Fannys Whistle Stop Cafe Corn Casserole Recipes

FANNY'S WHISTLE-STOP CAFE CORN CASSEROLE

I got this recipe from Fannie Flagg's Whistle Stop Cafe Cookbook. I bring it to just about every potluck dinner we go to. The paprika is my own variation.

Provided by The Finicky Chef

Categories Corn

Time 55m

Yield 9-12 serving(s)

Number Of Ingredients 7

Fanny's Whistle-Stop Cafe Corn Casserole image

Steps:

Heat oven to 350.
Combine first five ingrediants, mixing well; stir in cornbread mix.
Pour into greased 12x8x2 casserole dish. Sprinkle with paprika or cayenne.
Bake for 45 minutes.

Nutrition Facts : Calories 343.7, Fat 20.6, SaturatedFat 6.5, Cholesterol 59.2, Sodium 714.7, Carbohydrate 36.5, Fiber 3.2, Sugar 8.2, Protein 6.1

Ingredients

1 (17 ounce) can cream-style corn
1 (11 ounce) can whole kernel corn, drained
1 (8 ounce) container sour cream
2 eggs, beaten
1/2 cup margarine, melted and cooled
1 (8 1/2 ounce) box cornbread mix
1 teaspoon paprika (or cayenne for added "heat")

WHISTLESTOP CAFE CHICKEN AND DUMPLINGS

I found this recipe in Fannie Flagg's Fried Green Tomatoes at the Whistlestop Cafe Cookbook. I've made it many times and it is delicious. The original recipe called for 1 Tbsp. salt but the last time I made it that was too much so I changed it to 2 tsp..........you may want to adjust the amount lower and taste it before adding more.

Provided by linguinelisa

Categories Whole Chicken

Time 1h34m

Yield 6 serving(s)

Number Of Ingredients 9

Whistlestop Cafe Chicken and Dumplings image

Steps:

Place the chicken in a large, 2 1/2 quart saucepan. Add 6 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, or until very tener. Remove from broth and let cool. Reserve the broth.
When chicken has cooled off, remove the meat from the bones and dice.
Next, add milk and margarine to the broth. Bring to a simmer.
TO MAKE THE DUMPLINGS: Cut the shortening into the flour, using a pastry blender, until mixture resembles coarse meal. Add 1/2 cup water and stir with a fork, just until dough leaves side of bowl. For rolled dumplings roll out dough to 1/8-inch thickness on a lightly floured surface. Cut into 4 x 1/2-inch strips or 2-inch squares. For dropped dumplings, pat dough to 1/2-inch thickness on a lightly floured surface. Pinch off dough to 1 1/2-inch pieces.
Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.

Ingredients

2 1/2 lbs chicken, cut up, skin removed
6 cups water
2 teaspoons salt
1 teaspoon pepper
1 cup milk
2 tablespoons butter
1/3 cup shortening
2 cups sifted self-rising flour
1/2 cup water

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