Securely
insert
a
wooden
stick
into
each hot dog. Unroll dough into one long sheet and seal center perforations. Separate dough into 8 long strips (2 twists each).
Wrap each long
strip around a hot dog.
Place on ungreased cookie sheet with
ends
of dough
tucked under hot dog.
Brush dough with margarine and sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 12
to 16 minutes or until cornbread twists are a light golden brown.
Makes 8 corn dog twists.
br>Open the package of cornbread twists. Do not unroll dough. Using
Heat oven to 375\u00b0.
Unroll dough into 1 long sheet.
Seal crosswise center perforations.
Separate dough into 8 long strips (2 cornbread twists each).
Wrap each strip around a wiener. Place on ungreased cookie sheet with ends of dough tucked under wieners.
Brush each with margarine; sprinkle with cheese.
Bake at 375\u00b0 for 12 to 16 minutes, or until light brown.
Remove from cookie sheet.
Serve immediately.
Unroll dough into one long sheet and push centers together. Pull strips apart so you have 8 long strips and not 16. Wrap each long strip around a hot dog, twisting from the top down. Put on ungreased cookie sheets with ends of dough tucked under the hot dog. Brush the dough with butter and sprinkle with Parmesan cheese. Bake at 375\u00b0 for 12 to 16 minutes or until the cornbread twists are light brown.
ith cooking spray.
Unroll cornbread twists and separate into 8 equal
an along with the egg, cornbread mix, flour, and yeast. Set
nto 8 long strips (2 cornbread twists each).
Wrap each strip
Heat oven to 375\u00b0.
Unroll dough.
Brush with margarine. Sprinkle with sesame seed; press lightly into dough.
Separate at perforations into 16 strips.
Twist each strip and place on 1 large or 2 small ungreased cookie sheets, pressing ends down firmly.
Bake at 375\u00b0 for 10 to 15 minutes or until light golden brown.
Makes 16.
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
To prepare Tex-Mex cornbread add 4 oz. can chopped
CORNBREAD:
(Make 1 day in
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
ntil golden and middle of cornbread is set.
Remove and
ixing bowl.
When the cornbread crumbs are toasted enough, dump
Heat oven to 375\u00b0.
Melt margarine in small saucepan over low heat or in microwave on High for 15 to 20 seconds.
Unroll dough into 1 long sheet.
Seal the short center perforation.
Separate into 8 long strips.
Wrap each strip around 1 hot dog.
Place on ungreased cookie sheet.
Brush each corn dog twist with melted margarine.
Sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 12 to 16 minutes or until dough is light brown.
Heat oven to 375\u00b0.
Separate rolls into 8 triangles; cut each triangle lengthwise into thirds.
Flatten a little or cut corn twists strips into 48 pieces to fit the sausages.
Flatten a little.
Bake until brown.