Southern/Cajun Cuisine

Pork Ribs with Blackstrap Barbecue Sauce

2 1/2 pounds (about 2 racks) ribs
1/2 cup olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Blackstrap Barbecue Sauce

Preheat oven to 350°. Drizzle both sides of ribs with oil; sprinkle with sea salt and pepper. Place on baking rack over rimmed baking sheet. Add 1 1/2 cups water to baking sheet, and cover tightly with foil. Roast 3 hours or until ribs are tender. (Meat should separate easily from bone.)

Remove ribs from oven, and let rest at least 20 minutes. Brush ribs on both sides with Bill's Blackstrap Barbecue Sauce, and grill over medium heat 5 to 6 minutes per side or until heated through and slightly charred. Makes 4 servings

Blackstrap Barbecue Sauce
2 cups brown sugar
1 cup Texas Pete
2 cups cider vinegar
1/2 cup blackstrap molasses

Combine all ingredients in a heavy nonstick saucepan, and bring to a boil. Reduce heat to low, and simmer about an hour or until sauce is thick and shiny. Refrigerate in an airtight container up to several weeks. Makes 3 cups

Hominy Chili with Beans

2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded sharp cheddar cheese
4 teaspoons minced fresh cilantro

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil.

Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro. Makes 4 servings

Muscadine Pudding Tarts

1 (15-ounce) package refrigerated piecrusts
1 1/2 cups sugar
1/2 cup self-rising flour
2 cups Scuppernong Juice
1/2 cup butter or margarine
2 teaspoons vanilla extract
Sweetened whipped cream
Garnish: thin muscadine slices

Unfold 1 piecrust, and roll into a 16-inch circle on a lightly floured surface; cut into 4 (5 1/2-inch) circles. Fit each circle into a 4 1/2-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust.

Bake at 450° for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool. Cook sugar, flour, and Scuppernong Juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about 5 minutes).

Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop with sweetened whipped cream. Garnish, if desired. Makes 8 tarts

Scuppernong Juice
3 pounds scuppernong or other muscadine grapes, crushed
1 cup water

Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes. Pour mixture through a double thickness of damp cheesecloth; discard solids.

Note: To serve as a juice to drink, stir in 1 1/4 cups sugar, and chill.

Blackberry Curd Filling

1 cup sugar
3 tablespoons cornstarch
2 cups Blackberry Juice
3 large eggs
2 egg yolks
1/4 cup butter

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in Blackberry Juice. Whisk in eggs and egg yolks. Bring mixture to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook, whisking constantly, 1 to 2 minutes or until a pudding-like thickness. Remove from heat, and whisk in butter. Cover, placing plastic wrap directly on curd, and chill 8 hours. Makes 3 cups

Blackberry Juice
2 quarts fresh blackberries
1/2 cup water

Bring blackberries and water to a boil in a 3-quart saucepan. Reduce heat, and simmer 5 minutes or until blackberries are soft.

Mash blackberries with a potato masher or fork; pour through a large wire-mesh strainer into a bowl, using the back of a spoon to squeeze out the juice. Discard the pulp and seeds. Makes about 2 cups

Spicy Pecans

2 tablespoons brown sugar
2 tablespoons orange juice concentrate
1 1/2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 cups coarsely chopped pecans

Cook first 6 ingredients in a skillet over medium-high heat, stirring until brown sugar dissolves. Remove from heat, and stir in pecans. Transfer to a lightly greased baking sheet. Bake at 350° for 8 minutes or until toasted. Cool and store in an airtight container. Makes 1 1/2 cups

Spicy Apple-Glazed Chicken Grits Gorgonzola

4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup apple butter
1/4 cup spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Gorgonzola Cheese Grits
2 tablespoons chopped green onions

Preheat oven to 350°. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken breasts in a baking pan coated with cooking spray.

Combine the apple butter, mustard, salt, red pepper, and black pepper, brush over chicken. Bake at 350° for 20 minutes. Cut the chicken into 1/2-inch-thick slices. Spoon the Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with chicken, and sprinkle with green onions. Makes 4 servings

Gorgonzola Cheese Grits
2 (14 1/2-ounce) cans chicken broth
3/4 cup uncooked quick-cooking grits
1 cup (4 ounces) crumbled Gorgonzola cheese
1/3 cup fat-free sour cream
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper

Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining ingredients. Makes 4 cups

Catfish with Dill Sauce

3/4 cup sour cream
1/2 cup fresh parsley leaves
1/2 cup fresh dill
1/2 cup chopped green onions
3 tablespoons rice vinegar
1 tablespoon honey
1 garlic clove, chopped
3/4 teaspoon salt, divided
1 tablespoon vegetable oil, divided
6 (6-ounce) catfish fillets
1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients in a food processor; add 1/2 teaspoon salt. Process until pureed. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Sprinkle fish with 1/4 teaspoon salt and pepper. Add 3 fillets to pan; cook 3 minutes per side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining oil and fillets; serve with sauce. Makes 6 servings

