Homemade Jellied Cranberry Sauce

Ingredients:

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions:

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.

Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 1 cup.

Disneyland Cornbread

Ingredients:

2/3  c. sugar
1 tsp. salt
1/3 c.  butter (or margarine), softened
1 tsp. vanilla
2  eggs
2 c. flour
1 tbs. baking powder
3/4 c. cornmeal
1 1/3 c.  milk

Directions:

Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs
one at a time and beat 3 min.
Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.


Add remainder of milk and flour mixture and beat to blend.

Bake at 400 ° for 20 minutes or golden brown.            

Enjoy while warm
with butter; honey-butter (mix 2 tablespoons honey with     1/2 stick
softened butter); or your favorite jam or jelly.

Going Home - Tripod

Imperial Measurements

Imperial

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces

Measure

2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 U.S. gallon
8 quarts = 1 peck (dry)
16 ounces = 1 pound

Hot Water Fried Cornbread

Ingredients:

1 cup cornmeal, white or yellow
1/4 cup flour
1/2 teaspoon Salt
boiling water
cooking oil

Directions:

Mix cornmeal, flour, and salt in a mixing bowl. Add boiling water, a little at a time, stirring until cornmeal mixture reaches the consistency of slightly moist modeling clay.

The water must be boiling or it won't work. Stir to mix well; then using a spoon, get out enough cornmeal mush for 1 serving. With your hands, quickly shape into a patty or a thick, finger shaped pone.

Take care not to be burned by the hot mush. I usually work with a plate in front of me to drop the hot mush on if it starts burning me, wait a few seconds and then go back to work. You may want to taste a small amount of the mush to be sure it's seasoned correctly.

Fry cornbread patties or pones in about 1/2 inch of hot oil in a skillet. Oil should be hot enough to sizzle when cornbread is added to the skillet. Lightly golden brown on one side, then turn over the cornbread and lightly golden brown on the other side. Cornbread should develop a crispy crust. Drain on paper towels, and serve hot.

This is a basic recipe. You can add chopped onions, onion powder, etc. I usually add a little dry ranch dressing mix. It doesn't matter if you make patties or pones, just whatever you're use to.

People brag about the finger marks in their hot water cornbread. It seems to be a point of pride and fond memories.

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