We couldn’t fit all our reader-submitted recipes in today’s paper, so here are the rest of them…

Anne Peschel’s Apple Cranberry Compote

6 Granny Smith apples, peeled, cored and sliced
1 tsp. cinnamon
2 cans whole cranberry relish
cup orange juice

Saute apples in 1 tablespoon of butter until soft. Layer apples on bottom of 9-by-11 glass pan. Sprinkle with cinnamon. Cover with cranberry relish. Repeat apples, cinnamon and cranberry relish layers. Sprinkle with orange juice. Bake at 350 degrees for 20 to 30 minutes. Serves 8.
Source: Norma Rosenthal, Lakeland

Mamma’s Cornbread Dressing

For the cornbread:
3 tbsp. bacon grease
1 cup self-rising cornmeal
1 cup buttermilk
1 egg

For the dressing:
cup diced celery
1 cup chopped onion
5 tbsp. oil or bacon grease (bacon grease is better)
1 medium (5-inch) skillet of cornbread
4 large or 5 medium biscuits
1 tsp. black pepper
tsp. sage
tsp. cumin
Chicken broth (have 5 cans on hand)

To make the cornbread, add the 3 tbsp. of bacon grease to a 5-inch skillet and place in a cold oven. Preheat the oven to 425 degrees. Mix together the cornmeal, buttermilk and egg. When the skillet and grease are hot (slightly smoky), pour the grease into the batter and stir. Add the batter to the skillet and place in oven to cook until deep golden brown, about 20-30 minutes. Turn out on a cake rack to cool.

To make the dressing, saute celery and onions in 3 tbsp. of oil or bacon grease until the onions are transparent. Spray a 9-by-15 dish with cooking spray. Crumble the breads into the dish until they are about the size of lima beans. Add the pepper, sage and cumin to the mixture and stir. Add the celery and onions and stir. Add the broth until the mixture becomes the consistency of cornbread batter. Beat the three eggs and add to the crumbled bread mixture, mixing well. Store the dressing in the refrigerator until time to cook. As it soaks together, more broth may be needed to keep the consistency to that of cornbread batter. Storing the uncooked dressing overnight in the refrigerator allows the flavors to blend.
Cook in a preheated 350 degree oven for 45 minutes.

Note: Day-old bread is preferred: however, fresh will work, but it must be room temperature. Save leftover biscuits and cornbread in a plastic bag in the refrigerator for the dressing. Frozen biscuits work great — cook with the cornbread per instructions on the package.
Source: Sue Sigmon, Cordova

Make-Your-Own Sweet Potatoes
1 sweet potato per guest, or as many as you think your guests will eat
Cinnamon
Nutmeg
Powdered ginger
Cloves
Cumin or tasted cumin seeds (see note)
Well-chopped pecans, toasted if desired (see note)
Miniature marshmallows
Butter

Scrub the sweet potatoes but do not peel them. Set them on a foil-covered cookie sheet and roast them for an hour at 400 degrees. Set on the table with condiments. Guests may treat the sweet potatoes as they would baking potatoes, mixing the various elements as they like (but caution them that the cumin does not go well with the sweet spices!).
Note: Toast cumin seeds by putting a couple of tablespoons in a pan over high heat. Stir them gently until they begin to smell toasty. Remove from heat. Pecans are sweeter untoasted, but the toasted flavor is hard to beat. To toast pecans for this dish, chop them first, spread them out on a cookie sheet, put them under the broiler and turn it on. In two minutes, take them out and stir them around on the cookie sheet. If they are not toasted to your liking, put them in for one more minute.
Source: Kate Chilton, Memphis

West Country Hotpot
2 leeks
1 cup uncooked barley
2 potatoes
1 large or 2 small Granny Smith apples
3 parsnips
4 medium zucchini
2 tbsp. crumbled dried leaf sage or 1 tsp. powdered sage
Salt and pepper
cup double cream (see note)
2 cups apple cider or apple juice
1 cups vegetable stock (chicken stock can be substituted)
8 oz. sharp Cheddar cheese, grated

