Southern Cornbread Dressing

Ingredients:
Mama's Southern Cornbread
3 cups soft bread crumbs
1/2 cup butter
2 medium onions, diced (2 cups)
1 bunch celery, diced (3 cups)
1 Tablespoon dried sage
4 eggs, beaten
5-6 cans chicken broth (10 oz. cans)
1 Tablespoon black pepper

Directions:

• Make Mama's Southern Cornbread and allow to cool completely. (I usually make this a day or so ahead of when needed.)

• Crumble cornbread into an extra-large mixing bowl.

• Add soft bread crumbs and stir together well.

• Melt butter in skillet.
• Add diced onions and celery and saute till tender.
• Sprinkle in sage and stir well/
• Add vegetables to bread crumbs and stir.
• Sprinkle with pepper.
• Add beaten eggs.

• Pour in chicken broth and stir till well blended and makes a batter.

• Spray one 13x9-inch baking dish and one 8-inch square baking dish with vegetable spray.
• Pour mixture evenly into baking dishes. (I do this the day before and chill overnight.  If batter seems dry, add more chicken broth.)
• Chill at least 8 hours.
• Bake, uncovered, at 375 degrees 40-45 minutes until golden brown.
• Serve warm with turkey and gravy.

UPDATE: I added a few photos to this recipe today because I wanted to play with my camera.  I also thought I should update by letting you know that I have added chopped oysters to the small pan of dressing for the last few times I have made this because Mike has requested it.  I am taking his work for it that this enhances it and makes it even more wonderful!  I can eat fried oysters when I'm at the beach and have even enjoyed them.  In-the-raw, though, I can just barely make myself handle them to put in the dressing or a breading to fry them for Mike.  The things we do for love!

All-American Pasta Salad

This dish is a fresh, cool, simple, make-ahead treasure for summer pot-luck dinners like the one we are attending tonight!

Ingredients:
1 pound Penne pasta
8 ounces smoked Gouda cheese
1 jar diced pimentos
1 jar artichoke hearts
1/2 purple onion
1/2 pint grape tomatoes
1/2 green bell pepper
3 green onions
1 can sliced black olives

Dressing Ingredients:
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons red pepper jelly
2-3 tablespoons vinegar
salt and pepper to taste

Instructions:

• Boil up the pasta to the al dente stage.  Drain, rinse, and set aside to cool.

• Slice the Gouda cheese wheel in half and cut into pie shaped wedges.

• Then, dice up those wedges into small bite-sized pieces.

• Admire it just a bit because it is beautiful, fragrant, and good-a!  
• Slice half the purple onion and dice the slices up into little yummy pieces. (Save the rest for salads later in the week ahead.)

• Slice and dice half the green pepper and put the rest in the fridge for another recipe.

• Pick three beautiful green onions from Mike's garden and wash them up in the sink.  Well, you might want to pick yours from somewhere else but make sure you wash them up somewhere.  Then, snip them up into tiny little pieces. Yep, the whole thing - green and white as well.

• Drain the black olives in your favorite little colander spoon thingy.

• Drain, rinse, and chop the artichoke hearts - right in the heart of them.

• Rinse the grape tomatoes.  It's okay if you eat a couple, too.  Then, slice them in half.

• Open the jar of diced pimentos and pat yourself on the back that you thought to get the diced ones which will save you a bit of chopping.

• Plop each of the veggie pieces on top of the al dente pasta in a big old beautiful bowl.  Do it in an arranged way so that the colors look beautiful for a photo.

• Now mix up a little tangy and sweet dressing for this beautiful concoction.  Start out with a cup of mayonnaise.

• Add some home-made sweet pickle relish - about two tablespoons.  (If you don't have home-made relish, it will be okay to use some of the bought kind.)

• Plop in a couple of tablespoons of red pepper jelly to add some tang to it.

• Pour in a little bit of vinegar - two to three tablespoons.  I used some out of my home-made bread-and-butter pickles so it would have a bit more bite to it.  Then, stir all this together and admire the beautiful little flecks of wonderfulness inside.

• Sprinkle in some salt and pepper to taste and plop this right smack dab in the center of the bowl of veggies and pasta.

• Toss everything together making sure to coat all of it with a bit of the yummy dressing.

• Cover with some clear plastic wrap so you can admire the colorful beauty of it as you set it in the fridge for all the flavors to marry together for a couple of hours or so.  Give it a quick, refreshing toss just before you serve it!

(It is quite alright if you dish yourself up a spoonful to eat with some left-over chicken livers as a late lunch so long as nobody - well, at least Mike - knows.  After all, somebody has to taste it to make sure it is going to be alright for the pot-luck!)

Cornbread Salad

This is a dish my Mama makes from time to time and I love it.  Like so many other things Mama makes, I cannot duplicate it and make it taste as good as hers.  So, if you make it, after you taste it, just add a notch or two to the goodness of it and you will have the taste of my Mama's!

Ingredients:
Cornbread
Beans, a can, drained (Mama uses pintos or kidneys)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package Ranch Dressing Mix
1/2 cup sour cream
1/2 cup mayo
2-3 tomatoes, diced
1 can whole-kernel corn
2 cups grated cheese
1 pound bacon, fried till crisp

Preparation Instructions:

• Plop a half-cup of sour cream into a mixing bowl with your pretty red spatula.

• Add a half-cup of mayo.

• Dump a package of Ranch Dressing Mix on top.

• Stir till well blended and set aside for the flavors to mingle.

• Crumble the cornbread into a dish.  I had six corn muffins left from last night's take-out dinner from Nana's Diner.

• Rinse and drain the beans.  I had some left-over October beans from dinner a couple of nights ago.

• Layer the beans on top of the crumbled cornbread.

• Dice up a half-cup of red bell pepper and put it into your antique measuring cup.

• Realize you don't have a green bell pepper and dice up a half-cup of yellow bell pepper and put it into your antique measuring cup.

• Admire the beauty of the colors of your diced bell pepper in your antique measuring cup.

• Go out to Mike's garden and get some green onions and wash them up good.  (Well, you might not want to go to Mike's garden to get your onions.  You might want to get yours somewhere else because he might get a little mad if loads of people came over and started pulling up all his onions.)

• Snip them into little pieces and sprinkle them over the pepper layer.

• Realize you don't have any tomatoes left.  Decide that Mike doesn't usually like tomatoes on his salad and skip dicing those up and spreading over top of the onion.

• Realize you don't have any corn.  Decide that you don't really need that either and skip draining it and spreading over top of the onion.

•  Get some of Mike's yummy bacon.  (You can get some of that from Mike because he would love to sell you some!)  Fry it up after you finish frying what you want to eat for breakfast.  

• Crumble it up and put it on top of the vegetable layers.  Then, remember that it is supposed to go on top and pick about half of it off and put it back on the plate.  (You can skip this step if you are smarter than me and have fewer interruptions.)

• Spread the Ranch Dressing mixture over top of the veggie layer.

• Spread the grated cheese over the top of the dressing mix layer.

• Sprinkle (what is left of) the bacon over the top of the cheese layer.

• Cover and chill for at least three hours.  

• Serve it up and eat it up with a big old smile on your face!

• (Thank Mama for the recipe the next time you talk to her.)