot luck dinner and everyone loved it.  Try it....you'll like it

Ingredients & Preparation

You will need

1/4 cup Whole wheat flour or millet flour 1tbsp Nutritional yeast 1tsp Sea salt 1/2tsp Garlic powder 2 cups Tofu, extra firm, cut in 1/2 inch cubes 2tbsp Coconut oil 1 medium Onion, cut in wedges 1/2 cup Celery, sliced 1/2 cup Carrots, sliced 1/2 cup Corn, fresh or frozen 1/2 cup Peas, fresh or frozen 1/3 cup Millet or whole wheat flour 1/3 cup Nutritional Yeast 1/4 cup Coconut oil 2 cups Water or vegetable broth 1tbsp Tamari Salt and Pepper Serves:  8 Preparation Time:  30 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Prepare the Tofu and Vegetables

Combine the first four ingredients in a small bowl. Add the cubed tofu and toss to coat. Heat 2 tbsp. coconut oil in a skillet and add the tofu. Cook until lightly browned. Add the onions and celery and continue cooking until crisp tender. Add the carrots and other vegetables and cook until tender.

Step 2: Make the gravy

Toast the remaining whole wheat flour or millet flour in a separate skillet until you begin to smell it. Add the remaining 1/3 cup nutritional yeast and combine. Add the remaining 1/4 cup coconut oil and cook a few minutes until bubbly. Add the water or vegetable broth and whisk until the gravy has thickened. Pour gravy into skillet with the tofu and vegetables and combine thoroughly. Pour filling into casserole dish and top with your favorite crust or mashed potatoes. Serve immediately or bake uncovered to reheat.

Using vegetable broth adds a little flavor. I make my own from the fresh, organic produce scraps I have left from cleaning my vegetables on organic produce coop day. Just place celery bottoms and leaves, carrot peeling and whole carrots, onions and any other mild vegetables in water to cover. Add seasonings of your choice. I use bay leaf, thyme sprigs, basil, salt and pepper. Simmer for about an hour then remove and discard the veggies.

Carob Fudge Balls

Fudgy goodness for the Vegan!

The first night of my nutrition class these wonderful goodies were served. That’s when I realized following a vegan lifestyle was not only possible but could be fun! I have even messed them up by adding that last ingredient into the mix and they were still good. (Just a little dry, for which I had to compensate by adding a little liquid.) I can’t believe how good vegan desserts can be. Desserts should be enjoyed sparingly on a vegan diet but WOW what a nice treat!

Ingredients & Preparation

You will need
1 Almond butter, 16 oz. jar 6 Pitted Dates 1/2 cup Raisins 1/2 cup Sunflower Seeds 5tbsp Brown rice syrup 1/2tsp Cinnamon 1/4 cup Carobs 1/2 cup Ground almonds or chia seeds or unsweetened coconut Serves:  2 Dozen Preparation Time:  20 Minutes Cooking Time:  N/A Oven Temperature:  N/A

Step 1: Mix ingredients and form balls

Blend all ingredients but last in a food processor. Roll into balls and roll in ground almonds, chia seeds or coconut. Keep refrigerated.

Cocoa powder may be used instead of carob.

Herb Roasted Fingerling Potatoes

Crispy tender potatoes

My friend Judy Wadsworth made these potatoes for a dinner party at the river. The aroma permeated the air inside and outside. Garlic and herbs are always an appetizing enticement for dinner. Judy served these little jewels with a pork tenderloin. I am recommending with beef tenderloin as well. Delicious!

Ingredients & Preparation

You will need
2 lbs bag of fingerling potatoes 3 Tbsp grape seed oil 1 clove garlic, minced 1/2 tsp pepper 1 tsp Kosher sea salt 1 tbsp fresh rosemary, crushed or snipped 1/2 tsp fresh thyme leaves Serves:  4 Preparation Time:  10 Minutes Cooking Time:  30 Minutes Oven Temperature:  425

Step 1: Prepare potatoes

Wash potatoes and pat dry. Place in a large bowl. Combine the olive oil and garlic and allow flavors to mingle for an hour or so. Pour garlic oil over potatoes and toss to coat.

