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Post by neesy on Nov 28, 2019 14:56:11 GMT
Doc Creed's Chicken & Dressing Recipe:
Ingredients:
One hen
Boiled eggs, about six
Celery (Whole stalk)
Onions (One whole onion diced)
Chicken stock (One large container, plus some from your chicken pot.)
Sage (To taste, about 4 tbsp)
Cornbread (About 24 muffins, around 4 cups of cornmeal. Not Jiffy!)
Directions:
Boil your hen and remove it from stock. Add some butter to steaming stock while you remove meat from bones.
Prepare your cornbread from your favorite recipe. Crumble it into large bowl. You can add crumbled leftover biscuits and a few crackers if you like more texture.
Add chopped chicken to bowl of crumbles with diced boiled eggs. Add chopped celery and diced onions. (I usually boil celery to tenderize it first.)
Pour whole container of store bought chicken stock into ingredients. Mix well with your hands. You're looking for a paste-like consistency, wet sand. Add some of homemade stock and combine. (If you like dry dressing then use less stock; if you prefer moist dressing, add a lot more until it's almost soupy.)
Now add your sage, and pepper if you like. Salt may not be necessary because of store bought chicken stock. Taste your mixture as you gradually add sage and other seasonings. Each person's palate is different.
Pour your mixture into a large greased roasting pan and bake at 350 for an hour. (If top gets too brown, just cover with tin foil for remaining cooking time. If you want a drier dressing, cook longer, and vice versa.)
It is a delicious recipe served with gravy or side of mashed sweet potatoes.
Enjoy! 
Well that is quite different from the dressing we make - I will have to show this to Andy - thanks Doc! doccreed
Happy Thanksgiving
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Post by drawntokatet on Dec 5, 2019 17:56:33 GMT
Stuffed Hubbard Squash
I used a medium sized Hubbard Squash, not one of those big monsters that win weight contests.
Preheat the oven to 350 degrees Fahrenheit
Cut the squash in half and remove the seeds. Lay the halves in a large baking pan.
In a large frying pan:
Saute 1lb of sausage. I used Sweet Italian sausage, out of the casing.
Add to the sausage- 1 chopped onion, Chopped Serrano hot peppers or other hot peppers that you like. Use as many as you like for how hot you want it.
1-2 chopped sweet peppers
1 sliced carrot
Saute the veggies with the sausage.
Fill the squash with the cooked and hot mixture.
Cover each half with foil and bake for 1 1/2 hours to 2 hours.
After you take the foil off, top off with shredded cheese. I used a combination of Cheddar and Parmesan.
Scoop out the cooked squash and the filling into serving bowls. Top with more cheese as you see fit.
This will feed a small army or a couple 3 meals. It was damn tasty. My husband hates vegetables and he loved it. He kept calling the squash a gourd...but he ate it!
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Post by doccreed on Dec 5, 2019 20:04:36 GMT
Stuffed Hubbard SquashI used a medium sized Hubbard Squash, not one of those big monsters that win weight contests.Preheat the oven to 350 degrees Fahrenheit Cut the squash in half and remove the seeds. Lay the halves in a large baking pan.In a large frying pan:Saute 1lb of sausage. I used Sweet Italian sausage, out of the casing.Add to the sausage- 1 chopped onion, Chopped Serrano hot peppers or other hot peppers that you like. Use as many as you like for how hot you want it.1-2 chopped sweet peppers1 sliced carrotSaute the veggies with the sausage.Fill the squash with the cooked and hot mixture.Cover each half with foil and bake for 1 1/2 hours to 2 hours.After you take the foil off, top off with shredded cheese. I used a combination of Cheddar and Parmesan.Scoop out the cooked squash and the filling into serving bowls. Top with more cheese as you see fit.This will feed a small army or a couple 3 meals. It was damn tasty. My husband hates vegetables and he loved it. He kept calling the squash a gourd...but he ate it!
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Post by neesy on Dec 8, 2019 21:38:02 GMT
Yesterday I baked a large ham in the oven - I really wanted it for the bone so I could make split pea soup.
Man! There was a lot of meat on it - now we have some in the freezer for later plus quite a few slices to make sandwiches with.
Anybody have any good recipes for leftover ham?
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Post by neesy on Dec 20, 2019 14:36:51 GMT
Stuffed Hubbard SquashI used a medium sized Hubbard Squash, not one of those big monsters that win weight contests.Preheat the oven to 350 degrees Fahrenheit Cut the squash in half and remove the seeds. Lay the halves in a large baking pan.In a large frying pan:Saute 1lb of sausage. I used Sweet Italian sausage, out of the casing.Add to the sausage- 1 chopped onion, Chopped Serrano hot peppers or other hot peppers that you like. Use as many as you like for how hot you want it.1-2 chopped sweet peppers1 sliced carrotSaute the veggies with the sausage.Fill the squash with the cooked and hot mixture.Cover each half with foil and bake for 1 1/2 hours to 2 hours.After you take the foil off, top off with shredded cheese. I used a combination of Cheddar and Parmesan.Scoop out the cooked squash and the filling into serving bowls. Top with more cheese as you see fit.This will feed a small army or a couple 3 meals. It was damn tasty. My husband hates vegetables and he loved it. He kept calling the squash a gourd...but he ate it!
Are you making anything special for Christmas doccreed?
We have not bought a turkey but I might do another ham maybe.
One year Andy did a Beef Wellington for a change.
I've been looking up recipes this morning and it got me thinking about Christmas dinner
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Post by doccreed on Dec 20, 2019 22:17:40 GMT
neesy
Tomorrow I'm baking a ham and taking it to my sister's house for a small Christmas gathering where we will eat and play games. I'll probably make some pecan sandies and I'll bring a few extra dishes like yams and corn bread. I will make a pumpkin spice cake for Christmas Day. I wanted to learn how to make a rum raisin cake but didn't buy the ingredients. You going to make any candy or new desserts?