Spray a good-sized covered casserole with cooking spray or grease well with solid shortening (this dish looks fantastic in a cast-iron dutch oven). Slice all the vegetables and layer in the sequence in which they are listed, starting with the leeks and with the barley on top of the potatoes. Sprinkle the last layer (zucchini) with sage, salt and pepper. Stir the double cream well to break it up and spoon it over evenly. Pour the cider and the stock on top of all. Bake with the lid on for 2 hours at 300 degrees. Uncover and fork the vegetables to see how they’re doing (dig through the zucchini, if you can; the parsnips are the toughest vegetables); depending on the density of your casserole dish, they may need another half hour or so. Taste and adjust the seasonings. If the vegetables are done, sprinkle the cheese on top and bake uncovered for another 15 minutes at 325 degrees.
Note: Double cream comes in small jars and is available in the dairy case at The Fresh Market and several other stores around town. If you can’t find or don’t want to use it, use the same amount of heavy cream (there will be more liquid in the final dish, but that’s OK).
Source: Kate Chilton, Memphis

Caramelized Onion-and-Pecan Brussels Sprouts
1 large onion
1 lb. Brussels sprouts
cup butter or margarine
1 cup pecan pieces
1 tsp. salt
tsp. pepper

Cut onion in half, and thinly slice. Cut Brussels sprouts in half, and cut each half crosswise into thin slices. Place vegetables in separate plastic bags; seal and chill 8 hours.
Melt butter in a large heavy skillet over medium-high heat; add pecans, and sauté 5 minutes or until toasted. Remove pecans from skillet. Add onion, and cook, stirring often, 15 minutes or until caramel colored. Add pecans and Brussels sprouts, and cook about 3 minutes or until heated. Sprinkle with salt and pepper.
Makes 8 servings
Source: Southern Living, Nov. 1999, submitted by Scott LeMay of Germantown

Mary’s Squash Casserole
2 lbs. squash, peeled and sliced
1 medium onion, sliced
2 eggs, slightly beaten
cup butter
2 tbsp. sugar
cup cream
Sliced almonds
Crackers (Ritz)
Cheddar cheese

Boil squash and onions until done. Drain. Mix eggs, butter, sugar and cream. Mix in onion and squash. Pour in greased 9-by-13 casserole. Top with almonds, crackers and cheese. Dot with butter.
Cook 350 for 20 to 30 minutes until cheese melts and bubbles.
Note: This can be made ahead and kept in the refrigerator. (Yes, my mother used real butter and cream.)
Source: Carol Gardner Miller, Pickwick, Tenn.

Maw’s Eggplant
1 medium eggplant
4 eggs
2 cups milk
3 tbsp. cracker crumbs
2 tbsp. Parmesan cheese
cup butter, softened
Salt and pepper to taste
6 oz. Cheddar cheese, grated
cup cracker crumbs

Peel, slice and dice eggplant. Boil for 10 minutes in salted water. Drain in colander and mash. Beat eggs, add milk, cracker crumbs and Parmesan cheese. Mix with eggplant. Add butter, salt and pepper to taste. Place in 2-quart greased baking dish, cover top with cheddar cheese and cup cracker crumbs. Bake immediately at 350 for 30 minutes. (This cannot sit; it has to cook immediately after it is mixed together)
Source: Carol Gardner Miller, Pickwick, Tenn.

Sweet Potato Puff
3 cups mashed, cooked sweet potatoes
cup (6 oz. can) undiluted evaporated milk
cup margarine or butter, melted
cup brown sugar (packed if like it sweet)
1 egg, beaten
1 tsp. salt
1 cup miniature marshmallows
cup chopped walnuts
Peeled orange slices

Combine sweet potatoes, milk, butter, brown sugar, egg, and salt; mix well.
Pour into 1-quart casserole; bake at 350 degrees for 35 minutes. Top with marshmallows, walnuts, and orange slices; broil until marshmallows are lightly browned. Makes 6 to 8 servings
Source: Trudy Heywood, Lakeland

Cranberry Jello
1 (13 oz.) can pineapple tidbits
2 (3 oz.) boxes black cherry Jell-O
1 cup cold water
1 lb. can whole berry cranberry sauce
cup nuts

Reserve juice from pineapple; add enough water to make 1 cup. Bring to a boil and dissolve Jell-O in hot liquid. Add 1 cup cold water, sauce, pineapple, and nuts. Spray a 2 qt. Jell-O mold with non-stick baking spray. Pour in the mold. Refrigerate until firm.
Source: Trudy Heywood, Lakeland

Holiday Cranberry Salad
1 lb. cranberries, ground
1 cup sugar
6 oz. package raspberry Jell-O
cup orange juice
cup boiling water

1 10-oz. can crushed pineapple
1 cup celery, chopped
1 cup apple, chopped
1 cup nuts, chopped

Place ground cranberries in a large mixing bowl, stir in sugar.
Dissolve Jell-O in boiling water, set aside to cool.
Mix all remaining ingredients in with cranberries, stir in Jell-O. Pour into a 9-by-12 glass pan or pretty bowl. Chill until congealed. Serves 10 — 12.
Source: Evon Crow, Rosemark, Tenn.