Place the potatoes on a shallow baking pan and place in preheated oven. Roast for 15 minutes. Remove from oven and sprinkle with herbs. Return to oven for another 15 minutes or until potatoes are tender inside and crispy outside. Adjust seasonings. Garnish with fresh rosemary sprig.

Stuffed Portobello Mushrooms

I found some beautiful, firm and fresh portobellos at the Fresh Market and couldn't resist buying them.  I had never prepared portobellos before but I thought I knew enough to grill them and stuff them.  I threw this recipe together one evening with what I had on hand.  Fortunately, I had just purchased some fresh, local corn and sweet onions.  The portobellos were delicious and I'll definitely make this recipe again but I have to warn you they are very filling and I could only eat half.  Remarkably, my husband could only eat half as well.  Plan accordingly.

Ingredients & Preparation

You will need

6 medium Portobello mushrooms, stems removed 3 small Carrots, organic, chopped finely 1 small Onion, sweet, chopped finely 1 small Red sweet pepper, chopped finely 1tbsp Garlic, minced or chopped finely 1/2 cup Corn, fresh or canned drained1 1 1/2 cups Sprouted rice and quinoa mixture from TruRoots, cooked 6 tsp Grape seed oil 6tsp Seasoning mix (Recipe below) Serves:  6 Preparation Time:  20 Minutes Cooking Time:  15 Minutes

Step 1: Prepare the Vegetables and Mushrooms

Wipe the mushrooms and set aside.

Chopped all the vegetables and place all except corn in a heated skillet with a little water. Sauté over medium heat until crisp tender or about 5 minutes. Add corn and rice mixture and sauté for another minute. Turn off heat and allow vegetables to rest while grilling the mushrooms.

Step 2: Season and Grill the Mushrooms

Place a little grape seed oil in the bottom of a bowl. Rub mushroom cap in the bowl to cover the smooth side. Sprinkle both sides of mushrooms with seasoning. Place on a 350 degree grill stem side down. Close cover and grill for 5 minutes. Turn the mushrooms with tongs and grill another 5 minutes with the cover closed. Remove from grill and place on serving platter. Spoon filling into stem side of mushrooms and serve.

Seasoning Mix

I keep a small container of this mix to use as a rub for vegetables or to use in cooking most anything. These are all dried herbs.

1 Tbsp Salt
1 Tbsp ground black pepper
1 Tbsp garlic powder
¼ tsp cayenne pepper
1 tsp dill
1 Tbsp parsley
1 tsp thyme
1 tsp marjoram
1 tsp oregano
1 tsp basil

If you are growing fresh herbs, your favorites may be substituted for the seasoning mix. Also, the amount of oil is approximate. Use any oil sparingly.

Stuffed Summer Squash

What's for lunch?

After beginning a vegan diet (without a planned menu) I was puzzled about what to eat for lunch one day. I knew I had a wonderful ripe yellow summer squash ready pick from my Tower Garden but I didn't know what to do with it. I decided to clean out the refrigerator and found the adamame and corn succotash leftovers. That inspired me to make a salad of beans and fresh, raw vegetables.

This is a very versatile dish as you can use the veggies you like and omit those you don't. My husband, who is not vegan, said he wasn't very hungry but would eat whatever I was having. He had two platesful and declared it delicious! Eat your veggies....and enjoy them!

Ingredients & Preparation

You will need

1 1/2 cup Organic Kidney beans, drained and rinsed (14 oz can) 1 1/2 cup Corn, lightly steamed and cut from the cob or (14 oz can drained) 1 1/2 cup Broccoli flowerets, chopped 1 cup Sweet red pepper, chopped 1 cup Red onion, chopped 1 cup Celery, chopped 1 cup Adamame, (soy beans) lightly steamed and cooled 1/4 to 1/2 cup Annie's Papaya and Poppy seed Dressing 1/2 cup Veganaise 3 medium Fresh Yellow Summer Squash, steamed until crisp tender Serves:  6 Preparation Time:  30 Minutes Cooking Time:  10 Minutes Oven Temperature:  N/A

Step 1: Mix together ingredients

Combine all ingredients except squash in a large mixing bowl. Season to taste with salt and pepper.

