Wednesday, November 08, 2006

2 More Recipes for Your Thanksgiving Collection

Cornbread Stuffing

½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper

Preheat oven to 350F. Lightly grease a 2 ½ quart baking dish and set aside.
Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender. Add water, corn, bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans. Stir through the chopped parsley and spoon mixture into baking dish. Cover with foil and bake for approximately 30 minutes.

Candied Yams

4 fresh yams
¼ cup butter
½ cup orange juice
Zest of one small orange (grated orange peel)
Orange slices (optional)
¼ cup brown sugar
½ bag miniature marshmallows

Boil the yams with their peel on until tender. Let cool and remove peel. Cut each yam into about four to five pieces and arrange in large baking dish. Pour orange juice over yams and the orange zest. Sprinkle with brown sugar and dot with butter. Top with marshmallows and place orange slices on top if desired.Bake for approximately 20 to 25 minutes at 350F until marshmallows melt.

Let me know...

1 comment:

Sean Carter said...

This sounds so delicious...I'm definitely trying it out this year. Thanks a lot for the recipe. Hey do drop by my
Thanksgiving Blog sometime and find out many such interesting and useful resources. Well visit soon and have a great Thanksgiving celebration!!!!