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.
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
- Preheat oven to 350°F.
- Sauté the onion until translucent, about 8-10 minutes. Set aside.
- 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.
- 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.
- 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
- Mix all ingredients together and pour over chicken.
- Bake at 400°F for 20-30min or until chicken is tender and internal temperature is 165°F.