Step 2: Steam the squash

Cut each squash in half lengthwise. Place in a little boiling, salted water cut side down. Cover and steam until squash gives a little when pricked with a meat fork. Remove from heat and lift squash halves from pan with tongs. Place on a plate and hold with the tongs while scraping the seeds from center. Be careful to leave enough squash flesh to hold together.

Step 3: Stuff the squash

Place the squash on a serving plate and fill with a couple of spoonsful of bean and corn mixture. Serve immediately.

Add fresh summer tomatoes after stuffing the squash for color and flavor. Don't overcook the squash or it will fall apart.

Basic Bean Burger

This recipe was given to me by my nutrition coach, Dr. Deb Harrell.  She took the basic recipe from Jeff Novick from the Healthy Lifestyle Expo 2011.  This is the best tasting veggie burger I have ever had and I love veggie burgers.  Dr. Deb used a mixture of brown rice and quinoa and it was most tasty.  I can't wait to have all the ingredients on hand to make a burger meal again.  She served the burger with millet buns, roasted sweet potato fries and salad.  YUM! 


1 14 oz. can of no salt added kidney beans (or 1 1/2 cups cooked kidney beans)
1/2 cup rolled oats
1/2 cup cooked brown rice
2 Tbsp. low sodium, or no salt added sodium salsa
Spice

Mash beans with a hand masher
Mix in oats, rice and salsa
Form into 4 patties
Allow to set in the refrigerator for 20 minutes
Grill or broil on each side till golden brown

Almond Herb Dip

 

I'll have to start a new section on "My Southern Table" for the vegans in the audience.  My friend, Dr. Deb Harrell, shared this recipe with me.  I made it this week for a Derby party and it was a smash!  I was in a small town in Mississippi where I was able to find most of the ingredients.  I had to omit the nutritional yeast as I could not find it but the dip was still great tasting and healthy!  Thanks Deb for allowing me to share!

Ingredients:
1 Cup raw almonds, soaked in water for 8 hours
1 Bulb garlic, roasted
1/4 Cup nutritional yeast
Juice of 1 lemon or lime
2 Tbsp. Bragg Liquid Aminos
Handful of fresh herbs of your choice
1/4 Cup water (or more)
1/4 Cup Vegenaise

Directions:
Drain almonds, blend all ingredients in a food processor.  Serve with fresh veggies and crackers.

Tip:  Blend until the dip has a gritty texture.  This is not intended to be a paste.  I served it with freshly cut organic carrots and celery. 

Ratatouile

A great healthy vegetable stew!

I first had this Mediterranean vegetable stew when my cousin, Gary Whitaker, made it for me. I had never heard of it at the time but shortly after that I began to notice it on the menus of restaurants. I love it for the nutrition packed goodness but also the flavors are fabulous! I plan to make it again as soon as I visit the organic produce market. I can't wait!

Ingredients & Preparation

You will need

1 medium onion, chopped 2 medium bell peppers, cut in strips 2 small zucchini, diced 1 small eggplant, diced 4 cloves garlic, crushed 2 medium tomatoes, cut in chunks 1 bay leaf 1tsp dried basil 1tsp dried marjoram 1/2tsp dried oregano 1/2tsp ground rosemary 3tbsp burgundy or dry red wine 1/2 cup tomato juice 2tbsp tomato paste 2tsp salt black pepper to taste 1/4 cup olive oil fresh parsley, chopped Serves:  4 to 6 Preparation Time:  15 Minutes Cooking Time:  25 to 35 Minutes

Step 1: Prepare vegetables

 Heat olive oil in a large, heavy pot. Add the garlic, onion, bay leaf and salt. Sauté over medium heat until onion is opaque. Add eggplant, wine and tomato juice. Season with remaining herbs. Stir to mix well then cover and simmer over low heat 10 to 15 minutes. When eggplant is tender add zucchini and peppers. Cover and simmer another 10 minutes. Add salt, black pepper, tomatoes and tomato paste and combine well. Continue to cook over low heat until all vegetables are tender. Add the parsley before serving.

