Tuesday, October 12, 2010

About Southern Food: Pumpkin Cheesecake, Mashed Potatoes, Lamb Shanks

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From Diana Rattray, your Guide to Southern Food
This week, recipes include delicious mashed potatoes with kale, a pumpkin cheesecake, Terri's pepperonata (freezable!), roasted chicken, lamb shanks, and many more.

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Mashed Potatoes With Kale
Nutritious, delicious kale makes these mashed potatoes extra-special, and this is a great way to use the abundance of kale from your CSA or local farmers market. If you don't have leeks, use about 1/2 cup of thinly sliced sweet onion or green onions.

Pumpkin Swirl Cheesecake
Swirls of vanilla or maple in the spiced pumpkin and cream cheese filling give this cheesecake an extra-special look. Serve this special cheesecake with Spiced Whipped Cream and a light sprinkling of cinnamon or nutmeg.

Freezer-Ready Pepperonata
Having pepperonata in the freezer makes an easy beginning to a quick meal. Already sauteed, the peppers, onions and garlic are a one-step addition to your favorite dishes. This recipe, either fresh, or frozen and defrosted, may be served alone as a hot vegetable, tossed with pasta, added to a tomato sauce, or heated in a skillet with chunks of cooked Italian sausage.

Easy Roasted Chicken With Lemon and Dill
This is an easy roasted chicken to prepare for a Sunday dinner or everyday family meal. Serve this easy roasted chicken with potatoes or rice and a tossed salad.

 


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This newsletter is written by:
Diana Rattray
Southern Food Guide
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