Boiled Salad Dressing

Ingredients:

2 tablespoons flour
1-1/2 tablespoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
3 egg yolks
1/2 cup evaporated milk
1/4 cup light cream
1/2 cup cider vinegar
2 tablespoons butter

Instructions:

Mix together the flour, sugar, mustard, salt and egg yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, stirring con-stantly, until the mixture is heated through. Add the cream and vinegar alternately, a few drops at a time. Stir and beat the mixture while it cooks, until thick and smooth: Remove from the stove, and stir in the butter. When the butter is melted, strain the dressing.

Yankee Magazine

Southern Cornbread Dressing

Serves: 4

Ingredients:

1 7.5 oz. box Glory Foods® Cornbread Mix, prepared, crumbled and dried, OR your favorite cornbread mix
3 Tbsp. Butter or margarine
1/4 cup Onion, diced 1/4" (1 small)
1/4 cup Celery, diced 1/4" (2 stalks)
1 cup Water
2 tsp. Glory Foods® Chicken Seasoned Cooking Base
1/4 tsp. Poultry seasoning, ground
Cooking spray, as needed

Directions:

Prepare cornbread according to package directions. Cool and crumble into 1/4" pieces.

Allow to dry at room temperature for up to 48 hours.

Place the crumbles into a medium-sized bowl. You may also dry the cornbread in the oven at 200 degrees for approximately 60 to 90 minutes or until dry.

Melt butter into a 12"-wide nonstick skillet. Add onions and celery. Cook over medium heat until onions and celery are soft.

Add water, Glory Foods® Chicken Seasoned Cooking Base and poultry seasoning to the celery and onion mixture. Bring to a boil.

Pour the boiling mixture over the cornbread crumbles. Toss until cornbread is evenly moistened.

Coat an 8"x 8" baking dish with cooking spray. Pour cornbread dressing into the baking dish.

Bake at 350 degrees for 45 minutes, or until heated through and brown on top.

Glory Foods

Classic Southern Buttermilk Cornbread

INGREDIENTS:

2 cups white or yellow cornmeal
1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons melted shortening, plus more for the skillet

PREPARATION:

 Heat the oven to 425° F. Position the rack in the center of the oven. Put about 1 tablespoon of shortening in a 9- to 10-inch cast iron skillet and put the skillet in the oven.

In a large bowl, combine the cornmeal, flour, baking powder, soda, and salt. Whisk to blend thoroughly.

In another bowl, whisk together the buttermilk, egg, and shortening.

Add the buttermilk mixture to the dry mixture and stir just until blended.


Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.

Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for about 20 to 24 minutes, until golden brown.

Cut the cornbread in wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes great dressing to go with chicken, pork, or turkey.

Serves 6 to 8.

Portuguese Cornbread: Broa

Ingredients:

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

Directions:

In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.

In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.

Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.

Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.

Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.

Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

Recipe courtesy of Tyler Florence

Southern-Style (Moist) Cornbread

IINGREDIENTS:

2- 2⁄3 tablespoons bacon drippings or 2 2⁄3 tablespoons butter or 2 2⁄3 tablespoons olive oil
2 cups stone-ground yellow cornmeal
3 tablespoons molasses
1 teaspoon salt
2 1⁄8 teaspoons baking powder
1⁄2 teaspoon baking soda
2⁄3 cup rapidly boiling water
1 1⁄2 cups buttermilk
2 large eggs, beaten lightly

DIRECTIONS:

Set oven to 425 degrees. Place 8" square baking dish (preferably glass) with drippings (butter) in oven while it heats.
Place 2/3 cup cornmeal in medium bowl.
Mix 1 1/3 cup cornmeal, salt, baking powder & soda in small bowl.
Pour boiling water into medium bowl of cornmeal. The water must be *rapidly* boiling to form the proper mush!
Whisk in buttermilk gradually, breaking up lumps as needed.
Whisk in eggs & molasses.
When you can smell the bacon fat, or the oven is heated, remove pan from oven, then add dry ingredients to wet, and mix until just moistened.
Whisk in hot fat from pan just until incorporated.
Pour batter into hot pan, and bake about 25 minutes, until top is golden brown and center tests clean with a toothpick.

Cool 5 minutes before cutting.

Food.com

Seville Orangeade

Prep time: 15 minutes.    

Yield:  Makes 1 1/2 quarts

INGREDIENTS:

10-12 seville oranges, washed and scrubbed clean
1 cup sugar
The juice from one large lemon
5 cups cold, filtered water

METHOD:

1 Cut the oranges in half lengthwise and then slice them into thin 1/8-inch slices.

2 Put them in a large flat-bottomed non-reactive bowl. Stir in the sugar. Use a potato masher to mash the orange slices until most of the segments are juiced.

3 Pour water into the bowl of orange slices. Stir to mix gently, making sure that any undissolved sugar gets completely dissolved. Stir in the lemon juice.

4 Set a large fine mesh strainer over another large bowl and strain the orange mixture through it, pressing if necessary to get out as much of the juice as possible. Pour into a serving pitcher.

Simply Recipes

Groovy Orangeade

INGREDIENTS:

2 oz. lemonade
1 oz. Monin Candied Orange Syrup
14 oz. ice
2 oz. lemon-lime soda

Yield: 1 Glass

INSTRUCTIONS:

1. Fill serving glass with ice.

2. Add remaining ingredients.

3. Cap and shake vigorously, or transfer from serving glass to other glass and back.

4. Garnish.