Bibb Salad with Fried Green Tomatoes

1/2 cup cornmeal
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup buttermilk
3 large green tomatoes, cut into 1/4-inch-thick slices
Vegetable or peanut oil
2 large heads Bibb lettuce, rinsed and torn
1/2 cup toasted walnuts
Rose Vinaigrette
Garnishes: chopped green, red, and yellow bell peppers; chopped purple onion

Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter. Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired. For extra-crispy fried tomatoes, dip in batter twice. Makes 6 servings

Rose Vinaigrette
3 large shallots, finely chopped
1/4 teaspoon salt
1 tablespoon honey
1/3 cup red wine vinegar
2 teaspoons rose water (optional)
1/3 cup vegetable oil
3 tablespoons walnut oil

Stir together first 4 ingredients and, if desired, rose water; whisk in oils.

Coconut-Buttermilk Pie

1/2 (15-ounce) package refrigerated piecrusts
2 cups flaked coconut
1/2 cup butter, melted
1 1/2 cups sugar
2 tablespoons all-purpose flour
4 eggs, well beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside. Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.

Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well. Stir in toasted coconut and chocolate morsels.

Pour mixture into prepared piecrust. Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set. Makes 1 (9-inch) pie

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days. Makes 8 servings

Collard Greens with Lima Beans and Smoked Turkey

1 1/2 cups dried baby lima beans
1 tablespoon olive oil
2 cups vertically sliced red onion
3 cups fat-free, less-sodium chicken broth
1 cup diced smoked turkey breast (about 6 ounces)
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 bay leaf
8 cups sliced collard greens (about 1/2 pound)
2 tablespoons red wine vinegar
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon black pepper
Thyme sprigs (optional)

Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 20 minutes. Remove from heat; drain beans. Preheat oven to 375°.

Heat oil in pan over medium-low heat. Add onion; sauté 10 minutes. Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375° for 1 hour and 15 minutes.

Stir in collards, vinegar, and tomatoes. Cover and bake an additional 1 hour or until beans are tender, stirring occasionally. Stir in salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired. Makes 6 servings

Pork Chops with Carolina Rub

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 (4-ounce) center-cut pork loin chops
Cooking spray
1/4 cup barbecue sauce

Prepare grill. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes. Place pork on grill rack coated with cooking spray.

Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness. Makes 4 servings

Boiled Peanut Hummus

1 cup shelled boiled peanuts
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon minced fresh garlic
1/4 teaspoon ground cumin
Pinch of ground red pepper
2 tablespoons olive oil
Garnishes: olive oil, shelled boiled peanuts
Pita rounds or pita chips

Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth.

Stir in up to 5 tbsp. water, 1 tbsp. at a time, for desired spreading consistency. Garnish, if desired. Serve with pita rounds or pita chips. Makes 1 cup

Barbecued Meat Loaf

1 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon red wine vinegar
1 (1/2-ounce) slice white bread
1/2 cup milk
1 cup minced fresh onion
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely diced carrot
1/4 cup minced fresh parsley
1/4 teaspoon dried rubbed sage
1/2 teaspoon black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
1/2 pound lean ground pork
1 large egg, lightly beaten
Cooking spray

Preheat oven to 350°. Combine first 4 ingredients in a small bowl. Place bread in a food processor; process until finely ground. Combine bread and milk in a large bowl.

Add 1/2 cup ketchup mixture, onion, and the next 9 ingredients (onion through egg); stir until well-blended. Place beef mixture in an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour. Brush remaining ketchup mixture over top. Bake at 350° for 15 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into 8 slices. Makes 6 servings

Honey-Bourbon Grilled Pork Tenderloin

3 (3/4-pound) lean pork tenderloins
1/2 cup diced onion
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup soy sauce
1 tablespoon minced peeled gingerroot
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons all-purpose flour
1 1/4 cups water

Trim fat from pork. Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.

Prepare grill. Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160°, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.

Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Spoon gravy over pork; serve with mashed potatoes, if desired. Makes 6 servings

Uptown Banana Pudding Cheesecake

1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue

Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.

Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.

Bake at 350° for 35 to 40 minutes or until center is almost set. Drop spoonfuls of Meringue gently and evenly over hot filling.

Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan. Makes 10 to 12 servings

Meringue
3 egg whites
1/4 teaspoon salt
6 tablespoons sugar

Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Makes about 2 cups

Chocolate Nut Tartlets

Pastry:
1 cup all-purpose flour (about 4 1/2 ounces)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water
Cooking spray

Filling:
3 tablespoons semisweet chocolate chips
3 tablespoons chopped pecans, toasted
2 1/2 tablespoons sugar
3 1/2 tablespoons light-colored corn syrup
1 tablespoon egg substitute
1 tablespoon bourbon
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
Dash of salt
2 teaspoons bourbon (optional)

To prepare the pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 1/2 tablespoons sugar, 1/2 teaspoon salt, and the baking powder in a food processor; pulse 3 times. Add the shortening; pulse 4 or 5 times or just until combined.

