Grandmas Old Fashioned Boiled Dressing Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Steps:

• Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Steps:

• In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

Steps:

• Mix all dry ingredients in a microwave safe bowl, making sure lumps are out of the mustard.
• Beat in egg and liquid until smooth.
• Microwave on medium for 3 minutes, whisk. Microwave again for 2 minutes, whisk.
• When dressing is the consistency you like (don't overcook it), you can add the optional butter, but I no longer do.
• chill and use with tuna salad or potato salad.

Steps:

• In microwave safe bowl mix sugar, cornstarch and salt.
• Whisk in the egg, vinegar, water and mustard.
• Microwave on high for 3 minutes then stir.
• Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
• Add butter.
• Store in refrigerator.

Steps:

• Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Steps:

• Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
• Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
• In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Steps:

• Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
• In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
• Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
• Note: Broth made from boiling a baking hen will be best but canned will work.

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.