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    37 Recipes

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    As a rule, everyone in our family strongly prefers savory/spicy dishes over sweet ones. However, this salad is an exception. We all love the sweet poppy seed dressing combined with the saltiness of the bacon and slight tang of red onion. The original recipe, posted at the BH&G website years ago, called for 1-1/4 cups of sugar. I've cut that back drastically, but use your own best judgment based on your family's tastebuds. Number of servings is a guesstimate.

    Recipe #341214

    This is one of our family's most treasured heirloom recipes, passed down from mother to daughter for at least five generations. Unfortunately, my poor mama was stuck with such a kitchen-challenged kid that our most beloved Thanksgiving food tradition was in serious of danger of going the way of the duck-billed platypus. So, goaded on by the hideous specter of Stove-Top Stuffing in our future, she and I spent several holiday seasons laboriously measuring and making notes, converting the 'pinches' and 'dashes' and 'handfuls' that she just instinctively got right into teaspoons and tablespoons and cupfuls, so that I couldn't go terribly wrong. I am posting the recipe that we finally wrote down for posterity here for safekeeping so that the next generation in our family will never lose track of their grandmother's loving legacy. The directions and side-notes are being written with these young adults in mind, so they're extremely detailed. Tediously, boringly detailed. However, making excellent dressing is such a challenge that I hope they might even be helpful to more experienced cooks should any be crazy enough to attempt this. The cornbread is one of the real keys, of course. You may prefer to eat a type that's slightly sweet or one that includes sour cream for a lighter texture, but they do NOT make good dressing! It must be dense, and even a trace of sugar will add a very unpleasant taste. (Note: Virtually every 'mix' in the world contains sugar!) For perfect results, I highly recommend Bev's "Skillet Cornbread" (Recipe #45451). The ratio of cornbread to regular bread is also very important, and c/b recipes can yield varying amounts. Two batches of her recipe will give you exactly the right proportions for the ingredients listed here. I've never done it, but Bev gives instructions on making in advance and freezing for convenience. The other critically important ingredient is homemade chicken broth. (Note to my children: Don't even think about using canned or I'll come back to haunt you guys! :) ) This might sound like it's beyond your skill level, but it's actually the easiest thing in the world. If you're clueless, click on the "Community" tab at the top of the home page. Scroll down to the category "Regional Cuisines", then click on "French/Creole/Cajun". There will be several 'stickies' at the top. Choose "Soupe Glorious Soupe", then click on the first one, "Now We're Cooking: Chicken Stock". (And, yes, someday I'll learn how to do a link....) This will take you to an extraordinary tutorial by chia and Chef Kate that turns stock-making into child's play. You'll need two batches of it. This can also be made up to a couple of months in advance and frozen. Finally, there's the timing. I've divided the instructions into 4 parts, indicating what steps should be done each day beginning with the Monday before Thanksgiving. Not only will it be less overwhelming to spread out the workload, but the dressing will also taste much better if you assemble and season it gradually, reheating after each step. Both times and yields are wild guesses. I just want to say one last thing to my guys: Take notes! Hey, this isn't a 'never fail' sort of recipe, you know. It's more like an ongoing challenge. But every year it will get easier (and taste better) if you write down what worked, what could stand a little improvement, etc. Before you know it, *your* dressing will taste exactly like your grandmother's...maybe better! Not many dishes are worth this sort of effort, but this is more than just food. I know you agree with me that it's all about our heritage and wonderful shared memories and blessings too numerous to count. So I'm depending on y'all to continue the family tradition, you hear? Happy Thanksgiving! Love, Mama

    Recipe #330489

    To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.

    Recipe #313377

    Of all the recipes I've posted on 'zaar, one of the most popular is Recipe #98395. For the last several years, I've thought about trying the method described with a turkey, but I always wimped out at the last minute. Since you only get one chance each year to do the Thanksgiving feast right, it's a little scary to try new stuff. This time, though, I was on a roll. Since everything else was coming together so well, I finally decided to take a risk on the turkey. When it came out of the oven, 10 people were standing in my kitchen, and they sort of collectively gasped. One of our (non-family) guests asked, "Where did you get that turkey? And what did you do to it? It looks like something out of a magazine!" :) To my absolute delight, it tasted as good as it looked! Everybody said it was the juiciest, most flavorful turkey they'd ever eaten. So, yeah, "flipping the bird" works even when it's The Big Bird! Cook time is a total guess. You'll need to check the temp.

    Recipe #268169

    Since brunch is a favorite around here, I've tried dozens of casseroles over the years. Many have involved pricey meats or seafood, exotic cheeses, artisan breads, fresh herbs, wine...yada, yada, yada. Expensive ingredients and extensive prep. Not a single one, though, has ever been as big a hit with my sons and their friends as this one. It's quick. It's cheap. It's easy. And every time, they tell me it's "awesome". Since it stays hot a long time and is still good when just lukewarm, it's particularly nice if you anticipate having overnight guests wander down at random.

    Recipe #217688

    Scrumptious little muffins that are perfect for brunches, tea parties or early-morning meetings. The recipe was shared by a teacher at my children's elementary school years ago, and I've never found one easier or better. We much prefer the "mini" size. The yield is an estimate.

