Mom’s Dressing (stuffing)

~ Shopping List ~

  • Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe)
  • 1/4 cup sugar
  • 5-6 slices of white bread
  • Sage (dry)
  • Poultry seasoning
  • Salt
  • Pepper
  • 1 Large Onion
  • 1/4 cup butter or margarine
  • Turkey stock (if you are making this with Turkey use the stock generated during cooking.  If not, any stock will work.  You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.)

~ To do ~

  • Make cornbread according to directions on the package (add sugar before cooking).
  • Toast the bread.
  • Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs).  Add at least 1 tablespoon each of poultry seasoning and sage.  You will adjust to taste later.  Add salt and pepper.  Mix together.

Up to the above points may be done the same day or up to 5 days in advance.  If done in advance, keep refrigerated until ready to use.  Remove from refrigerator enough in advance to bring it to room temperature before baking time.

  • Melt the butter in a frying pan and sweat the onion until transparent.  Add onion and butter to the bread mixture until evenly distributed.
  • Add broth until you reach a firm soupy consistency.
  • Taste the mixture and adjust sage, poultry seasoning, salt and pepper to desire taste.
  • Pour into a large non-stick (or glass) baking dish.  Bake in a low heat oven (in the neighborhood of 350) until brown on top and set.  Normally around 20 minutes.

Serve hot.

Drop Cheese Biscuits

This versatile quick bread is an easy way to class up almost any meal.

~ Shopping List ~

2 cups sifted flour
3 teaspoons Baking POWDER
1 teaspoon salt
6 tablespoons shortening
1/2 cups shredded sharp cheddar cheese
1 cup milk

1 tablespoon butter

~ What to do ~

Preheat oven to 450 degrees (F).  Sift dry ingredients into mixing bowl.  Cut-in shortening.  Add shredded cheese to flour-shortening mix.  Stir in all of the milk, which forms a drop batter.  Drop from spoon onto greased pan.  Brush with melted butter.  Bake 10-12 minutes or until golden brown.  Makes 16-20.

substitution:  for an extra shock of flavor try using your favorite flavored butter (herbs de Province, garlic, paprika, etc.)

Broccoli Casserole

No matter where I find myself, this dish always reminds me of home.  Maybe one day I’ll be able to make it like my mom.

~ Shopping List ~

3 cups broccoli
1 medium onion
1 can cream of mushroom soup
2 cups grated cheese

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam broccoli and onion until tender (if boiled, drain water after it is cooked).  While waiting for broccoli to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When broccoli is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Do like the spicy side of life?  Try adding a little cayenne with the crackers.

Squash Casserole

~ Shopping List ~

3 cups squash, roughly chopped
2 eggs
1 medium onion
2 cups grated cheese (cheddar)
1 tablespoon milk
1 can cream of mushroom soup

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam squash and onion until tender (if boiled, drain water after it is cooked).  While waiting for squash to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When squash is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Buttermilk Cornbread

~ Shopping List ~

  • 1 cup buttermilk
  • 1 cup stoneground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon shortening

~ What to do ~

Preheat oven to 450 degress (F).  Mix cornmeal, salt and baking soda together.  Add egg and buttermilk and melted shortening.  Pour batter into muffin cups (2/3 full).  Bake for 10-15 minutes or until golden brown.

You can also cook this in an iron skillet instead of in muffin tins.  To do so:  melt shortening in skillet in oven, then add batter to warm skillet:  mix and backe 30-40 minutes for a 9″ skillet.