Comfort? Food.

[crazydiamondsue]

tx_cronopio had a recipe post earlier with a Southern Cornbread Dressing recipe. This confused a few northern folks who take "dressing" to mean salad dressing. I believe in parts of the world that are *not* the southern United States, it's referred to as "stuffing." Someone on her flist giggled at the idea of a "cornbread salad dressing" and I realized that I actually have a recipe for a cornbread salad.

What follows are not Weight Watchers friendly recipes. There will also be no reduction sauces, pine nuts nor the use of a demi-glace of any kind. And they're random and not all terribly seasonal. They are, however, the foods I most associate with my Mama and my Granny and family and growing up all country and stuff.


CREAMY CORNBREAD SALAD
1 (16 ounce) package cornbread mix
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
4 ounces ham slices chopped (optional, I usually omit as I'm not a pork person.)
4 ounces cream cheese, softened
1/4 cup salad dressing (Miracle Whip)
1/4 cup creamy ranch salad dressing (I make fresh from the Hidden Valley packet)
1/2 teaspoon salt
2 Tablespoons dry mustard

Prepare and bake cornbread using package directions. Cool; crumble into large bowl. Add green onions, green pepper, tomatoes and ham (if desired); toss well. Blend cream cheese, salad dressing, ranch dressing, salt and mustard in a small bowl. Pour over cornbread mixture, mix well. Chill until serving time.



CORNBREAD DRESSING
I only know how to eyeball my Mom's Tennessee spin on this recipe and have never measured anything - this is Paula Deen's recipe, which is exactly Mom's with the addition of saltine crackers.
Cornbread (Recipe follows)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, finely chopped*
1 large onion, finely chopped*
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
*I chop the celery and onion as finely as possible to give a smooth even appearance to the dressing and well-blended combination of flavors.


CHILE CORN CASSEROLE
1 can whole kernel corn, drained
1 can cream corn
1 (8 ounce package) cream cheese
1 small can green chilies, do not drain

Butter 1-1/2 quart casserole. Combine both cans of corn and cream cheese (cut into small pieces) in a small pan. Heat over low heat, stirring constantly until cheese melts. Add chilies; stir well. Pour into casserole dish and bake at 300 degrees F for 15 minutes or until bubbly. Serves 8.


PRAIRIE SCHOONERS
4 large baking potatoes
1 (15-ounce) can ranch-style beans (substitute pinto beans if necessary)
1 cup sour cream
1 stick butter, room temperature
salt and pepper to taste
1 green pepper, chopped
1 onion, chopped
1 cup mild Longhorn-style Cheddar cheese, grated

Slice off top 1/3 of baked potato lengthwise. Scoop out potato with a teaspoon, leaving 1/4-inch around potato skin. Mash scooped-out potato until free of lumps. Drain beans thoroughly, reserving sauce. Mash beans. Whip sour cream, butter, mashed beans, salt and pepper. Add to mashed potatoes, adding enough bean juice to moisten. Spoon mixture lightly into potato shells. Top with grated cheese, onion, and green pepper. Bake at 425 degrees F until browned. Serves 4.



BEEF BRISKET
This is *Texas* style beef brisket. One of my favorite memories is Ladycat - who is used to the Jewish style of brisket braising - attending last May's Rodeo Con and seeing the brisket when I had taken off the grill and seared the barbecue sauce, blackening and crisping the outside of the meat. She gasped, "Oh, I'm so sorry!" I looked from her to the brisket in confusion and then said, "No, it's *supposed* to look like this!" Hee.
1 (5 to 8 pound) beef brisket
2 teaspoons liquid smoke
2 teaspoons Worcestershire sauce
2 Tablespoons soy sauce
2 teaspoons garlic salt
1 teaspoon onion salt
2 teaspoons celery salt
2 teaspoons pepper
1 1/2 teaspoons salt
Head Country barbecue sauce

Put brisket on heavy foil. Mix remaining ingredients together for marinade and rub over brisket. Fold up foil and place in refrigerator overnight. Next morning, place in 250 degree F oven for 6 to 7 hours. Remove from oven and cool slightly. Place in freezer for 2 hours. Remove from freezer and remove all fat from marinade and brisket, drain. Place on pre-heated grill and baste with barbecue sauce until outside is crispy and slightly blackened. Slice brisket, serve with heated Head Country sauce. (I've provided a link to order Oklahoma's Head Country barbecue sauce. I can't *make* you use that brand in particular, but you'll not regret if you do.)



