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Favorite Family Recipes | Spring 2011 Out Here Magazine

The best recipes are those passed along as family favorites

Photography by Mark Mosrie
Food styling by Whitney Kemp

These recipes from Out Here readers are guaranteed to provide rich, full-flavored dishes for your table.

Turnip Greens and Pot Liquor



"This is my mother's recipe which, fortunately, she left for her children to pass along to the generations to follow," writes Bonnie Lipscomb, of McCalla, AL. Pot liquor is the flavorful, vitamin-filled liquid left in the pan after cooking vegetable greens. "Everyone who tries it loves it, and Mother would want everyone to know that it is perfectly permissible to crumble the accompanying Southern Hoe Cake into a bowl of turnips and pot liquor and enjoy."


How To Make Turnip Green and Pot Liquor


Southern Hoecake


Also by Bonnie Lipscomb, McCalla, AL. To accompany the turnip greens and pot liquor recipe. Crumble at least one hoecake into your bowl of turnip greens.

How To Make Southern Hoecake

Stuffed Mushrooms


Maxine Stowers, of Chilhowie, VA, created this recipe after seeing others make mushroom appetizers. "I just decided I would try it this way and see how it worked, and it worked for me," she says.

How To Make Stuffed Mushrooms

Holly's Lemon Pepper Chicken


Holly Nitz, of Fort Wayne, IN, has been cooking for a while, even though she's just 18. "Ever since I was a little kid, I've watched the Food Network," she says. "This is a recipe I made up."

How To Make Holly's Lemon Pepper Chicken

Fresh Pear Cake


The longer this glazed cake stays in the refrigerator, the better the flavors blend to create a moist, tasty cake, says Patsy L. Olson, N of Robinson, TX. "We make this recipe when we have pears, and sometimes we change it up and put apples in it," she says.

How To Make Fresh Pear Cake