Recipes

[Bluffbaker]

With Thanksgiving rapidly approching, I wanted to share this cornbread dressing recipe I got from a blogger.  It is the best!!!!!!

Cornbread Dressing
8 to 12 Servings

1 (6.5 oz.) pkg. yellow cornbread mix
1 (6 oz.) pkg. Mexican cornbread mix
15 biscuits (canned, frozen or homemade)
1 stick butter
3 onions, finely chopped
6 celery stalks, finely chopped
6 eggs, beaten
2 tsp. salt
pepper to taste
2 tsp. poultry seasoning
4 tsp. sage
1 (32 oz.) box chicken broth
1 (14 oz.) can chicken broth
milk

Cook cornbread and biscuits; cool. Chop into very fine crumbs using a food processor. Mix to evenly distribute. Chop onions and celery in a food processor. Melt butter and cook onions and celery for about 15 minutes until wilted.

Add eggs to the bread crumbs. Stir in salt, pepper, poultry seasoning and sage. Stir well; mixture will be very thick. Stir in cooked vegetables. Add chicken broth, adding additional broth, if necessary. Add milk so the mixture is the consistency of thick cake batter.

Pour mixture into a greased 13 x 9 x 2-inch pan and a greased 9-inch square pan. Cover each pan with foil and bake at 350° for 45 minutes. Remove foil and bake for 15 minutes to brown the top.

Next Ingredient:  Rosemary

[momtochloe]

@walker I'll start the October Recipe Exchange . . . I even left myself a note . . .

[walker]

Thanks, mtc!  Happy October Cooking everyone!  

NEXT INGREDIENT this game......Rosemary

[Zhills]

One more before we leave September.  Thanks for all of the posts this month and the ones keeping this thread going, and welcome to all the new posters!

LAMB SHANKS - OSSO BUCCO STYLE

Ingredients:

For 4

4 lamb shanks, about 10 oz. each,

3 T olive oil

Rub lamb shanks with a mixture of salt, crushed rosemary & thyme.

Brown well on all sides.  If you do not like lamb fat, cool and remove fat. 

Deglaze pan with broth.

Saute:

1 cup onion
1 cup diced celery,
1 cup diced carrot,
1 tablespoon  garlic,

3/4 cup chicken or beef stock,

1/2 cup red wine, (optional)

2 tablespoons flour,
1 cup tomato sauce or diced tomatoes

salt and pepper to taste

Saute veggies in oil.  Add broth, wine and then shanks and simmer 3-4 hours until lamb falls off the bones!

Pressure cooker method. 

Bring to HIGH and then cook for 30 minutes. 

Allow pressure to drop naturally. 

Do not fill cooker over ¾ full.

Serve over rice or pasta.  (Really, just a goood salad!)