CHOCOLATE GRAVY
2 Tablespoons flour
1 1/2 cup sugar
3 Tablespoons cocoa
dash of salt
3 cups milk
1/2 teaspoon vanilla

Mix dry ingredients and add to liquid ingredients. Stir over medium heat until thickened. Add vanilla and stir, allow to heat minute longer. Serve over hot buttered biscuits. (Note: Yes, I realize this sounds weird. I've never had it anywhere other than Oklahoma, if that means anything. Don't think gravy gravy; this is more like a thin pudding, I'd guess? And it's very important to use homemade or at least thick, crumbly biscuits - think KFC - not canned. I had this every Friday morning in my grade school cafeteria. Good times.)




THREE BEAN SALAD
1 cup red wine vinegar
3/4 cup sugar
1/2 cup canola oil
2 medium garlic cloves, minced
salt and pepper
8 ounces green beans, cut into 1-inch pieces
8 ounces yellow wax beans, cut into 1-inch pieces
1 (15 ounce) can red kidney beans, drained and rinsed
1/2 medium red onion, chopped fine
1/3 cup minced fresh parsley

Heat the vinegar, sugar, oil, garlic 1 teaspoon of salt and pepper to taste over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large, nonreactive bowl and cool to room temperature. Bing 3 quarts of water to boil. Add 1 Tablespoon salt and green and yellow beans and cook until the beans are crisp-tender, about 5 minutes. Meanwhile, fill a medium bowl with ice water. When the beans are done, drain and immediately plunge them into t he ice water to stop the cooking process; let sit until chilled, about 2 minutes. Drain well. Add the green and yellow beans, kidney beans, onion and parsley to vinegar mixture and toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving.



CRUNCHY RAMEN SALAD
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2 cup sugar
2 Tbsp. soy sauce
2 pkg. (3 oz. each) Ramen noodle soup mix
2 pkg. (16 oz. each) broccoli-slaw blend
4 green onions, sliced
1/2 cup Dry Roasted Sunflower Kernels
1/2 cup Sliced Almonds, toasted

PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.



LAYERED PUDDING DESSERT
I do not believe I have *ever* attended a Southern Baptist funeral, cake-walk, potluck or prayer meetin' that did not have a big-ass pan of this.
Bottom Layer:
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 cup finely chopped pecans

Middle Layer:
1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
1 (9-ounce) container whipped topping, thawed - divided

Top Layer:
3 cups cold milk
2 (6 3/4-ounce) packages instant chocolate pudding mix
1 small milk, dark or semisweet chocolate bar, grated (optional)

Make bottom layer by mixing together the graham cracker crumbs, butter and pecans until well mixed. Press mixture into greased 13 x 9 x 2-inch pan. Bake in 350*F (175*C) oven for 15 to 20 minutes until lightly browned. Cool completely.
Make middle layer by beating cream cheese with the sugar until smooth. Fold in 1/2 the whipped topping. Spread mixture over the cooled crust.
Make the top layer by beating the milk with the pudding mix until smooth and thickened. Spread the remaining whipped topping over the top. Sprinkle grated chocolate and pecans over top, if desired. Cover and refrigerate overnight. Makes 16 servings.