Apricot Sweet Potatoes
cup light brown sugar
1 tbsp. flour
1 can apricots (drain and retain liquid)
1 can sweet potatoes, drained
Marshmallows, optional

Combine sugar, liquid from the apricots and flour in a saucepan. Heat until warm.
Add potatoes and apricots. Stir them in. Pour into a casserole dish. Dot with butter. Cook 20 to 25 minutes at 350 or until juices start to thicken.
Just before it is done, you may add marshmallows across top. Put back in oven long enough for marshmallows to brown.
Source: Clare Botto Jacobs, Memphis

Mashed Turnips
3 lbs. small white turnips
tsp. salt
1 tbsp. sugar, or to taste
3 tbsp. butter
Peel and dice turnips. Bring to boil in water to cover. Adjust heat to a simmer and cook until turnips are tender. Drain and mash well. Add salt, sugar and butter, blending well.
Source: Barbara Mashburn, Olive Branch

Sweet Potato Souffle
2 cups cooked, mashed sweet potatoes
cup white sugar
cup brown sugar
cup soft butter (not margarine)
2 eggs, well beaten (I use extra large)
1 tbsp. vanilla nut butter flavoring
1 tsp. brandy flavoring
Dash each of salt and cinnamon

Praline Topping:
1 cup light brown sugar
1 tbsp. flour
1 cup coarsely chopped pecans
cup butter, melted

Mix all souffle ingredients together well. Pour into buttered souffle or casserole dish. Bake at 350 degrees for 20 to 25 minutes, until puffy. In the meantime combine sugar, flour and pecans for topping. Remove souffle from oven. Spread topping mix on top and pour the melted butter over it. Return to oven for another 5 to 8 minutes, until topping is golden brown.
Source: Barbara Mashburn, Olive Branch

Grated Sweet Potato Pudding
2 cups grated sweet potatoes
2 eggs, well-beaten
tsp. salt
cup brown sugar
1 tbsp. cornmeal
tsp. cinnamon
tsp. allspice
tsp. nutmeg
1 tsp. vanilla
2 cups sweet milk
stick butter (melted) (or margarine)

Grate sweet potatoes. Beat eggs, add sugar, cornmeal, spices, and vanilla to milk, then stir in grated potatoes. Pour in melted butter. Pour mixture into baking dish and bake at 325 to 350 for about one hour.
Source: Beverly Culver, Moscow, Tenn.

Cranberry Relish
2 cups fresh cranberries
1 orange, peel and all
1 apple, chopped (about 1 cup)
1 cup chopped pecans
1 cup crushed pineapple
cup sugar
1 3-oz. package raspberry Jello
Grind all ingredients together. Store in airtight container and chill.
Source: Beverly Culver, Moscow, Tenn.

Squash Casserole 1
6-8 medium yellow squash
1 medium onion, chopped
2 tbsp. butter
2 eggs, well-beaten
tsp. salt
tsp. pepper
2 tbsp. parsley, minced
3 tbsp. pimiento, diced
cup grated cheese
cup bread crumbs

Slice squash, cook in small amount of water with onion until tender, drain and mash. Add butter; when melted, add remaining ingredients. Mix well, pour into greased casserole. Bake in 375 degree oven for 30 minutes. More grated cheese may be added on top the last 15 minutes of baking time. Serves 4 to 6.
Source: K.C. Warren, Memphis

Cornbread Dressing
Aunt Jemima Yellow Cornbread mix, make two servings in cast iron skillet
1 stick butter
2 onions, chopped
1 bunch celery, chopped
2 slices day-old white bread
cup parsley, chopped
Salt and pepper
Poultry seasoning
3 to 4 10-oz. cans chicken broth
2 eggs, beaten

Prepare cornbread following the mix directions two days before serving. Saute vegetables in butter until tender. In a very large bowl, crumble cornbread and white bread. Add vegetables and seasonings. Add broth until the mixture is a thick soupy consistency. At this point, taste to adjust seasonings. Refrigerate overnight. Add eggs and stir. If it is not soupy, add some more chicken broth. Pour into a large greased casserole dish. Bake at 350 for 45 minutes to one hour. You want the top to be crusty. Serves 10-12.
Source: Mrs. Paul T. Graves