I have several recipes for good cornbread so here they all are!
My grandmother's cornbread:
1.5 cups self-rising cornmeal
3/4 cups sweet milk
1 cup water
1 egg
grease
Mix cornmeal and milk. Add water and mix well. Add egg and blend well. Put 2-3 tablespoons of shortening in a 9 or 10-inch skillet. Let grease melt and get hot. Sprinkle cornmeal over hot grease and brown lightly. Pour cornbread mixture in skillet and bake at 400 degrees for 30 minutes until done.
Mexican cornbread:
3 cups self-rising cornmeal
3 tbsp sugar
1/2 tsp garlic salt
1/2 cup chopped onion
1/2 cup oil
2.5 cups milk
3 eggs
1 can Mexicorn
3/4 cup grated cheese
1/2 c chopped bell pepper
2 pods hot pepper, chopped
Mix well and pour into prepared skillet and bake for 30-40 minutes at 400 degrees.
Broccoli-Cheese Cornbread:
1 pkg Mexican cornbread mix (bought)
4 eggs
1 stick margarine
1 pkg frozen chopped broccoli
2 c grated cheddar cheese
1 large onion, chopped
1 tbsp onion powder
Melt margarine in skillet. Beat eggs. Add onion, cheese, broccoli and melted margarine. Stir in cornbread mix. Pour into a greased black skillet and bake at 325 degrees for 40 minutes.
Showing posts with label Ashley. Show all posts
Showing posts with label Ashley. Show all posts
Tuesday, October 28, 2008
Chicken and Dressing
With the Holidays around the corner, I thought this would be good to post. It is my grandmothers and it makes enough to serve about 50 people so unless you are feeding that many, don't forget to scale it down!
1 large package of chicken- legs and thighs
1 large package of chicken- breasts
2 boxes Stove Top stuffing, chicken flavor
4 9-inch rounds of cornbread
8 chopped onions
4 tbsp sage
2 tbsp salt
2 tbsp black pepper
2 cans cream of chicken soup
2 cans cream of celery soup
12 eggs, beaten
2 gallons of chicken broth
6-8 c of bread crumbs (loaf bread, buns, etc)
Boil chicken in 2 large pots for about an hour. Have cornbread made ahead of time and crumbled. Remove chicken from both. Pour broth into large pan. Add soups and mix well. Add crumbled cornbread, stuffing mix and bread crumbs. Mix well. Add all other ingredients. Mix well. Pull chicken from bone, cut in bite-size pieces and mix in dressing. Pour dressing into large 12x19 pan or 2 9x13 pans. Bake at 325 degrees for about an hour or until done. Dressing is better to make ahead and freeze.
1 large package of chicken- legs and thighs
1 large package of chicken- breasts
2 boxes Stove Top stuffing, chicken flavor
4 9-inch rounds of cornbread
8 chopped onions
4 tbsp sage
2 tbsp salt
2 tbsp black pepper
2 cans cream of chicken soup
2 cans cream of celery soup
12 eggs, beaten
2 gallons of chicken broth
6-8 c of bread crumbs (loaf bread, buns, etc)
Boil chicken in 2 large pots for about an hour. Have cornbread made ahead of time and crumbled. Remove chicken from both. Pour broth into large pan. Add soups and mix well. Add crumbled cornbread, stuffing mix and bread crumbs. Mix well. Add all other ingredients. Mix well. Pull chicken from bone, cut in bite-size pieces and mix in dressing. Pour dressing into large 12x19 pan or 2 9x13 pans. Bake at 325 degrees for about an hour or until done. Dressing is better to make ahead and freeze.
Chicken and Dumplings
4-5 large chicken breasts
5 qt water
1 can cream of chicken soup
salt and pepper to taste
Dumplings:
3 c self-rising flour
1/4 c shortening
1 c to 1-1/4 c milk
Boil chicken in water, add salt and pepper. Let boil over medium heat for about an hour. Remove chicken from broth. Let chicken cool while making dumplings. Add can of soup to the broth and mix well.
Dumplings: In large bowl, put flour and cut in shortening, resembling pie crust. Add milk. Stir to make dough. Roll out on floured surface to about 1/8-inch thick or so. Cut in strips and cut strips in about 2-inch pieces. Have broth boiling, add chicken (cut into bite-size pieces), add strips, one at a time, stirring occasionally. When all dumplings are in, place lid on and simmer 15-20 minutes, stirring occasionally.
This recipe is my grandmothers. She has made it countless times and it is always the best!