If desired, top with freshly grated parmigiana-reggiano and sliced black olives. Serve with good crusty bread.

Ratatouille may be served over rice or pasta

Hot Chicken Parmesan Dip

Have dip/Will travel

This is a very tasty dip from my friend, Debbi Love. She brings it to church gatherings and it's always a hit. Everyone wants the recipe too. Once it's baked it will travel well to any event. It is very light in color so use a colorful baking dish.

Ingredients & Preparation

You will need
1 cup sour cream 10 oz can chicken, drained 8 oz whipped cream cheese 1 medium onion, chopped 1 cup parmesan cheese, grated 1/2tsp garlic powder 1/2tsp salt free herb seasoning Serves:  10 Preparation Time:  10 Minutes Cooking Time:  15 to 30 Minutes Oven Temperature:  350

Step 1: Prepare onion and chicken

Place the chicken and onion in a food processor and pulse until onion is minced and chicken is ground up.

Step 2: Combine remaining ingredients

Combine the chicken and onion mixture with the sour cream, whipped cream cheese and parmesan cheese and seasonings. Pour mixture into an 8 X 8 baking dish or pie plate. Bake for 25 to 30 minutes until bubbly and a little brown on top.

Serve warm with thin crackers or pita chips. 

The amount of onion may be reduced and a regular brick of cream cheese may be used. Let the cream cheese soften before mix with the chicken mixture

Okra, Tomatoes and Corn (Maque Choux)

Summer is the time for fresh vegetables

I love summer and the bounty of fresh vegetables that comes with it. I remember eating bushels of corn, peas and okra and baskets of ripe, red, luscious sliced tomatoes from my Dad's garden. We often combine the vegetables in a skillet for a colorful treat such as this recipe. I had to recreate it in order to get the measurements down. (I managed to get a good picture too!)
I have not mastered the art of vegetable gardening in the ground in Florida. I used to have a great veggie garden when I lived in northern Kentucky.  Now I grow most everything I need on my Tower Gardens.  Picking your dinner from the garden just before you cook it is an amazing way to live. If you do not have the space, time and motivation you should try Tower Gardens.  There is a link to my website on this blog.  Enjoy!  

Since writing the above, I have discovered "Tower Gardens" hydroponic/areoponic growing systems.  I now have three tower gardens growing very successfully.  Not watering, no stooping, no weeding, minimal pests control all contribute to my love of growing my own fresh, organic vegetables.  There is a link to read more about Tower Gardens under "Links."  The towers will soon be known as Tower Gardens by Juice Plus. 

To the left is a picture of my tomatoes on the tower garden in January 2012

Ingredients & Preparation

You will need
3 cups okra, sliced 3 large Roma tomatoes, chopped 2 medium ears corn, kernels cut from cob 1 small onion, chopped 1/2 large green pepper, chopped 2tbsp grape seed oil 1tbsp tomato paste 1tsp salt 1/2tsp pepper Serves:  8 Preparation Time:  15 Minutes Cooking Time:  20 Minutes

Step 1: Prepare the vegetables

Slice the okra, chop the tomatoes, chop the green peppers and onions and cut the corn from the cob. When the vegetables are ready add the oil to a non-stick skillet and heat over medium heat. Saute the onions and peppers until slightly tender but not done. Add the okra to the onions and peppers and continue cooking until okra is crisp tender. Add the tomatoes and corn, salt and pepper. Saute for another five minutes then add the tomato paste. If needed, add a tablespoon or two or chicken broth or water and combine well.

Under cook the corn a little as it will continue to cook after you remove it from the heat. The corn is better if it still has a little crunch.

Baked Beans for a Crowd

A Picnic Favorite

Everyone loves a picnic! In the USA guests generally expect picnic fare to include traditional picnic foods such as baked beans. It is rare to find "from scratch" baked beans any longer but enhanced pork and beans are a great substitute.

I began making baked beans for picnics many years ago and this recipe has been a crowd pleaser. I believe it's the sweetness everyone seems to like. The bacon gives it a slightly smoky flavor and the Tabasco adds a little spice.

