Holiday Recipes

MAMA’S COLLARD GREENS

4 bunches collards, stemmed, washed very well, and torn into small pieces
2-1/4 cups water
1/4 c. olive or vegetable oil*
light salt and pepper to taste
1 onion, cut in half or diced
3 cloves of garlic, sliced
1/2 green bell pepper, julienned

METHOD
Cook all ingredients together about 2 hours or until greens are tender.
*vary according to individual preference (lower fat diets use less)


GOLDEN GRAVY

1 medium onion, finely diced
3 T. olive oil
1/2 stick (2 oz) butter
3 T. all-purpose flour
1 cup vegetable stock
salt and freshly ground pepper to taste

METHOD
In a skillet, sauté the onion in the olive oil until it is brown.  Add the
butter and lower the heat.  As the butter melts, add the flour, stirring constantly to
keep it from burning.  After the flour browns, add the stick and stir until the gravy
thickens.  Season with salt and pepper.


MASHED POTATOES

5 large potatoes, peeled and diced into large pieces
1/2 stick butter*
1/4 to 1/2 cup non-fat milk
salt and pepper

METHOD:
Boil approx. 25 minutes, drain.  While hot, add butter and milk.  Mash with a
hand-held blender until fluffy.  Salt and pepper to taste.

*vary amount according to individual preference


SWEET POTATO PIE

2 medium sweet potatoes, peeled and diced
1-1/2 to 2 cups water
1 stick (4 ounces) butter
3/4 to 1 cup sugar*
2 large eggs, beaten
1/4 cup buttermilk
1/2 t. vanilla extract
1 unbaked Homemade Pie Crust

Method:
Preheat the oven to 325 degrees F.  Place the potatoes in a saucepan covered
with the water.  Bring to a boil and cook 15 to 20 minutes, or until the
potatoes are tender and soft.  Drain and discard the water.  While the potatoes are
still hot, mash them with the butter and sugar.  Let this mixture cool slightly,
then add the beaten eggs along with the buttermilk and vanilla and combine well.   Pour
into the pie crust and bake for about 1 hour.

*cut sugar to 1/3 cup for Diabetic desserts (sweet potatoes are rich in natural
sugar)

HOMEMADE PIE CRUST

1-1/2 cups all-purpose flour
dash of salt
1/2 cup vegetable shortening
1/2 cup ice-cold water

Place the flour and salt in a mixing bowl.  Add the shortening and cut it in
with a pastry blender, and cut it in with a pastry blender, or use your hands, as I
do. Add the water, a tablespoon at a time, kneading until the dough is smooth. 
Roll out the dough to fit a 9-inch pie pan.


GOOD GREEN BEANS

2-3 cups water, enough to just cover beans
2 lbs. green beans, cut into 1-inch pieces
1 medium onion, diced
1/4 cup oil*
salt and freshly ground pepper to taste
1 onion, diced

METHOD
Bring the water to a boil.  Add the beans, onion and oil.  Cover and cook over
medium heat about 40 minutes.  Season with salt and pepper and cook for
another 20 minutes, covered for more pot likker, uncovered for less.

*vary according to individual preference (lower fat diets use less)


BLACK-EYED PEAS

1 lb. dried black-eyed peas, soaked overnight
1/2 stick (2 oz) butter or margarine
1 large onion, cut into big cubes
1 large shallot, quartered
3-4 cups water
1/4 green bell pepper, cored, seeded and chopped
1 t. salt
1/2 t. freshly ground black pepper
1/4 cup oil*

Method:
Drain the peas, discarding the water, and set them aside.  In a large skillet
over medium heat, put the butter onion and shallot.  When the butter is melted,
increase the heat and add the peas.  Mix with a wooden spoon, cover and cook
about 8 minutes.  Pour the contents of the skillet into a large pot, adding
enough water to cover the peas.  Bring to a boil, and add green bell pepper, salt and
black pepper.  Lower the heat to medium, and cook 50-60 minutes, or until peas
are tender.

*vary according to individual preference (lower fat diets use less)


MAMA’S FRIED CORN

5-6 ears corn (cut kernels from the cob)
1/4 cup oil
1 cup water
2 T. flour
salt and pepper to taste

METHOD
In a large frying pan, heat oil (very hot).  Mix corn, flour, and seasoning;
add water.  Add to frying pan.  Add more water if needed.  Fry about 7 minutes.
Lower heat, let simmer about 30 more minutes.


PUMPKIN STUFFED WITH
CORNBREAD DRESSING

1 Medium Pumpkin
4 cups Mama’s Cornbread (separate recipe)
2 cups of toasted bread, cut into 1-inch cubes
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick (2 oz) butter
1 t. dried sage
salt and freshly ground black pepper to taste

Method:
Open pumpkin, remove seeds and pulp.  Rub inside with olive oil, salt and
pepper.  Pre-bake at 400 degrees for approx. 20 minutes. 

Combine the corn bread, toasted bread and crackers in a large mixing bowl. 
Pour thestock into a saucepan and add celery and onion.  Bring to a boil and
cook for 10-15minutes.  Remove the stock mixture from the stove and allow it
to cool for about 10minutes before proceeding.  When it has cooled, add the
stock mixture to the bread crumb mixture along with the eggs, butter, sage,
and salt and pepper.  Mix well.  Pour into the pumpkin, and bake at 375
degrees until done; stuffing should rise a bit from the inside, approx 60-75
minutes, or when inserted straw comes out clean.