One of the best things about the film “The Help” was the focus on southern food (not including Minny’s special chocolate pie for Hilly Holbrook). If you want to include some southern flair to your Thanksgiving menu, check out these recipes below from “The Help”‘s food stylist Lee Ann Fleming. Also check out a clip from the film. “The Help” comes to DVD and Blu-ray December 6. <\/p>\n
Spinach Stuffed Squash<\/strong><\/p>\n Squash: Spinach stuffing: Directions:<\/p>\n Cook whole squash in boiling, salted water for about 10 minutes until tender. Spinach Stuffing: Sweet Potato Casserole<\/strong><\/p>\n Ingredients: Casserole Directions: Ingredients: Topping Directions: Cheesecake Pecan Pie<\/strong><\/p>\n Ingredients: Directions: Homemade Pie Crust<\/p>\n Ingredients: Directions: Mawmaw’s Homemade Rolls<\/strong><\/p>\n Ingredients: Directions: Mrs. Walters’ Fruit Salad<\/strong><\/p>\n Ingredients: Directions:
\n4 yellow crookneck squash
\nMelted butter
\nSalt and pepper
\nGrated Parmesan cheese<\/p>\n
\n\u00bd cup chopped onion
\n\u00bd cup butter
\n2 (10 oz.) packages frozen chopped spinach, cooked and drained
\n1 tsp. salt
\n1 cup sour cream
\n2 tsp. red wine vinegar
\nBread crumbs (garnish)<\/p>\n
\nVery carefully cut into halves and scoop out the seeds.
\nSprinkle each shell with butter, salt, pepper, and Parmesan cheese.<\/p>\n
\nSaut\u00e9 onions in butter until tender.
\nAdd spinach, salt, sour cream, and vinegar and blend well.
\nStuff each squash shell with spinach mixture. Sprinkle each with Additional Parmesan cheese and breadcrumbs.
\nDot with butter.
\nBake at 350 degrees for 15 minutes or until thoroughly heated to serve.<\/p>\n
\n3 cups cooked, mashed sweet potatoes
\n1 cup sugar
\n cup melted butter
\n2 eggs beaten
\n1 Tbsp. vanilla
\n\u00bd cup raisins (optional)<\/p>\n
\nMix well and pour into a butter casserole<\/p>\n
\n1 cup brown sugar
\n1 cup chopped pecans
\n1\/3 cup flour
\n1\/3 cup melted butter<\/p>\n
\nMix topping with fork and sprinkle crumbs on top of casserole
\nBake 350 degrees F for 30 minutes.<\/p>\n
\n1 (15 oz.) pkg. refrigerated pie crusts
\n1 (8 oz.) pkg. cream cheese
\n4 large eggs, divided
\n\u00be cup sugar, divided
\n2 tsp. vanilla, divided
\n\u00bc tsp. salt
\n1 cup chopped pecans
\n1 cup light corn syrup<\/p>\n
\nUnfold and stack 2 piecrust together. Gently roll or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. Note: For a more homemade flavor, try Lee Ann\u2019s Homemade Pie Crust recipe (below)
\nBeat cream cheese, 1 egg, \u00bd cup sugar, 1 tsp. vanilla and salt at medium speed with a mixer until smooth.
\nPour into piecrust and sprinkle with pecans.
\nStir together corn syrup, 3 eggs, remaining 1\/4 cup sugar and remaining 1 tsp. vanilla and pour mixture over pecans.
\nBake at 350 degrees for 50-55 minutes until set.<\/p>\n
\n1 \u00bc cups plain flour
\n\u00bc tsp. salt
\n1\/3 cup shortening (butter flavor shortening is great, too)
\n4-5 tbsp. cold ice water<\/p>\n
\nIn a medium bowl, stir flour and salt together.
\nUsing a pastry blender, cut in shortening until pieces are pea-size.
\nSprinkle 1 tbsp. of water over part of the flour mixture; gently toss with a fork.
\nPush moistened dough to the side of the bowl. Repeat using 1 tbsp. of water at a time, until all the flour mixture is moistened.
\nForm dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
\nOn a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
\nTo transfer pastry, wrap it around the rolling pin.
\nUnroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
\nTrim pastry to \u00bd inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.<\/p>\n
\n1 cup shortening
\n1 cup sugar
\n1 tsp. salt
\n1 cup boiling water
\n2 eggs
\n2 pkg. dry yeast
\n1 cup dry yeast
\n1 cup lukewarm water
\n6 cups sifted flour<\/p>\n
\nSoak yeast in the lukewarm water.
\nPour boiling water over the shortening, sugar, and slat. Allow this mixture to cool to lukewarm.
\nAdd yeast to this mixture.
\nAdd eggs and flour. Stir and mix well.
\nCover and store in the refrigerator overnight (or at least 3-4 hours). Note: The mixture will keep for a week in the refrigerator.
\nRemove the portion you wish to use and knead on a floured board.
\nRoll thin and cut with a biscuit cutter.
\nDip half in melted butter and fold over for pocket rolls. Place in a greased pan and allow to rise 2-3 hours.
\nBake at 425 degrees for 12-15 minutes.
\nThis recipe can easily be cut in half.<\/p>\n
\n1 can mandarin oranges, drained
\n1 can pineapple chunks, drained
\n1 can flaked coconut
\n1 small jar red Maraschino cherries, drained
\n1 (8 oz.) carton sour cream<\/p>\n
\nMix and refrigerate. Note: Save the drained juice from oranges and pineapples.
\nAdd to orange juice to enhance your morning beverage.<\/p>\n