Basic cornbread is added to dressing recipe with sausage and rice

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The Apple and Pecan Acorn squash is from Southern Living. The biggest challenge is in cutting the squash in half. Be very careful.
Southern Living’s Stir-Fry Pork and Cashews will be delicious served over steamy, hot rice.
Southern Sausage-Rice Dressing from Southern Living uses Basic Cornbread, which recipe is included below.
Century House Tavern in Woodstock, Georgia, is famous for their collard greens as produced by Daniel Porubiansky in large batches of 15 pounds at a time. We found this recipe in the Atlanta Journal Constitution in an article by C. W. Cameron. I looked up 14 tablespoons and it is 0.875 cup. I plan to use a scant cup of butter instead of measuring out 14 tablespoons!
My Grannie’s recipe in her Y.W.C.A. class daybook of recipes and procedures for baked rice pudding doesn’t list the temperature at which to bake. I guess the stoves of her time didn’t come with temperature gauges. I would suggest around 325 degrees in our modern ovens. Also, the rice we use today probably doesn’t need washing.

Crustless Pumpkin Pie from First Presbyterian Church of Punta Gorda’s A Taste of Heaven looks great. And you don’t have to roll out the pie crust!

APPLE AND PECAN

ACORN SQUASH

SOUTHERN LIVING’S

ALL TIME FAVORITES, 2009

2 medium acorn squash,

   about 1-1/4 pounds each

1 cup peeled, chopped cooking

   apple

1/4 cup firmly packed brown sugar

1/4 cup butter, melted

1/4 teaspoon apple pie spice

1/4 cup chopped pecans, toasted

1) Cut squash in half crosswise, and remove seeds. Cut a thin slice from bottom of each squash half to sit flat, if necessary. Place squash halves, cut sides up, in a 13- x 9-inch baking dish. Add hot water in dish to depth of 1 inch. 2) Combine apple and next 3 ingredients; spoon evenly into squash halves. Cover and bake at 350 degrees for 1 hour or until squash is tender. Sprinkle with pecans. Makes 4 servings.

STIR-FRY PORK AND CASHEWS

SOUTHERN LIVING’S

ALL TIME FAVORITES, 2009

1/2 pound boneless pork loin,

   cut into 1/2-inch pieces

3 tablespoons stir-fry sauce

1 tablespoon frozen orange juice   concentrate, thawed

1-1/2 teaspoons cornstarch

1 tablespoon vegetable oil

1/2 cup dry-roasted or unsalted    cashews

Hot cooked rice

Garnish: green onions

1) Stir together first 4 ingredients. 2) Stir-fry pork mixture in hot oil in a large nonstick skillet 4 to 6 minutes; stir in cashews. Serve immediately with rice. Garnish, if desired. Makes 2 servings. Note: For four servings, use 1/3-cup stir-fry sauce, 1/4 cup vegetable oil, and double all other ingredients. Proceed as directed.

SOUTHERN SAUSAGE-

RICE DRESSING

SOUTHERN LIVING’S

ALL TIME FAVORITES, 2009

2 garlic bulbs

2 teaspoons olive oil

2 cups cooked rice

1 recipe Basic Cornbread, crumbled

1 16-ounce package ground

   pork sausage

3 tablespoons butter

1 medium onion, diced

1 medium-size red or green

   Bell pepper, diced

1 large carrot, diced

1/2 cup chopped fresh parsley

1 tablespoon poultry seasoning

1-1/2 tablespoons chopped fresh or 1 to 2 teaspoons rubbed sage

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups chicken broth

1) Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal. 2) Bake at 350 degrees for 45 minutes; cool. Squeeze pulp from garlic cloves into a large bowl. Add rice and cornbread. 3) Cook sausage in a large skilled over medium heat, stirring until it crumbles and is no longer pink; drain sausage on paper towels, and wipe skillet clean. 4) Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and carrot, and sauté 3 minutes or until tender. 5) Stir sausage, vegetables, parsley, and next 4 ingredients into rice mixture. Add broth; stir to moisten. Spoon into a lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired; remove from refrigerator, and let stand at room temperature 30 minutes. 6) Bake, covered, at 350 degrees for 45 minutes or until thoroughly heated. Makes 12 servings.

BASIC CORNBREAD

SOUTHERN LIVING’S

ALL TIME FAVORITES, 2009

2 cups buttermilk self-rising

   white cornmeal mix

1/2 cup all-purpose flour

1/4 cup butter, melted

1 large egg, lightly beaten

2 cups buttermilk

1) Heat a well-greased ovenproof skillet at 450 degrees for 5 minutes. 2) Stir together all ingredients in a bowl. Pour batter into hot skillet. 3) Bake at 450 degrees for 20 minutes or until golden brown. Makes 1 9-inch cornbread, about 5 cups crumbled. Makes 6 servings.

DANIEL PORUBIANSKY’S

COLLARD GREENS

CENTURY HOUSE TAVERN,

WOODSTOCK, GEORGIA

Authored by C. W. Cameron in the Atlanta Journal Constitution

14 tablespoons unsalted butter

1/2 pound smoked bacon,

   cut into 1/4-inch wide strips

1 medium yellow onion, diced

3 pounds collard greens, stems

   removed, washed, cut into

   bite-size pieces

3 tablespoons sherry vinegar,

   plus more if needed

2-1/4 cups chicken stock,

   plus more if needed

6 tablespoons maple syrup

6 shakes Tabasco

Salt

In a large saucepan, melt butter over medium-high heat. Add bacon and onions and cook until onions are translucent. Slowly add collards, stirring between each addition until collard greens soften and more can be added. When all collard greens are in the pot, add vinegar and cook until liquid reduces by half. Add chicken stock and maple syrup and cook, stirring occasionally, for 5 minutes. Add Tabasco and lightly season with salt. Simmer over medium heat 1 hour, continuing to stir occasionally. Taste and add vinegar, maple syrup or salt as needed. If collards are not tender, continue cooking, adding water as needed. Once collards are tender, they can be served immediately, or refrigerated for up to 4 days. Makes 6 cups.

GRANNIE’S BAKED RICE PUDDING

Recipe from Miss Nettie Isabel Hill around 1900

Y.W.C.A. COOKING SCHOOL OF NEW HAVEN, CONNECTICUT

2 cups milk

4 tablespoons rice

4 tablespoons sugar

Sprinkle of salt

Sprinkle of nutmeg or cinnamon

1) Pick over and wash the rice and put it into a shallow earthen dish. 2) Dissolve the sugar and salt in the milk, add the spice, and pour all over the rice. 3) Bake about 2 hours or until the rice is tender. Stir often.

CRUSTLESS PUMPKIN PIE

A Taste of Heaven

from First Presbyterian Church

of Punta Gorda

16 oz solid-pack pumpkin

2 whole eggs

3/4 cup sugar

1/4 teaspoon allspice

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon salt

1/2 cup graham-cracker or

   vanilla wafer crumbs

12 oz evaporated skim milk

2 egg whites

1 cup whipped cream

1) Beat pumpkin, milk and eggs until smooth. Mix in sugar, allspice, cinnamon, ginger and salt; stir in crumbs. 2) Spray pie pan and pour in filling. 3) Bake at 325 degrees for 45-55 minutes or until a knife comes out clean. 4) Cool pie on wire rack and refrigerate overnight. Serve with whipped cream.