A hand-me-down recipe from South Carolinian Fannie Pressley, the great-grandmother of Good Housekeeping Institute Assistant Theresa Washington. Pressley passed the recipe on to Washington's mother and her mother's two sisters, who make the stuffing every Thanksgiving along with collard greens, ham, macaroni and cheese, and all the traditional fare.
Yields: about 8 cups
Work Time: 15 minutes plus cooling
Total Time: about 1 hour 10 minutes
Corn Bread:
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
3 tablespoons margarine or butter, melted and cooled
1 large egg
Vegetable Mixture:
5 tablespoons margarine or butter
2 large celery stalks, diced
1 medium green pepper, diced
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
1 large egg
1. Prepare Corn Bread: Preheat oven to 400 degrees F. Grease 9" by 9" metal baking pan.
2. In medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. With fork, beat milk, melted margarine or butter, and egg into cornmeal mixture just until blended. Spoon batter into baking pan; spread evenly.
3. Bake corn bread 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert Corn Bread; break into large pieces and cool completely. (If not making stuffing right away, cover and reserve pieces up to 2 days.)
4. Prepare Vegetable Mixture: In 12-inch skillet, melt margarine or butter over medium-high heat. Add celery, green pepper, onion, salt, and black pepper and cook 15 minutes or until tender and golden, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute.
5. Into large bowl, crumble Corn-Bread pieces. Stir in cooked vegetables and egg; toss gently to mix well. Spoon stuffing into 13" by 9" glass baking dish; bake in preheated 325 degrees F. oven 30 minutes or until heated through.
Serves: 8
2 pounds ground beef
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) red kidney beans, undrained
1 envelope (1 ounce) onion soup mix
3 tablespoons chili powder
8 kaiser rolls
In a soup pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder, mix well and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 30 minutes.
Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread circles, hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls. Reserve the circles to serve with the chili for dunking. Place the bread bowls on plates and spoon the chili into them, allowing the chili to overflow.
NOTE: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.
Serves: 36
Total Time: 45 minutes, plus 5 hours chilling time.
1 package active dry yeast
1 cup milk
2 large eggs
4 cups all-purpose flour
1 teaspoon grated lemon peel
1 teaspoon salt
sugar
1 tablespoon ground cinnamon
EARLY IN DAY OR DAY AHEAD:
1. In cup, dissolve yeast in 1/4 cup warm water (105 to 115 degrees F.). In medium bowl, with fork, mix milk with eggs until blended.
2. In large bowl, stir flour, lemon peel, salt, and 1/2 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
3. Stir yeast and egg mixtures into flour mixture until blended; cover and refrigerate 5 hours or overnight.
4. Preheat oven to 400 degrees F. Lightly grease 2 large cookie sheets. In small bowl, mix cinnamon and 1 cup sugar. Reserve 1/4 cup cinnamon-sugar mixture.
5. With knife, cut dough in half. On lightly floured surface, with floured rolling pin, roll half of dough into an 18" by 12" rectangle. Sprinkle with half the cinnamon-sugar mixture remaining in bowl. Starting from 18-inch side, tightly roll dough jelly-roll fashion; pinch seam to seal. With knife, cut roll crosswise into 1-inch slices. With palm of hand, flatten each slice to 3-inch round; sprinkle rounds with 2 tablespoons of the reserved cinnamon-sugar mixture.
6. Place rounds on cookie sheets 1 inch apart. Place cookie sheets on 2 oven racks and bake 12 to 15 minutes until golden brown, switching cookie sheets between upper and lower racks halfway through baking, until cookie coffee cakes are golden brown. With pancake turner, remove them to wire racks to cool. Repeat with remaining half of dough.
1 pound store-bought pizza dough
1/2 pound sliced deli ham
1 cup (4 ounces) shredded mozzarella cheese
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 egg, beaten
1. Preheat the oven to 425°F. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Cut the dough in half and roll out each half on a lightly floured surface to a 6" x 12" rectangle.
3. Equally layer the ham, mozzarella cheese, Parmesan cheese, garlic powder, and pepper on the two dough rectangles, leaving a 1/2-inch border around the edges; roll up each jelly-roll style. Pinch the edges of the dough with a fork or your fingers until the edges are sealed.
4. Place the rolls on the baking sheet and brush with the egg. Bake for 15 to 18 minutes, or until the crust is golden. Slice and serve.
NOTE: Serve with a bowl of warmed marinara sauce for dunking.
Serves: 8
Work Time: 15 minutes
Total Time: 2 hours 15 minutes
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1 tablespoon vegetable oil
1 1/2 pounds beef chuck cut in 3/4" chunks
1 medium onion, chopped
4 cans (14 1/2 ounces each) beef broth
1 can (28 to 35 ounces) plum tomatoes in juice
2 cups water
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 pound carrots, peeled and diced
1 pound red potatoes, scrubbed and diced
3 celery stalks, diced
1 package (10 ounces) frozen peas
1 package (10 ounces) frozen corn
1. Brown beef in oil in large pot. Add onion and cook 5 minutes. Stir in broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
2. Add carrots, potatoes, and celery; cover and simmer 45 minutes. Add peas and corn and cook 15 minutes.
Yields: 4 servings
1/4 cup peanut butter>
2 tablespoons apple butter
Four 10-inch sandwich wraps, such as flour tortillas or lavash
2 tablespoons apple jelly
1 apple, cored, halved, and cut into thin slices
8 slices crisp, cooked bacon
Assemble the sandwiches: In a small bowl, use a spoon to mix the peanut butter and apple butter together. On a clean work surface, lay the wraps and divide the peanut-butter mixture among them, spreading it equally on 1/2 of each wrap. Spread the apple jelly evenly on the other half of each. Place 4 or 5 slices of apple on the peanut-butter mixture and 2 strips of bacon on top of the apples. Fold the tortillas into wrap sandwiches.
