Cornbread Stuffing
1 9x13 pan of cornbread
1 medium onion, chopped
5-6 stalks celery, chopped
1 lb. regular sausage (I recommend Jimmy Dean, NOT Italian style)
fresh rosemary and either thyme or sage, maybe 1-2 tbl worth, chopped
1-2 cups chicken stock
1. The night before, make the cornbread. Let it set out, uncovered so it dries out.
2. The day of, chop the onion and celery. Saute in a little butter till tender. Remove from pan.
3. Saute sausage until browned.
4. Break up the cornbread to bite-sized pieces combine with the veggies and sausage.
5. Add the chopped fresh herbs.
6. Put everything back in the 9x13 pan and pour the chicken stock over the top. 1 cup for less-moist and 2 cups for more moist, however you like.
7. Bake at 350 for about 20 minutes.
Enjoy!
From Lora Jones
Pumpkin Roll (Katie's and Amanda's)
Chop and place in a large bowl
1 bunch broccoli crowns
1/4 pkg. green onion
1 8oz can water chestnuts
10 slices cooked bacon
1 cup sunflower seeds
1 cup grated sharp cheddar cheese
Mix and put on salad
1/2 cup mayo
1/2 cup sugar
2 Tbsp. cider vinegar
When I made this I totally forgot to add the cheese to the top...now I 'm bummed because I know it would have been even that much better. This such a fast and easy side dish recipe.
Prep Time: 20 min
Total Time: 53 min
Makes: 6 servings, about 1 cup each
Broccoli Salad
Chop and place in a large bowl
1 bunch broccoli crowns
1/4 pkg. green onion
1 8oz can water chestnuts
10 slices cooked bacon
1 cup sunflower seeds
1 cup grated sharp cheddar cheese
Mix and put on salad
1/2 cup mayo
1/2 cup sugar
2 Tbsp. cider vinegar
Roasted Green Beans With Peppers & Onion
When I made this I totally forgot to add the cheese to the top...now I 'm bummed because I know it would have been even that much better. This such a fast and easy side dish recipe.Prep Time: 20 min
Total Time: 53 min
Makes: 6 servings, about 1 cup each
What You Need:
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded mozzarella cheese
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded mozzarella cheese
Make It:
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
