Possum Pie

8 Servings
Prep: 20 min. + chilling

Ingredients

2 packages (3 ounces each) cream cheese, softened
3/4 cup confectioners' sugar
1 graham cracker crust (9 inches)
1/4 cup chopped pecans
1-3/4 cups cold milk
3/4 teaspoon vanilla extract
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped
12 to 16 pecan halves

Directions

In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves. Yield: 8 servings.

From Taste of Home

Sue

I wonder why that pie would be called Possum Pie, Sue?

Blue Cheese Steaks with Grilled Zucchini Salad (Family Circle)

1/3 cup balsamic vinegar
1 tablespoon coarse-grain mustard
1 teaspoon honey
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/3 cup extra-virgin olive oil
1 piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups) 4 bone-in steaks (about 1-3/4 pounds total, 1/2 inch thick)
2 zucchini, halved crosswise, then cut lengthwise into slices
6 ounces assorted baby leafy greens OR: packaged salad blend
1/2 red onion, halved and thinly sliced

In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended.

Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the steaks; seal. Turn to coat; marinate 10 minutes.

2 Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler.

3 In bowl, gently toss zucchini and 2 tablespoons of remaining dressing.

4 Remove steaks from marinade. Grill or broil 2 minutes, turn and top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter.

5 Grill or broil zucchini slices until tender, about 2 minutes per side.

6 In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.

I don't remember where I got this but it's on my "Try" list.

HAM AND PINEAPPLE FRIED RICE

2 cups cooked white rice
1/2 onion, chopped
1 garlic clove, minced or equal amount of garlic powder
vegetable oil
1 cup diced ham
1 Tbs. soy sauce, plus extra to taste
8 oz can pineapple tidbits, drained and reserve juice
2 eggs, beaten
salt and pepper to taste

Cook the onion and garlic in oil in a large skillet till soft. Add the ham, soy sauce, and pineapple juice. Cook for several minutes till the ham is hot. Pour the eggs into the skillet and cook, stirring frequently. Stir in the drained pineapple. Add the cooked rice, stirring to combine. Add additional soy sauce, pineapple juice, salt and pepper to taste.

Sherry, this is what it said about the pie on Taste of Home website.

"This recipe was found in a box of recipes that were used in the cafe we owned back in the early 1950's, when it was known as Mount Aire Camp. Since then, the pie has been on our menu. David Heilemann, Eureka Springs, Arkansas"

Sue

Have posted this before but it is really good!

Grits and greens

3 cups milk
1 cup water **I used chicken broth and did not use the bouillon cube as well
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens
1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens
several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes