A recipe from one of my mother\’s cookbooks, \”Harvest of American Cooking,\” by Mary Margaret McBride (G.P. Putnam\’s Sons, 1956).

Mary Margaret McBride writes: \”I would rather show my appreciation of American food by eating it than by writing about it. But because I have a weakness for trying everything once, I finally did begin the well-nigh impossible task of writing the history of America in its foods.\”

Corn Bread Stuffing

Ingredients

6 slices bacon, diced
1 cup chopped onions
1 cup chopped celery
1 cup fine dry bread crumbs
4 cups cooked corn
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk

Directions

Cook bacon until crisp; remove bacon and dry on absorbent paper. Cook onions and celery in bacon drippings until tender. Add remaining ingredients and bacon; mix lightly. (I then put it in a greased baking dish and baked for about 30 minutes.).

I served it with roast chicken, cranberry relish , and Brussels Sprouts (via Molly Hazen.) Susan, her mom and I ate all the stuffing.

Cooking for me is all about love. Love for friends and family. Healthy, simple, inspired recipes for everyday celebrations.

This is very similar to a recent recipe I posted, but better–much better. The spicy Heartbreaking Dawns Jalapeno Pineapple sauce  complimented with the sweet craisins in pearl couscous resulted in an experience that I wish I could have shared with you the night Susan and I sat down to dinner. This, the photo and the recipe, will, I hope, inspire you. So go online and get some hot sauces from Heartbreaking Dawns and get cooking!

Heartbreaking Dawns Jalapeno Pineapple Panko Crusted Scallops from Bruce\’s Kitchen.

 Scallops

1 pound sea scallops
1/3 cup Panko crumbs
1 tablespoon fresh lemon juice
1 clove garlic, minced
salt & pepper
1/4 cup Heartbreaking Dawns Jalapeno Pineapple Hot Sauce, gently warmed

Combine lemon juice, garlic, salt, pepper, and Panko crumbs. Lightly grease baking dish. Add scallops. Sprinkle Panko mixture on top of scallops. Cook in a 425 pre-heated over for 15 minutes.

I served the scallops on top of the couscous and I drizzled the Jalapeno Pineapple Sauce on top of the scallops.