I have a great recipe for "from scratch" baked beans that I shall share soon. Meantime enjoy this version with your family and friends.

Ingredients & Preparation

You will need
3 28 oz cans pork and beans 1/2 lbs bacon, chopped and fried crispy 1 cup brown sugar, packed 1 cup Masterpiece barbecue sauce 1 tbsp Worcestershire sauce 2tsp prepared mustard 1 1/2tsp Tabasco sauce 1 large onion, chopped Serves:  12 Preparation Time:  20 Minutes Cooking Time:  1 Hour Oven Temperature: 375

Step 1: Fry the bacon, cook the onions

Cut the bacon into 1/2" pieces and cook over low heat until crispy. Drain on a paper towel and set aside. Drain all but 2 or 3 tablespoons of the bacon drippings. Sauté the chopped onion in the drippings until opaque. Remove onion from the bacon drippings.

Step 2: Mix ingredients and bake

In a large bowl mix the beans and all other ingredients. Pour into a disposable aluminum baking pan and bake for 45 minutes to 1 hour or until bubbly and slightly browned on top.

There are many brands of pork and beans and I have tried many of them. I prefer Bush's Original pork and beans. Add more Tabasco if you like a little heat.

Baked Brie with Canberries and Pecans

Colorful and delicious!

I began making this appetizer during the Christmas holiday season one year. I loved it and so did everyone else. I served it before a dinner party once and no one was hungry when dinner was served. The brie had become the meal.

Although I now serve it year round it is a colorful and festive dish for the holidays.

Ingredients & Preparation

You will need
1 large round of soft, ripe brie 1 cup dried cranberries 1 cup pecans, chopped 2tbsp butter, melted nut thins or good quality crackers apple and pear slices dipped in lemon juice Serves: 8 Preparation Time:  15 Minutes Cooking Time:  15 to 25 Minutes Oven Temperature:  350

Step 1: Prepare the Pecans and Cranberries

Chop the pecans into small pieces. Melt the butter in a medium frying pan. Add the pecans and toast over medium heat until nuts are warmed through. Add cranberries and heat until warm. Be careful not to burn the pecans. Set aside.

Step 2: Bake the Brie

Place brie on a baking dish that can be used for serving. I use a decorative glass pie dish. Bake the brie for 15 to 25 minutes depending on the size of the brie. Cheese should be soft but not runny.

Remove from oven and top with warm pecans and cranberries. Serve with nut thins cracker or a good quality cracker and fruit slices.

This brie can also be made with puff pastry. To serve in pastry, cut out some of the rind from the top of the brie making a shallow well. Place the uncooked cranberries and nuts in the well and wrap with pastry. Bake until pastry is browned.

Sweet Potato Casserole

Many variations - I like this one!

There are scores of recipes for sweet potato casserole recipes. It's an ever present side dish for American Thanksgiving celebrations. Some recipes call for orange juice and others for more sugar and no cinnamon and still others top it off with marshmallows. I like this one from Estelle Pace. It's simple, with no exotic flavors and can be served any time of the year. What do you prefer!

Ingredients & Preparation

You will need
3 cups cooked sweet potatoes, mashed 1/2 cup sugar 2 large eggs, slightly beaten 1tsp vanilla 1tsp cinnamon 1 stick butter 1/3 cup milk 1 cup light brown sugar 1/3 cup flour 1 cup pecans, chopped 1/3 cup butter, softened	Serves: 12 Preparation Time: 20 Minutes Cooking Time: 25 to 35 Minutes Oven Temperature: 350

Step 1: Mix ingredients

Combine sweet potatoes with the 1/2 cup sugar, eggs, vanilla, cinnamon, melted butter and milk. Pour into a greased oblong casserole dish.

Step 2: Make the topping

Combine the softened butter, flour, nuts and brown sugar until crumbly. Sprinkle topping over the casserole and bake for 25 to 35 minutes.

Canned sweet potatoes are fine for this casserole. Pecans may be left whole if you prefer to decorate the top.

Creamed Zellwood Corn

"Creamed" Zellwood corn...is anything better?!

