Monday, November 28, 2005

(Nádivkou) Bohemian Cracker Stuffing

This recipe has been in the family so long there are no real measurements. Recipe can be doubled as needed.

1 box saltine crackers
1 green pepper
1 small onion
1/2 bunch celery

1 stick unsalted butter
milk, about two cups
2-3 eggs
chicken stock, if needed

marjoram
black pepper

Grind up entire box of crackers. A food processor works well. Chop the green pepper, onion, and celery finely. I use the food processor on the vegetables as well. Mix crackers and vegetables in a large bowl. Add the eggs

In a small sauce pan, slowly melt the stick of butter. Add milk and warm. Slowly add the milk and butter to the crackers and vegetables. Mix well! When everything is moist add marjoram and black pepper to taste.

The mixture needs to be almost soupy before cooking. If it is too dry after adding the milk and butter, slowly add chicken stock.

This recipe works really well cooked inside the turkey, but it can be cooked seperately. Make sure if it is cooked in a casserole dish the mixture is extra moist. We normally add the casserole dish to the oven about forty five minutes before the turkey is done. The stuffing should be firm, but not too dry, when done.

Southern Style Dressing

This recipe can be cut in half or doubled as needed.

15 homemade biscuits
2 8x8 pans homemade cornbread (NO SUGAR)
3-4 14.5-oz cans chicken stock
3-4 stalks celery
1 medium onion
Sage
White Pepper
Red Pepper
6 eggs

Finely chop celery and onion (using a food processor is a good idea). Shred biscuits and cornbread. Mix breads and celery and onion thoroughly. Heat ONE can of stock to boiling. Add stock to bread mix. Incorporate thoroughly Add 2 tsp sage, couple dashes of white pepper and couple dashes red pepper. Heat ONE can of stock to boiling, Add stock to bread mix. Check consistency. Dressing should be almost soupy. Add stock until right consistency. Add eggs, one at a time, to mix. Combine thoroughly.

This can be baked in the oven, but is easy enough to fix in an electric roasting pan. Baking in the oven or in the electric roasting pan should take about 1 hour at 250°.

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Lime Congeal Salad

1 6-oz box Lime Jello
1 8-oz bar Cream Cheese
1 8-oz can crushed Pineapple (DO NOT DRAIN)
1 cup pecan pieces
1 6-oz can evaporated milk

Dissolve jello in 2 cups hot water. Cut cream cheese into small bits. Add to jello. Mix until melted. Add Pineapple. Pour evaporated milk into 1 cup measure. Add water until equals 1 full cup. Add to jello mixture. Add pecans. Chill overnight.

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