Old Fashioned Dressing

 

INGREDIENTS

• 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
• 1 cup unsalted butter
• 1 cup diced sweet onion
• 2 cups diced celery
• 1 cups chopped mushrooms
• 2 large boiled eggs
• 2 garlic cloves, minced
• kosher salt and pepper
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh rosemary
• 2 1/2 cups turkey stock
• 2 large fresh eggs

INSTRUCTIONS 

• Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
• Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, mushrooms and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
• Add chopped boiled egg
• Pour the onion celery mixture over the bread crumbs and toss well to coat.
• In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
• Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
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New England Style Potato Salad-Harmon and Helen Rooks

OK, so as near as I know this story, this recipe was concocted by my Mom and Dad as a copycat recipe to some potato salad they had at a deli in Connecticut while, visiting my Dads sister Carolyn and her family.   I had to give this recipe an official name so I picked one, based on the background story of it's origin.  I'll take suggestions if someone has a better one!!

Ingredients:

6 russett potatos
1 small jar of diced pimento peppers (1/4 cup)
1 cup Miracle Whip
1 cup French Onion Dip (french onion dip has a wide variety of tastes and textures, the one my Mom used when I was small was Adams, they are no longer in buisness, it took several years before they found a comparable one which was A&E.  I have lived in areas where this wasn't available and found a comparable source with Prarie Farms.)
1/2 tsp salt
1/2 tsp pepper

Peel and dice potatoes into 1/2" cubes.  Boil just until tender. Drain and cool in refregerator.

Combine Miracle whip, french onion dip, pimentos, salt and pepper in a bowl, mix well, toss with cooled potatoes.

Sour Cream Green Chile Casserole-by Lynn Wood

One summer while visiting my sister in Phoenix, AZ, she made us a Mexican feast and among the dishes she served was this Green Chilie Casserole which, quickly became a family favorite.

Ingredients:

1 small pkg corn tortillas

1 can cream of chicken soup

1 small carton sour cream

1 small can green chilies-chopped

½lb shredded cheddar cheese

1 small onion

Directions-

Tear the tortillas into bite sized pieces, place ½ in bottom of a greased 8x8 casserole dish.  In a sauce pan add soup, sour cream, green chilies, onion and heat until bubbly.

Pour half the mixture over tortillas, added ½ the shredded cheese, add remaining mixture and remaining cheese.

Bake in a 375 degree oven for 30 minutes.

Broccoli Salad

As our family grew up, our family expanded and so did our recipes.  This one comes from my niece Monica.  She brought it to a family picnic once and that’s all it took, we were hooked and begging for the recipe.  It’s a blessing that our family of great cooks have a managed to marry great cooks, keeps the recipe archive growing with delicious recipes like this one.

Dressing

1 cup mayo, 
1/8 cup white vinegar, 
1/2 sugar, mix well, set aside. 

Combine: 

8 cups fresh chopped broccoli,*
1/4 cup sunflower kernels, 
3 bacon strips, cooked and crumbled. 

Pour dressing over broccoli mixture- refrigerate for 4 hours or more!!

Garnish with Green Onion

*Monica's new twist on this recipe is half broccoi, half cauliflower...YUM!!