by Pam Peters

November 26, 2011

2 teaspoons ground sage

1 ½ teaspoons dried rosemary or 1 ½ tablespoons fresh rosemary, chopped. Rosemary is available at Metro and Special Tastes Import Store

NOTE: oregano can be substituted for the rosemary if you prefer

1 cup chicken or mushroom broth (if using powder add 1 tablespoon of the powder to 1 cup water)

Preheat oven to 375*F.  Butter/oil 13 X 9 inch baking dish (or 2 loaf pans). Combine first 5 ingredients in a large bowl. Whisk milk, oil and eggs in a separate bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Pour batter into baking dish. Bake until toothpick inserted into center comes out clean, about 20 minutes. Let cool before chopping.

Cut corn bread into ½ inch cubes to measure 12 cups. Transfer to baking sheet, bake until cubes are dry but not hard, about 5-10 minutes.

Fry Harbin sausage in heavy skillet over medium-high heat until brown, crumble it with a fork as it cooks, about 10 minutes. Reduce heat to medium-low. Add onions, peppers and celery and garlic; sauté until tender, about 15 minutes. Stir the sausage mixture with the seasonings (rosemary or oregano, pepper, sage). Mix in enough broth to moisten. Spoon the mixture into an oiled baking pan and cover with foil (or stuff into the turkey and cook as usual).  Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if it is chilled.

SKILLET CORN BREAD – No Oven Required 

4 tablespoons butter or oil

2/3 cup milk

1 egg

1 1/4 c. of fine yellow cornmeal

3/4 cup all purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter into medium bowl. With fork, stir in milk and egg.

In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir the milk mixture into the cornmeal mixture until cornmeal mixture is moistened.

With the remaining butter in the skillet, spoon the batter into the skillet. Cover the skillet and cook over low heat 20-25 minutes until toothpick inserted in center of bread comes out clean.

NOTE: Either make a double recipe of this cornbread or half the other ingredients when making the stuffing

Instant Tiramisu:

Whisk together equal parts of mascarpone cheese (also available at both Metro and Special Tastes Import store, as well as Carrefour at 38 square) and whipped topping with a little espresso powder (instant black coffee works fine) and rum (optional); refrigerate for 30 minutes. Top each serving with a ladyfinger, pinch of espresso powder and chocolate shavings.  Doesn’t get any easier than that!!! (2 more easy no bake recipes await you on pg 3)

by Pam Peters

November 26, 2011

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