Southern Corn Bread Dressing Recipe

Southern Corn Bread Dressing

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

  • 8 cups coarsely crumbled corn bread
  • 4 hard-boiled large eggs, chopped
  • 1 medium green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • Turkey giblets, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 large eggs, lightly beaten
  • 3 cups chicken broth

 

Directions: 

  1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
  2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

Cranberry Brie Appetizer — Your Homebased Mom

Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good…

via Cranberry Brie Appetizer — Your Homebased Mom

Deviled Eggs with Old Bay Shrimp

Yield: 24
Ingredients:
  • 24 rock or bay shrimp
  • 1 c. white wine vinegar
  • 12 hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. dill pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. salt
  • pinch Old Bay seasoning
  • 24 sprig fresh dill

 

Directions: 
  1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
  2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Chicken and Red Wine Sauce

This recipe was recommended as perfect dish for Passover.  Naturally this meal could be served at any time of the year.

Recipe by Robin for Allrecipes.com

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3 pounds skinless, boneless chicken breast halves
  • 1 tablespoon paprika
  • 1 cup brown sugar
  • 1 cup red wine
  • salt and pepper to taste

 

 

Directions:

  1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  2. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

 

Homemade Pumpkin Pie Spice/Spiced Nuts Recipes by Taste of Home©

For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois

Makes 30 Servings

Homemade Pumpkin Pie Spice

Photo by Taste of Home©

Yield: Approximately  2-1/2 tablespoons.

Ingredients:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

 

 

 

Directions:

  1. Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
  2. Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

 

Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995

 

 

Spiced Nuts

Yield: 6 cups

Ingredients:

  • 1 egg white
  • 1 teaspoon water
  • 2 cans (12 ounces each) salted mixed nuts
  • 1/2 cup sugar
  • 1 tablespoon Homemade Pumpkin Spice (recipe above)

 

Directions: 

  1. In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.

 
Originally published as Spiced Nuts in Country Woman November/December 1995, p21

 

 

 

Deviled Egg Chicks

Recipe by Better Homes & Gardens™

Yield: 12 Servings

  • hard-cooked eggs*
  • 1/4cup mayonnaise or salad dressing
  • teaspoon prepared mustard
  • teaspoon vinegar
  • Capers, carrots pieces and fresh herbs

Directions

  1. Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
  2. Cover and chill until serving time (up to 24 hours).

From the Better Homes and Gardens™ Test Kitchen

*TO HARD COOK EGGS:

To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

 

Nutrition Facts (Deviled Egg Chicks)

Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet

Passover Appetizers

Chicken Pot Pie Passover Croquettes

Recipe by Chanie of Busy in Brooklyn Blog

Yield: 14 Croquettes

Ingredients: 

  • 2 c. leftover mashed  potatoes
  • 1 c. shredded leftover chicken
  • 1/2 c. onions, diced
  • 2 cloves garlic, minced (optional)
  • 1/2 c. carrots, diced and blanched
  • 1 Tbsp. oil
  • 1 egg
  • salt and pepper to taste

 

Coating:

  • 1/4 c. potato starch
  • 1 egg
  • 1/2 c. ground nuts, such as almonds
  • salt and pepper to taste
  • oil for frying

 

Directions: 

  1. In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).
  2. Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in oil until golden brown on both sides.NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.

    OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.