5 qt water
1 can cream of chicken soup
salt and pepper to taste
Dumplings:
3 c self-rising flour
1/4 c shortening
1 c to 1-1/4 c milk
Boil chicken in water, add salt and pepper. Let boil over medium heat for about an hour. Remove chicken from broth. Let chicken cool while making dumplings. Add can of soup to the broth and mix well.
Dumplings: In large bowl, put flour and cut in shortening, resembling pie crust. Add milk. Stir to make dough. Roll out on floured surface to about 1/8-inch thick or so. Cut in strips and cut strips in about 2-inch pieces. Have broth boiling, add chicken (cut into bite-size pieces), add strips, one at a time, stirring occasionally. When all dumplings are in, place lid on and simmer 15-20 minutes, stirring occasionally.
This recipe is my grandmothers. She has made it countless times and it is always the best!
Chicken Noodle Soup
4 chicken breasts boiled and cut into pieces
2 qt water
8 chicken bouillon cubes
5-6 cups egg noodles
2 cans cream of chicken soup
1 8 oz sour cream
Bring water to boil, add bouillon cubes. Add egg noodles and cook until tender, about 10 minutes. Add soup and heat thoroughly. Add chicken. Just before serving stir in sour cream. This recipe is from a lady at our church, delicious!
2 qt water
8 chicken bouillon cubes
5-6 cups egg noodles
2 cans cream of chicken soup
1 8 oz sour cream
Bring water to boil, add bouillon cubes. Add egg noodles and cook until tender, about 10 minutes. Add soup and heat thoroughly. Add chicken. Just before serving stir in sour cream. This recipe is from a lady at our church, delicious!
Easy Chili
2 lb browned hamburger meat or vegetarian "meat" crumbles
4 cans chili beans
2 packs dry chili mix packets
2 cans tomato paste or tomato sauce
Combine all ingredients and simmer. Serve with crackers, sour cream and cheese! This recipe is just for a simple basic chili. Of course you can add things to make it your own!
4 cans chili beans
2 packs dry chili mix packets
2 cans tomato paste or tomato sauce
Combine all ingredients and simmer. Serve with crackers, sour cream and cheese! This recipe is just for a simple basic chili. Of course you can add things to make it your own!
Saturday, September 20, 2008
Apple Dumplings
This is a dessert to die for! This is perfect for an after dinner dessert to impress your friends!
1 can 10 buttery, flaky biscuits
1 can apple pie filling
2 cups water
2 cups sugar
1 tsp. cinnamon
1 stick margarine
Roll out biscuits a little less than 1/8-inch thick. Place spoonful of apple pie filling in center and bring four corners of biscuit up over the filling and pinch shut. Place biscuit in 9x13 baking dish with pinched side down. Prepare syrup- Mix sugar, water, cinnamon and margarine. Boil for 3 minutes. Pour syrup into the dish but not over biscuits. Bake at 400 degrees for 20-25 minutes. When done, spoon some of the syrup over the top of the apple dumplings. Best when served warm with vanilla ice cream! Yum!
1 can 10 buttery, flaky biscuits
1 can apple pie filling
2 cups water
2 cups sugar
1 tsp. cinnamon
1 stick margarine
Roll out biscuits a little less than 1/8-inch thick. Place spoonful of apple pie filling in center and bring four corners of biscuit up over the filling and pinch shut. Place biscuit in 9x13 baking dish with pinched side down. Prepare syrup- Mix sugar, water, cinnamon and margarine. Boil for 3 minutes. Pour syrup into the dish but not over biscuits. Bake at 400 degrees for 20-25 minutes. When done, spoon some of the syrup over the top of the apple dumplings. Best when served warm with vanilla ice cream! Yum!
Poppy Seed Chicken Casserole
This is a favorite of my sisters! Hope you enjoy!
4 chicken breasts
2 cans cream of chicken soup or 1 large family size can.
1 carton sour cream, 16 oz
1 roll Ritz crackers, crushed
2 Tbsp poppy seed
1 stick margarine, melted
Salt and pepper to taste
Boil chicken with salt and pepper. When chicken is done, debone and cut into bite-size pieces. Mix soup, poppy seed and sour cream well. Pour mixture over chicken and mix. Pour crushed crackers on top of chicken mixture. Drizzle margarine over crackers. Bake 30 minutes at 350 degrees.
4 chicken breasts
2 cans cream of chicken soup or 1 large family size can.
1 carton sour cream, 16 oz
1 roll Ritz crackers, crushed
2 Tbsp poppy seed
1 stick margarine, melted
Salt and pepper to taste
Boil chicken with salt and pepper. When chicken is done, debone and cut into bite-size pieces. Mix soup, poppy seed and sour cream well. Pour mixture over chicken and mix. Pour crushed crackers on top of chicken mixture. Drizzle margarine over crackers. Bake 30 minutes at 350 degrees.
