This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn. The original is just the list of ingredients leaving plenty of room for you to add your own personality.
Category Archives: #familyRecipes
~ Shopping List ~ Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe) 1/4 cup sugar 5-6 slices of white bread Sage (dry) Poultry seasoning Salt Pepper 1 Large Onion 1/4 cup butter or margarine Turkey stock (if you are making this with Turkey use the stock generated during cooking. If not, any stock will work. You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.) ~ To do ~ Make cornbread according to directions on the package (add sugar before cooking). Toast the bread. Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs). Add at least 1 tablespoon each of poultry seasoning and sage. You will adjust to taste later. Add salt and pepper. Mix together.* Up to the above points may be done the same day […]
~ Shopping List ~ 3 cups squash, roughly chopped 2 eggs 1 medium onion 2 cups grated cheese (cheddar) 1 tablespoon milk 1 can cream of mushroom soup 1 tablespoon butter 2 cups Ritz Crackers ~ What to do ~ Boil or steam squash and onion until tender (if boiled, drain water after it is cooked). While waiting for squash to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside. When squash is cooked, mix all ingredients except crackers together and pour into a greased baking dish. Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.
Simple yet satisfying. This soup is perfect for those cold rainy days. ~ Shopping List ~ 4-6 medium potatoes, peeled and diced1 small onion, chopped1 tablespoon butter1 cup milk4 tablespoons floursalt & pepper (to taste)water Optionals: bacon, cheese ~ What to do ~ Fill large heavy bottom pot half-way and bring to a boil. Add potaotes, onion and butter, cooking until potatoes are soft. Separately mix milk, flour, salt and pepper. Add to potato mixture. Continue cooking until the soup reaches your desired thickness. Optional serving suggestions: using a thick cut bacon, cut into small cubes and pre-cook. Add with the milk mixture. If you want to add cheese (cheddar and/or monterey jack work wonderfully) add also with the milk mixture.
~ Shopping List ~ 1 cup buttermilk 1 cup stoneground cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 egg 1 tablespoon shortening ~ What to do ~ Preheat oven to 450 degress (F). Mix cornmeal, salt and baking soda together. Add egg and buttermilk and melted shortening. Pour batter into muffin cups (2/3 full). Bake for 10-15 minutes or until golden brown. You can also cook this in an iron skillet instead of in muffin tins. To do so: melt shortening in skillet in oven, then add batter to warm skillet: mix and backe 30-40 minutes for a 9″ skillet.