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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)

HOLIDAY SPECIALS

2 tablespoons butter, 1/2 cup chopped onion, 2 tablespoons chopped celery, 2 cups crumbled cornbread, 1 cup other crumbled bread, 1 tablespoon chopped parsley, 1 teaspoon poultry seasoning, 3 chopped hard-boiled eggs, dash of thyme, salt & pepper to taste


Mix all crumbled bread together in mixing bowl and set aside. Melt butter on low heat, saute onion and celery just until tender, add all to bread crumbs. Add all other ingredients, mixing well. Moisten with reserved rich broth from your chicken or turkey, or use canned broth (1 3/4 cups, more or less; mixture should be consistency of uncooked cornbread batter). Bake in greased pan or casserole dish at 375 degrees until lightly browned. Serves six.

AJHPS, Yazoo City MS
 

Cranberry-Orange-Nut Bread
2 cups sifted flour, 1 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons melted shortening, 1 well-beaten egg, 1/2 cup chopped nuts, 2 cups (1/2 pound) halved fresh cranberries, juice and grated rind of 1 orange


Sift dry ingredients together. Combine orange juice, grated rind, melted shortening, and enough water to make 3/4 cup liquid; then stir in the beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in cranberries and nuts. Spoon into greased 9x5x3 loaf pan, spreading evenly but making corners and sides slightly higher than center. Bake at 350 degrees for 50 or 60 minutes. Remove from pan, cool and store overnight for easy slicing.

LN, Tchula MS

Giblet Gravy
Giblets and neck from turkey or chicken, 2 cups chicken broth, 1 chopped medium onion, 1/2 to 1 cup chopped celery, 1/2 teaspoon poultry seasoning, 1/2 cup cornbread dressing, 2 chopped hard-boiled eggs, salt & pepper to taste


Cook giblets and neck in broth until tender, about 2 hours. Chop giblets, discard neck. Add onion, celery, poultry seasoning and cornbread dressing, cook until vegetables are tender. Add hard-boiled eggs, salt & pepper to taste. For thicker gravy, add more cornbread dressing. Serve over fowl and/or cornbread dressing.

AJHPS, Yazoo City MS
 

Shrimp Duck
3 dressed ducks, 1 package shrimp boil, 3 slices bacon, salt & pepper, lemon butter, garlic salt
Parboil ducks in shrimp boil for 2 hours. Remove ducks and drain. Salt and pepper ducks. Wrap bacon on breast side of ducks. Spread lemon butter, sprinkle with garlic salt. Bake at 350 degrees for 20 minutes or until brown.

JC, Laurel MS

 
Sweet Potato Casserole
1 drained 36-ounce can sweet potatoes, 1/2 stick butter, 1/2 packed cup brown sugar, 1 cup white sugar, 3 well-beaten eggs, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon
Combine all ingredients, mixing well. Spoon into greased 2-quart casserole dish. Set aside.


Topping: 1 stick butter, 3 cups crushed cornflakes, 1 cup chopped pecans, 3/4 packed cup brown sugar
Combine topping ingredients, mixing well. Spoon onto top of sweet potato mixture. Bake at 350 degrees for 30 minutes. Serves 6 or 8.

RE, McComb MS
 

Turkey Dressing for large gathering
4 cups crumbled cornbread, 2 cups finely crumbled biscuits, 2 1/2 cups finely chopped onion, 2 1/2 cups finely chopped celery, 1/2 stick butter, 4 beaten eggs, 1 can cream of chicken soup, 3 1/2 cups rich broth, 1 1/4 teaspoon poultry seasoning, salt & pepper to taste


Mix cornbread and biscuit crumbs in large bowl and set aside. Melt butter on low heat, saute onion and celery just until you smell the onion, add 1 1/2 cups broth, simmer until tender and clear, add to bread crumbs. Mix eggs and cream of chicken soup, add to bread crumbs. Add remaining broth and seasonings, mixing well. Pour mixture into greased 9 x 13 baking dish, bake at 350 degrees until lightly browned. Serves 12 generously.

AJHPS, Yazoo City MS
 

Turkey In Paper Bag
Do not use turkey under 12 pounds. Have turkey at room temperature. Salt and pepper inside and out. Must have: 1 cup peanut oil; 2 tablespoons water added to 2 or 3 teaspoons paprika (blend with fork). Blend water/paprika mixture into 1 cup peanut oil; massage turkey on outside with this mixture, saving what's left over. Pour remainder into large paper bag, turning bag this way and that to cover inside completely. Slide turkey into bag, breast side up. Tie bag as tightly as possible. Put into roaster, then into oven pre-heated to 325 degrees; cook 10 minutes per pound. When turkey is done, puncture bag with fork or knive to allow steam to escape.

KF, Tchula MS

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OpinionSoup Recipes is published by Rock & Roll Church of All Nations North America, ©2000-2006, Don Harthcock, OpinionSoup.com. Portions of OpinionSoup Recipes may be reproduced on your site with proper credit and a link. This instruction supercedes all previous prohibitions. Taping RR to refrigerators, posting on bulletin boards & emailing to friends is waycool, highly-recommended, and much appreciated.