SENTIMENTAL FAVORITES

Southern Living, Dec 2003 by Jones, Scott, Cosby, Priscilla, Barilleaux, Vivian, Roberts, Georgia, Kracke, Anne

For many of us, the holidays wouldn't be the same without these recipes. We thought we'd pass them along to you.

This mouthwatering collection of dishes is sure to add sparkle to your table. The Southern Living family drew from Christmas memories when putting together this menu. Several classics received an update, while others were streamlined for convenience. There's something for everyone, regardless of time, budget, or confidence in the kitchen. Your only requirement is to round out the occasion with warmth, hospitality, and good will. Happy holidays!

GARLIC-ORANGE ROAST PORK

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN.; BAKE: 3 HRS., 55 MIN.; STAND: 20 MIN.; COOK: 1 MIN.

This recipe from Assistant Foods Editor Kim Sunee combines the vibrant flavors of her childhood in New Orleans.

2 cups fresh chopped parsley

� cup herbes de Provence

2 tablespoons grated lemon rind

� cup fresh lemon juice

1 (5- to 6-pound) Boston butt pork roast

1 tablespoon salt, divided

1 tablespoon pepper, divided

10 garlic cloves, divided

2 large oranges, sliced

2 tablespoons olive oil

2 � cups orange juice, divided

4 pints cherry tomatoes

1 tablespoon cornstarch

Garnishes: cilantro sprigs, fresh orange slices

COMBINE chopped parsley and next 3 ingredients.

BUTTERFLY pork roast by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of bottom. Open roast, and sprinkle evenly with 1 teaspoon each of salt and pepper. Chop 2 garlic cloves, and sprinkle evenly over pork. Rub half of the parsley mixture evenly over pork. Fold pork over to close; tie at 1-inch intervals with string. Sprinkle evenly with remaining 2 teaspoons each salt and pepper on outside of pork.

PLACE orange slices in bottom of a roasting pan with remaining 8 garlic cloves; drizzle with oil. Place pork on top of orange slices; pour 2 cups orange juice over pork.

BAKE at 450� for 15 minutes; reduce heat to 325�, and bake, basting every 20 minutes, for 1 hour and 30 minutes. Add tomatoes to pan, and bake 2 more hours or until a meat thermometer inserted into thickest portion registers 150�, basting occasionally with pan drippings.

REMOVE pork from oven, and coat evenly with remaining parsley mixture. Bake 10 more minutes or until a meat thermometer registers 155�. Remove pork, orange slices, and tomatoes from pan, cover with aluminum foil, and let stand 20 minutes before slicing; reserve drippings in pan.

COMBINE cornstarch and remaining � cup orange juice; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour sauce through wire-mesh strainer, if desired. Serve pork with tomatoes, orange slices, and sauce. Garnish, if desired.

BUTTERNUT SQUASH SOUP

MAKES 8 SERVINGS

PREP: 25 MIN., COOK: 50 MIN.

This rich, creamy soup is Greg Cosby's idea of comfort food. The Photo Services staffer says, "I've managed to make my mom's recipe easier by using frozen butternut squash. It's very simple for the novice cook."

6 bacon slices

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

1 Granny Smith apple, peeled and finely chopped

2 garlic cloves, chopped

4 (12-ounce) packages frozen butternut squash, thawed*

1 (32-ounce) container low-sodium, fat-free chicken broth

2 to 3 tablespoons fresh lime juice

1 � tablespoons honey

2 teaspoons salt

1 teaspoon ground black pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground red pepper

� cup whipping cream

Garnishes: sour cream, ground red pepper

COOK bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.

SAUTE onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and saute 5 minutes. Add garlic, and saute 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.

PROCESS squash mixture, in batches, in a blender or food processor until smooth.

RETURN to Dutch oven. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon. Garnish, if desired. PRISCILLA COSBY

ROGERSVILLE, ALABAMA

*3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.

NOTE: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.

NANA's COLLARD GREENS

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN.; COOK: 1 HR., 15 MIN.

"My late grandmother, Cora Meadows, always used carrots to sweeten her greens," says Designer/Illustrator Christopher Davis, who updated the recipe by using fat-free chicken broth and balsamic vinegar. We think these greens would be great over grits too.

4 bacon slices

1 large carrot, chopped

1 large onion, chopped

2 garlic cloves, minced

2 to 3 tablespoons balsamic vinegar

4 (1-pound) packages fresh collard greens, washed, trimmed, and chopped

1 � cups low-sodium, fat-free chicken broth

� teaspoon dried red pepper flakes

� teaspoon salt

� teaspoon pepper

COOK bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.