    Recipe #196949

    My family is pretty much split down the middle on the subject of salmon. While nobody detests it, some (including me) are usually 'neutral' to say the least. That's why I was so delighted to finally find a recipe that everyone could truly enjoy when the salmon-lovers in the bunch got a craving. A few notes that I hope will be helpful... If you can't find habeneros, jalapenos will work fine. (If you aren't really into spicy foods, they'll work better!) Amounts of hot peppers, garlic and lime can definitely be adjusted to suit your taste. Also, this makes a lot more butter than you'll need (especially if you're cooking wild salmon, which has a much higher fat content). I wouldn't recommend reducing, though, because it's just delicious on asparagus, rice, broccoli, corn-on-the-cob -- practically any side dish you'd serve. And, of course, it keeps well. About the name... One of my silly kids named it "boxing" salmon because you have to 'strap on the gloves' to prepare it. Wearing surgical gloves to protect your skin is an absolute necessity when chopping habaneros!! (Available in most grocery stores and all drug stores. Very inexpensive, and they come in handy for tons of things!) Found on the allrecipes website, with credit going to Mike Smith. (Thanks for a great one, Mike!)

    Recipe #196291

    This is neither a 'quick and easy' version nor a 'light' one, but it's true down-home comfort food. If you have a hungry crowd to feed and you're in the mood to cook, it's a great make-ahead dish. Celery and/or mushrooms can be omitted if you prefer. Chopped pecans or slices of pimiento-stuffed olives or a splash of (good!) sherry can be added. The only absolute necessity is to use homemade broth instead of the commercial kind. Makes a huge difference! Times don't include cooking chicken, making broth and other ingredient prep, of course, so add several hours....

    Recipe #182967

    As my sons grew up and moved out and began cooking/entertaining on their own, this was one of the dishes in our family cookbook that was a 'go-to' recipe for them. It met all their requirements: quick and easy prep, relatively inexpensive, and practically foolproof. And did I mention that it's pretty cheap? (Hey, when you're suddenly supporting yourself, some things bear repeating. lol) Actually, you don't have to be an impoverished college kid living in your first apartment to enjoy this. It's not beef tenderloin, but it's pretty darned good! Since the size of the roast (and the appetites) can vary a lot, the number of servings is just a guesstimate. Assuming you'll have ample side dishes, allow about 1/3 lb. of meat for women and older children and 1/2 lb. each for men. For teenaged boys, all bets are off! :) A couple of 'cook's notes'... Although I somehow doubt any of my guys actually bothered to buy fresh oranges and squeeze them, it does seem to make a difference. However, the MinuteMaid approach will work.

    Recipe #180343

    As all you crab afficionados know, the term "Delmarva" refers to the coastal areas bordering on the states of Delaware (Del), Maryland (mar)and Virginia (va) where the world's best crabmeat is harvested. Thing is that a lot of people go to a lot of trouble (and a lot of expense) to buy the best lump crabmeat available -- but then they use a mass-produced commercial product to season it. Weird! This recipe for 'homemade' seasoning is courtesy of Epicurious. All you Old Bay die-hards, I defy you to try it and tell me you can't taste a difference!! :)

    Recipe #170734

    One of my children is particularly fond of pasta salads, and this is his all-time fave. It's from a cookbook compiled by the ladies at his grandmother's church years ago. This is a great dish for cookouts or tailgate parties if any guests are vegetarian, but you can always add some chopped pepperoni or ham if you'd prefer. P.S. If this is really close to a recipe already posted, I apologize. Spent 20 minutes checking, but there are soooo many....!

    Recipe #170612

    This is a signature dish of The Downtown Grill in Oxford, MS. Named after the "gentleman pirate" of New Orleans, Jean Lafitte, it's the personal favorite of Oxford's most famous current resident, author John Grisham. One of my personal faves, too, and I hope it becomes one of yours. Takes a little time, but it's a feast! In fact, if you ever have to 'walk the plank', you might want to request this for your last meal. :) P.S. No single step is difficult. However, the fact that you're juggling 3 things on the stove at once (catfish, shrimp and Cajun cream sauce) makes it a little complicated. Please read the recipe through carefully first and decide whether you want to cook the catfish or make the sauce first. Good to have A Plan with this one.

    Recipe #129324

    I can't believe I'm posting this. With 180 versions on the site already, who needs #181??? (And what are the odds that anyone would actually try it?) But my kids have just been adamant about it. "Who cares how many others there are, Mom? Everybody knows yours is the best!" Since they put it that way, how could I refuse? :)

    Recipe #127856

    This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.

    Recipe #127855

    Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)

    Recipe #110242

    Found in Southern Living years ago and adapted slightly, this makes a quick and tasty weeknight supper. I usually serve it with a salad and garlic toast.

    Recipe #109373

    This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!

    Recipe #100001

    WARNING: Super-spicy!! I found this sensational dish on the allrecipes site, submitted by Jeff Barlow. If your family likes less heat, you can cut back significantly on the cayenne. If serving a 'mixed' group, you can also coat some fillets thoroughly in the blackening mixture but sprinkle it more lightly on others. It's fairly salty, too, so you might prefer to cut the amount in half and add more at the table if necessary. Anything with flavors this strong inevitably needs a little 'tweaking' to personal taste, but I hope you'll agree it's worth playing around with until you think it's just right!

    Recipe #98606

    Several years ago, I noticed a post on some random cooking site asking for help with dry roast chicken. Someone suggested the 'flipping' method described below. I've been using it ever since, and it works! The actual recipe is a very basic one I found in a little paperback book at the grocery. You can replace the Italian seasonings with any others you prefer, but I think you'll find the general method gives great results. Exact cooking time will vary somewhat according to weight, of course.

    Recipe #98395

    This recipe was submitted to a terrific local community cookbook by a friend of mine. Granted, "smoked" is better. But if your schedule is too hectic or the weather doesn't cooperate or grilling isn't allowed in your building, you can still have some pretty darn good Texas-style barbeque straight out of the oven! Note to novice cooks: Don't be intimidated by the long ingredients list. There's virtually nothing involved but measuring! This one is pretty much foolproof. Please note that it does need to marinate overnight and has to cook for 5 or 6 hours.

    Recipe #97302

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