Southern Style Collard Greens
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste
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Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste
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Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Grand Marnier Cranberry Sauce Recipe
1 package (12 ounces) fresh cranberries
1-1/4 cups sugar
2 Tablespoons frozen orange juice concentrate, thawed
2 Tablespoons Grand Marnier
Preheat oven to 325 F.
Spread cranberries in an even layer in an 8 x 8 x 2-inch glass baking dish. Sprinkle with sugar and orange juice concentrate. Stir to combine, then even out in the dish. Cover with a lid or foil so it is airtight.
1 package (12 ounces) fresh cranberries
1-1/4 cups sugar
2 Tablespoons frozen orange juice concentrate, thawed
2 Tablespoons Grand Marnier
Preheat oven to 325 F.
Spread cranberries in an even layer in an 8 x 8 x 2-inch glass baking dish. Sprinkle with sugar and orange juice concentrate. Stir to combine, then even out in the dish. Cover with a lid or foil so it is airtight.
Gluten-Free Stuffed Acorn Squash
3 medium-sized acorn squash, cut in half and seeded (I like to cut the squash in half lengthwise)
6 medium Fuji or similar apples, cored and diced (skin on)
6 scallions (green onions,) thinly sliced
zest of 1 medium orange
juice of 1 medium onion
2 teaspoons freshly grated ginger root
1/2 cup chopped walnuts
1/2 cup (1 stick) melted butter
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
Salt and ground pepper to taste
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Preheat oven to 375° F / 190° C
Pour 1/4 cup water into a large roasting pan - large enough to hold 6 squash halves.
Place squash halves, cut side up in pan. Cover pan with foil or lid and bake in preheated oven for 30 minutes. Remove pan and carefully pour off water. Brush squash with about 2 tablespoons of the melted butter. Salt and pepper squash to taste.
Combine all stuffing ingredients, including remaining butter in a bowl and stir to combine. Spoon stuffing evening into each squash half. Return to oven, uncovered and bake an additional 20 minutes.
3 medium-sized acorn squash, cut in half and seeded (I like to cut the squash in half lengthwise)
6 medium Fuji or similar apples, cored and diced (skin on)
6 scallions (green onions,) thinly sliced
zest of 1 medium orange
juice of 1 medium onion
2 teaspoons freshly grated ginger root
1/2 cup chopped walnuts
1/2 cup (1 stick) melted butter
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
Salt and ground pepper to taste
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Preheat oven to 375° F / 190° C
Pour 1/4 cup water into a large roasting pan - large enough to hold 6 squash halves.
Place squash halves, cut side up in pan. Cover pan with foil or lid and bake in preheated oven for 30 minutes. Remove pan and carefully pour off water. Brush squash with about 2 tablespoons of the melted butter. Salt and pepper squash to taste.
Combine all stuffing ingredients, including remaining butter in a bowl and stir to combine. Spoon stuffing evening into each squash half. Return to oven, uncovered and bake an additional 20 minutes.
