Cornbread Dressing

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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Beignets (French doughnuts)

Ingredients: 1/2 Cup butter 1 cup hot water 1 cup flour, sifted A good pinch of salt 4 eggs Powdered sugar Oil for deep frying 1 cup sifted flour A good pinch of salt Instructions: Drop 1/2 cup of butter and a good pinch of salt into a skillet containing 1 cup of hot water. Bring to a boil and add 1 cup of sifted flour. Stir and cook thoroughly until it comes together and pulls away from the skillet. Turn off heat and add 4 eggs. You must beat after each egg you put in. Now the dough is ready to drop into deep fat, which should have been raised to 375 degrees. As the beignets brown, they will turn over by themselves. Have some heavy brown paper laid out and dip them out and onto the paper as they are ready. Drain well and immediately sprinkle with powdered sugar. They must be served right away, usually with a castor of sugar on the table so that more can be added as your guests turn them over. Note: Goes well with coffee.
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Hush Puppies

Ingredients: 2 Cups Corn Meal 1 Teaspoon Baking Powder 1 Onion (Grated) 1/2 Cup Flour 1 Teaspoon Salt 1 Egg milk (just enough to make dough) Oil or Fat for frying Instructions: Combine dry ingredients, mix well and make hole in the center. Add egg and milk to make a stiff dough. Shape into balls and drop into fat, fry until golden brown.
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Tamale Pie

Ingredients: 2 Cup Cornmeal 6 Cup Boiling Water 2 Tablespoon Fat (depends on how lean meat is) 1 lb Hamburger or ground Turkey 1 Clove Garlic, minced 1 Small Onion, chopped 1/2 Green Pepper, chopped 1 No. 2 Can Crushed Tomatoes 2 Teaspoon Salt 1 Tablespoon Chili Powder Water Margarine Instructions: Sift the cornmeal slowly into the rapidly boiling water, stirring constantly. Cook until thick, about fifteen minutes and then salt to taste. Line the bottom and sides of a greased casserole dish with the mush, reserving some for the top. Brown the hamburger(gr. turkey), garlic, onion and green pepper in the melted fat; add Tomatoes, seasonings and enough water to allow the meat mixture to simmer about ten minutes. Turn into the mush lined casserole, putting remainder of mush over the top in broken pieces. Dot with margarine and sprinkle with additional chili powder. Bake in hot oven (400 degrees) about thirty minutes.
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Hot Water Cornbread

Ingredients: 3 tablespoons oil (shortening, liquid oil or drippings) 2 cups Self-Rising White corn meal mix 1 1/2 cups hot water 1 egg (beaten) enough oil to fry with   Instructions: Combine first two ingredients and the beaten egg. Then slowly add hot water mixing as you pour. Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties. Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes. Pat excess oil off with paper towel. Serve warm. Makes approximately 15 cakes   If you’d like to try Hot Water Cornbread without frying.  You can try this Hot Water Cornbread recipe for the NuWave Oven.
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Cinnamon Rolls

Ingredients: 7 – 7 1/2 cups Sifted flour 1 tablespoon dry yeast 2 cup milk 1/2 cup sugar 1/2 cup Crisco® 1/4 cup water 2 teaspoons salt 2 eggs To turn into Cinnamon Rolls (you will also need – sugar-cinnamon mixture) 3/4 cup sugar 2 tablespoons Cinnamon Instructions: Preheat oven to 375 degrees F. Mix yeast and 1 tablespoon of sugar with hotter than warm water (1/4 cup) mixture, will start to bubble when ready. Add 2 cups of WARM milk, Crisco®, 1/2 cup sugar, salt and eggs. Work in your flour to make a soft dough. Cover and let rise until doubled (1 1/2 – 2 hours). Roll out into a 15 X 7 rectangle, about 1/2 inch thick. Brush lightly with a little water (if you saturate too much, your loaves will ooze). Sprinkle with sugar-cinnamon mixture. Roll up (jelly roll style) starting with the smallest end. Seal edges placing sealed sides up. Let rise until doubled again. (approx 1 hour) Bake at 375 degrees F for approx 35-40 minutes. Brush with butter, or you may wish to glaze the top of your loaves with the topping of your choice.
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Jim Deans’ Biscuits

Ingredients: 3 cups all-purpose flour (sifted) 5 teaspoons baking powder 2 Tablespoons sugar 1/2 teaspoon salt 1 teaspoon cream of tartar 1 cup butter (unsalted) 1 egg, lightly beaten (graded large or extra-large) 1 cup orange juice (preferably fresh squeezed or Tropicana®) Instructions: In a bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter with two knives or pastry blender until mixture resembles coarse cornmeal. Add orange juice and the egg, stirring until all ingredients are well combined. Knead lightly on a floured surface. Roll-out or pat gently into a 1-inch thickness. Cut into 2 or 3 inch biscuits using a cookie cutter or a glass. Place on a greased 9-inch square pan or in a 10-inch iron skillet. Bake at 450 degrees for 12 to 15 minutes. Comments: You may substitute milk for the orange juice if you prefer or use one-half milk and one-half orange juice. AND, you may freeze any left-over. To serve, just sprinkle a little bit of cold water on the biscuits, place in a brown paper bag and heat in a pre-heated 350 degrees oven for 11 minutes. Taste as if they were just baked!
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Light, Tasty Buttermilk Biscuits

Ingredients: 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 3/4 cup butter milk Instructions: Sift together flour, baking powder and salt. Cut in shortening with a fork until mixture resembles coarse corn meal. Add milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly (30 seconds) and roll 3/4 inch thick. Cut dough with a biscuit cutter, dipping cutter into the flour between cuts. Place on a lightly greased pan and brush the tops of biscuits with butter or margarine. Bake at 475 degrees (very hot oven) for 12 to 15 minutes If there is no butter milk in the house, that is not a problem. Make your own. 3/4 cup milk juice from 1 lemon Mix well.
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Rich Crescent Roll Donuts

Ingredients: 1/2 cup sugar 1/2 cup shortening 1/2 teaspoon salt 2 eggs 2 yeast cakes 3/4 cup of lukewarm milk 4 1/2 cups of sifted flour Instructions: Dissolve yeast in 3/4 cup of lukewarm milk. Stir in milk with yeast, add 4 1/2 cups of sifted flour and mix like dough. Cover dough with damp cloth and let rise for about 1 1/2 hours. Roll 1/3 of an inch thick. Let rise on board until light, drop in hot fat.
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