Monthly Archives: January 2014

 

Cornbread Dressing

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https://youtu.be/L2P0WVLQal0 Ingredients: 6 cups finely crumbled Cornbread.  (If making cornbread from a mix, use 15 oz of the mix to make your cornbread.  And you will have a little extra cornbread to enjoy.) 8 tablespoons (1 stick) unsalted butter 2 ribs celery (diced) 1 medium onion (diced) 2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed) 1 tablespoon minced fresh sage leaves or crushed 1/4 cup minced fresh-leaf parsley 3 large eggs, lightly beaten 2/3 cup milk 1 1/2 cups chicken or turkey broth 1 tablespoon salt 3/4 teaspoon freshly ground black pepper Instructions: Heat oven to 350 degrees F. Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes. In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes. Add sage & thyme and cook for 2 minutes. In a large bowl stir together cornbread, and sautéed vegetables. Mix in parsley, eggs, milk and broth. Season the moist dressing with salt & pepper and mix well. Brush or spray a casserole dish with butter and add the dressing to the casserole dish. Bake 50 minutes.
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Deviled Crab Eggs

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Ingredients: eggs, backfin or lump crab meat scallions, mayo cayenne pepper Instructions: Boil eggs and cut in half lengthwise. Remove the egg yolks. Mix egg yolk, crab meat, scallions, mayonnaise, cayenne pepper. Chop up real fine. Other seasonings can be added to taste, i.e. dry mustard. Place the mixture into the boiled egg whites.
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Good Ole Yellow Rice

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Ingredients: 49oz can of chicken broth 3 cups uncooked Uncle Ben’s® rice 1/4 of medium green bell pepper (diced) 1/4 of medium red bell pepper (diced) or pimientos can be used as substitute 1 small onion (diced) 5 bacon strips seasoning salt ground black pepper table salt BIJOL® yellow food coloring Instructions: Cook bacon strips in a 3-quart pot on low heat (don’t burn the bacon). Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don’t burn onions & bell peppers). Add chicken broth and let it come to a boil. Sprinkle seasoning salt, a dash of salt & pepper (season to taste). Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes. Let rice sit for 5-10 minutes before serving. Serves 6-8.
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