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Post by neesy on Dec 21, 2019 20:58:08 GMT
neesy
Tomorrow I'm baking a ham and taking it to my sister's house for a small Christmas gathering where we will eat and play games. I'll probably make some pecan sandies and I'll bring a few extra dishes like yams and corn bread. I will make a pumpkin spice cake for Christmas Day. I wanted to learn how to make a rum raisin cake but didn't buy the ingredients. You going to make any candy or new desserts? That sounds like it will be a good time - my sister is way over in Toronto area so we cannot get together. I sent her a Christmas card at least smilie_xmas_458
Yesterday I made butter cookies and I used light brown sugar so they have a nice taste. I decorated them with icing and sprinkles.
I am thinking of making something with apples but haven't decided what yet.
Guess it is time to get the old cookbooks out so I can get some inspiration.
You know what? I forgot to mention this - I used my Mom's old tin cookie press and when I looked it up online it turns out be a "Vintage cookie press" from the 1930s - Wow! That was around 80 years ago. Amazing that is still works so well.
Mine looked something like this but more of a tan color
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Post by doccreed on Dec 21, 2019 22:30:01 GMT
Vintage cookie tin? How cool is that! Butter cookies are delicious but I'm craving thumbprint cookies. My weakness.
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Post by morgan on Dec 21, 2019 22:34:31 GMT
Vintage cookie tin? How cool is that! Butter cookies are delicious but I'm craving thumbprint cookies. My weakness.
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Post by morgan on Dec 22, 2019 0:03:54 GMT
I'm watching Jacques Pepin videos on YouTube. He is such a class act.
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Post by neesy on Dec 22, 2019 0:42:05 GMT
Vintage cookie tin? How cool is that! Butter cookies are delicious but I'm craving thumbprint cookies. My weakness.
No not a cookie tin (although I do have one my Mom brought over from Scotland in 1945). This is a cookie press - you put the cookie dough in it and squirt it out onto the baking sheet.
It makes shapes like trees, wreaths, stars etc.
It also has a nozzle if you want to use it for decorating using icing
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Post by neesy on Dec 22, 2019 0:44:34 GMT
Vintage cookie tin? How cool is that! Butter cookies are delicious but I'm craving thumbprint cookies. My weakness.
Thumbprint cookies are really good - you put jam in the centre after baking them. I think some people put the jam in first then bake them but then the jam gets a bit sticky.
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Post by morgan on Dec 22, 2019 0:56:36 GMT
I had to Google thumbprint cookies. Shows what a great cook/baker I am! Thumbprint cookies are really good - you put jam in the centre after baking them. I think some people put the jam in first then bake them but then the jam gets a bit sticky.
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Post by wolf on Dec 22, 2019 1:11:43 GMT
Yesterday I baked a large ham in the oven - I really wanted it for the bone so I could make split pea soup.
Man! There was a lot of meat on it - now we have some in the freezer for later plus quite a few slices to make sandwiches with.
Anybody have any good recipes for leftover ham?--------blackeyed peas & ham for new years. just throw it on in with the cooking peas.
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Post by neesy on Dec 25, 2019 19:51:21 GMT
Yesterday I baked a large ham in the oven - I really wanted it for the bone so I could make split pea soup.
Man! There was a lot of meat on it - now we have some in the freezer for later plus quite a few slices to make sandwiches with.
Anybody have any good recipes for leftover ham?--------blackeyed peas & ham for new years. just throw it on in with the cooking peas.
Thanks for that idea - we use split peas or yellow peas or whatever we can get but I will see if I can find blackeyed peas - that sounds good!
p.s. My Dad was French Canadian and the nickname for them was "pea soupers" because they loved pea soup
{I love it too}
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Post by morgan on Dec 25, 2019 22:10:56 GMT
Thanks for that idea - we use split peas or yellow peas or whatever we can get but I will see if I can find blackeyed peas - that sounds good!
p.s. My Dad was French Canadian and the nickname for them was "pea soupers" because they loved pea soup
{I love it too}
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Post by neesy on Dec 26, 2019 18:14:44 GMT
I'm thinking maybe today I will make the Ginger Crinkle recipe I have. It's cut out of a Canadian Living magazine from May 1997.
I looked it up on the internet and there are similar recipes but not exactly the same as the one I have. Not sure why but I found it in with a bunch of Christmas decorations when we were unpacking them.
It uses vegetable oil rather than butter.
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Post by drawntokatet on Dec 26, 2019 19:27:14 GMT
I baked Santa's Trash Cookies this week.
They are a tasty combination of salty and sweet! Think of a chewy chocolate chip cookie with crushed potato chips and crushed pretzels thrown in and a dash of salt on the top.christmaskitchen.org/santas-trash-cookies/
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Post by neesy on Dec 27, 2019 21:28:07 GMT
I baked Santa's Trash Cookies this week.
They are a tasty combination of salty and sweet! Think of a chewy chocolate chip cookie with crushed potato chips and crushed pretzels thrown in and a dash of salt on the top.christmaskitchen.org/santas-trash-cookies/
Yummy!
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Post by wolf on Dec 27, 2019 22:02:34 GMT
Vintage cookie tin? How cool is that! Butter cookies are delicious but I'm craving thumbprint cookies. My weakness.
No not a cookie tin (although I do have one my Mom brought over from Scotland in 1945). This is a cookie press - you put the cookie dough in it and squirt it out onto the baking sheet.
It makes shapes like trees, wreaths, stars etc.
It also has a nozzle if you want to use it for decorating using icing
That is so nice Neesy. i have my greatgran's little mincemeat pie tins, which she brought over from Eire. i treasure them. |
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