LEMON ICEBOX PIE
1 cup vanilla wafer crumbs
2 tablespoons butter, melted
vanilla wafers
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
1/2 cup sugar

Combine vanilla wafer crumbs and butter; press into bottom of a lightly greased 9-inch pie plate. Line sides of pie plate with whole vanilla wafers; gently press into bottom layer. Bake at 350 degrees for 8-10 minutes. Cool. Combine milk, egg yolks, and lemon juice; mix well. Pour into prepared pie plate. Chill for at least 3 hours or overnight. Serve with whipped cream.

Now, if YOU would like to share with me favorite family recipes, foods, Thanksgiving foods and traditions, stories - please do! You don't have to have recipes, you can say "I freakin' hate homestyle meals - I eat my bowl of lentils and soy by myself in the kitchen while those freaks snarf their bacon-wraped-butter!" Or you can explicate your feelings on my chocolate gravy recipe - whatev. It's y'all or Spanish homework right now. I choose y'all.

Comments

[dovil.livejournal.com]

Okay, my recipe:

First of all open the cardboard box on the side and slide out the plastic container. Using a fork thrust it twice into the top of the container. Putting it into the microwave pick a random number and punch this into the timey thingabob. Wait until you hear the plastic explode off the top then open microwave gently removing smoking container. Grab a fork and dig in, crying only slightly from ulcerated tongue and mouth.

Hmmmmmm, bon apieteet!

[tx-cronopio.livejournal.com]

See icon. Win.

[crazydiamondsue.livejournal.com]

Heeeeeee! I have that recipe, too. I say sporks from fast food restaurants, though, that cuts down on tongue ulceration (besides adding a delicate glaze of melted plastic.)

I was about to ask you about your Thanksgiving plans, proving once and for all that the U.S. has completely succeeded in their plan to make me American-centric and unwashed ignorance. So whatcha doing next Thursday, or as I believe you call it, Wednesday?

[tx-cronopio.livejournal.com]

*glomps member of my tribe*

Let's face it, North Texas and OK are pretty much the same culture, even if we hate each other ;)

[crazydiamondsue.livejournal.com]

Sing it, sister! pretty much the same culture, even if we hate each other and that's really only during football season. And the fact that Texas has better PR and prettier flag.

Have you tried the cornbread salad? It's very much like tabouli, in a way. Well, with added mayo & ranch. Ahem.

[a2zmom.livejournal.com]

I'll have to post some family recipes myself.

I would have said the same thing Ladycat did. Brisket is braised with about 10 pounds of onions.

And chocolate gravy sounds like something I might pour over ice cream but not biscuits!

[crazydiamondsue.livejournal.com]

I would love the family recipes from you!! Ladycat has promised me this braised brisket one day. (I promise not to dump barbecue sauce all over it and ask, "Where's the cornbread???")

Chocolate gravy is truly an acquired taste. I acquired mine from the cradle, so it seems totally normal. Until I tell a non-Oklahoman about it and I realize how insane it sounds.

[alizarin-nyc.livejournal.com]

Hey! I vote for do your Spanish homework!

Kidding, totally. But I just got back from South America and I need to sign up for Spanish classes before I lose all my enthusiasm. Hooray for hablando espanol. Wish I'd known more before I went, but as it was, I faked it well.

And now I'm hungry.

[crazydiamondsue.livejournal.com]

Hee! I just completed my Spanish homework. And I almost typed that in Spanish. Go me!

I saw that you went to Chile y Argentina ("What's new, Buenos Aires? I'm new, I wanna say I'm just a little stuck on you!" There's seriously not a subject I can't work a musical into.) I'll have to go read about your adventures! My husband is a profesor de espanol and we have big plans to get to South America at some point. We're taking students to Spain next summer, so we're getting some travel in. I've always wanted to be fluent, but I'm currently in Spanish II. Working my way there!

I'm starving. I should never post about food.

[menomegirl.livejournal.com]

Mmm chocolate gravy. I never heard of that before.

Here's my mom's rice dressing recipe.

