Stewed Collard Greens

Ingredients:
8 strips bacon (about 8 ounces), cut into 1/2-inch pieces ( you can subsitute a smoked turkey leg chopped up and it is less fat)
1 medium Vidalia onion, halved and thinly sliced
1 stick butter ( 1/4 cup of olive oil less fat)
 2 cups water
2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips 
Salt
Hot sauce
I add a litte vinegar and sugar to taste
DirectionsCook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.

Real Creamed Corn Pudding

10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream
1/8 teaspoon freshly ground black pepper




PreparationUsing large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Peach Pickles

Here is a traditional southern recipe, I make for thanksgiving and christmas, What a delight!

Ingredients:

1 cup white vinegar
2 cup sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
cinnamon sticks, optional
1 tablespoon allspice in a mesh boiling bag, optional

DirectionsBring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.