Jonathan's Famous Collard Greens

Ingredients:

6 bunches of collards

8 bacon strips

6 oz. fatback

½ stick butter

1 medium white onion

½ cup apple cider vinegar

1 tbsp apple cider vinegar

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp black pepper

1 tbsp salt

*** About 2 tbsp of “super secret” pork Bar-B-Que rub***

Prep:

Wash collards thoroughly (I pull each leaf and rub with hands under running cold water)

Cut collards into approximately 2” squares

Dice onion

Coat bacon in “super secret” pork Bar-B-Que rub

Cooking instructions:

Add bacon to frying pan after coating with rub, once you can see a slight amount of grease in the pan add 1 tbsp of apple cider vinegar and onion. Cook until onion is tender and bacon is cooked thoroughly, do not crisp bacon.

Once bacon and onion is cooked, transfer contents of frying pan to the large pot (I use a 3 gal pot) that the collards will be cooked in. Add remaining ingredients to pot; fill with water until collards are covered. Once the water boils cook for one hour.

Notes:

The “super secret” pork Bar-B-Que rub is another recipe of mine where I combine numerous spices which I use on all of my pork Bar-B-Que, most everybody has their own favorite so use that or any store bought mix will do fine.

When you purchase collards you normally buy 2 to 3 “bunches” rubber banded together, keep in mind this recipe is for 6 bunches or 2 bundles. Don’t buy 6 bundles…that’s a lot of collards.

While I did not add any to the collards we had at the luncheon, don’t be afraid to add a tbsp or 2 of hot sauce to collards once they are ready to boil or 4 to 6 oz. of a good robust lager to the bacon and onion while it is cooking.

Feta Black Bean Dip (Katie Ashley)

Serves 30

Ingredients:

• 1/2 cup sugar
• 3/4 cup apple cider vinegar
• 3/4 cup vegetable oil
• 3 15 oz. cans of black beans, drained and rinsed
• 3 15 oz. cans of kernel corn, drained and rinsed
• 1 bunch of scallions, chopped
• 1 bunch of cilantro, chopped
• 8 oz. feta cheese, crumbled

Directions:

Whisk sugar, vinegar and oil in a large bowl. Add remaining ingredients and mix well. Chill until serving time, best if it sits overnight.

Cheese Tortellini Pasta Salad (Kendal Jones)

Ingredients:

• 1 pkg (9 oz.) refrigerated Cheese Tortellini (Cooked according to package directions, drained & cooled)
• 1 head of broccoli, washed and cut into small florets
• 1/2 cup frozen baby green peas (thawed)
• 1 small can sliced black olives, rinsed and drained
• 3 spring onions, sliced
• 2 large tomatoes, diced (seeds removed) or 1 pt grape tomatoes halved (seeds removed)
• 1 med. cucumber, diced (peeled, seeds removed)
• 1 can quartered artichoke hearts (drained and cut in half)
• Fresh basil chiffonade (or torn)
• Ground black pepper
• Salad greens
• Light Caesar salad dressing
• Optional: Chopped grilled chicken or salami

In a large bowl, combine cooked pasta, broccoli, peas, black olives, spring onions, tomatoes, cucumber, artichoke (chicken or salami if using) and toss with enough salad dressing to coat well. Refrigerate for 2-3 hours or overnight. Serve on salad greens topped with fresh basil and pepper. Keeps well for two days stored in Tupperware in the fridge.

The Best Quiche (Katie Ashley)

*This recipe makes 2 Quiche*

Ingredients:

• 2 (9") pie crusts, pre-baked
• 1 bell pepper, chopped
• 1 small onion, chopped
• 7 eggs
• 2 cups heavy cream
• 8 oz. grated Monterrey Jack or Colby Jack cheese, grated
• 6-8 oz. Swiss Cheese, grated
• 1 box frozen spinach, thawed and thoroughly pressed of water
• 1/2 tsp vinegar
• 1/2 tsp salt
• 1/4 tsp dried tarragon
• 1/4 tsp dried parsley
• 1/8 tsp ground nutmeg
• 1/8 tsp garlic powder
• 1/8 tsp ground pepper

Pre bake pie crusts according to directions.

In a large skillet, sauté onion and green pepper until onions are soft and translucent. Set aside to cool.

Lightly beat eggs together, add cream and mix. Stir in cheeses, vegetables, and rest of ingredients. Divide filling between two pie crusts.

Bake at 350 for 50-60 minutes, until crusts are golden and filling is set. Baked quiche may be frozen and then re-heated. Filling can also be made the night before and then put into crusts and baked next day.