Tuesday, October 19, 2010

About Southern Food: Bourbon Pork Loin, Scalloped Potatoes, Pumpkin Pie

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From Diana Rattray, your Guide to Southern Food
This week, the focus is just naturally on pumpkins, winter squash, and apples, along with recipes for a bacon wrapped pork loin, delicious cornbread to go with your chili, beans, or greens, easy scalloped potatoes, and many more.

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Honey-Bourbon Glazed Pork Loin
Honey and bourbon flavor the glaze for this delicious bacon-wrapped pork loin roast. Serve with rice, mashed potatoes, or sweet potatoes for a delicious weekend dinner or everyday family meal.

Pumpkin Pie With Pecan Streusel
This is a deliciously different pumpkin pie, baked with a crunchy pecan streusel topping. Serve this pie as is, or add a little whipped cream to make it even more decadent.

Easy Scalloped Potatoes
In this scalloped potato recipe, the potatoes are slightly cooked for a quicker baking time. Serve with pork chops, roast beef, or just about any meat or chicken dish.

Shrimp and Andouille Sausage Jambalaya in Pumpkin Shells
Individual pumpkins filled with flavorful jambalaya will ingrigue your guests and family. With each bite, the diner gets a taste of the mild-flavored cooked pumpkin which is a wonderful foil to the slightly spicy jambalaya. And each person gets their own jambalaya-filled pumpkin!

 


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This newsletter is written by:
Diana Rattray
Southern Food Guide
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More Family Favorites for Fall
Cran-Apple Pork Loin Roast, Crockpot
Chili Macaroni and Cheese Recipe, Crockpot
Texas Bean Bake

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