Place flour mixture in a bowl. Gradually sprinkle ice water over the flour mixture; toss until moistened. Turn dough out onto a lightly floured surface, and gently knead 3 to 4 times. Press mixture into a 4-inch disk. Place between 2 sheets of plastic wrap; chill 30 minutes. Preheat oven to 375°.

Roll the dough into an 11-inch circle; remove plastic. Cut dough into 18 circles using a 2 1/2-inch cutter. (Reroll any of the remaining pieces of dough.) Fit dough into miniature nonstick muffin cups coated with cooking spray. Gently press dough into bottom and sides of cups.

To prepare filling, divide chocolate and pecans evenly among muffin cups. Combine 2 1/2 tablespoons sugar and next 6 ingredients (through dash of salt) in a small bowl; stir well with a whisk. Divide sugar mixture evenly among cups.

Bake at 375° for 15 minutes or until pastry is lightly browned and the filling is set. Run a knife around each tartlet; remove from pan. Lightly brush tartlets with 2 teaspoons bourbon, if desired. Cool completely. Makes 1 1/2 dozen

Battered Catfish and Chips

4 large baking potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) bottle dark beer
Vegetable oil
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
4 (6-ounce) catfish fillets
Malt vinegar

Cut potatoes into paper-thin slices. Combine potato and water to cover in a large bowl; set aside. Combine flour and next 3 ingredients. Add beer, whisking until smooth. Cover and chill 1 hour, if desired.

Drain potato well. Pour oil to a depth of 1 1/2 inches into a heavy skillet; heat to 375°. Fry potato, in 4 batches, 2 to 3 minutes or until golden. Drain on paper towels; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Keep warm.

Sprinkle fish with remaining 1/4 teaspoon each salt and pepper. Dip fish in batter; carefully add to skillet, and fry, 2 fillets at a time, 1 1/2 to 2 minutes on each side or until golden. Serve with chips and malt vinegar. Makes 4 servings

Chicken with Pecan Cream and Mushrooms

3/4 cup coarsely chopped pecans, toasted
1 cup water
1 1/4 teaspoons salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped shallots
1 (8-ounce) package presliced mushrooms
4 cups cooked egg noodles
Chopped parsley (optional)

Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 teaspoon salt; process until smooth, scraping sides of bowl once.

Sprinkle chicken with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Add shallots and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 1/2 minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley, if desired. Makes 6 servings

Blackberry Pie

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cup cold shortening
1/2 cup cold water
1 egg
1 tablespoon white vinegar

Filling:
8 cups fresh or frozen blackberries
2 cups sugar
1/2 cup all-purpose flour
Half-and-half cream

In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar; stir into flour mixture just until moistened. Form into a roll. Cover and refrigerate for 1 hour.

On a floured surface, roll two-thirds of the dough into a 18-in. x 14-in. rectangle. Carefully place onto the bottom and up the sides of a 13-in. x 9-in. baking dish. Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream.

Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator. Makes 12-16 servings.

Corn Pudding

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups fresh corn kernels (about 12 ears)

Combine first 4 ingredients. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes. Note. 6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted. Makes 8 servings

Blueberry-Almond Coffeecake

1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries, divided
2/3 cup buttermilk
2 tablespoons butter or stick margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
Cooking spray
1/4 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries. Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Makes 8 servings

Succotash Salad

1 cup fresh butter beans
2 cups fresh corn kernels (3 large ears)
3 tablespoons canola oil, divided
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain. Sauté corn in 1 tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

Whisk together lemon juice, next 4 ingredients, and remaining 2 tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days. Makes 6 servings

Southern Soda Bread

4 1/2 cups all-purpose flour
2/3 cup sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups buttermilk
3 large eggs, lightly beaten
4 1/2 tablespoons butter, melted

Preheat oven to 350°. Whisk together first 5 ingredients in a large bowl. Make a well in center of mixture. Add buttermilk, eggs, and butter, whisking just until thoroughly blended. (Batter should be almost smooth.) Pour batter into 2 lightly greased 8 1/2- x 4 1/2-inch loaf pans.

Bake at 350° for 45 minutes. Rotate pans in oven, and shield with aluminum foil. Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes. Carefully run a knife along edges of bread to loosen from pans. Remove from pans to wire rack, and cool completely (about 1 hour). Makes 2 loaves

Buttery Pound Cake

1 pound butter, softened
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups all-purpose flour
1/3 cup milk
Toppings: chocolate sauce and sliced strawberries

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined. Add milk, beating until smooth. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with desired toppings. Makes 10 to 12 servings