Talking with Chef John Folse and Chef Louis Jesowshek

On November 4, 2006, we (Paul Elliott and Mary Lou Cheatham) appeared on Chef John Folse's national public radio cooking show, Stirrin' It Up. It was a discussion of collards, one of the favorite Southern fall vegetables. To hear our program click on the link below:
http://www.CollardLovers.com/jfolse110406.mp3

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Mary and Paul's Cooking News, November 20, 2006

Hello!

Today we cooked some easy, tasty, nutritious side dishes that would be good for Thanksgiving or Christmas on KTVE, Channel 10, Monroe, LA.

Thanks to Angela Cruz, Jarod Floyd, and all the other staff members at KTVE for making the show a delightful experience.

Here are the recipes:

http://www.region10.com/full_recipes.php?id=138

Mary Cheatham and Paul Elliott's Corn Casserole
INGREDIENTS:
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
1 cup sour cream2 eggs, beaten
Melted stick of margarine
Box Jiffy Corn Muffin mix

PREPARATION:
Melt one stick margarine over low heat.
Mix all ingredients and add box of Jiffy.
Pour into 12 X 9 casserole dish and bake at 350 for 40-45 minutes.

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http://www.region10.com/full_recipes.php?id=137
Holiday Sweet & Sour Collards
INGREDIENTS:
3 tbsp olive oil
12 ounces frozen diced onions
2 tbsp minced garlic
1 lb. frozen chopped collards
3 tbsp balsamic vinegar
1/4 c lemon juice
1/8 tsp baking soda
1 tsp salt substitute
Dash freshly ground black pepper
Dash ground red pepper
1 seedless orange
2 tsp orange zest
1 can whole berry cranberry sauce
2 tbsp brown sugar
2 tbsp dried, sweetened cranberries
Orange slices for garnish

PREPARATION:
1. Saute the onions, garlic and collards for 5 minutes.
2. Add the vinegar, lemon juice, baking soda, salt substitute, black pepper and red pepper. Cover and continue to simmer the collards until they are tender. Add a tiny bit of water if you must, but you will not want this dish to be juicy.
3. Peel the orange and prepare 2 tsp of zest from the peel. Be sure that the orange has no seeds. Divide the orange into segments and grind it into juice and pulp in the blender.
4. Add the cranberry sauce, orange zest, orange and brown sugar. Simmer 5 minutes.
5. Place the collards in a serving bowl. Sprinkle them with the dried cranberries, garnish with orange slices and serve.

Go to www.CollardLovers.com to purchase THE COLLARD PATCH and FLAVORED WITH LOVE.