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Showing posts from November, 2016

Birda Mae's Recipe Corner Slow Cooer Cornbread Dressing

Got the image and recipe here Ingredients 4 1/2 cups cornbread crumbs 1 (16-ounce) package herb stuffing mix 2 (10 3/4-ounce) cans cream of chicken soup 2 (14-ounce) cans low-sodium chicken broth 1 medium onion, chopped 1/2 cup chopped celery 4 large eggs 1 tablespoon rubbed sage 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter, cut up Preparation Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set. Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.

Baked Acorn Sqaush with Brwon Sugar Birda Mae's Recipe Corner

Ingredients: Got the recipe and image here
1corn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Salt
Freshly ground black pepper
DirectionsPreheat oven to 400 degrees F.Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.



Variations
You can omit the brown sugar if the sweetness of maple syrup is enough
Omit the pepper and salt if you are watching sodium