One of the best things about the film “The Help” was the focus on southern food (not including Minny’s special chocolate pie for Hilly Holbrook). If you want to include some southern flair to your Thanksgiving menu, check out these recipes below from “The Help”‘s food stylist Lee Ann Fleming. Also check out a clip from the film. “The Help” comes to DVD and Blu-ray December 6.

Spinach Stuffed Squash

Squash:
4 yellow crookneck squash
Melted butter
Salt and pepper
Grated Parmesan cheese

Spinach stuffing:
½ cup chopped onion
½ cup butter
2 (10 oz.) packages frozen chopped spinach, cooked and drained
1 tsp. salt
1 cup sour cream
2 tsp. red wine vinegar
Bread crumbs (garnish)

Directions:

Cook whole squash in boiling, salted water for about 10 minutes until tender.
Very carefully cut into halves and scoop out the seeds.
Sprinkle each shell with butter, salt, pepper, and Parmesan cheese.

Spinach Stuffing:
Sauté onions in butter until tender.
Add spinach, salt, sour cream, and vinegar and blend well.
Stuff each squash shell with spinach mixture. Sprinkle each with Additional Parmesan cheese and breadcrumbs.
Dot with butter.
Bake at 350 degrees for 15 minutes or until thoroughly heated to serve.

Sweet Potato Casserole

Ingredients: Casserole
3 cups cooked, mashed sweet potatoes
1 cup sugar
cup melted butter
2 eggs beaten
1 Tbsp. vanilla
½ cup raisins (optional)

Directions:
Mix well and pour into a butter casserole

Ingredients: Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Directions:
Mix topping with fork and sprinkle crumbs on top of casserole
Bake 350 degrees F for 30 minutes.

Cheesecake Pecan Pie

Ingredients:
1 (15 oz.) pkg. refrigerated pie crusts
1 (8 oz.) pkg. cream cheese
4 large eggs, divided
¾ cup sugar, divided
2 tsp. vanilla, divided
¼ tsp. salt
1 cup chopped pecans
1 cup light corn syrup

Directions:
Unfold and stack 2 piecrust together. Gently roll or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. Note: For a more homemade flavor, try Lee Ann’s Homemade Pie Crust recipe (below)
Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla and salt at medium speed with a mixer until smooth.
Pour into piecrust and sprinkle with pecans.
Stir together corn syrup, 3 eggs, remaining 1/4 cup sugar and remaining 1 tsp. vanilla and pour mixture over pecans.
Bake at 350 degrees for 50-55 minutes until set.

Homemade Pie Crust

Ingredients:
1 ¼ cups plain flour
¼ tsp. salt
1/3 cup shortening (butter flavor shortening is great, too)
4-5 tbsp. cold ice water

Directions:
In a medium bowl, stir flour and salt together.
Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tbsp. of water over part of the flour mixture; gently toss with a fork.
Push moistened dough to the side of the bowl. Repeat using 1 tbsp. of water at a time, until all the flour mixture is moistened.
Form dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin.
Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.

Mawmaw’s Homemade Rolls

Ingredients:
1 cup shortening
1 cup sugar
1 tsp. salt
1 cup boiling water
2 eggs
2 pkg. dry yeast
1 cup dry yeast
1 cup lukewarm water
6 cups sifted flour

Directions:
Soak yeast in the lukewarm water.
Pour boiling water over the shortening, sugar, and slat. Allow this mixture to cool to lukewarm.
Add yeast to this mixture.
Add eggs and flour. Stir and mix well.
Cover and store in the refrigerator overnight (or at least 3-4 hours). Note: The mixture will keep for a week in the refrigerator.
Remove the portion you wish to use and knead on a floured board.
Roll thin and cut with a biscuit cutter.
Dip half in melted butter and fold over for pocket rolls. Place in a greased pan and allow to rise 2-3 hours.
Bake at 425 degrees for 12-15 minutes.
This recipe can easily be cut in half.

Mrs. Walters’ Fruit Salad

Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 can flaked coconut
1 small jar red Maraschino cherries, drained
1 (8 oz.) carton sour cream

Directions:
Mix and refrigerate. Note: Save the drained juice from oranges and pineapples.
Add to orange juice to enhance your morning beverage.