Rice Dressing

2 tbs all-purpose flour
2 tbs vegetable oil
1 cup each chopped onions and celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1/2 lb each lean ground beef and pork
1/2 lb chicken giblets, chopped
1 to 2 tsp salt
1/4 tsp each ground black pepper and red pepper
1 cup chicken broth or water
3 cups hot cooked rice
1 cup sliced green onion tops

In heavy large skillet, brown flour in oil until it is a deep red-brown, stirring constantly to prevent burning. Add onions, celery, green pepper, and garlic. Cook until vegetables are tender. Stir in beef, pork, giblets, and seasonings. Continue cooking until meat is no longer pink. Blend in broth; cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist.

Makes 6 servings.

Of course, I don't eat either rice dressing or cornbread dressing. I'm perfectly happy with my slice of white turkey breast, my mashed potatoes and my two rolls. And yeah, I get laughed at every year, told I eat baby food but I don't care. LOL.

[crazydiamondsue.livejournal.com]

That recipe sounds fabulous! Caza is a big fan of rice, I'll have to see if I can't work it in for Christmas.

I'm perfectly happy with my slice of white turkey breast, my mashed potatoes and my two rolls. Hee! That's okay, I'm usually an elitist "from-scratch" whore when it comes to Thanksgiving, but my cranberry sauce has to be from the can, not actually berries. Thanksgiving food is my favorite food. Nothing but starches and pie? Yes, please.

[katekat]

now you've gone and made me hungry!! but, in return, i give you:

my parent's chicken fricassee recipe (not for the calorically faint of heart, but DAMN fine eating)

1 chicken in parts for frying
breadcrumbs
couple of eggs
cup of brown gravy
cup of red wine

Directions: Preheat oven to 350*

deskin chickens (if needed) and dip in eggs then in breadcrumbs and fry in skillet (in a couple of tablespoons of frying oil). (ie: make fried chicken)

Put the fried chicken into a cast iron dutch oven (lid on), along with the gravy and the red wine for anywhere between 45min-1 hr. If it's soupier than you like, take the lid off at some point.

Eat.

Now, about this recipe - it comes from something they saw on a cooking show that they never wrote down - so then they made it up. Best, yummiest, most perfect comforty food in my repertoire. Of course, I only make it once every three years or so because it's so good and buttery and just freakishly yummy but heavy. But somehow the yen to make it appears around turkey day, like clockwork!

[crazydiamondsue.livejournal.com]

Oooo, I've always wanted to try Chicken Fricassee! Thank you! I was so hungry after this post, even my Weight Watchers Chicken & Noodles were awesomesauce.

[arcadii]

We fry our turkey, and it comes out fabulous! You can cook an 18 pounder in about 45 min., and boy does it come out juicy. It also frees up the oven for everything else you're cooking, like the cornbread dressing, sweet potato casserole (my personal fave), and green bean casserole (if you aren't sick to death of it).

Sweet Potato Casserole

Preheat oven to 350
3 2 lb. cans of sweet potatoes (drained)
1 C Brown sugar
1 T cinnamon
1/4 butter (melted)
1 12 oz. can evaporated milk
1 bag mini marshmallows

Mash potatoes until lump free. Add butter and milk, and mix, then add sugar and cinnamon until thoroughly incorporated. Pour into greased 13 x 9 pan and put into oven for 45 min. Take out and cover with marshmallows, returning to oven until browned (keep a wary eye out, they burn fast). Remove and enjoy.

[crazydiamondsue.livejournal.com]

You know, I've never had deep fried turkey, though I know lots of people here who make it. Maybe someday! Your recipe is very different from the sweet potato recipe I've used - I'm going healthy this year and just baking sweet potatoes, but I'll slap this in the recipe box.

[cityphonelines.livejournal.com]

*is too full to read/post recipes*

Why yes, I did have meatloaf and mashed potatoes for the second time in a week. Blergh. My body is craving healthy food and yet I keep stuffing (heh, stuffing) it with comfort food which is not being all that comforting.

The dressing/salad dressing debate cracks me up. You need a phone. I hate this. So much to say, so little motivation to type.

