Friend,

Warmest greetings from the Planned Giving team at the Southern Poverty
Law Center! During this holiday season, all of us at the SPLC are
especially grateful for all that your generosity has made possible in
our fight for a more just and equitable future. Below, you'll
find recipes of some tried and true Southern favorites, which were
submitted and hand-picked by our very own SPLC staff. I hope
you'll have some fun in the kitchen preparing these recipes
- and find comfort and cheer as you enjoy a delicious meal with
your friends and loved ones.

Happy Thanksgiving from the SPLC

Pecan Pie

 Prep Time: 20 mins | Cook Time: 1 hr

Ingredients:

Crust: 
1 1/4 cups (6 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons chilled butter (cut into pieces)
1/3 cup vegetable shortening (chilled)
3 to 5 tablespoons ice water

Filling:
1 cup light or dark corn syrup
1 cup brown sugar (packed)
1/4 teaspoon salt
1/3 cup butter (melted)
1 teaspoon vanilla
3 large eggs (slightly beaten)
1 1/2 cups pecan halves

Directions:

- Combine the flour, salt, and sugar; blend well.
- Add the pieces of butter and shortening and work with a pastry
blender until the mixture forms crumbs. If you use a food processor,
pulse about 5 to 7 times.
- Work about 3 tablespoons of ice water into the mixture, then more
water, about 1 teaspoon at a time, until the dough begins to hold
together.
- Turn the mixture out onto a floured surface and press to form a
flattened disc. Wrap in plastic wrap and refrigerate for 30 to 45
minutes.
- Roll the dough out into a circle about 2 inches larger than the
pie plate (upside-down measurement). Fit into the pie plate and flute
edge as desired. Refrigerate until ready to fill the pie.
- Preheat the oven to 350 degrees.
- In a large bowl, combine corn syrup, brown sugar, salt, butter, and
vanilla; mix until smooth and well blended.
- Add the slightly beaten eggs and blend well; stir in pecans.
- Pour the pecan mixture into the chilled pie shell.
- Bake for 55 to 65 minutes or until the filling is set. Check
the pie for over-browning after about 40 minutes. If necessary, cover
the crust edge with a pie shield or homemade foil ring to prevent
excessive browning.
- Cool pecan pie thoroughly and serve with vanilla ice cream. 

Southern Cheese Ball

 Prep Time: 15 mins | Cook Time: 10 mins

Ingredients:

2 (8 oz) packages cream cheese
1/3 cup strawberry preserves
1/2 tsp garlic powder
1/4 tsp salt
6-10 dashes hot sauce
1 cup shredded extra-sharp cheddar cheese
1 cup raw pecans
2 tablespoons chopped fresh parsley

Directions:

- Beat the cream cheese and the preserves until smooth and creamy.
Then add in the garlic powder, salt, hot sauce, and cheddar cheese.
- Lay some plastic wrap on the counter, scrape the mixture into the
center, and shape into a ball. Wrap the edges of the plastic around it
to seal. Then, place in a bowl and refrigerate for at least an hour
(or overnight).
- Toast the pecans. Preheat the oven to 350 degrees and spread the
pecans on an ungreased baking sheet. Bake for 7-9 minutes until
toasted and fragrant. Watch very carefully toward the end of the
baking time to ensure that the pecans don't burn. Transfer to a
cutting board and chop into small bits. Let cool completely.
- When ready to serve, remove the cheese ball from the refrigerator.
Place the chopped pecans onto a plate. Add the parsley and lightly mix
with your fingers. Unwrap the cheese ball and place it on the plate
with the parsley and the pecans, coating well. Gently lift and turn
it, patting the pecans and parsley all over the outside. Carefully
lift it onto a serving plate and serve with crackers.

