Cranberry sauce and cornbread - NM

• what is that all important side dish that is a must on your thanksgiving table? - GabbyChick
  • My mother's "tropical salad" - deenibeeni
    • Oooh, my mom made that too! - loved it!
      • I'm telling you - deenibeeni
  • Here's Mine. - MTinLa
  • Sweet potatoes - jss
  • Baked butternut squash, YUMMY!! sm - G. Gnome
    • would you share how you do it? - sm
      • My butternut squash sm - gemini
        • that sounds great, with apple juice, - sm
          • Sorry, cleaning all day, here is recipe sm - gemini
            • you are a Gem!! Gemini, thanks!! - nm
  • 1. Stuffing cooked in turkey! - sm
  • A jello dish we call "raspberry stuff" that my sis makes. YUMMY!! nm - MT and worn out
  • baked crabapples NM - anon
  • Waldorf Salad - no nuts! nm - NYMT
  • YUM, my mom's dressing balls. - penny
  • Cranberry sauce and cornbread - NM - LinK
  • My grandmas jello salad - Kaydie
  • Sweet potatoes with brown sugar, walnuts, and marshmallows on top (nm) - OldMT

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WARNING:  I do everything by eye....a pinch here, a smidgeon there...I just throw it all in a bowl and guesstimate.

Ya make 'em kinda like pancakes in a cast iron skillet on the stove and it doesn't heat the house up as much as baking. 

Boil at least a cup of water in the microwave

Put about 1 to 2 cups of self-rising cornmeal in a bowl.  Add 1 beaten egg and mix thoroughly.  Then you add the boiling water in bits, slowly mixing it until the right consistency....not thin like pancakes.... kinda like what you would make for regular cornbread almost.  

Heat skillet with about 1/8 to 1/4 inch oil heated med to med/hi.... then use a good sized serving spoon to dollop the mixture into the pan.  Watch carefully and try not to burn      

DO NOT, under any circumstances use jiffy mix.   

After 25 years I've finally gotten it nearly right (darn Yankee that I am).   Happy vows tomorrow!      

The first time when I was a kid and my mom tried making (bland New England palate here) it.  It was so dry and yucky I swore I'd never eat any ever again.

About 10 years ago a co-worker made cornbread to go with lasagne (she's 1/2 black 1/2 italian and a 100% spitfire!) and OH MY GOSH it was soooo good!  She had like this layer of sugar on top that was kinda melted and it was so moist...I could've eaten that whole pan myself.  I asked her for the recipie but she said something like, "Ancient family secret" or some such thing to bum me out.  Cornbread with lasagne.  Never had it since and probably never will.  :(  I wicked miss her but yeah, she made one heck of a cornbread and that sweet style certainly suited my tastebuds!

Vidalia Onion Cornbread (from Paula Deen)

1 box Jiffy corn muffin mix

1/2 stick butter

1 large Vidalia or other sweet onion, chopped

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated Cheddar cheese, divided

1/4 tsp salt

1/4 tsp dill weed (which I leave out)

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

I double the recipe and bake it in a 9x13 or even 11x15 pan and it comes out great. And to keep the cheese from getting too dark, I add it the last 10 minutes instead of at the beginning. So yummy!

Second favorite is corn casserole, very similar to the onion cornbread.

Corn Casserole

1 pkg Jiffy corn muffin mix

8 oz sour cream

1 cup shredded Cheddar cheese

1 egg

1 can whole kernel corn (do not drain)

1 can cream-style corn

1 stick of butter

Melt the butter in an 8x8 baking dish in a 400-degree oven. Meanwhile, mix the corn muffin mix, juice from whole kernel corn, egg, and sour cream until well mixed. Add remaining ingredients and pour into dish with butter. Stir slightly to mix in the butter. Bake 30-45 minutes or until set in the middle.

Again, I have doubled this recipe and baked in a 9x13 pan; however, do not double the butter or it is too greasy.

simple - sweet baby ray's 

not so simple - To start:   1 can of tomato sauce, a little bit of molasses, a little bit of brown sugar, a little bit of onion powder, a little bit of garlic powder, a little bit of dried mustard.  Then try, depending on your taste:  a little bit of liquid smoke, a little bit of honey, a little bit of beer, or a little bit of whiskey.  Not all together, though, just try some stuff.  Good luck!

Our family frequents a mexican restaurant and they have this awesome cheese sauce.  Wonder if anyone has a recipe they use and would be willing to share.  I tried something yesterday evening and it was a disaster! 

Any kind of roast, but works well with eye roast.  You can pan oil quick fry it to seal in moisture, but I have cooked this without pan searing as well.

Stir together, 1/2 cup soy sauce, 2 tbsp ground garlic, 1/4 cup of oil, 4 tbsp vinegar, and about 1 tsp of ground ginger.

Pour over roast and cook in the crockpot.  Depending on the size, I would do high for a while, and then down to low.  About 8 hours or so.  I've made this both in the crockpot and in the oven, so time varies.    

Does anyone have a tomato sauce recipe without meat?  The only reciipe I have calls for ground up beef.  I am serving chicken cutlets and spagetti on the side. My DD inlaws to be is coming to dinner so I want it to be perfect. 

Sauce can be for crockpot or stove.

Thanks.  I always enjoy the recipes on this board.