2 cans (28oz) crushed tomatoes with juice
1 c. brown sugar, packed
1 ca. (6 oz.) tomato paste
2 tsp dry mustard
1 tsp salt
Pinch baking soda
1/2 c. butter, melted
Heat oven to 375 degrees F. Grease a 3-quart baking dish. In a
bowl,combine tomatoes, sugar, paste, mustard, soda, and salt.
Place bread cubes in the baking dish; drizzle with melted
butter. Pour tomato mixture over bread.
Refrigerate up to 4 hours, if desired.
Bake 35 to 40 minutes, or until hot and bubbly.
Garnish with fresh parsley or rosemary
3 asparagus spears
2 tbsp lowfat shredded Cheddar cheese
2 tbsp shredded Monterey Jack cheese
1/4 cup 2% milk
1 slice white bread
Use good white bread with crust removed. Roll out bread with rolling pin and flatten. Melt Cheese in saucepan with milk, add a splash of Tabasco. Spread on bread and top with 1 or 2 asparagus spears. Roll up, cut in half and brush with melted butter if desired. Bake 350F 15-20 minutes. Great to freeze.
Marinated Vidalia Sweet Onions
(Makes 4 cups)
4 Vidalia onions, peeled and sliced
1/2 c. granulated sugar, or to taste
3/4 c. vegetable oil
1/4 c. vinegar
1/2 tsp. salt
1/8 tsp. cracked black pepper
In a medium bowl, combine the onions, sugar, oil, vinegar, salt and pepper. Cover and refrigerate at least 24 hours, stirring occasionally. Good with steak and in sandwiches. You may add cucumbers and carrots.
three quarts water
one small ham hock
one medium red onion, halved and finely sliced
half cup cane syrup
one-third cup apple cider vinegar
one teaspoon kosher salt
two teaspoons black pepper
one teaspoon red pepper flakes
one-quarter cup dark brown sugar
one large bunch collard greens
Rinse the ham hock under running water. In a large saucepan or stockpot (big enough to hold all of the ingredients), place the hock in enough water to cover and bring to a boil. Drain and return the hock to the pot with three quarts of clean water and the sliced red onion. Bring this mixture to a bare simmer and allow to cook covered for 2 or 3 hours, or until the ham hock is falling from the bone. Remove the hock and allow it to cool. Reserve the remaining liquid as this will become the delicious potlikker.
Clean and prepare the collard greens while the ham hock is cooking. Trim the stems from each stalk of greens where leaves began to form. Take each leaf (consisting of a stem with two wings on either side) and stack them in layers of fifteen to twenty leaves. Roll each stack of greens into a cigar shape and cut them into wide strips, about the width of a thumb. Place the cut greens in a deep sink of water and allow the sand and sediment to settle at the bottom of the sink. Very dirty greens may need two, or even three, rinses.
Add the remaining ingredients (excepting the collards) to the reserved ham hock liquid and bring to a boil. Taste the broth and adjust the seasoning accordingly. Add the collard greens to the pot slowly, allowing successive additions to wilt down first if necessary. Slow the cooking to a bare simmer, cover, and cook for approximately two to three more hours until the collars have become reasonably tender.
Remove the meat from the hock, separate it into bite sized pieces with your hands, and return the meat to the pot of greens. Allow the collards to cool somewhat and refrigerate them overnight, if possible (they are much better the next day). Reheat them over a very low flame for one to two hours, until once again at a slow boil and serve.
Candid Sweet Potatoes
4 medium sweet potatoes
1/2 c. of margarine
3/4 c. of sugar
Butter for greasing skillet
Peel the potatoes and cut them length-wise into slices that are 1/4 to 1/3 inches thick. In a stick-proof skillet, melt enough margarine to cover the bottom of the pan. Add the potatoes and while turning them occasionally, cook over medium heat until they are tender, but still firm.
Sweet Potato Souffle
3 Cups mashed sweet potatos
In a sauce pan, melt the butter, add the sugar, and stir the mixture until the sugar melts.
Pour the sugar mixture over the potatoes. Continue cooking and carefully turning the potatoes until they are completely tender and browned. They should be glazed by the sugar mixture. Serve hot; spoon some of the extra syrup over them.
1 cup sugar
1 stick butter
1 tsp vanilla
1/2 cup milk
Mix ingredients throughly and place in greased casserole dish.
1 cup brown sugar
1/2 cup self-rising flour
1/2 stick butter
1 cup chopped pecans
Melt butter. Combine sugar, flour & nuts together and mix in melted butter. Sprinkle this mixture over potatoes.
Bake at 350 for 35 minutes.
Baked Broccoli Gouda
1 1/4 pounds broccoli, cut into spears
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups fat-free milk
3/4 c. (3-ounce) shredded smoked Gouda cheese
3/4 c. soft bread crumbs
2 tsp. olive oil
Steam broccoli for 6 to 8 minutes or until just tender.
Heat 1 tablespoon of oil in a medium saucepan and stir onion and garlic until tender. Add flour, salt and pepper; stir. Add milk and continue to cook, stirring until thickened and bubbly. Gradually add cheese, stirring until melted.
Transfer broccoli to a 1 1/2-quart gratin dish or 2-quart square baking dish. Pour sauce over broccoli. Combine bread crumbs and the 2 teaspoons olive oil; sprinkle over sauce. Bake, uncovered, in 425 F. oven for 15 minutes or until crumbs are lightly browned.
Smoked Fingerling Potato Salad
2 Tbsp. coarse salt
2 hard-cooked eggs, chopped
1 c. mayonnaise
1 c. chopped celery
1/2 c. thinly sliced red onion
1/4 c. sweet pickle relish
1/4 c. freshly chopped chives
1/4 c. freshly chopped parsley
2 Tbsp. Dijon mustard
2 Tbsp. yellow mustard
Pinch cayenne pepper
Zest of 2 lemons
1 tsp. white truffle oil, optional
Sea salt and freshly ground black pepper
Place the potatoes in a medium saucepan. Cover with 2 inches of cold water and add salt. Bring to a boil and reduce the heat to simmer. Cook until tender and just done, about 15 minutes. Remove to a bowl filled with ice water to cool quickly and stop the cooking process. Once cooled, cut into 1-inch discs.
Place the discs on a small baking sheet and place in a smoker. Smoke the potatoes with your favorite soaked fruitwood chips at 200 degrees until light smoky aromas have penetrated the potato, about 30 minutes.
Alternatively, prepare your charcoal or gas grill. Heat the grill to 200 degrees. Assemble a wood chip pouch by wrapping 4 wood chunks (about 3 inches each) or 3 cups wood chips in double sheet of heavy-duty foil. Prick at least 6 holes in top of foil pouch with knife tip to allow smoke to escape; place on top of ash-covered coals or near the burner element in the gas grill.
Remove the potatoes from the smoker. Transfer the potatoes to a large bowl. Add eggs, mayo, celery, onion, relish, chives, parsley, mustards, cayenne, zest and truffle oil; stir to combine. Taste and adjust seasoning with salt and pepper. Refrigerate until chilled, at least 45 minutes.