Ham & Scalloped Potatoes
By Joyce Greenier at The Village of Hillside Ingredients: 6-8 slices of Ham 8-10 medium potatoes, peeled and thinly sliced 2 onions 1 Cup grated cheddar cheese 1-10g can of cream of mushroom soup Directions: Put half of ham, potatoes, onion in crock pot. Sprinkle wi
Green Bean Christmas Salad
By Ernestine Pete at The Village of Redford Ingredients: 2 cans of cut Green Beans 2 small jars of Pimentos 1 medium Red Onion 2 scallion stems 1/2 C of Dark Brown Sugar 1-16 oz bottle of Wishbone Italian Dressing Directions: Drain the fluid off the green beans
Collard Greens
By Jewel Johnson Jones at Hartford Village Ingredients: 4 lbs collard greens 2 smoked turkey butts 2 qt. water 1 or 2 garlic cloves 1 Tbsp sugar 1 tsp pepper 2 Tbsp olive oil or butter 2 Tbsp Apple Cider Vinegar 1⁄2 tsp seasoning salt Directions: Ca
Favorite Potatoes
In memory of Ellie J., The Village of Mill Creek Ingredients: 8-10 medium potatoes 1 C sour cream 2 Tbsp butter Salt, pepper, paprika 1-4oz cream cheese, softened ½ C milk Directions: Peel and boil potatoes. Mix sour cream with cream cheese until bl
Maple Roasted Butternut Squash and Baby Carrots
By Tamela Waymer at The Village of Redford Ingredients: 3 C butternut squash peeled, seeded and cubed 2 C baby carrots 2 Tbsp extra virgin olive oil 2 Tbsp maple syrup 1/4 tsp. salt 1/4 tsp. cinnamon Pinch of cayenne pepper (optional) 1-13x9x2 pan, aluminum foil
Mac & Cheese
By Dan Odom at The Village of St. Martha’s Ingredients: 1 ½ C of elbow macaroni 3 Tbsp butter or margarine 2 Tbsp all purpose flour ½ tsp salt 2 C of milk ¼ C finely chopped onions 8 oz or 2 C sharp process american cheese, cubed Directio
Habichuelas Guisadas (Puerto Rican Beans)
By Luz Maria Robinson From The Village of Our Saviour’s Manor 1 Tbsp oil 2 Tbsp sofrito, heaping 8 oz. tomato sauce 2 cans (15-16oz) beans, drained and rinse 1 ½ Cup water 1 pk Sazon with Coriander and Annatto (cilantro and achiote) 1 tsp. adobo ½ tsp garlic powder (or
De’Troit Greens
By Becky Bolden from The Village of Oakland Woods 2 Boxes chicken or beef bone broth 1 Bag collard greens, cleaned and chopped 1 Bag turnip greens, cleaned and chopped 3-4 turnips, medium, peeled and diced 3 onions, medium, peeled and quartered 4-6 Cloves garlic, chopped 6
Cranberry Bourbon Relish
By Irma Black from The Village of East Harbor 1 C bourbon ¼ C minced shallots Grated zest of one orange 1 pkg cranberries 1 C sugar 1 Tbsp pepper, freshly ground Directions Simmer bourbon, shallots, and orange zest together for 10 minutes. Add cranberries and sugar
