2 links of mild Italian Sausage out of the casings
1 apple chopped
1 onion chopped
3-4 ribs of celery chopped
handful of dried cranberries
salt & pepper, fresh thyme and sage
In large skillet cook sausage and then set aside. Add half a stick of butter to pan, and cook celery, onion and apple (add salt and pepper now) til soft. Put sausage back in the pan and add the cranberries. Crumble corn bread into the pan. Add chicken stock to cover, a little more butter and stir everything to coat.Add herbs. Put mixture in a buttered baking dish and cook on 350 til golden. Enjoy! We ate this with pork chops this week! I'll send out my great grandmother's Oyster Dressing recipe closer to Thanksgiving. My mom has made it every holiday for my entire life and was published in Rachel Ray Magazine a few years ago for one of the winning holiday recipes!
3 cups sugar3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
|Cranberry Pineapple Salad|
STIR in pineapple, cranberry sauce, nuts and apples. Spoon into a beautiful bowl.
REFRIGERATE 2-1/2 hours or until firm.
|My Bama's Salad|
- This is the recipe we grew up with...1 package of lime jello1 package of cream cheese softened1 medium can of diced pearsMake jello according to package. When almost congealed, add cheese and beat til fluffy. Add pears and pecans and let set. Done. Enjoy. (I think when I made it I used the pear juice to make the jello.)
- 1 can (15 ounces) pear halves
- 1 package (3 ounces) lime gelatin
- 1 package (8 ounces) cream cheese, cubed
- 1 can (20 ounces) unsweetened crushed pineapple, well drained
- 1 cup chopped pecans, toasted, divided
- 1 carton (8 ounces) frozen whipped topping, thawed
- Drain pears, reserving juice; set pears aside. In a small saucepan,
- bring juice to a boil. Stir in gelatin until dissolved. Remove from
- the heat; cool slightly.
- In a food processor, combine pears and cream cheese; cover and
- process until smooth. Transfer to a large bowl; stir in gelatin
- mixture until blended. Stir in the pineapple and 3/4 cup pecans.
- Fold in whipped topping.
- Pour into an ungreased 11-in. x 7-in. dish. Refrigerate until set.
- Sprinkle with remaining pecans. Cut into squares. Yield: 8 servings.
I've made and eaten and enjoyed both versions!!
These recipes are some I've been eating every year since I can remember. I love that my great grandparents on both sides of my family started my culinary heritage almost a hundred years ago...These recipes are classics that I hope your family will enjoy too, for many many years to come. This is how I celebrate the season. I cook and I remember my family and how each individual means to me. Happy Fall Blessings to you and yours!
I'm joining these blogs! Enjoy