GRANDMA'S SWEET SLAW
This 4 ingredient slaw is quick and simple, and guaranteed to be a success at potlucks!
Provided by Patty Hutchison
Categories Salad Coleslaw Recipes With Mayo
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 21.7 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 114.3 mg, Sugar 17.4 g
SOUTHERN COUNTRY CORNBREAD
Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I've come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!
Provided by Jessica K
Categories Breads
Time 35m
Yield 1 pan, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°.
- Put the shortening in a cast-iron skillet and place in the oven till melted.
- Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
- Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
- Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.
GRANDMA'S CHICKEN AND DRESSING
Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
- Bake uncovered about 45 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg
GRANDMA'S CORNBREAD DRESSING
This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.
Provided by Sandy in Oklahoma
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
- In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
- Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
- Note: Broth made from boiling a baking hen will be best but canned will work.
Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5
GRANDPA'S MIRLITON DRESSING (NEW ORLEANS STYLE)
Steps:
- Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
- Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
- Bake for approximately 30 minutes, or until golden brown and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDPA'S SOUTHERN DRESSING
This is a recipe that my Daddy used to make every Thanksgiving when I was growing up; it has some "Southern", Down Home ingredients in it that make it absolutely delicious. This is one of my family's favorite Thanksgiving sides. I have made it my own by tweaking it over the years. My Daddy always made this as stuffing, but my...
Provided by Julie Madawi
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Prepare Bread Cubes for Dressing
- 2. Heat oven to 250 degrees. Place one layer of bread slices into two jelly roll pans.
- 3. Place pans on two separate oven racks. After ten minutes flip slices over and rotate pans in the oven. Bake another ten minutes.
- 4. Remove pans from oven and allow to cool. Slice bread, two to three pieces at a time, into 1/2 inch squares with a bread knife and return to oven. Bake about four more minutes until dry on the outside and slightly moist in the middle. Place in a bowl to cool.
- 5. Once cooled, cover and store at room temperature up to two days. You may have to redry them in the oven for a few minutes if they are no longer dried out.
- 6. Meanwhile, toast pecans over medium heat, stirring constantly until lightly brown and toasted. Be careful to not burn them. Remove from pan and allow to cool. Can be refrigerated until ready to make dressing.
- 7. When ready to make your dressing, process whole celery, including tops and leaves, in food processor until chopped, then add onion and process until very fine.
- 8. Heat oven temperature to 350 degrees.
- 9. In a large pot, melt butter over medium heat until bubbly. Add celery/onion mixture, cook until softened, a few minutes. Season with salt.
- 10. Stir dried bread cubes into vegetable mixture; add chicken broth/giblet simmering liquid a 1/4 cup at a time until bread mixture has absorbed it and becomes "fluffy".
- 11. Add toasted pecans, giblets, spices and 3 tablespoons parsley. Lightly stir until combined.
- 12. Taste for seasoning and adjust as needed.
- 13. Beat eggs until combined, lightly stir into dressing.
- 14. Place in a shallow dish, sprinkle with paprika and reserved parsley, dot with butter (optional). Cover with foil, place in oven and bake until heated through.
- 15. NOTES: I used Sara Lee Artisanal white sandwich bread, you can also use Arnold or Pepperidge Farm. The giblets and simmering liquid can be prepared ahead of time and refrigerated until needed.
GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Provided by JB @ The Grateful Girl Cooks!
Categories Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
- Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
- Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
- While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
- Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
- Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
- Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 20 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 435 mg
ZUCCHINI SLAW
used the overabundance zucchinis to make this healthy slaw. I used a mandolin to create long julienned strips of zucchini, carrots and red bell peppers.. This is a healthy raw foods!
Provided by Rita1652
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix dressing ingredients together.
- Mix slaw ingredients together.
- Pour over slaw tossing to coat.
- Chill for 1 hour.
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