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GIRL TALK
Holiday dinners are just around the corner, so be prepared with delicious recipes! We all know that the "King of the Thanksgiving Feast" is the Turkey! The next blessing is the Dressing that goes with the turkey! Here is a Slow Cooker Dressing Cornbread that has received high ratings from Southern Living!
Slow-Cooker Cornbread Stuffing
4 ½ cups cornbread crumbs
1 (16 ounce) package herb stuffing mix
2 ( 10 oz. ) cans cream of chicken soup
2 ( 14 oz.) cans low sodium chicken broth
1 medium onion, chopped
½ cup celery chopped
4 large eggs
1 Tablespoon rubbed sage
1 Tablespoon salt ½ teaspoon pepper
2 Tablespoons butter, cut up
Stir together first 10 ingredients in a large bowl. Pour cornbread
mixture into a lightly greased 5 1/2 or 6 quart slow cooker. Dot with
butter. Cook , covered, on LOW 4 hours or until cooked through and
set.
Makes 12 to 16 servings
AND DON'T FORGET THE DESSERTS!!!
CARAMEL-PECAN PIE
1/2 (15 ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans ( optional)
Using a 9 inch pie-plate, fold into plate according to package
directions. Prick bottom and sides of piecrust with a fork
Bake piecrust at 400 degrees for 6 - 8 minutes or until lightly browned.
Cool on rack.
Combine caramels, butter, and 1/4 cup water in a large saucepan over
medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels
and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture
until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 and bake 20 minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool. Top pie with Chocolate-Dipped Pecans.
—— Be sure to enjoy the Holidays with Family and Friends! ——-
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