Chicken Spaghetti
This is a favorite dish of mine. It is very filling and "comfort food" at its finest! I like this dish because it is very versatile, I'm going to put the full recipe as I received it but I have made it before without the peas, pimento or bell peppers, so if you do not like these items then you can leave them out!
INGREDIENT LIST:
4 chicken breasts (I have found that you get a better flavor with the chicken if you buy the chicken on the bone)
1-2 bell peppers, chopped finely
1-2 onions, depending on your taste, chopped finely
1 large can English peas
1 small jar pimento
1 can Ro-tel tomatoes (this dish has a kick to it but it you want to kick it up even more you can add the hotter variety of Ro-Tel)
1 package spaghetti noodles, 16 oz.
One large box Velveeta cheese
Salt and pepper to taste
1. Boil chicken with salt and pepper. After chicken is cooked debone and cut into bite size pieces.
2. At the same time the chicken is cooking, boil spaghetti noodles, onions and bell pepper until pasta is done.
3. When pasta is almost done, melt cheese in microwave. When cheese is melted, (it is okay if cheese is a little lumpy) add Ro-Tel (with the juice), pimento and English peas to the cheese. After pasta is done, drain all water and add cheese mixture to noodles. Mix well. Add chicken.
4. Pour into large casserole dish, mix well and bake in oven at 350 degrees for 25-30 minutes or until bubbly.
INGREDIENT LIST:
4 chicken breasts (I have found that you get a better flavor with the chicken if you buy the chicken on the bone)
1-2 bell peppers, chopped finely
1-2 onions, depending on your taste, chopped finely
1 large can English peas
1 small jar pimento
1 can Ro-tel tomatoes (this dish has a kick to it but it you want to kick it up even more you can add the hotter variety of Ro-Tel)
1 package spaghetti noodles, 16 oz.
One large box Velveeta cheese
Salt and pepper to taste
1. Boil chicken with salt and pepper. After chicken is cooked debone and cut into bite size pieces.
2. At the same time the chicken is cooking, boil spaghetti noodles, onions and bell pepper until pasta is done.
3. When pasta is almost done, melt cheese in microwave. When cheese is melted, (it is okay if cheese is a little lumpy) add Ro-Tel (with the juice), pimento and English peas to the cheese. After pasta is done, drain all water and add cheese mixture to noodles. Mix well. Add chicken.
4. Pour into large casserole dish, mix well and bake in oven at 350 degrees for 25-30 minutes or until bubbly.
Monday, September 8, 2008
Cowboy Stew
2 lb. ground chuck
2 large onions
2 cans diced tomatoes
2 cans Ro-Tel tomatoes
2 cans cream-style corn
2 cans mixed vegetables (drained)
Brown ground chuck and onions together. Drain any excess grease. Add all other ingredients. Simmer on stove medium heat for 90 minutes or in crockpot on low for a few hours. Serve with crackers.
*Variations- You can also add two cans of Spanish rice if you like, I prefer it without the rice though. For you veggies out there you can use the ground "meat" crumbles.
My mouth is really set for this soup but it's just too hot right now! The first cold snap we have I am making this!
2 large onions
2 cans diced tomatoes
2 cans Ro-Tel tomatoes
2 cans cream-style corn
2 cans mixed vegetables (drained)
Brown ground chuck and onions together. Drain any excess grease. Add all other ingredients. Simmer on stove medium heat for 90 minutes or in crockpot on low for a few hours. Serve with crackers.
*Variations- You can also add two cans of Spanish rice if you like, I prefer it without the rice though. For you veggies out there you can use the ground "meat" crumbles.
My mouth is really set for this soup but it's just too hot right now! The first cold snap we have I am making this!
Friday, September 5, 2008
Please allow me to introduce myself...
That song is stuck in my head so forgive the goofy title! I am thrilled to be a part of this blog and hope to contribute useful ideas and recipes! My name is Ashley and I am the very busy mother of 3 so my meals are usually fast! I have started making a conscious effort to make meals healthier but I am from the south soooo it's still "down home" cooking. Also, my family has been in the bakery business for years so desserts are our "speciality" so to speak. My daughter has taken to the love of cooking so I have a few kid-friendly recipes on hand already. In our homes (mine, my mom's and my grandmother's) the kitchen is always open to everyone and we try to include the kids as much as possible! Once again, thank you for having me here!
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