Collard Greens

Recipe Name: Collard Greens

Story: I'm not sure where I started from, but I've been working on this recipe for years.  A few years ago I finally landed on a version that I love.  I have had more compliments on these collards than nearly anything else I've made.  If I were to ever open up a restaurant, this would for sure be on the menu (keep it private!).

Years you've been making it: Since 2008

Author / Creator: Dustin

Submitted by: Dustin

Ingredients:
bacon 2 to 4 strips
olive oil 1 tbls
onion .5 to 1 med yellow
garlic 4 cloves, minced
apple cider vinegar 0.25 cup
dixie beer (budweiser, not guiness) 0.5 bottle
white wine 0.5 cup
sugar 2 tbls
ground black pepper 1 tsp
red pepper flakes 1 tsp
salt 0.5 tsp
horseradish 0.5 tbls (optional)
molasses 1 tbls
ham base 1.5 tsp (optional)
chicken stock 3 cups
butter 4 tbls
turnip greens 1+ lbs
collard greens 1+ lbs

Directions:
Saute bacon to crispy.  Remove the bacon to reserve and add later.  Keep bacon grease to saute aromatics.

Add onion to saute until translucent (salt and pepper the onion to help it sweat), add the olive oil.  Then saute garlic for a couple mins.

Add the vinegar, beer, and white wine.  Simmer for 5 mins or so to cook off alcohol and to scrape off the bits on the bottom of the pot.

Add all remaining ingredients.

Cooked in pressure cooker on high for 30 mins, allowed to naturally cool (not pressure release).

If no pressure cooker, simmer for approx 3 hrs until desired tenderness.

If no pressure cooker, may need to add more chicken stock if it evaporates too much during simmer.

Pecan Pie

Recipe Name: Pecan Pie

Story:
I searched for many years to find a recipe that actually tasted like Pecan Pie and not just sugar with a few pecans. This one is loaded with Pecans and a hint of sugar. A couple of years ago I also started buying pecans from a special store, Priester’s Pecans on my way home from Alabama.  They are very fresh and I can buy them in the 3 sizes needed for this recipe which makes it less labor intensive.

Years you've been making it: 10+

Author / Creator: allrecipes .com    Irresistible Pecan Pie

Submitted by: Suzy

Ingredients:
1.5 all –purpose flour
2TBS dark corn syrup
½ tsp salt
¾ c light brown sugar
2 TBS white sugar
3 TBS. butter melted
½ C butter
pinch of salt
4 TBS ice water
½ C pecans fine
3 eggs beaten
1 C pecans Qtr
¾ C light corn syrup
1 C pecan Halfs

Directions:

Preheat Oven to 350 degrees F (175 degrees C)
To Make Crust: In a medium bowl, combine flour, salt and white sugar.

Cut butter into flour mixture until it resembles coarse crumbs.

Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball .

On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.

Spread quartered pecans over bottom of refrigerated crust. Pour syrup mixture over to of pecans. Then arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degree C) oven for one hour or until firm. Let cool one hour before serving.

Notes: 
It is important to cover the crust for the first half of cooking time this can be done with tin foil but if you are lucky enough they make some crust covers out of silicone which are adjustable. I struggled for years with the tin foil but a few years ago I was given the silicone ones for a Christmas gift. That was a true blessing

I have to admit I usually buy store bought crust but this recipe includes how to make the crust.
This is a recipe for one pie but you can easily double it at one time.