June/July 2018MAIN STORY



These dishes will make great additions to the perfect summer picnic. Try ’em — we bet you’ll like ’em!


Southern Squash Pudding

Ain’t nothin’ like good ol’ Southern squash puddin’ (excuse my spellin’) to put a smile on a Southern boy’s face. Squash Pudding (or casserole, if you will) is an old favorite in Atlanta, where it was a popular side dish in many of the city’s “Dixieland”-Antebellum themed restaurants in the early to mid 20th century- most notably Aunt Fanny’s Cabin.

Serves 8-10

Parve. Non-Dairy



4 lb. yellow summer (crookneck) squash, sliced into rounds
½ cup mayonnaise
4 large eggs, lightly beaten
½ cup seasoned breadcrumbs
1 tbs. granulated white sugar
1 tsp. seasoned salt
1 tsp. chicken consume powder
2 large white onions, sliced into thin rings
smoked paprika



  1. Preheat oven to 350°F.
  2. Sauté the onion until translucent, about 8-10 minutes. Set aside.
  3. In a large pot, cover the squash with water to cover and bring to a boil. Cook the squash for 8-12 minutes, or until tender. Drain.
  4. Return the squash to the pot or transfer to a bowl. Add the onions and remaining ingredients and mix together until all ingredients are well incorporated.
  5. Transfer the mixture/batter to a 9×13 baking dish and lightly sprinkle smoked paprika on top. Bake for 1 hour, or until the top firm and lightly browned on the edges


Cinnamon Molasses Chicken Drumsticks

Seriously, so awesome… and so easy to prepare!



10-12 drumsticks (chicken legs) or drumstick lollipops

2 tsp. salt

2 tsp. ground black pepper

2 tsp. ground cinnamon

1/4 cup molasses

1/4 cup apple cider vinegar

1/4 cup Dijon mustard



  1. Mix all ingredients together and pour over chicken.
  2. Bake at 400°F for 20-30min or until chicken is tender and internal temperature is 165°F.

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