Tuesday, September 28, 2010

About Southern Food: Apple Desserts, Savory Spaghetti Squash, Po Boys

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From Diana Rattray, your Guide to Southern Food
This week, fall favorites include apple desserts, savory spaghetti squash with tomatoes and basil, wonderful fried cornmeal cakes, a hearty lentil soup, crockpot enchilada casserole, sausage po' boys, and more.

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Savory Spaghetti Squash Toss
Tomatoes and basil seemed like a natural combination for this mild, delicious spaghetti squash. Serve with shredded Parmesan cheese and crusty bread for a fabulous meat-free meal.

Apple Desserts
Cobblers, crockpot applesauce, apple pancakes, apple cake, and more.

Bacon-fried Cornmeal Cakes
These are wonderful to make the night or day before, and have as a quick breakfast for kids in the morning before they go off to school. They will last 2-3 days in the refrigerator, and can be heated and served with syrup, or heated and spread with a bit of butter for those kids who like their breakfast "grab and go style," to eat on the way to school.

Hot Sausage Po' Boys
Here's a tailgating recipe from Terri Wuerthner, delicious po' boy sandwiches made with homemade spiced turkey and beef sausage and sliced vegetables.

 


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Hearty Lentil Soup
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This newsletter is written by:
Diana Rattray
Southern Food Guide
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