Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Title: Moist Cornbread Dressing – Slc
Categories: Side dish, Southern
Yield: 8 Servings

6 c Cornbread crumbs
5 c Soft breadcrumbs; toasted
6 ea Chicken-flavored bouillon
-cubes
4 c ;boiling water
1 c Celery; finely chopped
1 c Onion; finely chopped
1 c Green pepper; finely chopped
1/4 c Butter or margarine; melted
1/2 lb Bulk pork sausage
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
4 ea Eggs; beaten
1 c Pecans; finely chopped

Combine cornbread crumbs and breadcrumbs in a large
bowl. Dissolve bouillon cubes in boiling water; pour
over crumb mixture and stir well.
Saute celery, onion, and green pepper in butter
until tender; add to crumb mixture, stirring well.
Brown sausage in a heavy skillet; drain. Stir
sausage and remaining ingredients into cornbread
mixture. Spoon into a lightly greased 13″ x 9″ x 2″
baking dish; bake at 350 degrees F for 45 minutes.
Yield: 8 servings.

Note: Dressing is too moist to bake in a turkey.
<<<<<<<<<<<<<<< _The Southern Living Cookbook_ Compiled edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett -----

Lemon Sponge Pudding

Recipe By : Internet/ Joel W + Mirjam D 3-94
Serving Size : 6 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup cake meal
1/2 tablespoon potato starch
1/8 teaspoon salt
2 teaspoons oil
4 tablespoons lemon juice — up to 5 tbsp
1 teaspoon grated lemon rind
2 large eggs — separate out yolks
1 cup water

OVEN: 350
1-1/2 quart casserole or 6 custard cups.

In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water and
add to the lemon mixture; mix well.

In a clean small bowl, at high speed, beat the egg whites until stiff but not
dry. Fold them into the egg yolk mixture.

Pour the batter into dish or custard cups. Set the dish (es) into a pan
containing 1-inch of hot water.

Bake for 40 to 50 minutes.

Serve warm or cold.

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Maine Potato Donuts

Recipe By : Mrs. Margaret Bedard, Hollis, Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup cold mashed potato
3 3/4 cups flour
1/4 cup melted shortening
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon ginger

Mix sugar and eggs, add milk and potato. Add shortening and
vanilla. Sift dry ingredients, add and mix well. Chill 1
hour before frying. Roll, cut out and fry in deep fat at
375.

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Garlic-Cucumber Sauce

Recipe By : America’s Best Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz carton plain yogurt
3 cloves garlic — pressed
1 cucumber — seeded and chopped
1/2 teaspoon dried dill weed

Combine all ingredients, stirring well. Makes 1 1/2 cups

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NOTES : See Greek Chicken Ptias with Garlic Cucumber Sauce under Chicken
breasts

Curried Squash Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

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Christmas Cookie Bonanza Part 1

Recipe By : Jason McDonald
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened

From McCall’s magazine Dec 1991

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture will
keep for up to 8 weeks). Bring to room temperature bofore using. Recipe
can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat
until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly
floured work surface, roll out dough to 1/8″ thick; cut out with 3″ cookie
cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing,
candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well.

On work surface, divide each half dough into 20 equal pieces; working with
one piece at a time, roll dough into 8″ rope. Place a plain and red rope
side by side; press together lightly and twist. Place twist on prepared
baking sheet; curve top to form cane. Repeat with remaining dough. Bake
cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to
wire rack to cool.

Posted by Theresa Merkling.

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Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 servings

15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM————————–GARNISH:——————————-
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Tansfer to
food processor, and pulse until chopped (but not pureed).

Peel the red bell pepper using a vegetable peeler, then chop. Finely
chop the onion. Heat the olive oil in a large pan, add the chopped
onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
along with the salt, pepper and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and garnish
with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar on March 1996.

MMMMM

Apple Pie

Recipe By : 1980
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. brown sugar
1 t. cinnamon
2 T. flour
1 dash salt
nutmeg
6 C. thinly sliced apples
butter
pastry for 2 crust pie

BAKE: 425°

Make bottom crust. Refrigerate. Combine sugar, cinnamon, flour and salt.
Add to apples, tossing lightly. Turn into pie plan. Dot with butter and
sprinkle with nutmeg. Cover with top crust and cut slits for steam, Bake
45 – 50 mins.

ORIGINATOR: ?
SUBMITTOR Grace Wagner (wgmm@main.citynet.net)
DATE 11/8/96

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TOMATO BEAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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