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Recipes
Southern CornBread Stuffing
By AuntieGooper
Preheat oven to 350 degrees F
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Savory Chicken Wings
By AuntieGooper
1. Preheat the oven to 350°F
- 24 chicken wing
- 1/3 melted cup margarine
- 1 minced small garlic
- 1/2 cup Dijon mustard
- 1/3 cup white wine
- salt
- pepper
- 1 1/2 cup dry bread crumbs
Wilted Cabbage with Toasted Cumin
By AuntieGooper
Heat the olive oil in a Dutch oven over medium heat
- 2 teaspoons olive oil $
- 12 cups coarsely chopped Savoy cabbage (about 2 pounds)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cumin seeds
- 1 tablespoon sherry vinegar
Basil Pesto:
By AuntieGooper
Combine all the ingredients, except for the olive oil, in a blender
- 3/4 cup chopped fresh basil leaves
- 1 cup olive oil
- 3/4 cup grated Reggiano Parmesan
- 1/4 cup pine nuts
- 2 cloves garlic, chopped
- 1/4 teaspoon kosher salt
- 1 turn fresh black pepper
- 2 teaspoons lemon juice
Cheese Beureg cake
By AuntieGooper
In a bowl mix together the flour, baking powder, sugar and baking soda
- 4 eggs
- 1/2 cup oil
- 1/2 cup yogurt
- 2 cups flour
- 200 gm akkawi or halloum
- 3/4 cup shredded mozzarella
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp baking soda
- 1/2 tsp sugar
- 1/4 cup milk
- 2 tsp baking powder
- 1/2 tsp salt ( if your cheese is salty, don't put salt)
- 1 chopped onion
- 2 Tbls chopped parsley
- 20 pitted olives (green or black)
Fried Green Tomatoes with Vidalia Onion Relish
By AuntieGooper
Slice the tomatoes 1/4-inch thick
- Vidalia Onion Relish:
- 3 or 4 large firm green tomatoes
- Salt
- 2 cups vegetable or peanut oil, for deep-frying
- 1 cup buttermilk
- 2 cups self-rising flour
- Freshly ground black pepper
- 2 white onions, diced
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons chopped chives
Salmon Fillet
By AuntieGooper
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- Salmon:
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- Patties:
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
- Sauce:
- 1/2 cup full-fat plain Greek yogurt
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- Kosher salt and freshly ground black pepper
Candy Cane Cookies
By AuntieGooper
Preheat oven to 375 degrees F
- 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons fresh-squeezed lemon juice
- 3 drops red food coloring
- 3 drops green food coloring
Turkey Oven Bake
By AuntieGooper
Preheat the oven to 350 degrees
- 1 cup of long grain rice
- 3 cups of cooked turkey, chopped
- 2 cups of cooked chopped broccoli
- 1 can of condensed cream of chicken soup
- 1 1/2 cups whole milk or half and half
- 1 cup chicken broth
- 1/2 cup of mayonnaise
- 2 stalks of celery, trimmed and chopped
- 1/2 medium onion, peeled and chopped
- 8 ounces of sharp cheddar cheese, grated
- salt and black pepper to taste
- crushed Ritz crackers, about a handful
Confetti Quinoa Salad
By AuntieGooper
1. In saucepan, add quinoa and broth (if quinoa isn't pre-rinsed, first rinse and drain well)
- Dressing:
- 1 cup (250 mL) quinoa
- 2 cups (500 mL) vegetable broth
- 1 yellow pepper, diced
- 1 cup (250 mL) diced English cucumber
- 1/3 cup (75 mL) chopped red onion
- 1 can (19 oz / 540 mL) no-salt-added chickpeas, drained and rinsed
- 2/3 cup (150 mL) Kraft Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
- 2 small tomatoes, diced
- Toasted pine nuts for garnish (optional)
- 2 tbsp (30 mL) prepared pesto
- 2 tbsp (30 mL) white balsamic vinegar
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1 mL) pepper