___________________________________________________ C HICKEN AND DRESSING Debi Dixon Waller ___________________________________________________ Skillet cornbread Whole stalk of celery, chopped 2 onions 1 T sage Black pepper Salt optional 3 boiled eggs 3 regular eggs 1 large fryer chicken 6 pieces of toast or left over biscuits DIRECTIONS: Cook chicken for 2 to 3 hrs. Peel off bone. In bowl crumble cornbread into chicken. Add eggs, celery, onions, sage, salt and pepper. Poor chicken broth into mixture plus crumble toast. Put into 13 x 10 casserole dish bake at 450° to 500° for 45 mins. or longer. Add Sage to preferred taste. ___________________________________________________ C ARNE ASADA Dan Cain ___________________________________________________ Skirt steak 1 jalapeño (keep seeds) 2 cloves of garlic 1 c. of fresh cilantro Juice from one orange Juice from one lime Juice from one lemon 1/2 c. apple cider or white vinegar 1/4 c. olive oil 1 T ground cumin Salt and pepper to taste DIRECTIONS: Set skirt steak aside. Place all other ingredients in the blender & blend until smooth. Place skirt steak in a container or Ziploc bag & pour in marinade. Let marinade for a minimum of 2 hours or up to 12 hours. Remove steak from marinade & cook on grill or preferred method of cooking/searing steak. Let rest for 10 to 15 minutes then cut into 1/4–1/2 inch slices against grain. Serve. ___________________________________________________ M AMA GRANNY’S DRESSING (Victoria Maizell Pode Mooreland) Gina Moore ___________________________________________________ 2 c plain cornmeal meal 1/3c all purpose flour 1 T sugar 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 c buttermilk 2 eggs, beaten 1 T bacon, dripping, or vegetable oil DIRECTIONS: In a large mixing bowl combined cornmeal, flour, sugar, baking powder, soda, & salt. Add buttermilk, eggss, & drippings. Mix well. In large iron skillet place one tablespoon oil, heat, and very hot oven for 2 to 3 minutes. Remove from oven and lower temperature to 450°. Pour batter into hot skillet. Bake for 20 to 25 minutes. Cool and crumble cornbread and place in large bowl with 1 sleeve of crackers, crushed. Add one cup finely chopped onions, one cup chopped celery, four cans (28 oz), chicken broth, three beaten eggs, one stick melted butter, one can cream of chicken soup, 1 1/2 tsp sage, 1 1/2 tsp poultry seasonings, & 1/2 tsp black pepper. Mix well & put into large casserole dish. Bake at 350° for 45 to 55 mins.
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