Mixed greens with pickled pork and cornbread dumplings
Pork second courses
Chinese cuisine
I was the fortunate one to get my mother's recipe book. She collected recipes. A lot of recipes! She was also a very good cook. On my birthday, I always got to make the call on dinner. Since the time I could chew, this is what I requested. Over the years, I've embellished with meat and the addition of a turnip root purée. This contest encouraged me to go back to her book and read countless recipes, many dating back some 60+ years. Torn and tattered pages with the fondest of memories! Of note: I have specified a brand for the pickled pork. This is a common grocery item in most grocery stores along the MS & LA coasts. It is a very unique meat. It can be ordered at www.savoiesfood.com. If a substitute must be made, tasso or diced ham would pass. I would not recommend the use of uncured pork. <br /> <br />Give thanks and pass the greens, please!
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