This method of "creaming" corn is a family favorite. The task always belonged to my Aunt Bertha until she could no longer stand at the kitchen sink or hold a knife steady. She was 96 when she passed away and we all still miss her "fried" corn as we called it back then. I assume it was called fried corn because it was prepared in a cast iron skillet.

If you have never heard of, or tried Zellwood corn you simply haven't lived a full and satisfying life. Yes, it's that good. It is Silver Queen corn but the soil in Zellwood, Florida, where it is grown, is what makes the corn so good. The Zellwood Corn Festival is held toward the end of May each year. Zellwood is wide spot in the road just northwest of Orlando. Come see us some time!

Step 1: Shuck the Corn

Remove the husks from the cobs and clean off as much silk as possible. Rinse the corn and set aside.

You Will Need...

• 12 Ears of fresh "Silver Queen" or "Candy Cane" corn preferably from Zellwood FL
• A very sharp knife
• A very wide and deep bowl
• A large frying pan or dutch oven
• One stick butter, salt, pepper
• An apron is strongly recommended

Step 2: Cut the Corn

Cut just the tops of the corn kernels from the cob into the bowl, leaving about half the kernel. (To keep clean up to a minimum place the bowl in the kitchen sink.) Using the dull side of the knife, scrape the remaining kernels from the cob creating the "cream" from the corn.

Note: A commercial corn scraper may be purchased in most discount stores and makes the job of scraping the cob a little quicker. I prefer the texture of the corn when a knife is used but the taste of the finished dish is not vastly different.

Step 3: Cook the Corn

Melt the stick of butter in the frying pan or dutch oven. Once melted, add the corn to the pan and heat on low. Add salt and pepper to taste. (Start with 2 teaspoons salt and 1 teaspoon pepper.) Heat the corn for about 10 minutes. Do not over heat or heat too quickly as this can make the corn tough. Taste for seasonings and make adjustments if necessary. Remove from heat and allow corn to rest, covered. The corn will continue to cook through. Enjoy!!

Fresh corn is not available very long in Florida. The harvest is May and June and again in October for one month. Therefore I prepare several dozen ears of corn at one time and freeze for the late summer months, holidays and mid winter. I use quart bags to freeze the corn after it's cooked

Squash Casserole

Tootsie's Squash Casserole = Simple and yummy!

This is a family favorite for the last 50 years! It is a very simple casserole, travels well and is usually requested for a "pot luck." It is a recipe from my former mother-in-law, Tootsie, who was an amazing southern cook. She learned from the best, her mother, "Gran" Griffin. Gran Griffin consistently advised that you "always add as much sugar as you do salt" to any vegetable while it is cooking. This is a common practice in the south that does help green vegetables retain their bright green color. I have found it necessary to eliminate the sugar for health reasons.

My son is now the squash casserole expert and my granddaughter is quickly usurping that role. At 18 years old she is a surprisingly good cook and enjoys her time in the kitchen. She is not afraid to experiment and deviate from recipes. She has created a few good recipes of her own. The tradition continues....

I hope you enjoy this tried and true casserole!

Ingredients & Preparation

You will need
3 cups Yellow Summer Squash - Sliced 1 medium Onion - rough chopped 1 cup Milk 1 large Egg - slightly beaten 2 cups Sharp Cheddar Cheese 1 cup Saltine Crackers - crushed 6tbsp Butter Salt and Pepper to taste

Step 1: Cook the Squash

Combine the sliced squash, chopped onion, salt and pepper in a heavy, covered pot. Add enough water to stew squash, about 2 inches. Cook over medium heat until squash is tender. Drain squash and return to pot.

Step 2: Combine Ingredients

Add butter and cheese to hot squash, cover and allow to melt. Combine milk and slightly beaten egg and add to squash mixture. Add crushed saltines and salt and pepper to taste, mix. Pour into 9 X 13 greased baking dish.

Step 3: Bake the Squash Casserole

Bake the casserole in 350 degree oven until slightly browned on top. Remove from oven and allow to set for about 10 minutes before serving.

Serves:  8
Preparation Time:  20 Minutes
Cooking Time:  45 Minutes
Oven Temp:  350 Degrees