Cornbread Mason-dixon Stuffing
Ingredients & Directions 4 c Dry cornbread crumbs (from your favorite NON- SWEET cornbread recipe) 4 c Dry white bread crumbs 1/2 c Butter or margarine 2 Onions, chopped 6 Ribs celery (including -some tops), chopped 1/2 c Chopped pecans or walnuts 1 cn Corn, undrained, OPTIONAL Chicken broth/turkey stock -to moisten Sage, thyme, salt and -pepper to taste As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn’t gonna be to his taste. The first time I had the stuff, I found it gritty, nasty, and just plain wierd. Wes, on the other hand, was less than enthralled by the sage-laden stuff that *I* think ought to go into a bird. Now, we compromise, with a dressing that we both enjoy. Crumble the cornbread and white bread into a big bowl. Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned. Dump the butter/vegetable mixture over the bread. Stir in the nuts, canned corn and its liquid (if used), seasonings. Add broth to moisten to the consistancy you like (Western-style dressing tends to be a bit dryer than the Southern version). Kathy in Bryan, TX Yields 1 batch
Rainbow Meringue Torte
Ingredients & Directions 1 pk (2 packets) meringue mix . . . 1 pt Chocolate ice cream 1 pt Pistachio or green mint ice -cream 1 pt Strawberry ice cream 1/2 c Heavy cream, whipped Dazzling dessert! The airy meringue layers are foolproof with meringue mix (and no leftover egg yolks)! Really easy, but it’s a plan-ahead make-ahead– Toasted slivered blanched almonds Meringue layers: Preheat oven to 400. Meanwhile prepare meringue mix according to package directions for meringue shells. Cover 2 large or 4 small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch circles on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4 circles; spread evenly. Place in hot oven (400). Close door quickly; turn off oven heat. Leave in oven 3 hours or overnight, without opening door. Remove meringues from foil. To fill torte: Let ice cream soften slightly. Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer. Spread second meringue with pistachio ice cream; set atop first layer in freezer. Spread third meringue with strawberry ice cream , set atop others. Frost remaining meringue with whipped cream, and add. Freeze till ice cream is firm, about 5 hours or overnight. Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds. To serve, cut with sharp knife. Makes 10 servings. Yields 10 Servings
Fudge Pie #2
Ingredients & Directions 1 c Sugar 1/2 c Butter; melted 2 Eggs; well beaten 1/2 c Flour 3 tb Cocoa 1/4 ts Salt 1/2 c Chopped nuts 1 ts Vanilla Cream sugar & butter. Add eggs. Mix flour, cocoa & salt together. Add to creamed mixture. Add nuts & vanilla. Beat well. Grease & flour a 9-inch pie pan. Pour in mixture. Bake at 325 for 30 minutes or until pie puffs up & falls. Serve hot with ice cream or whipped cream. RITA KING From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Sweet Potato Spice Bread
Ingredients & Directions 1/3 c Molasses 2/3 c Honey 2/3 c Mashed sweet potatoes 1/3 c Oil 2 Eggs; beaten 1/2 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Cloves 1/4 ts Salt 1/4 ts Mace 1 ts Freshly grated ginger 1 c Whole wheat flour 1 c Unbleached all-purpose flour 1 tb Baking powder 1 c Chopped walnuts or pecans Preheat oven to 325 F. Oil a 9″ x 5″ x 3″ loaf pan. In a large bowl, blend molasses, honey, sweet potatoes, oil and eggs. In a small bowl, combine remaining ingredients. Add to potato mixture and stir untill well mixed. Spoon batter into loaf pan and bake until a toothpick inserted in middle comes out clean, about one hour. Turn out onto a wire rack to cool before slicing. Hint: Serve it with nonfat cream cheese. Yields 1 Loaf
Four From One Cookie Dough
Ingredients & Directions 4 c Unbleached all-purpose flour 2 c Whole wheat pastry flour 2 tb Baking powder 1/2 ts Salt 1 1/2 c Softened butter or -margarine; (3 sticks) 2 c Turbinado or granulated -sugar 3 lg Eggs; at room temperature 2 tb Vanilla extract MAKES 6 CUPS OVO-LACTO Four different styles of cookies-dropped, sandwich, cut-out and icebox-can be made by following this basic dough recipe. They are different enough in shape, color and flavor, that no one will ever guess they came from the same batter. See separate recipes for Pinwheels, Iced Holiday Cookies, Sandwich Cookies, Poppyseed Swirl Icebox Cookies and Sand Tarts. In large bowl, mix both flours, baking powder and salt. Set aside. In heavy-duty mixer, or in large bowl with sturdy hand mixer, beat butter or margarine until light and fluffy. Beat in sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly add 1/2 of flour mixture, beating until well-blended. If using mixer, change to paddle attachment and slowly add remaining flour mixture. If using hand mixer, mix remaining flour mixture in by hand with a large spoon until a smooth dough has been formed. Turn dough out onto clean surface and knead briefly. Divide into three equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough will keep wrapped airtight in refrigerator up to 1 week, or in freezer up to 2 months. Completely thaw in refrigerator before using.) Yields 6 servings
Biscuit-topped Beef Stew
Ingredients & Directions 12 oz Boneless beef top round -steak, cut into 1/2-inch -cubes 2 tb All-purpose flour Nonstick spray coating 1 lg Onion; chopped (1 cup) 3 md Potatoes; cubed 1 cn (14 1/2-ounce) Italian-style -stewed tomatoes 1/3 c (1/2 of 6 oz can) low-sodium -tomato paste 2 ts Instant beef bouillon -granules 1 tb Sugar 1 ts Dried thyme; crushed 1 ts Worcestershire sauce 1 Bay leaf 1 c Eggplant; peeled, cubed Sour Cream Biscuits (see -recipe, below) 1/3 c Reduced-fat dairy sour cream 2 ts Milk 1 ts Sesame seed; (optional) Combine meat and 1 tablespoon of the flour in a plastic bag; shake to coat meat. Spray a cold Dutch oven with nonstick coating; heat over medium heat. Add meat and onion; cook until meat is brown. Drain off fat. Add potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 cups water. Bake, covered, in a 350′ oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more. Meanwhile, prepare Sour Cream Biscuits. Remove stew from oven; increase oven temperature to 425′. Discard bay leaf. Combine sour cream and remaining I tablespoon flour; stir into stew. Brush biscuits with milk. Sprinkle with sesame seed, if desired. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden. Serves 6. Sour Cream Biscuits: Stir together 1 1/4 cups all-purpose flour and 1 1/2 teaspoons baking powder Cut in 1/4 cup margarine or butter until mixture resembles coarse crumbs. Stir in 1/3 cup reduced fat dairy sour cream and 1/4 cup skim milk. Knead dough on a lightly floured surface 8 to 10 times. Roll or pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter. Makes 12 biscuits. NUTRITION FACTS PER SERVING: 412 calories, 21 g protein, 52 g carbohydrate, 14 g fat, 46 mg cholesterol, 4 g dietary fiber, 804 mg sodium. Yields 6 Servings
Raspberry Chocolate-chip Pancakes
Ingredients & Directions 1/2 Stick (1/4 cup) unsalted -butter 3/4 c Plus 3 tablespoons milk 1 lg Egg 1 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 1 c Picked-over raspberries 1/2 c Semisweet chocolate chips In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips. Preheat oven to 200 Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner. Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously. Accompaniment: pure maple syrup, heated Yields 2 Servings