Sweet Potato Pie

 Prep Time: 1.5 hrs | Cook Time: 50 mins | Yield: 12-inch pie

Ingredients:

1 1/2 cups boiled sweet potatoes, peeled, mashed
3 eggs, separated (room temperature)
4 tbsp. butter, softened (room temperature)
1 cup milk
1 cup sugar (may use less, depending on desired sweetness)
Pinch salt
1 tbsp. fresh lemon juice
Few drops vanilla
Prepared pie-crust

Directions:

- Peel and cube sweet potatoes - then boil until cooked, about
15 minutes.
- Put sweet potatoes through sieve. Set aside.
- Preheat oven to 425 degrees.
- Cream butter and sugar in large mixing bowl then whisk in egg yolks,
salt, and flavorings.
- Slowly add milk and mix until well blended.
- Fold in mashed sweet potatoes.
- Beat egg whites until peaks are soft and rounded, and fold into the
butter sugar mixture.
- Pour into pie shell and bake at 425 degrees for 20 minutes. Reduce
heat to 300 degrees and bake an additional 25-30 minutes (45-50
minutes total baking time).

Baked Mac & Cheese

 Prep Time: 30 mins | Cook Time: 30 mins | Yield: 4 servings

Ingredients: 

1 cup of elbow macaroni (approx. 4 ounces)
3/4 cup (2.5 oz.) extra-sharp cheddar cheese, cut into 1/2 inch cubes
1 tbsp. plus 1/2 tsp. all-purpose flour 3/4 tsp. salt
3/4 tsp. dry mustard
1/8 tsp. ground black pepper
1/8 tsp. nutmeg
Pinch cayenne pepper
1/3 cup sour cream
1 egg, lightly beaten
3/4 cup heavy cream
3/4 cup half and half
1/2 tsp. Worcestershire sauce
1 cup (3 oz.) grated extra sharp cheddar cheese

Directions:

- Cook macaroni in pot of boiling salted water until just tender.
Drain and transfer to a buttered 9 x 9 in. baking dish. Mix in the
cubed cheddar cheese.
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large mixing bowl.
- Add the sour cream, followed by the egg, and whisk until well
blended.
- Whisk in the half and half, heavy cream, and Worcestershire, until
well blended, forming custard.
- Pour custard over the macaroni and cheese in baking dish and stir to
blend.
- Sprinkle the grated cheese over the top of the dish.
- Bake until the custard is set around the edges of the baking dish
and a bit loose in the center, about 30 minutes.
- Rest for 10 minutes before serving.

Braised Collard Greens

 Prep Time: 15 mins | Cook Time: 2 hrs | Yield: 4 servings

Ingredients: 

1 bunch collard greens (about 1 lb.), washed and chopped in 1 in.
sections*
1 small sweet onion, diced 3-4 cloves of garlic, finely chopped 
2 tbsp. olive oil
2 cups low-sodium vegetable or chicken broth or water
2 tbsp. apple cider vinegar
2 tsp. sugar
1 tsp. cayenne pepper
Kosher salt, black pepper

Optional: discard stems, add 3 strips bacon - finely chopped.

Directions:

- Thoroughly wash collard greens to remove all traces of dirt. Then,
chop into 1 in. sections.
- Heat oil over medium heat in a large skillet with high sides. Sautee
chopped garlic and onions until translucent. *Option to cook chopped
bacon first, then adding onion and garlic.
- Add greens and wilt, until slightly tender.
- Add liquid of choice, stir in cayenne pepper, salt and pepper to
taste*, and bring the liquid to a simmer, simmer with the lid on for
approximately 30 minutes. *If using water, more salt, pepper, garlic
and cayenne may be necessary.
- Stir in cider vinegar and sugar, reduce head to med-low, and cook
with lid on for 1 hour, or until greens are tender.

Thank you for your partnership and commitment to justice and equality.
And from all of us at SPLC, we wish you a Happy Thanksgiving.

Sincerely,

Your friends at the Southern Poverty Law Center

 

 

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Southern Poverty Law Center
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