Creamy Egg Salad Sandwich

Ingredients:

1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-cooked eggs, chopped
8 slices rye bread


Directions:

In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour.

Spread 1/2 cup onto four slices of bread. Cover with remaining bread. Yield: 4 servings.

Make a Boxed Cake Mix Taste like a Bakery Cake

Step 1: Look at the directions on the cake mix.

Step 2: Add one more egg (or add 2 if you want it to be very rich).

Step 3: Use melted butter instead of oil and double the amount.

Step 4: Instead of water, use whole milk.

Step 5: Mix well and bake for the time recommended on the box.

Statesboro Style Macaroni and Cheese

Ingredients:

2 cups macaroni
1 stick (1/2 cup) butter
1 tall can evaporated milk
3 eggs, beaten
3 cups grated cheddar cheese
1 can cheddar cheese soup

Directions:

Cook macaroni and drain. While macaroni is still hot, mix it with butter, milk, eggs, cheese and undiluted soup. Mix well and pour into a greased 2 qt. casserole dish, bake at 300 till firm about 50 minutes.

Foolproof Dinner Rolls

INGREDIENTS:

2 cups all-purpose flour
1⁄4 cup sugar
1⁄2 teaspoon salt
3 tablespoons oil or 3 tablespoons shortening or 3 tablespoons butter, melted
1⁄4 ounce dry yeast (2 l/4 tsp)
3⁄4 cup lukewarm water

DIRECTIONS:

Preheat oven to 450 degrees.

In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.

Dissolve the yeast in the water and add to flour mixture.

Knead slightly.

Roll out on lightly floured board to 3/4 inch thick.

Cut into rolls and place on greased baking sheet, cover and let stand for 30 minutes.

Bake in preheated 450 degree oven 20-25 minutes, until golden.

5 Minute Pancakes

Ingredients:

1 cup of plain flour
1 cup of milk
1 egg
1 tablespoon sugar

Directions:

Everything in the recipe starts with the number one so you can easily remember it. Mix it all up with a handheld mixer or stick blender, then cook in a pan.

Old Fashioned Cornbread Dressing

Ingredients:

1 pan of baked yellow cornbread (9”x13” size)

2 T. butter

1 c. celery (diced)

1 c. onion (diced)

1/8 tsp. garlic powder or minced garlic

1 to 2 T. sage (or to taste)

3 tsp. poultry seasoning

1 tsp. black pepper

2 tsp. parsley flakes

Turkey or chicken broth*

1/2 to 1 c. drippings from baked turkey

Directions:

Cool and crumble cornbread and set aside. Heat oven at 375 degrees.

In saucepan melt butter over medium heat, add celery, onion and garlic powder, sauté until vegetables are partially cooked. Remove from heat. If using Homemade Turkey or Chicken Broth, heat to boiling.

In large mixing bowl or deep pan, add cornbread, sautéed vegetables, sage, poultry seasoning, black pepper and parsley. Stir thoroughly; then pour in some of the broth a little at a time, lightly tossing the dressing. Add drippings from the baked turkey and toss the dressing until very moist. If needed add more broth.

Lightly spoon into 9” x 13” prepared (cooking spray) baking pan. Do not pack dressing in pan. Bake for 35 to 45 minutes or until lightly brown. While baking if dressing seems too dry, drizzle more broth over the top of the dressing. Remove from oven and let set for 10 minutes

Suggestion: To save time purchase a large bag of Pepperidge Farms Cornbread Stuffing mix, then follow directions in recipe.

Tip: Never “whip” or “beat” the dressing as you can end up with cake batter texture. Never pack down the dressing while putting it in the baking pan. If you do, your results will be a hard clump of dressing. Not good.

*Homemade Turkey or Chicken Broth:

2 T. butter

1/2 c. celery (diced)

1/2 c. onion (diced)

1/4 c. carrots (chopped)

2 tsp. parsley

2 tsp. salt

1 tsp. black pepper

Turkey legs, thighs or whole chicken

Water

In large stock pan place melt butter, add celery, onion, carrots, parsley, salt and black pepper. Saute over medium heat until onion is translucent, but not brown. Add meat and fill with water leaving room at the top. Simmer over low heat for 3 or 4 hours, making sure there is plenty of water. When meat is falling off the bone, remove from heat. Remove meat, then using a strainer pour broth through strainer into a deep pan or bowl. Refrigerate until ready to use in dressing.

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