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rickysrose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote rickysrose Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 12:33pm
thanks Ms. Claudie ...yes you know exactly what pepper it was!

when I opened the bucket, the pepper almost knocked me out, I had to open the window

I took your advice and sweetened it up

I have another last ditch effort trick up my sleeve, we'll see


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rickysrose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote rickysrose Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 12:37pm
my husband sweet talked my mom into making the Newsom ham yesterday and it was REALLY good

flavour is much much much better than grocery store ham ... doesn't need dressing up at all

the Father's ham doesn't get here until later today
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ThoughtCouture Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 1:09pm
Originally posted by QueenBee QueenBee wrote:

I need some good dressing recipe...something ya grannie makes and it's moist and yummy
 
ugggggghhhhhhh dressing is one of the things i just can't get right...Cry


Edited by ThoughtCouture - Nov 27 2013 at 1:10pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rumbera Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 1:14pm
Originally posted by ThoughtCouture ThoughtCouture wrote:

Originally posted by QueenBee QueenBee wrote:

I need some good dressing recipe...something ya grannie makes and it's moist and yummy
 
ugggggghhhhhhh dressing is one of the things i just can't get right...Cry
 
I did a trial run and it did not turn out good at all. Cry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tbaby Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 1:28pm
I'm getting ready to bake pumpkin bread (new recipe) and sweet 'tato casserole.  Those are my contributions for tomorrow's feasting.  Going to my extended fam and hubby's fam homes--yeah 2 times to eat good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote goodm3 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 1:31pm
this is pretty much the recipe I follow for dressing...i don't measure the seasoning though. you can taste it while its wet. They way it tastes before cooking is the same way it will taste afterwards. 

Cornbread
1 cup self-rising cornmeal
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Dressing
cornbread, crumbled
8 tablespoons butter 1 sticks
2 cups celery, chopped
1 large onion, chopped
4 cups chicken stock
10 1/2 ounces cream of chicken soup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
Directions:

1
Directions for cornbread:.
2
Preheat oven to 350.
3
Combine all ingredients and mix well.
4
Pour batter into a greased shallow baking dish.
5
Bake for approximately 20 to 25 minutes.
6
Remove from oven and let cool.
7
Directions for Dressing:.
8
Preheat oven to 350.
9
Melt the butter in a large skillet over medium heat.
10
Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
11
Pour the vegetable mixture over cornbread mixture.
12
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
13
Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HunnyB Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 2:30pm
mmm..I love sage. I'm heavy handed with it
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HunnyB Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 2:31pm
I'm brining my turkey and making my cornbread now
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Post Options Post Options   Thanks (0) Thanks(0)   Quote coconess Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 4:37pm
I'm at the store now lookin at hella recipes trying to decide.. I should have planned in advance..
For the peach cobbler Do you guys recommend canned in juice, light syrup, or heavy syrup?

Also Paula deens recipes call for self rising flour.. Do u guys use that?

I want it to be more like a peach crisp.. Idk if that's the same as cobbler
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tatee Quote  Post ReplyReply Direct Link To This Post Posted: Nov 27 2013 at 4:41pm
damn Coco you in the aisles tryna get responses

i think im having chinese
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