[crazydiamondsue.livejournal.com]

So much to say, so little motivation to type. Word.

I posted the lemon icebox pie recipe for you.

I was good tonight - lowfat chicken with noodles, green beans. Goodness. Now? Sugar Free tropical popsicles. However? Caza does not want to reenact a Spike/Xander fic (I believe my Mpoetess) with them. Denied.

[crazydiamondsue.livejournal.com]

Oh, and I'm also making the dressing in muffin cups this year. You for the win.

[kwizbit.livejournal.com]

Mmm, chocolate gravy, and mmm cornbread *dreamy sigh*

Will post family recipe for Grapenut Pudding ASAP. Mmm, grapenut pudding... Must make some for Thanksgiving dessert!

Also, chocolate double chip cookies are good too. I might post my special recipe I made myself in here. I decided to experiment with my traditonal chocolate chip cookies, but I had to add this twist, and it made them oh-so-good.

*promises to post both recipes tomorrow*

TBC.. :P

[crazydiamondsue.livejournal.com]

Chocolate gravy! It's really a wonderful surprise.

Yay for grapenut pudding! My husband will love that. I can't wait for your post!

[untitleddemo.livejournal.com]

YUM, JUST YUM.

I am bookmarking this for future reference. I always make weird food for Thanksgiving like avocado eggrolls and tofu bang-bang. It's sad, really. But at least I'm not serving tofurky!

[crazydiamondsue.livejournal.com]

I *love* avocado eggrolls and I'm terribly curious as to what tofu bang-bang actually is. I enjoy saying the name, though.

Hee. Tofurkey! I'm too country to ever go completely veggie, and tofurkey is a leading reason why.

[anelith.livejournal.com]

I have to make a version of the Layered Pudding Dessert every July 4th, because my husband demands it. My aunt fixed it when we visited her one July 4th, YEARS ago, and it made such an impression on him that now he associates it with the holiday. It's good, isn't it?

[crazydiamondsue.livejournal.com]

I have a friend who calls it "Kelly Foot Pie" because his mother used to make it for potlucks when he was growing up and she would set it in the floorboard in front of his seat. Being a big careless teenager, he would always accidentally step on it. :)

It *is* good! My aunt would coat it in chocolate syrup and I can remember fighting with my cousins over the last piece. (The nice part is that it can be made totally Weight Watcher's friendly with fat free/sugar free pudding and non-fat whipped topping.)

[st_salieri.livejournal.com]

Yay for comfort food!

::eats your lj::

[crazydiamondsue.livejournal.com]

*cuts you off a slice*
What are you doing for Turkey Day?

[texanfan.livejournal.com]

Yum! And can I just say that the concept of bacon wrapped butter has my mouth watering and added 10 pounds to my thighs. :)

[crazydiamondsue.livejournal.com]

Hee - Caza and I were watching Paula Deen's Thanksgiving special and she was making bacon wrapped bread sticks. I heard it as "bacon wrapped butter" and was all, "Ack! Paula!"

[brandil.livejournal.com]

I've been on the lookout for a cornbread salad recipe that *sounds* like the one I like at a local restaurant and have been unable to find it despite my google-fu.

This recipe? Sounds exactly like what that salad tastes and I can't *wait* to make it. If I wanted to make it for Thanksgiving, should I make it today so the flavors can mingle a bit?

[crazydiamondsue.livejournal.com]

I would make it this evening and let it set in the fridge overnight to get the flavors all melded. Yay for Thanksgiving! Caza and I will have many leftovers 'cause we're doing just the 2 of us and the smallest turkey I could find was 14 lbs. O_o Have a great turkey day!!!

[pronaea.livejournal.com]

I always thought that dressing was baked in a casserole dish in the oven and stuffing was baked inside a turkey/chicken/whatever. Same thing, only difference is in the baking. Was that only me?

Maybe I'll get around to posting some recipes once I get the work stuff caught up and take care of a few things for H. Er, and catch up a bit on email. And ....

Someday.