From the Kitchen...

We enjoyed a turkey dinner for Easter this year.  It's not normally what we have on Easter, but we had a turkey, we didn't use at Christmas time, so decided it would be a good.

We had lots of salads and things that made it seem a bit more "springy"... BUT, I can't imagine having turkey without "stuffing" or "dressing".  

It is often at these times, that I miss being able to go to the grocery store and just get a bag of Pepperidge Farm stuffing mix. :)  Since that isn't possible I drag out my old family cook book, and find my grandmother's recipe.  Once it's made and I taste it, I'm really thankful that I couldn't go and pick up a bag of stuffing mix!!

So in case you live where you can't grab a box or bag of stuffing mix in your grocery store, OR maybe you just want to try you hand at some "homemade", here's a recipe for you!

Ma Coleman's Thanksgiving Dressing

12 slices of white or whole wheat bread cubed and dried out
     (I use crustless bread, and toast it once I get it cut up)
1 recipe of Corn Bread for stuffing, (recipe to follow)
4 to 6 ribs of celery chopped, (about 2 cups)
1 large onion finely chopped, (about 1 cup)
1/2 Cup of fresh parsley or the equivalent of dried.
1 Tablespoon of poultry seasoning
2 teaspoons sage
1 teaspoon of thyme
1 teaspoon of salt
1/2 teaspoon of ground black pepper
2 large eggs beaten
1/2 cup of butter melted
1/2 cup of warm water (can add chicken or turkey broth instead)

Sauté celery and onion in butter, until tender.  Mix everything together, and stuff bird, or spread in a covered casserole or form into balls and place on a cookie sheet.

Bake casserole covered for 30 minutes at 325F.  Uncover and continue baking for 15 min.  If forming balls on a cookie sheet, bake for about 20 to 30 minutes.

Optional:  can add 1 pound of bulk sausage.  Brown it with the onions and celery and omit the butter.  I have also used bacon grease to sauté the veggies.

Cornbread for Stuffing

(this recipe came from a library book years ago)
1 Cup of cornmeal
1 Cup of flour
4 teaspoons of baking powder
1 teaspoon of salt
1/4 teaspoon black pepper
1 Cup of Buttermilk, (or plain yogurt, thinned with milk if very thick)
1 large egg
1/3 Cup of oil

Pre-heat oven to 425F.  Grease an 8 or 9 inch square pan.

Combine dry ingredientes.  Stir in buttermilk, egg and oil, just until mixed.  Pour into prepared pan.  Bake about 20 min.  Cool and crumble for stuffing.

******************************************************
side note:  My grandmother did not buy or make bread specifically for her dressing.  I remember her having a big "roasting pan" on top of her fridge, and she would throw any "left over" bread... biscuits, cornbread, heels from a loaf of bread, in that pan, and it would dry out and that is what she used for her dressing.

From the Kitchen...

Here are 2 Family favorites for the Holidays

Peanut Butter Chocolate Easter Eggs

My mom got this recipe out of the Knoxville News-Sentinel when I was a very little girl.  She made them every Easter.  I started making them for my girls when they were little and there haven't been many years that we didn't make them for ourselves and to give away to all our friends.  The original recipe, had variations from coconut, and vanilla fondant, but the peanut butter were our favorites, so that is all we make anymore. :)

3/4 cup creamy peanut butter
1 teaspoon salt
1 teaspoon vanilla
1 1/3 cups of sweetened condensed milk
4 cups of powdered sugar

In a medium-sized bowl, cream together peanut butter, vanilla and salt.  Stir in the sweetened condensed milk.

Gradually add sugar.  Blend well after each addition, until the mixture becomes very stiff.  Turn mixture from bowl onto a clean board, (I just use a large bowl, and do the next step in the bowl).  Carefully knead in remaining sugar.  Continue to knead until all the sugar has been incorporated.  The mixture should be smooth and not sticky.

Divide the mixture into 4 parts.   Roll each part into a log and cut into the desired number of pieces. (we have sometimes made larger eggs and put names on them)  With palms of hands, mold each piece into an egg shape.  Place egg-shapes on a waxed paper lined cookie sheet.  Place in the refrigerator to chill for several hours or overnight.

Dip eggs in dipping chocolate.  Let chocolate coating harden before adding additional decorations.  Decorate with Butter Cream Frosting or your own ornamental frosting.

Texas Trash

This recipe came from Tony's Grandmother.  It is similar to "Chex Mix" but we think it's way better! :)

1 box of Cherrios
1 box  of rice Chex
1 box of corn Chex
1 box of Crispix
1 bag of pretzels
peanuts

Mix together in large roaster pans.

Then mix together,
1 pint of oil
1/4 Cup Worcestershire sauce
1 Tablespoon garlic salt
1 Tablespoon Savory salt

pour oil mixture over cereal and bake uncovered at least 1 1/2 hours at 200F to 250F, stirring every 30 minutes.

This makes A LOT!  So we usually half it.  Even halving it makes a couple large pans.  Also in Ecuador it's not always easy to find the right kind of cereal.  This year, we were able to find an off brand of  "Corn Chex" so we just used 2 boxes of that cereal, to make it.  Still tasted great!! Also sometimes play with the seasoning because again, here we don't have "Savory salt".

ENJOY and Happy Easter!!