Leftover cornbread (at least 4 cups crumbled)
2 cups bottled ranch salad dressing
2 15-ounce cans kidney beans, drained
1 large tomato, chopped
½ cup diced red onion
½ cup chopped yellow bell pepper
2 cups shredded Cheddar cheese
8 slices bacon, cooked and crumbled

Put half the crumbled cornbread in the bottom of a two-quart dish. Top with half the beans, and half the tomato, red onion, bell pepper, cheese and bacon. Spread with 1 cup of the salad dressing. Repeat layers of cornbread, tomato, red onion, bell pepper, cheese and bacon. Spread remaining ranch dressing over the top.

Chill for at least an hour before serving.

1 can regular corn (undrained)
1 can cream corn
1 box Jiffy corn muffin mix
1 stick butter (melted)

Mix together and put in a casserole dish and bake at 350 degrees for approx. 45 mins. or until golden brown around the edges. It’s a great hit with the kids and perfect for taking to picnics/potlucks! No one will believe it was soooo simple! Serves approx. 6 people.

16 small red potatoes. Fork pierce all over to absorb sauce.
Sauce:
4 Tablespoons Dijon Mustard
2 teaspoons of paprika
1 teaspoon of ground cumin
1 teaspoon of Chili Powder
1/8-1/4 teaspoon of cayenne pepper

Blend well and pour mixture in bowl over potaotes. Mix till all are coated with the sauce. You can do this ahead and let sit in sauce for about 1/2 hour for more flavor.

Spray a GLASS baking dish with “3 coats” of PAM or other cooking spray. Put potaoes in dish..NOT touching. You will get a nice cripsy outside with a soft roasted inside this way.

Roast 45 minutes – 1 hour at 400 degrees.

1 small head cabbage, coarsely shredded
1 tsp salt
1/2 lb mild sausage
1/4 tsp. pepper
3/4 lb. ground chuck
1 c. grated Cheddar Cheese
1 small onion, minced
1 clove garlic, minced
1 can Ro-Tel tomatoes
1 can stewed tomatoes
1 tbsp. sugar

Place cabbage in crock pot. Cover and put on LOW setting. Meanwhile, sauté mild sausage and ground chuck with onion and garlic. Drain meat mixture and add to cabbage. Add tomatoes and seasoning. Cook all day — 8 hours– on LOW setting. One hour before serving, add grated cheese. Cover and continue to cook on LOW.

1/2 c. flour
3 tsp. corn meal
1/2 tsp. garlic powder
1/2 stick butter
1 (16 oz.) green beans
Salt & pepper

Combine the salt, pepper, garlic powder, flour and cornmeal. Drain beans and toss in the cornmeal mixture. Heat the butter in a large skillet. Add beans and saute until they are tender and golden.

4 large baking potatoes
2 cloves garlic, minced
2 Tbsp. olive oil
Salt and pepper, to taste
Paprika

Bake the potatoes at 400°F for 1 hour. Allow them to cool slightly.

Slowly sauté garlic in olive oil over low heat until soft and browned. Set aside.

Split open the potatoes and scoop the contents into a bowl. Add the olive oil mixture, salt, and pepper, and mix.

Fill the potato shells with the whipped mixture and sprinkle with paprika. Place them on a tray and brown under the broiler for a couple of minutes.

Serve hot.

3 pounds fresh or frozen carrots
Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.
1 1/2 pounds sugar (yes, this is correct amount)
1 tablespoon baking powder
1 tablespoon vanilla
3 ounces all-purpose flour
4 large eggs
9 ounces oleo or margarine, melted
1/2 ounce powdered sugar for finished topping

Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.

While carrots are still warm, add sugar, baking powder and vanilla. Whip with electric mixer until smooth. Add flour and mix well. Add eggs and mix well. Add butter or oleo and mix well. Pour into lightly buttered baking dish (13-by-9 inches or larger) about half full. The souffle will rise.

Bake at 350 degrees for 1 1/2 hours or until top is lightly golden brown. Sprinkle powdered sugar on top and serve.

Hint: When it is finished baking, I let it cool at least 15 minutes before I sprinkle on the powdered sugar. This keeps the powdered sugar from melting, and it looks prettier

2 3/4 pounds (about 8 medium) potatoes, peeled and cut into 1-inch pieces
4 cloves garlic, peeled but left whole
2 teaspoons salt, divided
1/2 to 3/4 cup heavy cream
1/4 cup (1/2 stick) butter, cut into pieces
3 to 4 tablespoons prepared horseradish
3/4 teaspoon pepper
1/4 cup chopped green onions or snipped chives

In large saucepan, add potatoes, garlic and 1/2 teaspoon salt to 2 inches boiling water.

Return to a boil; reduce heat to medium.

Cook, covered, about 12 minutes or until tender; drain.

Return potatoes and garlic to saucepan; cook over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally.

Using electric hand mixer or potato masher, mash potatoes and garlic.

Stir 1/2 cup cream, butter, horseradish, remaining salt and pepper into potatoes until blended.

Add additional cream, 1 tablespoon at a time, if necessary, for desired consistency.

Stir in green onions.

3/4 pound sliced bacon
1/4 cup distilled white vinegar
3 cups sliced onions
2 tablespoons molasses or cane syrup
8 cloves garlic, mashed
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

2 pounds yams
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons brandy or bourbon, optional
1 egg yolk
2 tablespoons butter or margarine

Praline Topping:
1 to 2 tablespoons butter or margarine
3 tablespoons brown sugar
1/3 cup chopped pecans
1/4 teaspoon nutmeg

1. Scrub yams. Drop into boiling water. Cook until tender. (Yams can be pared, sliced or cubed and boiled, to save time). Drain, cool and peel.

2. Mash or process until smooth. Mix in salt, pepper, brown sugar, brandy or bourbon, if used, egg yolk and butter.

3. Beat until light. Spoon into an 8 inch square baking dish.

4. Melt the butter for the topping. Combine with brown sugar, pecans and nutmeg. Spread over yams.

5. Bake at 350 degrees for 35 to 40 minutes. Let sit for a few minutes before serving.

Good served with: Roast turkey, your favorite green vegetables and relishes, dinner rolls and a holiday pie for dessert.

Variations: For real Southern eating, double the praline topping ingredients.

Tips: The yams can be broiled after heating to make the praline topping a little crispy.