inutes. Serve with Spicy Yogurt Dressing.
To make the dressing: Mix the
CORNBREAD:
(Make 1 day in
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.
orn. Toss with enough Spicy Cashew Dressing to coat and divide among
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.
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.
ittle melted butter.
Place dressing in a buttered 9-inch
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.
For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
Preheat an outdoor grill for high heat and lightly oil the grate.
Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.
r boiled eggs to my dressing.
Sage is not traditional
Brown bacon and remove.
Saute onion and celery in bacon drippings.
Add this to crumbled cornbread.
Dilute soup with one can of water.
Add melted margarine, poultry seasoning and pepper to soup.
Bring just to boil, stirring to blend.
Pour soup over cornbread mixture.
Add eggs.
Stir until all is mixed thoroughly. Butter an 8 x 8-inch pan.
Place cornbread dressing into pan. Bake at 350\u00b0 for 20 to 25 minutes.
serve immediately with Spicy Ranch Dipping Sauce.
SPICY RANCH DIPPING SAUCE
Salad:
Add greens to a lg. salad bowl. Mix well.
Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
Season with salt and pepper.
Make dressing.
Makes 8 servings.
Dressing:
Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
Add to salad mix right before serving, and mix well with salad forks.
Add Parmigiano Reggiano, if using.
Top with croutons, and serve.
nd add to my favorite dressing recipe alog with some of the
Pick chicken off bone, tear into small pieces and place in casserole
dish.
Mix sour cream, soups and one cup broth. Pour over chicken.
Mix 1/2 cup broth with dressing mix.
Bake at 350\u00b0 for 30 minutes until bubbly and brown.
epper and toss. Spread the dressing in the prepared pans.
Prepare Spicy Seasoning Mix. Store in airtight
N THE DAY.
Make cornbread.
Pinch up other bread
To prepare Tex-Mex cornbread add 4 oz. can chopped