Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Yikes.. Sorry.. I really need to work on my Chick detector.. :)
Honey Golden Cornbread This could be a real challenge to the famous Marie Callender national restaurant cornbread recipe.. My family asks for my navy bean soup so I will make this cornbread recipe, with honey butter.. enjoy!
Preheat oven to 400°F.
1) Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
2) Add the milk, shortening and egg and mix only until all the ingredients are well combined.
3) Pour the batter into a greased 8x8-inch pan.
Bake for 25 to 30 minutes or until the top is golden brown.
Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
Special Honey butter
For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.
It's two days past Thanksgiving, and I'm still lingering in the Thanksgiving thread and drooling over the recipes. LOL!
For our Thanksgiving dinner, I brined a turkey, made the cranberry sauce recipe that used brandy, make the crockpot stuffing, made the soft and fluffy dinner roll recipe, cooked baby carrots in butter, brown suger and cinnamon, made white mashed potatoes and mashed sweet potatoes, made corn, and baked a pumpkin pie and a blueberry pie. There were only seven of us, so it was plenty of food. I also served a white wine, Riesling, and a red wine, Zinfandel.
For the brined turkey, all I can say is that this is the way I will go from now on. The cranberry sauce was great, but it did not gel. The crockpot stuffing was delicious. I was amazed that the stuffing grew as the day went along. Mid-afternoon, it had raised the lid off the crock pot! I liked the eggs; they made it sort of like a bread pudding. The rolls were fantastic. Thank you very much for the recipe. They were just what I was looking for. I made them during the morning, so by the time we ate, they had cooled down, but they were still terrific. Next year, I'll bake them while the turkey cools.
We Freepers are wonderfully fortunate to have a FRiend like you who is so incredibly talented in cooking and eager to share with us. You don't have any idea the impact you've made on my cooking, from the Octoberfest threads through the Thanksgiving threads. My recipe collection is bursting! Keep the threads and recipes coming.
I hope your Thanksgiving was enjoyable.
Thats my story, and if you want to use it you may.. Thanks for the up date.. some time this morning I will post my Christmas Cookie thread.. It never rests at FR, so I will see you soon.. Merry Christmas.. :)
I had the same experience. I cooked up two packages of Ocean Spray fresh cranberries, and the amount of liquid was incredible and intolerable. I strained them and got the excess liquid out, but the amount of cranberries left for our dinner for 9 was not enough.
I had to run out for two more packages at a jammed store just when I was most busy.
Same thing with the two new packages. Had to strain them also.
They tasted fine, but it was a pain in the neck. I suspect there's a little fraudulent plumpin' goin' on out der.
Leni
I knew it.. Get the heck out of Chicago before you freeze your cranberries off.. LOL Have a safe trip home.. WARM HUGGGG.. :)
EVERYone else.
Hi Darlin', how've you been??
I'm peachy.
Which means I'm a little fuzzy but I'm a real treat.
I think you are just as bent in the brain as I am.
;^)
Welcome to each and every day of my life.
Welcome to each and every day of my life.
STOP BOTHERING THIS LADY..
Pay little attention to this character and he will eventually go away.. He may be a character, but remember, he is OUR character.. :)
I'm in a rather large extended family where all the men (and some of the women too) hunt deer. I've taken one and it's mostly still in the freezer 'cause I don't know how to fix it.....
My husband and I just got back from our annual hunting trip in Michigan. We brought home 8 for the freezer.
We hardly ever eat beef anymore. The main thing to remember is that it is a LEAN meat. If you like your steaks rare, you will have no problem. If you like them well done, I would probably use a swiss steak method to keep the meat moist. With roasts, again I only cook them to the rare stage and add bacon to the top to keep the meat from drying out. Venison is great in any caserole, stew or chili recipe. Burgers are fine rare as is. If you like them well done, you need to add some fat from some other source - pork or beef.
Another thing, a bad butcher can really mess up good venison. I have had several bad experiences with butchers and now cut up my own. It's a lot of work but well worth it. I make sure to remove all the fat along the rump and ribs as it has a very greasy taste. It is leaf fat (suet) and is best removed.
Thanks for the tips. My family does it's own butchery. In fact, I spent most of yesterday hooking up our cooler. My in-laws have just sold their house and had to move everything. Now that we've got the cooler up and running we can settle down to some serious hunting. We passed on a couple of shots this weekend because we didn't have a place to hang the meat.
We're lucky. In this part of Alabama, deer season lasts from mid-october to the end of january.
Tuesday, I close on my own small piece of hunting property. Only fifteen acres but it's mostly wooded with a lot of deer. It's also only about three miles from my in-laws place. He has 400 acres.
That's what the judge told me, too.
Please add me to your ping list. I just now found this thread! I was lamenting to my daughter at our Thanksgiving dinner that I had not seen it this year. Thanks!
Carlo has posted his Christmas Cookie thread early...
http://www.freerepublic.com/focus/f-chat/1528837/posts?q=1&&page=101
Please note reply #164 from Carlo asking for Prayers for his cancer surgery today...
made this a few times...a hit everytime
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