Recipes from the Heritage Plantation Supper

Grits and Greens, Luann Vinson
To: All ya'll who loved the Grits and Greens - Here is the recipe
Serves 8     Enjoy!!     Luan Vinson
1 Cup Half and Half
4 Cups Chicken Broth (1 qt. carton of Swansons)
1 Cup stone ground grits (or regular)
1/4-1/2 Cup milk
1 lb. package frozen collard greens
1 stick butter
1 - 1 1/2 Cups grated parmesan cheese
Combine cream and 3 Cups of chicken broth in a large sauce pan. Bring to a boil; stir in grits; cook over medium heat until mixture returns to a boil. Cover, reduce heat; simmer till thickened and all liquid is absorbed, stirring frequently.

Cook greens in 1 Cup of chicken broth until tender; drain well.

Add butter and cheese to grits, stirring until melted; add milk if necessary to thin if the grits* is too thick.
(*grits is singular!) Stir in collards.

Squash Casserole, Pat Meiere
This is a very Southern Squash Casserole from my very Southern Mother-in-Law.
She grew up in Kentucky and lived most of her life in the Atlanta area.
Serves 8     Enjoy!!     Pat Meiere
3 pounds of yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
COOK squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

MELT 4 tablespoons butter in skillet over medium-high heat; add onion and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7- inch baking dish.

MELT remaining 1 table butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

BAKE at 350 degrees for 30 to 35 minutes or until set.

NOTE: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese and crackers. Proceed as directed.

Before the Heritage Plantation Supper, we posted links to some Plantation Recipes from other places.

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