Many of those I'm not all that sure about if I want them or not. I just saved them because they looked interesting. That is why I was asking about some opinions on a few flavors earlier today.Heavens no but thanksYou need those.
Many of those I'm not all that sure about if I want them or not. I just saved them because they looked interesting. That is why I was asking about some opinions on a few flavors earlier today.Heavens no but thanksYou need those.
Nah. I'll get several, but not 57 of them. I am running out of shoebox space.May as well get them all at once and get 20% off.
yeah, you do not taste the apple at all.I have the FA apple pie but haven't used it much. I am told it's good for that crust flavor. I just recently got the OOO pie crust and tried it in a two flavor mix but didn't get a good feel for it. I may have to do an sft on it.
Nah. I'll get several, but not 57 of them. I am running out of shoebox space.
Well that doesn’t sound too bad. I’m sure you can get it sorted out.![]()
I love me some stuffing but it's always Stove Top - I do all the cooking here but have never tried making it. Cornbread stuff sounds wonderful!
Same stuff usually goes into non-cornbread stuffing too.
Worried about chopping? Get a food processor of some sort to do all your chopping.
I have always been afraid to try making homemade cornbread stuffing (or dressing, as it were), worried it would just come out as a mush. But I love eating the stuff.
I have made standard dressing (or stuffing, as it were) a number of times, and it always tastes better cooked in a bird. salt....
And yeah, lots of butter.
I’ve always made it outside the bird, but I hear it is much better when cooked inside.
But then where will you put your shoes when you aren't wearing them?I just got new work shoes and have a box you can have.
Not back in the box I’m sure.But then where will you put your shoes when you aren't wearing them?
RJ,Here is my Mom's recipe. None of us like chunks, so she finely chops everything. Of course it was hard for her to write down the recipe as she's a Southern cook and just cooks by taste and years and years of experience. YMMV She makes her cornbread from scratch, and she uses those plastic containers of broth so I'm not sure why she wrote "cans". I just bought everything for her the other day. Rubbed sage is key and I'm her taste tester before she cooks it.She doesn't use butter, unless she butters the pan before baking but I'm not sure. I've never made it. I don't see salt and pepper in her recipe. hmmm I'll taste it for you to see if it needs any!!!
Maybe the broth has plenty of salt, I did not buy the low sodium kind. I have no idea what size pan either. She made enough for an army when we were younger, but now she makes a smaller size.
Dressing
(2) 10" skillets of cornbread
(3) cans Swanson chicken broth
(3) cups chopped celery
(1.5) cups chopped onions
Rubbed Sage (to taste)
1 cup eggs, beaten
Crumble cornbread in big bowl. Simmer broth with celery and onions for 15 minutes until vegetables are soft. Pour some of the simmered broth over cornbread. Add other ingredients. Add extra broth until cornbread consistency. Pour into pan and bake 375 degrees for 30 minutes.
Here is her cornbread recipe.
Cornbread
8" iron skillet
Shortening
1.5 cups self-rising corn meal
Heaping teaspoon self-rising flour
Milk
Sugar
Heat oven to 400 degrees. Place enough shortening in pan to coat iron skillet. Place skillet with shortening in heated oven for 10 minutes. Mix all ingredients together. Pour mixture into hot skillet. Bake at 200 degrees for 20 to 25 minutes until done. She doesn't give amounts of milk and sugar...again she's a Southern cook.The recipe was for 8" and her dressing calls for 10". Oh goodness, I need to make some before she's gone so I can perfect it. It took her YEARS to perfect her recipe. However, to taste so good, her recipes are very simple.
My Memaw hated my Mom's cornbread, and I've got to admit I've had better. But it's perfect for the dressing.
I have only recently discovered a deep love for cornbread. I bet it makes awesome stuffing.
Anna
Here is my Mom's recipe. None of us like chunks, so she finely chops everything. Of course it was hard for her to write down the recipe as she's a Southern cook and just cooks by taste and years and years of experience. YMMV She makes her cornbread from scratch, and she uses those plastic containers of broth so I'm not sure why she wrote "cans". I just bought everything for her the other day. Rubbed sage is key and I'm her taste tester before she cooks it.She doesn't use butter, unless she butters the pan before baking but I'm not sure. I've never made it. I don't see salt and pepper in her recipe. hmmm I'll taste it for you to see if it needs any!!!
Maybe the broth has plenty of salt, I did not buy the low sodium kind. I have no idea what size pan either. She made enough for an army when we were younger, but now she makes a smaller size.
Dressing
(2) 10" skillets of cornbread
(3) cans Swanson chicken broth
(3) cups chopped celery
(1.5) cups chopped onions
Rubbed Sage (to taste)
1 cup eggs, beaten
Crumble cornbread in big bowl. Simmer broth with celery and onions for 15 minutes until vegetables are soft. Pour some of the simmered broth over cornbread. Add other ingredients. Add extra broth until cornbread consistency. Pour into pan and bake 375 degrees for 30 minutes.
Here is her cornbread recipe.
Cornbread
8" iron skillet
Shortening
1.5 cups self-rising corn meal
Heaping teaspoon self-rising flour
Milk
Sugar
Heat oven to 400 degrees. Place enough shortening in pan to coat iron skillet. Place skillet with shortening in heated oven for 10 minutes. Mix all ingredients together. Pour mixture into hot skillet. Bake at 200 degrees for 20 to 25 minutes until done. She doesn't give amounts of milk and sugar...again she's a Southern cook.The recipe was for 8" and her dressing calls for 10". Oh goodness, I need to make some before she's gone so I can perfect it. It took her YEARS to perfect her recipe. However, to taste so good, her recipes are very simple.
My Memaw hated my Mom's cornbread, and I've got to admit I've had better. But it's perfect for the dressing.
No, no experience with them. Decent price..
What was the failure mode on the Battlestar? Does it power up at all? And, uh, didn't pop the battery in backwards? (Hey, it happens to us all. Thankfully all "modern" mods don't care, just don't work until you turn it around.)
Good luck at the eye doc!![]()
That is good newsThe Barrjesrar just quit working. It worked last night and this morning it didn't. No battery change, coil build or anything. I tried changing the batteries, but no go. It just decided enough is enough and quit working. I think I may have gotten a lemon, or I hope so anyway because I really liked it.
Thanks for the. The good news is that my left eye has healed up nicely and she took the bandage contact out. The eye is a little irritated from that, though. In two weeks, I see my opthalmologist to be fitted for a new left contact. My right eye has been very irritated with the new contact. The doc said it was due to an air bubble under the lens. If that happens, I'm to take it out and wet it, then reinsert it. So right now my right eye, which has been irritated all day, is worse than my left. Please pardon any typos, because my vision is horrible. The good news is no need for a transplant, and the vision in my right eye was pretty good. Once I get my left contact and get the irritation under control, I should be able to see as well as I usually do, which isn't perfect but good enough to function.