Corn Bread (Gluten Free)
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper
Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.
Corn Bread Stuffing
9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth
One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.
Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.
NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.
2 1/2 cups Minute Rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup margarine
4 cups water
1 teaspoon poultry seasoning
1 teaspoon sage
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon combined Rosemary, marjoram & thyme
1 1/2 cup crushed corn flake cereal
Saute rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey.
Any remaining stuffing can be baked separately in a casserole.
8 cups is enough for 12 pound turkey. I have made this ahead of time and froze until the holiday arrived. Just thaw it out and stuff your turkey.
2 medium sweet potatoes (about 1lb)
3 tablespoons milk
2 tablespoons brown sugar, divided
1/8 teaspoon salt
1 tablespoon butter, softened
1 tablespoon chopped pecans, toasted
1/8 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven.
Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes.
Wrap potatoes in a towel; let stand for 5 minutes.
Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.
Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.
Yield: 2 servings (serving size: 3/4 cup potatoes)
1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup
2 c. crushed cornflakes mixed with 1/4 c. melted butter
Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.
– There is no need to thaw the hash browns as long as they are not frozen together in a clump.
– The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
– You can substitute another soup such as cream of mushroom or cream of chicken.
– I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.
4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.
Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
* This also works with frozen green beans, but not as good with canned green beans.
1/4 cup Flour
1/2 tsp. Onion Salt
1 (16 oz.) can Creamed Corn
1 (16 oz.) can Whole Corn
1 (3 oz.) pkg. Cream Cheese
1 (6 oz.) can sliced Mushrooms
1/2 cup shredded Swiss Cheese
1 1/2 cups soft Bread Crumbs
3 Tbsp. Butter, melted
Sift flour into creams style corn. Add cream cheese (cubed) and onion salt; heat and stir until cheese melts. Drain whole kernel corn and mushrooms. Stir in mixture along with Swiss cheese. Toss crumbs with butter and set aside. Pour mixture in 1 1/2 quart casserole, bake, covered at 400 degrees for 30 minutes. Top with bread crumbs. Bake additional 20 minutes.
1 large sweet onion (I use Vidalia Onions)
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.
Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.
Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.
1 med. head Cabbage, shredded
1 chopped Onion
1 Green Pepper, chopped
1/2 cup Vinegar
1/8 tsp. Prepared Mustard
1 tsp. Salt
1/2 cup Oil
1 tsp. Celery Seed
Boil dressing for 3 minutes. Pour over prepared vegetables. Let stand in refrigerator overnight.
Use this slaw on your favorite barbecued sandwich.
– From Nana’s Recipe Collection
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, or until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
1 egg, beaten
2 whole crackers
1 T butter
1/4 cup milk
2 T chopped onion
salt & pepper to taste
1 cup grated cheese
Peel Eggplant and cut into small cubes, adding approximately 1/2 cup water, and cook until tender. Drain.
Mash eggplant with egg beater.
Add 1 beaten egg, 2 whole crumbled crackers (onion-garlic crackers are good, as are Ritz or plain saltines), 1 T Butter, approximately 1/4 cup milk, 2 T chopped onion, salt and pepper to taste.
Bake in 350 degree oven for 30-40 minutes or until firm.
Remove from oven and top with 1 cup grated cheese. Put back in oven and cook until cheese melts.