Pastry for 9-inch, one-crust pie (or frozen pie shell)
3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
2 cups cooked mashed sweet potatoes ( about 2 medium )
1/4 cup butter or margarine
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups milk or evaporated milk

Heat the oven to 425 degrees. Prepare pastry. Combine sugar, flour, baking powder and nutmeg in medium mixing bowl; Add remaining ingredients and beat until blended well. Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean, about 45 minutes longer.

Yields 1 pie

2 quarts water
1 pound collards, turnip or kale, stems removed rinsed and finely chopped
1/2 medium head cabbage, coarsely shredded
2 teaspoons olive oil
1 medium onion, quartered and sliced
1 medium clove garlic, minced
1/8 teaspoon crushed red pepper
2 teaspoons plain rice vinegar
1/4 teaspoon saltBring the water to a boil over high heat in a large saucepan. Stir in the greens. Return to a boil. Cook until greens are tender, about 10 minutes Transfer the greens to a colander with a slotted spoon, leaving the water in saucepan. Drain greens well. Return the water to a boil. Stir in the cabbage; cook until cabbage is tender, about 3 minutes. Place the cabbage in colander with greens to drain well. Set aside. Heat a large skillet over medium-low heat. Add the olive oil into skillet and swirl to coat the bottom. Add the onion, garlic and crushed red pepper, cook and stir until onion is just tender, about 3 minutes. Stir in the greens and cabbage; cook and stir for 5 minutes. Drizzle with rice vinegar. Season the greens and cabbage with the salt.Yields 6 servingsCalories 55, Total Fat 1.0g, Cholesterol 0mg, Carbohydrate 9g, Protein 3g, Sodium 120mg.

2 pounds fresh sugar snap peas
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1/8 teaspoon crushed red pepper
1 tablespoon olive oil
2 teaspoons sugar
Salt and pepper to taste

Trim peas, set aside. Heat about 1 inch of salted water to boiling; add peas. Cover and reduce heat and simmer about 5 minutes. Drain. Heat olive oil in large skillet over medium heat; add thyme, rosemary and crushed red pepper. Cook and stir for about 2 minutes. Add peas and sugar. Toss to coat peas with oil and herbs. If desired, season the peas with salt and pepper.

Yields 8 servings

Calories 75, Total Fat 0.1g, Cholesterol 0mg, Carbohydrate 8.3g, Protein 1.8g, Sodium 6mg.

1 pound fresh okra, sliced into 1/2-inch pieces
2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, finely minced
1/2 teaspoon dried thyme
1/8 teaspoon crushed red pepper
2 medium tomatoes, diced
Salt and pepper to taste
Chopped parsley

Heat about 1 cup of salted water to boil in small saucepan; add okra. Cover and cook okra over medium heat until tender, about 10 minutes; drain. Heat olive oil in large skillet over medium-high heat until hot. Add the onion, garlic, thyme and crushed red pepper. Cook and stir until onion is tender, add tomatoes, salt and pepper; cook and stir for 5 minutes. Add cooked okra and cover; continue cooking for 5 minutes longer. Garnish with chopped parsley.

Yields 4 servings

Calories 112, Total Fat 7.0g, Cholesterol 0mg, Carbohydrate 10.8g, Protein 2.6g, Sodium 50mg.

1 pound unpeeled red potatoes, cooked and sliced
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced green onion
Salt and pepper to taste

Heat 1 tablespoon of the olive oil in a medium-size skillet and add the thyme and garlic. Cook and stir over low heat for 2 to 3 minutes or until soft. Add the potatoes and turn them until they are well-coated with the oil. Sprinkle the potatoes with the lemon juice and toss thoroughly, then drizzle with remaining 1 teaspoon of olive oil. Toss the mixture gently but thoroughly once more with sliced green onion, and season to taste with salt and pepper before serving.

Yields 4 servings

Calories 301, Total Fat 1.7g, Cholesterol 0mg, Carbohydrate 66.8g, Protein 7.7g, Sodium 130mg.

2 pounds baby spinach, cleaned
1/2 cup water
2 tablespoons olive oil
1 clove garlic, minced
Dash crushed red pepper
Salt to taste
1 tablespoon fresh lemon juice

Combine the spinach and water in large pot and bring to a boil. Cover and cook over moderately low heat until just wilted, about 3 to 5 minutes. Drain the spinach, pressing out as much water as possible, and chop coarsely. Heat the olive oil in a large skillet. Add the garlic and cook over moderately low heat until softened and lightly browned, about 2 minutes. Add the spinach, crushed red pepper and salt. Cook and stir until the spinach is heated through, about 3 minutes. Drizzle with lemon juice and serve.

Yields 6 servings

Calories 78, Total Fat 7.2g, Cholesterol 0mg , Carbohydrates 1g, Protein 4g, Sodium 87mg.

1 cup water
2 1/2 cups sugar
4 cups fresh cranberries
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
Dash cayenne pepper
1 cup raisins
1 cup pineapple tidbits,
1 cup sliced apple
1 sliced lemon

Combine in saucepan, water, sugar, cranberries, ginger, allspice, and cloves. Cook 10 minutes until berries begin to pop. Stir in remaining ingredients and cook over medium heat until mixture thickens, stirring frequently, about 10 minutes.

Yields about 5 cups

6 medium peeled yams or sweet potatoes, cooked
1 cup sugar (brown or white)
1 tablespoon butter or margarine
1/4 cup fresh lemon juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup water
Salt to taste

Slice the cooked yams lengthwise, and place in glass baking dish. Mix the sugar, butter, lemon juice, nutmeg, cinnamon, water and salt to taste in small bowl. Pour the sugar mixture over yams, and drizzle brandy over yams. Cover and bake at 350 degrees for 30 minutes. Uncover, continue cooking for 15 minutes longer to brown yams.

Yields 6 servings

2 pounds mushrooms, sliced
1/3 cup olive oil
2 tablespoons chopped chives
2 teaspoons fennel seeds
1/3 cup chopped parsley
Salt and pepper to taste
3/4 cup dry white wine

Cook and stir mushrooms in olive oil with chives, fennel seeds and chopped parsley until mushrooms are tender, about 5 minutes. Season the mushrooms with salt and pepper to taste. Stir in wine and cook covered over heat for 5 minutes.

Yields 6 servings

3 bunches of fresh turnip greens
1 quart water
1 pound salt pork or bacon ends
2 red pepper pods
1 tablespoon sugar
1 garlic cloves
2 teaspoons salt

Thoroughly wash fresh turnip greens. Cut away stems. Chop or tear greens into small pieces. Place in pot with water and salt pork. Add 2 red pepper pods, sugar, garlic and salt. Cook slowly until tender, about 1 1/2 hours. When done, drain water. Serve with corn bread.