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Archive for November, 2015

Auntie Ann’s Yummy Sweet Potatoes
yams

3 Large Yams

1 1/2 C. Sugar

1 Stick of Butter

1 Tsp. lemon and vanilla extract

Cook yams until soft. Do not cover.

Add sugar, butter, lemon and vanilla extract.

Enjoy.

Mrs. Ann Washington

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Holiday Homestyle Cornbread Dressing.
cornbread_dressing

Hey all you folks out there in web world! Here is the homestyle cornbread dressing recipe that I promised you. Most people are either a white bread stuffing person or a cornbread stuffing person. Never the two shall meet! Which one are you? Take a vote!

I am definately a down home cornbread stuffing woman. Well try the recipe and tell me what you think. A lot of people have been bragging on how good their dressing recipe is lately. I won’t brag, but I do think that it’s a flavorful dressing that will go over well during the holidays. Please enjoy!

Cornbread Dressing

Ingredients:

One 9 x 13 inch pan of yellow cornbread (see recipe below)

3 stalks celery chopped (cut off tops and bottoms before chopping)

1 large onion chopped

2 cloves of garlic chopped

2 TBSP melted butter

2 TBSP olive oil

2 TBSP chopped flat leaf parsley

1 tsp fresh thyme leaves (don’t use dried herb, if you can’t find fresh omit)

1 tsp poultry seasoning (level be careful not too much!)

1/2 tsp sage (level be careful not too much!)

1 tsp Lawry’s seasoning salt

1/4 tsp black pepper

1 tsp onion powder (not onion salt)

1 egg

1 can Campbell’s cream of mushroom soup

3 1/2 cups Turkey broth drippings or canned chicken broth

In a skillet saute the celery, onions and garlic in the butter and olive oil until soft and translucent. Add garlic last so that it won’t burn. (garlic taste bitter when burnt)

Crumble the cornbread in a big pot or bowl. Add sauteed vegatables and all other ingredients to crumbled cornbread. If you like a looser dressing you can add extra turkeybroth or chicken broth if you wish.

(To get turkey broth I place my turkey on a rack after I add onions, celery, garlic and water to the pan. I put water in the turkey roasting pan, as much water as I need broth. After roasting the turkey I use the broth for my dressing. Using real broth makes the dressing taste much better.)

Add all of the other ingredients and blend thoroughly. Pour into a 9 x 13 baking pan that has been sprayed to keep the dressing from sticking. Bake at 350 for 30 minutes and then at 375 until edges begin to brown and the middle is set and hot.

Cornbread Recipe (for dressing)

2 cups all purpose flour

2 cups yellow cornmeal (If you have only white corn meal add yellow food coloring because white cornbread dressing looks weird) 🙂

2 TBSP sugar

2 TBSP baking powder

2 tsp. kosher salt

2 cups milk

3 extra large eggs lightly beaten

1/2 stick melted butter

4 TBSP vegatable oil

Preheat oven to 350 and spray a 9 x 13 inch pan with non stick spray

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and stir dry ingredients with a whisk to thoroughly mix ingredients. In a separate bowl combine the milk, eggs, butter and oil. Break the eggs into a separate bowl before incorporating so you can spot any egg shells that might drop into the bowl.

With a wooden spoon stir the wet ingredients into the dry ingredients. Don’t over mix. Just stir until well blended, a few seconds. Pour the batter into the pan and bake for 30 minutes at 350 then turn up to 400 and bake until top begins to brown and edges are brown. This cornbread can be used for dressing or served alone with a meal.

Hope you guys enjoy. Pastor J

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cornbread_dressing

Hey all you folks out there in web world!   Here is the homestyle cornbread dressing recipe that I promised you. Most people are either a white bread stuffing person or a cornbread stuffing person. Never the two shall meet!  Which one are you?  Take a vote!

I am definately a down home cornbread stuffing woman.  Well try the recipe and tell me what you think. A lot of people have been bragging on how good their dressing recipe is lately. I won’t brag, but I do think that it’s a flavorful dressing that will go over well during the holidays. Please enjoy!

Cornbread Dressing

Ingredients:

One 9 x 13 inch pan of yellow cornbread (see recipe below)

3 stalks celery chopped (cut off tops and bottoms before chopping)

1 large onion chopped

2 cloves of garlic chopped

2 TBSP melted butter

2 TBSP olive oil

2 TBSP chopped flat leaf parsley

1 tsp fresh thyme leaves (don’t use dried herb, if you can’t find fresh omit)

1 tsp poultry seasoning (level be careful not too much!)

1/2   tsp sage (level be careful not too much!)

1 tsp Lawry’s seasoning salt

1/4  tsp black pepper

1 tsp onion powder (not onion salt)

1 egg

1 can Campbell’s cream of mushroom soup

3   1/2  cups Turkey broth drippings or canned chicken broth

In a skillet saute the celery, onions and garlic in the butter and olive oil until soft and translucent. Add garlic last so that it won’t burn. (garlic taste bitter when burnt)

Crumble the cornbread in a big pot or bowl.  Add sauteed vegatables and all other ingredients to crumbled cornbread. If you like a looser dressing you can add extra turkeybroth or chicken broth if you wish.

(To get turkey broth I place my turkey on a rack after I add onions, celery, garlic and water to the pan.  I put water in the turkey roasting pan, as much water as I need broth.  After roasting the turkey I use the broth for my dressing.  Using real broth makes the dressing taste much better.)

Add all of the other ingredients and blend thoroughly.  Pour into a 9 x 13 baking pan that has been sprayed to keep the dressing from sticking. Bake at 350 for 30 minutes and then at 375 until edges begin to brown and the middle is set and hot.

Cornbread Recipe (for dressing)

2 cups all purpose flour

2 cups yellow cornmeal (If you have only white corn meal add yellow food coloring because white cornbread dressing looks weird) :)

2 TBSP sugar

2 TBSP baking powder

2 tsp. kosher salt

2 cups milk

3 extra large eggs lightly beaten

1/2  stick melted butter

4 TBSP vegatable oil

Preheat oven to 350 and spray a 9 x 13 inch pan with non stick spray

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and stir dry ingredients with a whisk to thoroughly mix ingredients. In a separate bowl combine the milk, eggs, butter and oil.  Break the eggs into a separate bowl before incorporating so you can spot any egg shells that might drop into the bowl.

With a wooden spoon stir the wet ingredients into the dry ingredients. Don’t over mix. Just stir until well blended, a few seconds. Pour the batter into the pan and bake for 30 minutes at 350 then turn up to 400 and bake until top begins to brown and edges are brown. This cornbread can be used for dressing or served alone with a meal.

Hope you guys enjoy Pastor J

Read Full Post »