Favorite family recipes (Week 1)

November 5, 2020

Whenever I visit my son and daughter and their spouses, regardless of what time of the year it is, when it is time to prepare a meal, I am excused from food preparation and treated like a queen! Each makes it clear to me, ‘Mo, we got this!’ I respond by relaxing and playing with my grandson. The finished dishes are always yummy! So, I decided to ask my family to share their favorite recipes as a gift to you this Thanksgiving. This month, you will find a combination of vegan, vegetarian and meat recipes as well as a few dessert ideas. Let’s begin with my daughter-in-love’s ridiculously delicious southern greens that she made last year during Thanksgiving and Christmas. I finished every bite of everything I had scooped on my plate and even wanted more! Courtney says this is her favorite ‘go to’ recipe for greens! It’s so good and reminds her (and me) of a good southern soul food dinner. Enjoy!

Courtney’s Southern Greens


6 bunches of greens (Try mixing different greens like collards, turnips, mustards, or even kale), thoroughly washed, trimmed and chopped
1 package of smoked turkey
2 – 10.5-ounce cans chicken broth
20 fluid ounces of water
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 tablespoon + 1 teaspoon salt
1.5 teaspoons black pepper

Let’s do this!

Place chicken broth, water, and smoked turkey in large pot and bring to a low boil on medium-high heat. Low simmer for 25 mins. Next, add greens and seasoning to pot. Bring to a boil, reduce heat to low, and simmer for at least one hour. If after an hour they are tender, you are done! Depending on the greens, you may have to cook longer. When done, taste and if necessary, adjust seasoning to taste.

Submitted by My Daughter-in-Love

Justin’s Butternut Squash Scramble

My son shared this dish and it is extremely easy to prepare! He says, be sure to sharpen your knives to ensure easy cutting through the squash, shallots, and bacon. Justin says, this is a great compliment to a steak or chicken dish, or a perfect balance to a spicy food dish.


1 small butternut squash
4-5 pieces of thick cut bacon
½ bag of spinach
1 shallot bulb Garlic
(1 tablespoon) Salt and pepper to taste

Let’s do this!

Preheat your oven to 400°. Place the butternut squash in the oven for 15 minutes to soften it (but not too soft). Cut bacon into ½ -inch strips and place bacon in the pan. Add the garlic to the bacon fat. Add shallots to the pan. Wait a few minutes and add in butternut squash. Lower heat and cook for 2-3 minutes. Stir in spinach to the pan and let it cook together as flavors mesh.

Submitted by My Son

Beloved, hopefully you will see a recipe that intrigues you this month to try. All I ask is that if you make a dish from the list of recipes this month, that each time you use the recipe that you whisper a prayer for the recipe donor.

Next week: Series continuation

General Disclaimer: The writer has used her best efforts in preparation of this information. No representations or warranties for its contents, either expressed or implied, are offered. Neither the publisher nor the writer shall be liable in any way for readers’ efforts to apply, rely or utilize the information or recommendations presented herein as they may not be suitable for you or necessarily appropriate for every situation to which they may refer. In some instances, this article contains the opinions, conclusions and/or recommendations of the writer. You should use your own discretion if you choose to use, cook or consume the dishes featured in this column this month. If you would like to contact Rev. Lester, write to her c/o P.O. Box 121, Brookfield, WI. 53008.