Archive for the 'Stuffings and Dressings' Category

Recipe: Homemade herbed croutons

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

You know how I am when it comes to making things homemade. This is a good recipe that can be made ahead and used for the holidays as well as a quick and easy way to make stuffing/dressing to go with chops, chicken, steaks, etc.

In my house – we love dressing. And I make it all year = not just at Thanksgiving.

These croutons will keep for 2 months, REFRIGERATED. Moisten each 8 cups with 1 cup broth before using.

1 lb. white or wheat bread, sliced, and cubed**
1/2 c. salad oil
1 t. salt
2 garlic cloves, minced separately
2 T. parsley flakes
2 T. onion flakes, crushed
1 t. sage
1/2 t. thyme
1/2 t. black pepper

Preheat oven to 350* F. Into a large bowl, combine bread cubes, salad oil, salt and 1 minced garlic clove. Arrange bread cubes onto 2 cookie sheets. Bake for 25 minutes, until light golden brown and crunchy. Mix together remaining minced garlic clove, parsley and onion flakes, sage, thyme and black pepper; mix in bread cubes. Cool for 20 minutes at room temperature, before transferring bread cubes into airtight containers and refrigerating.

**I've used a combination of breads and rolls including white, sour dough, French, Italian, grain, rye, etc. as well as any homemade breads that I make.

Recipe: Pork, Yams, Potato Dressing –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

 

From 11/2010 –

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.

I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.

I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.

My frozen turkey is in the refrigerator – thawing.

I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.

If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.

Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.

Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that. While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.

Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.

Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.

Recipe: Homemade Cornbread Mix

|June 2, 2011|read comments (0)
Author: Mama's Kitchen

With us being well into fall, and now that today is Halloween, it's hard to believe that in just a couple weeks we will be baking and cooking for family and friends.

With so much to do, and there never seems to be enough time, homemade mixes save me time. Also, when you have homemade mixes in the pantry you can whip something up to add to your meal to make it extra special. It's those little things that you do that put the lasting memories of all the good things you would make. That few extra minutes of effort means a lot.

Here's my HOMEMADE CORNBREAD MIX recipe:

4 cups flour
1 tablespoons salt
1 cup sugar
1/4 cup baking powder
1 cup solid vegetable shortening
4 cups cornmeal

Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. LABEL AND DATE!

Makes about 10 cups of dry mix

CORNBREAD OR CORN MUFFINS RECIPE

Combine 2 1/2 cups cornbread mix with 1 large beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period.

It's nice to have this for making cornbread, cornbread stuffing/dressing, cornsticks, etc. – just use in your favorite recipes – much better than Jiffy!

Recipe: Italian Sausage Stuffing

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

In my home, we enjoy various stuffings/dressings – usually dressings – I don't like to stuff whole poultry (although I don't mind stuffing certain cuts of beef or pork or chicken breasts)- and this stuffing is easy and goes with so many different dishes – including macaroni (pasta to the non-Italians reading this) dishes. Cut into portions and drizzle with sauce – soooooo good.


I make my own sausages – including Italian – and I usually "gueestimate" a portion to make this before shaping into patties or stuffing into casings.


1 ¼ lb. bulk mild Italian sausage or links with casings removed
1 medium onion, chopped
2 c. celery, chopped with the celery leaves
1 c. chopped red and/or green bell pepper
3 – 4 cloves garlic, minced
1 stick butter
Homemade bread**
1 t. sage
1 T. fresh basil, minced or 1 t. dried
2 T. fresh parsley, minced or 2 t. dried
½ c. shredded Pecorino Romano cheese (or Parmesan or an Italian blend)
a handful or two sliced ripe olives, drained
2 eggs, lightly beaten
3/4 c. chicken broth
Salt and pepper to taste


Brown sausage; break up into pieces; drain; set aside. In same skillet, cook onion, celery, bell pepper and garlic in butter until tender. In large bowl, combine sausage mixture, croutons, sage, basil, cheese and olives. Add eggs and broth; toss gently. Spoon into buttered baking dish. Cover with foil and bake in preheated 325* F. oven for one hour. Uncover and bake 10 minutes longer or until lightly browned.


**I like this with homemade bread. And when I make bread – I usually don't use loaf pans. I shape the bread in rounds, long, short – big, little – whatever. Now for this recipe I can use a whole loaf or two – and that does not help you in measuring. So I would say a good 3 quarts of bread (sometimes diced and toasted in the oven before making this) or you can use plain croutons – about 11 – 12 cups.


I know – shame on me for not measuring everything……

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.


I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.


I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.


My frozen turkey is in the refrigerator – thawing.
I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.


If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.


Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.
Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that.

While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing.

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.


Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.   Added some applesauce.


Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.